INFLUENCE OF THE CEREAL COMPONENTS REPLACEMENT WITH EXTRUDED BREAD WASTE IN THE LAYING HENS DIET ON THE NET UTILIZATION OF ENERGY AND PROTEIN

• Main Authors: S. Grigorova, D. Penkov
• Format: Article
• Language: English
• Published: Trakia University 2021-09-01
• Series: Trakia Journal of Sciences
• Subjects: bread wastes; clarc of energy distribution; clarc of protein transformation; layers
• Online Access: http://tru.uni-sz.bg/tsj/Volume%2019,%202021,%20Number%203,%20Series%20Biomedical%20Sciences/3.pdf

Aim: Monitoring the effect of the replacement of 5 and 10% of the grain component in compound feed for laying hens with the same amount of extruded bread waste on Clarcs of energy distribution (CED)/ protein transformation (CPT)” in the eco-technical chain "fodder - egg mélange". Experimental design: Three groups: 50 layers each (hybrid Lohman Klassic Brown), one – control, one – replacement of 5% of the grain, one - replacement of 10% of the grain with extruded bread waste. Results: CED “ME fodder – GE mélange”: control – 0.2064; 5% bread wastes – 0.2049; 10% bread wastes – 0.2166. CPT “CP fodder - CP mélange”: control – 0.2538; 5% bread wastes – 0.2585; 10% bread waste - 0.2838. There is a tendency for higher net utilization of energy and protein from feed to the egg mélange in the group receiving 10% bread wastes.