Academic Research Journal of Agricultural Science and Research
 

Academic Research Journal of Agricultural Science and Research 

Vol. 5(6), pp. 396-399. October, 2017.

ISSN: 2360-7874 

 DOI: 10.14662/ARJASR2017.047

Full Length Research

Effects of Inclusion of Ground Prosopis juliflora Pod on Egg Quality of White Leghorn Hens

Lemma Gulilat, ¹ Mengstu Urge (PhD) ² and Getachew Animut (PhD)²

¹Department of Animal Science, Debre Tabor University, P.O. Box, 272, Debre Tabor, Ethiopia

^2,3School of Animal and Range Science, Haramaya University, P. O. box, 138, Diredawa, Ethiopia

Corresponding author: lemmagulilat2009@gmail.com

Accepted 14 August 2017

A study was conducted to evaluate the effect of inclusion of ground Prosopis juliflora pod on quality of white leghorn layers in Haramaya University poultry farm. One hundred sixty eight white leghorn hens with similar initial body weight of 1077± 6 g and 27 weeks of ages were randomly distributed to 12 pens. The ingredient used for formulate layer ration were maize grain, noug seed cake, soybean meal, wheat short, ground P. juliflora pod, vitamin premix, lime stone and salt. The four treatment rations used in this study were 0% GPJP inclusion (T1) control group, 10% GPJP (T2), 20% GPJP (T3), and 30% GPJP (T4). The eggs qualities were measured during the experiment. Roche color reading revealed that eggs from hens fed T4 is yellowish (3.2±0.19) than T2 (2.6±0.19) and control diet (1.7±0.19; P<0.001). The result of the present study showed that GPJP can be used in formulation of layers ration up to 20%.

Key words: Egg, ground, leghorn, pod, prosopis juliflora, quality, white

How to cite this article: Gulilat L, Urge M, Animut G (2017). Effects of Inclusion of Ground Prosopis juliflora Pod on Egg Quality of White Leghorn Hens. Acad. Res. J. Agri. Sci. Res. 5(6): 396-399

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