Performance, qualitative and microbiogy characteristics of laying hens fed with different levels of enzyme complex
DOI:
https://doi.org/10.5433/1679-0359.2013v34n6Supl2p4179Keywords:
Additive, Poultry, Enzymes, Microbiology, Nutrition, Egg quality.Abstract
This study aimed to evaluate the performance of laying hens fed different levels of the enzyme complex (phytase, cellulase, pectinase, protease, amylase, beta-glucanase e xylanase). 328 laying hens were used Shaver White strain at 60 weeks of age. The birds were distributed into five treatments, involving different levels of enzyme complex (0, 50, 100, 150 and 200 ppm). We evaluated the performance of laying hens, egg shell quality, internal egg quality, pH and viscosity of the intestinal contents, dry matter and mineral in the excreta and microbiology of the contents in the small intestine. The results showed that the addition of the enzyme complex in diets based on corn and soybean meal for laying hens old did not improve on broiler performance, eggshell and internal egg quality, dry matter and mineral content in the excreta and microbiology of the contents in the small intestine. However there was a significant linear response when increased levels of the enzyme complex, where it caused an increase in pH and a lower viscosity of digesta within the small intestine.
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