Authors:
Ireti A. Oludoyi, Folasade O. Jemiseye, Funmilayo G. Adebiyi, Olatunbosun Odu, Sabur O. Oladimeji, Bamidele S. Adedeji, Gbemiga O. Adeyemo, Olugbenga A. Ogunwole
Volume 30, Issue 3;
Pages: 256-263; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Implications of feeding different proprietary feeds to laying hens on stored egg functional properties were assessed in this study. Lohmann Brown layers (n=540) aged 59-week were randomly assigned to six proprietary feed brands: G, H, I, J, K and L. Each treatment was replicated ten times (a replicate had nine hens) for 12 weeks. At week-74 hen-age, 600 eggs were sampled, stored at ambient conditions and assessed at 0, 7, 14, 21 and 28 Egg Storage Days (ESD) using standard procedures. Eggs from J had significantly higher emulsion stability (62.02) and foam stability (67.77) among the group. Effects of interaction of feed brand x ESD were significant (p<0.05) for all parameters. The foam capacity (%) declined significantly (p<0.05) from 75.60 to 70.67 for G, 80.23 to 73.48 for H, 79.01 to 73.94 for I, 84.34 to 77.67 for J, 82.20 to 76.33 for K, 76.74 to 70.56 for L through the ESD. The relationship between brands LGC (%) of H (R2=0.14), I (R2=0.14), L (R2=0.25) and ESD was similar (p>0.05). All eggs collected from hens on different feed brands had diminished functional attributes during storage. Eggs from hens on brand J had overall improved functional properties compared to others. Thus, the quality of commercial feed consumed by the hens could determine the functional characteristics.
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