Extruded bread wastes in the compound feeds of laying hens

Svetlana Grigorova, Dimo Penkov

Abstract: The replacement effect of part of the cereal component used in the compound feed for laying
hens with 5% and 10% extruded bread waste on egg intensity, egg morphological characteristics and
chemical composition of egg yolk and egg albumen was investigated. An experiment was conducted
with a total of 150 laying hens from Lohman Klassic Brown breed at the age of 35 weeks, divided into
control and two experimental groups (n = 50 layers/group). The poultry from the experimental groups
received 5% and 10% extruded bread waste. The combined fodders for all groups were isoenergetically
and isoproteinically balanced. The layers from the group receiving 10% bread waste in the diet had
significantly higher values of albumen weight (P < 0.05); form index (P < 0.05); yolk index (P < 0.05),
as well as significantly higher contents of egg yolk protein (P < 0.05); albumen protein (P < 0.05); albumen
ash (P < 0.01) compared to the control group.
Еxtruded bread waste can used in the compound feed of laying hens at the expense of part of the
cereal component (5% and 10%). In this way, savings on feed grain are realized, and also bread that is
not consumed by humans is used.

Keywords: egg morphological characteristics; egg productivity; extruded bakery wastes; laying hens

Date published: 2021-08-27