EFFECTS OF DIFFERENT PROCESSING METHODS OF KENAF SEED MEAL ON EGG QUALITY PARAMETER OF LAYING HENS

Résumé

A twenty (20 weeks) experiment was conducted with one hundred and forty-four (144) laying hen at 6 weeks in lay, to evaluate the benefit of feeding processed kenaf (Hibiscus cannabinus L.) seed meal (KSM) as replacement for full fat soya (FFSM) in the diets on the egg quality parameters of eggs layed by laying hen  in a 3 x 4 factorial arrangement, consisting four  processing methods (raw kenaf seed meal RKM, cooked kenaf seed meal CKM, fermented kenaf seed meal FKM  and autoclaved kenaf seed meal AKM) and 3 inclusion levels (0%, 10% and 20%). Data were collected on internal and external egg quality parameters. Results showed that the processing methods significantly (p<0.05) influenced the mean values obtained for shell thickness, yolk percentage and Haugh unit (HU). While yolk percentage, shell surface area, yolk height, yolk width and Albumen percentage were significantly influence by the levels of inclusion. There were significant (p<0.05) interaction effects of processing methods and levels of inclusion on shell thickness, percentage shell weight, yolk height, yolk width, yolk percentage, Albumen weight, Albumen height and HU. It can be concluded that inclusion of processed KSM had no effect on egg shape index of the laying. In similar way processing of KSM and the inclusion levels had no effect on Haugh unit. Therefore, for better shell thichness, farmers can feed their laying hens with 10% RFM.