The Effects of Locally Produced Phytase Enzyme on Performance and Egg Quality Characteristics of Laying Hens

Received : 05/05/2020 Accepted : 10/06/2020 This research was conducted to determine the effect of phytase enzyme locally produced using recombinant DNA technology in Turkey compare to a commercial phytase enzyme on the performance and egg quality characteristics of laying hens. At the age of 40 weeks, a total of 80 ATAK-S hybrid brown laying hens were distributed randomly into individual cages with 4 groups and 20 repetitions (one hen in each repeat). The experiment was continued for 15 weeks. Trial groups; control (0.35% available P) (PK), negative control (0.25% available P) (NK), NK + 600 FTU / kg feed experimental phytase (DF) and NK + 600 FTU / kg feed commercial phytase (TF). Reducing the available phosphorus (YP) ratio in the diet and the addition of commercial or experimental phytase did not affect performance parameters such as live weight, egg yield, weight and mass, feed consumption and feed conversion ratio. Egg quality characteristics as broken and cracked egg ratio, eggshell weight ratio, eggshell thickness and breaking strength, albumen height and Haugh unit were not affected significantly by different treatments. As a result, the effects of experimental phytase locally produced on performance parameters and egg quality characteristics of laying hen were similar to commercial phytase.