Open AccessUtilisation of flavour treated blood-rumen content mixture in the diets of laying hens
Author(s) -
A. A. Adeniji,
O. O. Balogun
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v29i1.1502
Subject(s) - rumen , yolk , food science , body weight , zoology , chemistry , flavour , biology , endocrinology , fermentation
One hundred and ninety-two Harco laying hens were employed in a feeding trial lasting 42 days, to determine the optimum inclusion level (8 or 12%) of Blood-Rumen content mixture (BRC) treated with four different flavouring agents i.e. meat broth, curry and vanilla. The interaction of the BRC and flavouring agents resulted in better egg weight. The 12% inclusion of BRC in the diet resulted in higher (P<0.05) yolk colour. The body weight gain and the shell thickness also tended to increase with the increase in the BRC level of the diets. The laying trial showed that the 8% BRC diets resulted in a significantly (P<0.05) higher Hen Day production percentage (HPD) than the 12% BRC diets (82.0lvs 77.73). Curry flavouring agent gave the best HDP (P<0.05).