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Journal of Animal and Veterinary Advances
Year: 2011  |  Volume: 10  |  Issue: 17  |  Page No.: 2248 - 2252

Performance, Egg Characteristics and Economic Impact of Laying Hens Fed Extruded Bakery Waste

T.M. Shafey, M.A. Alodan, H.A. Al-Batshan, M.A. Abouheif, M.S. Alamri and I.M. Al-Ruqaie    

Abstract: An experiment was carried out to evaluate the effects of replacing corn with extruded Bakery Waste (BWP) in the diet of laying hens on the performance (feed intake, egg production, egg weight, egg mass and feed efficiency) and egg components (albumen, yolk and eggshell) and characteristics of eggshell (thickness and strength) and albumen (height and Haugh unit) and yolk (height and color (YH and YC)) and feed costs of egg production. Six isocaloric and isonitrogenous diets were formulated using 0, 20, 40, 60, 80 and 100% of BWP. The level of corn in the basal diet (0% BWP) was 60.16%. The replacement of corn for up to 100% with BWP reduced feed costs with no impairment on the performance, egg components, characteristics of eggshell and albumen and YH. Replacing dietary ≥40% of corn with BWP reduced YC. It is concluded that BWP can completely replace corn in laying hen diets without affecting the performance, egg components, egg characteristics of albumen and eggshell and YH. Yolk pigment should be added to the diet to improve YC when ≥40% of corn replaced with BWP.

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