The effect of partial or total substitution of raw or roasted domestic sesame seeds in laying hens on the qualitative qualities of eggs

Abstract

A study was conducted in the poultry field of the Department of Animal Production, College of Agriculture at the University of Kirkuk. The study involved seven treatments, each with 24 chickens, and six replicates per treatment, with four chickens in each replicate. The experimental period lasted for 20 weeks. The birds were fed different diets: the control diet contained 100% soybean meal, the second treatment replaced 33% of the soybean meal with raw local sesame seed meal, the third treatment replaced 66% of the soybean meal with raw local sesame seed meal, the fourth treatment replaced 100% of the soybean meal with raw local sesame seed meal, the fifth treatment replaced 33% of the soybean meal with roasted sesame seed meal, the sixth treatment replaced 66% of the soybean meal with roasted sesame seed meal, and the seventh treatment replaced 100% of the soybean meal with roasted sesame seed meal. The results of the statistical analysis revealed that there were no significant differences (P≤0.05) between any of the experimental treatments and the control treatment in most of the qualitative characteristics of the eggs. These characteristics included the egg shape index, percentage of white weight, whiteness index rate and air unit. It was found that there were significant differences during the second, third and fifth period in the average thickness of the cortex, However, when considering the total amount of protein in the eggs, all of the experimental treatments showed superiority compared to the control treatment.