Performance and Egg Production of Isa Brown Pullets Fed Diets with Groundnut Cake Protein Partially Replaced by Provitamin A Cassava Leaf Meal
This study investigated the impact of substituting groundnut cake protein with Pro-Vitamin-A Cassava Leaf Meals (PVACLM) on egg production and egg quality in layers. A total of 105 Isa Brown layers were used in this research, the birds where divided into 5 treatment groups of 21 birds per group. Each group was further divided into 3 replicates of 7 birds per replicate. Each group received diets with graded levels of PVACLM as a protein source varying from 0%, 5%,10% 15% and 20% represented as T1, T2, T3, T4, and T5 respectively, in a C completely R randomized D design. The experiment lasted for 30 weeks, and data on egg production parameters and egg quality were determined Layers fed diets containing 5% PVACLM showed similar egg production performance compared to the control group (0% PVACLM). However, when the level of PVACLM in the diet was increased to 15% and 20%, a significantly (P <0.05) increased egg production was observed. Layers in the 5% PVACLM group exhibited no significant differences in egg weight, shell thickness, compared to the control group, whereas higher levels of PVACLM (10% and 15%), slightly decreased egg weight and yolk height shell weight, yolk height and haugh unit increased with increased level of PVACLM. In conclusion, the partial substitution of groundnut cake protein with PVACLM up to 15% in layer diets appears to be a feasible and economically viable option, with no adverse effects on egg production and minimal impact on egg quality.
Keywords: Groundnut Cake protein, Pro Vit. A Cassava Leaf, Pullets, Egg
