Effects of enzyme supplementation of barley-based diets on hen performance and egg quality

Abstract

The effects of commercial enzyme supplementation of barley-based diets on hen performance and egg quality were studied in four experiments each using 120 laying hens kept in cages. Egg production, egg weight, food consumption, body weight, egg quality and excreta moisture content were measured over an 8 week period in Experiments 1 and 2, and over 12 weeks in Experiments 3 and 4. Egg production was not affected by barley level or dietary enzyme supplementation in any of the four experiments. Hens fed high barley diets (Experiments 3 and 4) lost weight, whereas egg weight was not affected. Commercial enzyme preparations did not enhance performance of hens fed diets containing up to 35% barley. When these preparations were added to a 40% or 50% barleybased diet, hen performance was comparable to that with a 10% barley diet. Albumen or shell quality were not significantly affected by dietary treatments based on barley with or without enzyme supplementation. However, yolk color was reduced when hens were fed on diets containing 40 or 50% barley (Experiments 3 and 4). With enzyme supplementation, barley can provide up to 50% of practical diets for laying hens, with no major effect on performance.