Guichard L. Bohoua
Yelakan U. F. R of Food Sciences and Technologies, University of Abobo-Adjame, 02 BP 801 Abidjan 02, West Africa
Clarisse K. Kone Yelakan
Yelakan U. F. R of Food Sciences and Technologies, University of Abobo-Adjame, 02 BP 801 Abidjan 02, West Africa
ABSTRACT
The experiment was conducted using laying hens. They were divided into four groups of eighty two (group I, group II, group III, group IV). They received respectively the basic feeding, and basic feedings supplemented with 0.8%, 1.2%, 1.6% germinated sorghum flour. Data were collected and laying hens weight, egg weight and the feeding efficiency index were calculated. The laying rate was also determined. Group II with 0.8% germinated sorghum had the best result in terms of laying hen weight, the laying rate and the feeding efficiency index. This group is followed by group I, group III, group IV. However, the supplementation had a detrimental effect on the egg weight.
How to cite this article
Guichard L. Bohoua and Clarisse K. Kone Yelakan, 2007. Effect of Germinated Sorghum Flour on the Performance
of Laying Hens (Warren). International Journal of Poultry Science, 6: 122-124.
DOI: 10.3923/ijps.2007.122.124
URL: https://scialert.net/abstract/?doi=ijps.2007.122.124
DOI: 10.3923/ijps.2007.122.124
URL: https://scialert.net/abstract/?doi=ijps.2007.122.124