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(Published online:
25-02-2015)
19.
Egg shell and yolk quality characteristics
of layers fed with sugarcane press residue in soya and fish based
diets
-
N. Suma, B. S.
Venkatarami Reddy, R. G. Gloridoss, T. M. Prabhu, C. Basavanta
Kumar, B. N. Suresh and V. T. Shilpa
Veterinary World, 8(2): 232-238
doi:
10.14202/vetworld.2015.232-238
N.
Suma:
Department of Animal Nutrition, Veterinary College, Karnataka
Veterinary, Animal and Fisheries Sciences University, Hassan,
Karnataka, India;
sumavet@gmail.com
B. S.
Venkatarami Reddy:
Department of Animal Nutrition, Veterinary College, Karnataka
Veterinary, Animal and Fisheries Sciences University, Bengalure,
India;
mansricha@gmail.com
R. G.
Gloridoss:
Department of Animal Nutrition, Veterinary College, Karnataka
Veterinary, Animal and Fisheries Sciences University, Bengalure,
India;
gideongloridoss@gmail.com
T. M.
Prabhu:
Department of Animal Nutrition, Veterinary College, Karnataka
Veterinary, Animal and Fisheries Sciences University, Bengalure,
India;
prabhutmann@gmail.com
C.
Basavanta Kumar:
Department of Animal Nutrition, Veterinary College, Karnataka
Veterinary, Animal and Fisheries Sciences University, Bengalure,
India;
basavantac216@gmail.com
B. N.
Suresh:
Department of Instructional Livestock Farm Complex, Veterinary
College, Karnataka Veterinary, Animal and Fisheries Sciences
University, Hassan, Karnataka, India;
suresh658@rediffmail.com
V. T.
Shilpa:
Department of Veterinary Pathology, Veterinary College, Karnataka
Veterinary, Animal and Fisheries Sciences University, Hassan,
Karnataka, India;
drshilpavt@gmail.com
Received:
23-10-2014, Revised: 12-01-2015, Accepted: 17-01-2015, Published:
25-02-2015
Corresponding author:
N. Suma, email: sumavet@gmail.com
Citation:
Suma N, Reddy
BSV, Gloridoss RG, Prabhu TM, Kumar CB, Suresh BN, Shilpa VT (2015)
Egg shell and yolk quality characteristics of layers fed with
sugarcane press residue in soya and fish based diets,
Veterinary World, 8(2):232-238.
Abstract
Aim: Sugarcane press residue (SPR), a
by-product of sugarcane industry, which is rich in inorganic salts
was assessed at different levels in both soya based and fish based
diets of layers for egg shell and yolk quality characteristics.
Materials and Methods: SPR was incorporated in 32-week-old
white leghorn layer diets at 0%, 5%, 10% and 15% either in the
soya based or fish based diets to form T 1 to
T8
diets, respectively. Each diet was offered to five replicates of
four laying hens each constituting a total of one sixty birds kept
for 84 days under colony cages.
Results: Mean egg shell thickness obtained from eggs of
experimental hens measured was 0.342, 0.329, 0.320, 0.322, 0.319,
0.332, 0.328 and 0.336 mm in T 1
through T8 groups,
respectively. About the main factor effects, both showed
non-significant results. Similarly, influence of different
treatment diets, in imparting colour to the yolks, was found to be
non-significant (p>0.05) at different 28-day time intervals.
Further, the average yolk index values ranged non-significantly
from 0.360 (T6) to 0.383 (T4).
Conclusion: The SPR can be incorporated into layer diet as a
source of inorganic as well as organic nutrients without affecting
its egg quality characteristics.
Keywords: egg shell thickness, layer, sugarcane press residue,
yolk color, yolk index.
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