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Effect of Supplementation of Organic Acids on Laying Performance, Body Fatness and Egg Quality of Hens

M. S. Rahman
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. A. R. Howlider
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. Mahiuddin
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. M. Rahman
Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The study was conducted to determine the effect of organic acids supplementation on body weight changes, feed intake, feed efficiency, egg production, egg weight and egg quality in laying hens at age between 67 and 74 weeks. A total of 48 Shaver 579 laying hens of 67 weeks age were allotted into 4 groups, each containing 12 hens. The hens were fed basal diet (17% CP and 2800 Kcal ME/kg diet) supplemented with 0 (T₁), 260 (T₂), 520 (T₃) and 780 ppm (T₄) of organic acid mixture (fumaric acid and salt of butyric, propionic and lactic acids). The results revealed no effect of organic acids supplementation on body weight change and feed intake but improvement of egg production and feed conversion were observed. Organic acids supplementation significantly increased egg production by about 2.26, 8.0 and 9.84% on 260, 520 and 780 ppm respectively when compared with the untreated group (P<0.05). Feed conversion showed a significant (P<0.05) improvement in laying hen groups which fed on the basal diet supplemented with organic acids at 260, 520 and 780 ppm by about 1.85, 8.48 and 7.74% respectively when compared with the control. On the other hand, dietary organic acid had no effect on the average egg weight, while showed a lower percentage of large (P<0.05) and extra large egg (P<0.01) size compared with control group. Body composition parameters were not affected (P>0.05) by dietary treatments. Inclusion of organic acids improved egg shell thickness (P<0.05) while significantly reduced albumen index (P<0.05). Incorporation of organic acids attributed to significant increase per cent albumen (P<0.01) and significant decrease in yolk per cent (P<0.05). It can be concluded that organic acid supplementation of laying hens diet may improve persistency of lay and feed conversion. From economical point of view, it is concluded that organic acid addition (520 ppm) may result an economic benefit of layer production at older age.

Keywords: Organic acids, Egg production, Feed conversion

Location: Bangladesh Agricultural University Poultry Farm,Mymensingh, Bangladesh

Start Date: 00-00-2008

End Date: 00-00-2008

Program Area: Animal Health and Management

Commodity: Poultry

Objectives:

1. To know the effect of organic acids supplementation on laying performance, body fatness and egg quality and to recommend an optimum dose of organic acids for egg production in older hens.

Methodology:

The egg production trial was conducted at Bangladesh Agricultural University Poultry Farm, Mymensingh, Bangladesh for a period of two month. Forty eight egg laying chickens of almost uniform body weight from a high yielding strain (Shaver 579) of 67 weeks of age were selected and the birds were divided into four groups having 3 replications containing 4 birds in each replication. Four diets were randomly distributed to 4 groups in a Completely Randomized Design (CRD). Dietary treatments consist of commercial mash feed without supplementing organic acids (T₁), a similar ration with 260 ppm organic aicds (T₂), 520 ppm organic aicds (T₃) and 780 ppm organic aicds (T₄). ProviMax (commercial feed additive) was used at the rate of 0, 0.5,1.0 and 1.5 kg/tonne feed in T₁, T₂, T₃ and T₄ respectively as a source of organic acids. The concentration of organic acids in ProviMax was referred by Soltan (2008). ProviMax is a combination of fumaric acid (2%), salt of organic acids “calcium butyrate-calcium propionate and calcium lactate (50%), and carrier “sepioliite and corn” until 100% produced by Centraly’s Co. France. The birds were reared in laying cages and fed ad libitum on a commercial feed (Aftab poultry feed: Layer layer -2). The feed contained 11, 17, 5.0, 3.6 and 0.35% moisture, crude protein, crude fat, calcium and available phosphorus respectively and 2800 ME (kcal/kg diet). Body weight (initial and final), egg production, feed intake, feed conversion, egg mass/bird/day, average egg weight, and egg sizes were recorded. After completion of the experiment, one bird from each replicate was dissected to record body fat and the weight of heart, liver, gizzard, spleen, and oviduct. Body fatness was calculated as skin weight plus abdominal fat. For external and internal egg quality determination, two eggs from each replication were collected at 515 days of layer age. Egg quality parameters such as egg weight, shape index, yolk index, albumen index, shell thickness, shell (%), albumen (%), and yolk (%) were determined. Production cost was calculated from the value of feeds and others cost (lighting, veterinary care, management and housing). Egg price was calculated on the basis of market price. Economical Efficiency (EE) was estimated as: EE = (Net revenue/Total production cost) × 100. Data were analyzed in a Completely Randomized Design. Analysis of variance was performed with the help of a computer program MSTAT-C.

Source of Information: Bang. J. Anim. Sci. 37(2) : 74 - 81, 2008; ISSN 0003-3588

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Organic acid supplementation at level 520 ppm in laying hen’s diet improved persistence of lay, feed conversion and egg shell quality during the period of 67-74 week of age. The variable effect of organic acids inclusion of laying hen diets may be confounded by variations in gut flora and environmental condition. From economical point of view, it may be concluded that addition of organic acid (520 ppm) with basal diet could result an increase in the economical efficiency of layer productivity at older age between 67 and 74 weeks.

Knowledge Management: Journal