Substitution of commercial cation with cation containing bean sprout waste on production and physical quality of egg

Abstract

This research was aimed to evaluate substitution of commercial rations with rations contains bean sprout waste on production and physical omega 3 egg quality. Bean sprouts are a waste of green beans the remainder of beans sprout production consisting of green bean skin and shredded bean sprout. The use of bean sprout in layer diet is very limited because the bean sprouts are low palatability and high crude fiber. This experiment used eighty female birds strain of Lohman Brown were in a Completely Randomized Design allocated to five dietary treatments in four replicates. The treatment diets were R0:100 % commercial feed, R1:75 commercial feed + 25 % experiment feed, R2 : 50 % commercial feed + 50 % experiment feed, R3: 25 % commercial feed + 75 % experiment feed, R4:100 % Experiment feed, respectively variable observed were egg production, feed consumption, feed conversion, Hen Day, IOFC, layer mortality, egg weight, egg mass, weight percentage of albumen, yolk, and shell, shell thickness, yolk color, egg, albumen and yolk index, and Haugh unit. The results showed there is no effect on all cumulative production (except on hen day and ration conversion) and physical quality of omega-3 eggs (except eggshell thickness). The highest IOFC value and the highest egg production were obtained at 50% substitution of commercial rations and 50% of research rations containing 2.5% of bean sprouts waste.