Egg quality traits, blood biochemical parameters and performance of laying hens fed diet included processed oak fruit

Abstract

To investigate the effects of replacing maize with various levels of raw and processed oak fruit in diet on productive performance of laying hens and egg quality traits, the total number of 168 Bovans white laying hens (30-week age) were randomly distributed between 28 replicate cages and assigned to 7 experimental diets. Based on a 2 × 3 factorial arrangement of treatments including two dietary levels (10% and 20%) of raw, soaked or boiled oak fruit as well as a corn–soybean meal-based diet, 7 experimental diets with 4 replicates and 6 chickens per replicate cages were evaluated during an 8-week period. The data were analysed using GLM procedure of SAS. Significantly higher feed consumption was observed in 10% boiled oak compared with soaked oak (p