Abstract
This research aimed to study the productive and reproductive qualities of parent herd hens having the diet with sprouted barley in whole grain and crushed form. The objectives included studying the flock liveability and analysing productive and reproductive characteristics of laying hens in the Ross 308 parent flock. The first control group received a diet with unsprouted whole barley, the second control group with unsprouted crushed barley, the first experimental group with sprouted whole barley, the second experimental group with sprouted crushed barley. The scientific and economic experience lasted until the bird reached the age of 60 weeks. The research findings showed that sprouted crushed barley in the diet of the parent flock hens contributes to better poultry growth and development, increases the weight of incubation eggs by an average of 0.3%, the yield of incubation eggs by 0.5%, hatchability by 0.3%, hatchability of young birds by 0.2%, enlarges the poultry liveability, egg production indicators per an initial and an average laying hen, reduces the feed conversion rate.
Highlights
The poultry industry is one of the most dynamically developing Russian meat production industry branches
The experimental groups consisted of 140-day-old 110 birds chosen by live weight and development based on the analogue method
The first control group received a diet with unsprouted whole barley, the second control group with unsprouted crushed barley, the first experimental group with sprouted whole barley, the second experimental group with sprouted crushed barley
Summary
The poultry industry is one of the most dynamically developing Russian meat production industry branches. This is facilitated by intensified production, specialization and concentration, a high level of mechanization and automation, highly productive poultry crosses, and modern technologies for keeping and feeding. Some findings indicate that the grain nutritional value and taste qualities go up when sprouted, ensuring better feed intake by animals [1,2,5]. Sprouted barley can be characterized by the lower starch content by 60 % and the higher sugar rate by 20-25% compared to the initial level. 24 hours after the sprouting starts, many enzymes in barley and microorganisms in the grain mass are activated, including alphaamylase, beta-amylase, phosphorylase, ribonucleases, peroxidases, catalase, etc. Sprouting produces vitamin C and increases vitamins E by 3 times, B-group by 6-8 times [8]
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