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Poultry and Laboratory Animal Nutrition
Asian-Australasian Journal of Animal Sciences 2008;21(7): 1053-1058.
DOI: https://doi.org/10.5713/ajas.2008.70581    Published online July 3, 2008.
Effects of Dietary Inclusion of Palm Kernel Cake and Palm Oil, and Enzyme Supplementation on Performance of Laying Hens
C. H. Chong, I. Zulkifli*, R. Blair
Correspondence:  I. Zulkifli,
Abstract
A total of 392 twenty eight week-old laying hens was used to study the effects of dietary inclusion of solvent-extracted palm kernel cake (PKC) (0%, 12.5% and 25%) and enzyme (mixture of mannanase, -galactosidase and protease) supplementation (0 kg/t, 1 kg/t and 2 kg/t) on the performance of laying hens. The levels of PKC did not significantly influence nitrogen corrected true metabolizable energy (TMEn) of the diets. Enzyme-supplemented PKC had significantly higher AME and TMEn values than PKC diets with no enzyme supplementation. Dietary inclusion of 12.5% and 25% PKC in the diets of laying hens did not adversely affect mean egg production or daily egg mass. However, layers consumed significantly more PKC-based diets and had significantly poorer feed conversion ratios (FCR) than controls. However, the feed intake and FCR of hens provided the 12.5% PKC-based diets with enzyme supplementation at 1 kg/t did not differ from the controls. Dietary inclusion of PKC or enzyme did not affect eggshell quality, but egg yolk colour was significantly paler when layers were fed the 25% PKC diet.
Keywords: Palm Kernel Cake; Enzyme; Laying Hens


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