Improving the nutritional value of faba bean used instead of soybean Mealin Laying Hens dietsand therir effects on eggs quality traits

H. Abdul- Abass, M.; A. Al-Mashhadini, H.

	Improving the nutritional value of faba bean used instead of soybean Mealin Laying Hens dietsand therir effects on eggs quality traits
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 5, Issue 1, 2012, Pages 88-102 PDF (1.53 M)
Authors
M. H. Abdul- Abass; H. A. Al-Mashhadini
Abstract
This study was conducted at the Poultry farm of Animal Resources Dep. College of Agriculture/ University of Baghdad during the period from 24/10/2009 to 7/6/2010 to investigate the effect of partial and complete replacement of raw, heat treatment, germinated and fermented broad beans for soybean meal in laying hens diets on egg quality of traits the hens. Three hundred and twenty four hens of commercial strain (Lohmann Brown) 19 weeks old were used in this experiment. The hens were weighted and distributed in to nine treatments, study. Each treatment contained three replicates, and each replicate consisted 12 hens. The birds fed the experimental diets which were as following: • Control group Treatment1: (C): 100% soybean meal + 0.0% broad beans. • Treatment2: (R1): 50 % soybean meal + 50 % raw broad beans. • Treatment3: (R2): 0.0 % soybean meal + 100 % raw broad beans. • Treatment 4:(H1): 50 % soybean meal + 50 % heat treatment broad beans. • Treatment 5:(H2): 0.0 % soybean meal + 100 % heat treatment broad beans. • Treatment 6:(G1): 50 % soybean meal + 50 % Germinated broad beans. • Treatment 7:(G2): 0.0 % soybean meal + 100 % Germinated broad beans. • Treatment 8:(F1): 50 % soybean meal + 50 % Fermented broad beans. • Treatment 9:(F2): 0.0 % soybean meal + 100 % Fermented broad beans. The data of this study revealed that there were no significant differences between treatments groups in relation to egg quality characteristics which were: egg weight, shell thickness, shell weight, relative weight of shell, albumin weight, relative weight of albumin, albumin index, Hough unit, yolk weight, relative weight of yolk and yolk index. While there were significant differences between treatments as concerns yolk high and yolk diameter, as F1 and F2 treatments excel other treatments regarding these two parameters.

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