Performance, egg characteristics and economic impact of laying hens fed extruded bakery waste

Abstract

An experiment was carried out to evaluate the effects of replacing com 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 Ye» 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 com in the basal diet (0% BWP) was 60.16%. The replacement of com for up to 100% with BWP reduced feed costs with no impairment on the performance, egg components, characteristics of eggshell and albumen and YR. Replacing dietary > 40% of com with BWP reduced yc. It is concluded that BWP can completely replace com in laying hen diets without affecting the performance, egg components, egg characteristics of albumen and eggshell and YR. Yolk pigment should be added to the diet to improve YC when > 40% of com replaced with BWP. © Medwell Joumals, 2011.