omar, M. (2018). IMPACT OF USING CASSAVA ROOT MEAL AND DIFFERENT COLORING AGENTS ON LAYING HEN PERFORMANCE AND EGG YOLK COLOR. Egyptian Poultry Science Journal, 38(4), 959-968. doi: 10.21608/epsj.2018.22388
mamdouh omar. "IMPACT OF USING CASSAVA ROOT MEAL AND DIFFERENT COLORING AGENTS ON LAYING HEN PERFORMANCE AND EGG YOLK COLOR". Egyptian Poultry Science Journal, 38, 4, 2018, 959-968. doi: 10.21608/epsj.2018.22388
omar, M. (2018). 'IMPACT OF USING CASSAVA ROOT MEAL AND DIFFERENT COLORING AGENTS ON LAYING HEN PERFORMANCE AND EGG YOLK COLOR', Egyptian Poultry Science Journal, 38(4), pp. 959-968. doi: 10.21608/epsj.2018.22388
omar, M. IMPACT OF USING CASSAVA ROOT MEAL AND DIFFERENT COLORING AGENTS ON LAYING HEN PERFORMANCE AND EGG YOLK COLOR. Egyptian Poultry Science Journal, 2018; 38(4): 959-968. doi: 10.21608/epsj.2018.22388
IMPACT OF USING CASSAVA ROOT MEAL AND DIFFERENT COLORING AGENTS ON LAYING HEN PERFORMANCE AND EGG YOLK COLOR
In this study, 180 Lohman laying hens 50 weeks of age were randomly distributed into 5 groups each has 36 hens in 4 replicates to evaluate the impact of using cassava root meal (CRM) and different coloring agents on laying hen performance, egg quality, egg yolk color and economical efficiency. The 1st diet was mainly formulated from yellow corn as a major source of xanthophylls for egg yolk color and served as the control. In the 2nd diet, CRM replaced yellow corn at 50% without coloring agents. Three more diets were mainly formulated from diet 2 by adding 2% corn gluten meal, 2.5% potato veins (as a natural source of xanthophylls) or 0.2% canthaxanthin (as synthetic source of xanthophylls) to contain the same amount of xanthophylls as the control diet (12 mg / kg).The overall results showed that there were no significant differences in average values of egg production and feed conversion ratio due to dietary treatments. While, egg weight and feed intake values were significantly decreased with feeding laying hen on diets containing CRM either alone or with adding different sources of xanthophylls compared to those of the control diet. Also, there were no significant differences in average values of egg quality (shape index, shell thickness, Hugh units, egg total lipids and egg cholesterol) due to dietary CRM or using different sources of xanthophylls compared to control diet. While, the egg yolk color score were significantly improved in laying hens fed diet incorporated with either corn gluten meal, potato veins or canthaxanthin compared to laying hen fed diet containing only CRM. Results showed that the average values of economical efficiency were improved due to feeding laying hen on diets containing CRM either alone or with adding different sources of xanthophylls. It could be concluded that, cassava root meal could be used with adding different sources of xanthophylls to save about 50% of yellow corn in laying hen diets without any detrimental effect on laying hen performance, egg yolk color and economical efficiency of egg production during summer season.
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