Effect of Partial Substitution of Enzymes Added or Heat Treated Rice Bran for the Yellow Corn on the Egg Quality of Laying Hens

H. Abdul- Abass, M.; S. Almrsomi, T.

	Effect of Partial Substitution of Enzymes Added or Heat Treated Rice Bran for the Yellow Corn on the Egg Quality of Laying Hens
iraqi poultry sciences journal
Article 1, Volume 9, Issue 2, 2015, Pages 60-74
Authors
M. H. Abdul- Abass; T. S. Almrsomi
Abstract
This study was conducted at the Poultry Farm of Animal Resources Dep. /College of Agriculture / University of Baghdad during the period from 20/12/2012 to 20/6/2013 to investigate the effect of partial replacement of heat treatment, Enzymes Added, Rice Bran for Yellow Corn in laying hens diets on egg quality. Ninety hens of commercial strain (Lohmann Brown) 19 weeks old were used in this experiment. The hens were weighted individually and distributed in to five experiment treatments. Each treatment with three replicates and each replicate consisted of 6 hens. The birds fed the experimental diets which were as following: • Treatment 1 : ( Control group T0): 100 yellow corn + 0.0% rice bran. • Treatment 2: (T1): 75 % yellow corn + 25 % heat treated rice bran. • Treatment 3: (T2): 50 % yellow corn + 50 % heat treated rice bran. • Treatment 4:(T3): 75 % yellow corn + 25 % Enzymes Added with rice bran. • Treatment 5 :(T4): 50 % yellow corn + 50 % Enzymes Added with rice bran. The results revealed that the treatments included Rice bran showed no significant differences as compared to control group (free of rice bran) in the percentage of egg production (H.D %), egg mass, feed consumption, feed conversion ratios and live body weights during the most different production periods and whole experimental period .The Treatment (T1,T2,T3)shows significant improvement (P<0.01)in egg weight compare with Control group(T0) and treatments (T4).

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