Effect of Dietary Metabolizable Energy and Crude Protein on the Laying Performance, Egg Quality, Hatchability, and Fertility of DZ-White Chickens

Tewodros Fekadu; Mammo  Mengesha; Gebreyohannes Berhane; Misba Alewi

Authors

Tewodros Fekadu Researcher
Mammo Mengesha Ethiopian Institute of Agricultural research
Gebreyohannes Berhane Addis Ababa University
Misba Alewi

Keywords:

Crude Protein, Metabolizable Energy, Egg quality traits, Hatchability, Fertility

Abstract

An experiment was conducted to evaluate the effect of different levels of metabolizeable energy (ME, kcal/kg) and crude protein (% CP) level on the production performance, egg quality, hatchability, and fertility of the DZ-White chicken breed at Debre-Zeit Agricultural Research Center. A total of 594 twenty weeks age DZ-white chickens were randomly distributed to the nine dietary treatments, with 3*3 factorial arrangements, in a Completely Randomized Design. The experimental diets were formulated containing different levels of dietary protein 14.5, 15.5, or 16.5%, and 2850, 2750, or 2650 kcal/kg of ME respectively. Chemical composition of feed ingredients was analyzed and feed intake, egg production, hatchability, fertility, and egg quality parameters were recorded. The results indicated that dietary treatments with varied levels of ME and CP showed significant (P <0.05) effects on the total and percentage of hen-day egg production. However, no significant (P >0.05) effect was detected among the dietary treatments (CP, ME, and their interaction) on hatchability, fertility, and most egg quality parameters. Based on this study it is certainly suggested to economically fed the DZ-white chickens with a layer diet, containing 15.5% CP and 2750 kcal/kg of ME.

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