EFFECT OF DIFFERENT LEVELS OF CASSAVA LEAF MEAL IN THE DIET ON PRODUCTIVITY AND QUALITY OF LUONGPHUONG HEN EGGS

Tu Quang Hien, Tran Thi Hoan, Tu Trung Kien

Abstract: The experiment was conducted with 4 different percentages of cassava leaf meal (4%, 6%, 8% and 10%) in the diet of Luongphuong laying hens. The results showed that: the diet containing 4, 6 and 8% of cassava leaf meal increased laying rate and egg productivity compared with the control diet (without cassava leaf meal) with significant differences (P<0.05). When the percentage of cassava leaf meal in diet was increased from 4 % to 10 % , the carotenoids content in the egg yolk increased from 31.39 to 55.03 mg % of dry matter and the score of yolk by Roche yolk colourimetric fan (RYCF) increased from 11.57 to 13.57 points. The diets having 4, 6 and 8% cassava leaf meal increased the rate of embryonated eggs, hatched eggs and class 1 chicks, reduced FCR, the cost of feed for 10 hatching eggs and one class 1 chick, with significant differences in comparison with the control(P<0.05). These above indicators of laying hens fed a diet containing 10% cassava leaf meal was equivalent to the control group. These indicators of hen groups fed diets with 6 to 8% cassava leaf meal were higher with significant differences compared with the diet having 0%, 4% and 10% cassava leaf meal. Thus, adding cassava leaf meal in diet for laying hens from 6 to 8 % is a suitable rate.

Keywords: cassava leaf meal; Roche yolk colourimetric fan (RYCF)

Date published: 2017-03-15