Effects of faba beans inclusion into hens’ diet and age influence on egg-shell quality
Keywords:
broken egg percentage, egg-shell percentage, egg-shell thickness, layers, Vicia fabaAbstract
The aim of this experiment was to study the influence of Faba Beans (FB) (Vicia faba L.) and further the influence of birds’ age on some egg-shell parameters of commercial layers. Seven different experimental diets (Raw Faba Beans “RFB” 10% - T1 , 20% - T2 and 30% - T3 were compared with Roasted Faba Beans “RoFB” 10% - T4 , 20% - T5 and 30% - T6 and both groups were compared with commercial layers’, labeled control group C). The experiment was performed with seven group laying tests with 3 replications, thus with a total number of 630 birds aged 43 weeks. The control group and six trial groups were housed in 3 floor caged batteries. To test the effect of the birds’ age on the egg-shell quality, 28 days during the experiment period (p) were observed. For the feeding we used a feed mixture of wheat, barley, soybean meal, RFB or RoFB, vegetable fats with added minerals, vitamins and enzymes. The influence of the diets and ages on egg-shell percentage (ESHP), egg-shell thickness (ESHT) and total broken egg percentage (TBEP) were studied. An insignificantly augmented value of ESHP was observed under T1, a significantly lower value of this parameter was observed under T2, as compared with control. During the age period ESHP was observed to decrease significantly (P ≤ 0.05). In the T1 and T4 groups, ESHT values were higher than the other treatments, and tended to decrease with increasing FB levels in the diet. The age of the birds did not affect ESHT in our experiment. Including FB into the diet increased TBEP. However, the differences between trials and control remained insignificant, with the exception of the T2 group. A significant and gradually increased value of TBEP was observed with advancing age of the birds.
