The effect of replacing yellow corn with potato starch with or without enzymes in laying hens' feed on egg quality characteristics

Alkhazraji, Alaa Yassin; ALDALAWI, RASHEED HASSAN

doi:10.58928/ku25.16307

	The effect of replacing yellow corn with potato starch with or without enzymes in laying hens' feed on egg quality characteristics
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Volume 16, Issue 3, September 2025, Pages 45-51 PDF (685.67 K)
Document Type: Research Paper
DOI: 10.58928/ku25.16307
Authors
Alaa Yassin Alkhazraji^* ¹; RASHEED HASSAN ALDALAWI²
¹Kirkuk University
²Ministry of Higher Education - Kirkuk University College of Agriculture- Department of Animal Production
Abstract
Potato starch obtained as waste from potato gypsum production was used and introduced into the feed of laying hens as a substitute for yellow corn in an experiment conducted in the poultry field of the Animal Production Department / College of Agriculture / University of Kirkuk. It lasted for 90 days, divided into 6 production periods, starting from 2/1/2024 until 15/4/2024, to know its effect on some qualitative characteristics of the produced eggs. A flock of 112 laying hens of the Lohmann Brown breed, 50 weeks old, was used. They were randomly distributed into 7 treatments with 4 replicates per treatment. Each replicate contained 4 hens. The treatments were: T1: contained a standard feed of 100% yellow corn. T2: 25% potato starch as a substitute for yellow corn. T3: 50% potato starch as a substitute for yellow corn. T4: 75% potato starch as a substitute for yellow corn. T5: 25% potato starch as a substitute for yellow corn + enzyme mixture. T6: 50% potato starch as a substitute for yellow corn + enzyme mixture T7: 75% potato starch as a substitute for yellow corn + enzyme mixture, the results of the statistical analysis showed no significant effect (P≤0.05) between the experimental treatments and the control treatments in both the relative weight of the yolk and white, while the significant superiority of the partial starch replacement treatments with the addition of enzymes T6, T7 was achieved for the yolk index and Unit Haugh compared to the other experimental treatments and the control treatments.
Keywords
Potato Starch; replacing; laying hens; egg quality; mix enzymes

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