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Effects of dietary inclusion of alfalfa (Medicago sativa L.) leaf meal and Xylam enzyme on laying hens' performance and egg quality

Author(s): Mutahar A. Al-shami, | Mohamed E. Salih | Talha E. Abbas

Journal: Research Opinions in Animal & Veterinary Sciences
ISSN 2221-1896

Volume: 2;
Issue: 1;
Start page: 14;
Date: 2012;
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Keywords: Alfalfa Leaf Meal | Cholesterol | Enzyme | Layers

The experiment examined the effect of inclusion of sun-dried alfalfa leaf meal and 0.05 Xylam enzyme (ALM+X) in laying hens' diet on eggs' production and quality. Forty eight White Hisex laying hens aged 20 weeks were offered four iso-caloric and iso-nitrogenous diets (D , D , D and D of 0.0%, 2%, 5% and 7% ALM, 1 2 3 4 respectively) supplemented with Xylam enzyme (0.05%), for 8 weeks. Supplementation of ALM+X to layer hens’ diet showed insignificant differences in feed consumption, feed conversion ratio, hen-day egg production percentage, egg weight, egg albumin height and egg specific gravity when compared to alfalfa free diet. It also improved eggshell thickness, egg yolk index and egg yolk colour and reduced egg yolk cholesterol. It was concluded that, addition of exogenous enzymes to layer hen diet containing alfalfa overcomes adverse effects of alfalfa on performance parameters and egg quality characteristics.
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