Effect of using different levels of hatchery by product as a source of animal protein on egg quality of laying hens breeds ISA Brown


This study used Sixty ISA Brown layers were produced egg of brown layer, all at 22 weeks of age. The objective of this study was to determine the possibility of using hatchery by product as a source of animal protein and its effect on egg of Brown layer hens quality traits. Four levels of hatchery by product were used (0, 3, 7 and 9)% so four treatment were obtained with 5 replicate (3 bird/replicate) for each were used in this study which lasted for five periods (March- July), The duration of each period was 28 day. The result of egg quality traits indicated improvement in thickness and weight egg as compared with control diet. Also the results showed that T3 significantly different (p<0.05) with other treatment in percentage of the shell to egg weight. The results showed there are no significant differences in yolk weight and Haugh unit. The thired on T3 showed significant increase with T2 and T4 in white weight but there were no significant difference with T1. Also T3 showed significant difference in white index as compare with other treatment. All eggs quality traits showed significantly reduced during May, June and July as compare with March and April.