Effect of Sorghum and Indigofera Leaf Flour on Egg Quality, Daily Protein Intake, Phosphorus Availability and Total Colonies of Bacillus sp in Small Intestines of Laying Hens

Abstract

An experiment was performed to investigate the effects of sorghum and indigofera leaf flour as substitutes for corn in laying hen rations on egg quality, daily protein intake, phosphorus availability, and total colonies of Bacillus sp. in the small intestines of laying hens. A completely randomized study design was used in this research, with 4 treatments, and each treatment was repeated 5 times: A (0% sorghum + 0% indigofera); B (20% sorghum + 4% indigofera); C (30% sorghum + 5% indigofera); and D (40% sorghum + 6% indigofera). The phosphorus availability, daily protein intake, eggshell thickness, eggshell strength, egg yolk color, egg yolk fat, egg yolk cholesterol, and total colony count of Bacillus sp. in the small intestines were measured. The results showed that the use of sorghum and indigofera leaf flour did not significantly (P>0.05) affect the daily protein intake, phosphorus availability, eggshell thickness, eggshell strength, egg yolk color, egg yolk fat, and total colonies of Bacillus sp. in the small intestine. However, there was a highly significant (P<0.01) effect on egg yolk cholesterol. In conclusion, 40% sorghum and 6% indigofera leaf flour can be used instead of 100% corn in laying hens ration and can reduce egg yolk cholesterol up to 26.29%.