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THE EFFECT OF ENZYMATIC ADDITIVES ON THE PRODUCTIVITY OF LAYING HENS ISA BROWN
Branislav GÁLIK
Erika HORNIAKOVÁ
Sažetak
The aim of this work the influence of enzymatic additives on the productivity of laying hens ISA BROWN was to
analyze. The experiment together with the Central Control and Testing Institute of Agriculture was realized. The
experiment was conducted 11 months, in 3 phases: from the 22nd to the 28th week, from the 29th to the 46th week
and from the 47th to the 68th week of production. Two groups with 1080 (540 in each group) animals were examined
(control group A, experimental group B). In the experiment diets based on wheat, rye, barley, soybean, minerals and
vitamins were used. In group B we administered a feed mixture with endo-1,4-ß-xylanase (activity 7820 TXU.g-1) and
endo-1,4-ß-glucanase (activity 2940 TGU.g-1) fortification. After finishing of the last period (68th week of hens´ age)
were registered parameters in both groups of animals. The body weight at the end of the experiment was positively
affected in the second group (containing enzymes: B). This difference was significantly higher (P<0.05). In the B
group was also confirmed significant better (P<0.05) feed intake (141.8 and 144.3 g respectively on the same level)
and non significant (P>0.05) heavier eggs (64.54 and 64.02 g respectively) in A and B group. For hens in the control
group (without enzymes), was registered significantly lower (P<0.05) body weight (2 239 and 2 307 g) of hens, a lower
weight of eggs (P>0.05), and higher feed intake (P<0.05). The feeding without enzymes in the A group negatively
influenced the quality of eggs. It was higher percentage of total non-standard eggs (7.10 and 6.56 %), cracked eggs
(4.0 and 3.64 %) and broken eggs (0.52 and 0.39 %). The differences of these parameters are not significant (P>0.05).
After the administration of the enzymes in the feed mixture fortification we determined a positive effect on laying
hens´ productivity. The application of enzymes positively affected the average body weight of hens.
Ključne riječi
nutrition; poultry; enzymes; productivity; eggs
Hrčak ID:
68079
URI
Datum izdavanja:
20.1.2011.
Posjeta: 1.255 *