Egg quality factors of laying chickens fed different combinations of levels of energy and protein in the Northern Guinea Savannah zone of Nigeria
This study was conducted at the Modibbo Adama University of Technology Yola. The aim was to investigate the egg quality factors of laying chickens fed different combination levels of energy and protein. The parameters considered include egg weight, shell thickness, shape index, albumen index, yolk index and haugh unit. Two hundred and forty three (243) Isa Brown pullets were randomly allocated into 9 treatments replicated three times in a RCBD involving 3×3 factorial arrangement. The layers were fed 9 treatment diets containing 3 energy levels (2500, 2700 and 2900kcal ME/kg) and 3 Crude Protein (CP) levels (16, 17 and 18%). The results of egg quality factors showed significant (P<0.05) difference for egg shell thickness, shape index and haugh unit while egg albumen index and yolk index were not significantly (P>0.05) affected by the treatments diets. Layers on 2500 kcal ME/kg recorded high haugh unit (91.73) at 17% CP but also recorded a low shell thickness (0.327mm at 18% CP) and shape index (74.24% at 17% CP). Those on 2700 kcal ME/kg recorded high haugh unit (87.03 at 18% CP) and low shape index (77.07 at 16% CP). Layers consuming 2900 kcal ME/kg diet recorded low shell thickness (0.373mm) at 16% CP. The results of this study showed that laying chickens can be feed on 2500kcalkg at 17% crude protein for better egg quality factors hence it could be recommended.
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