Nutritional Characteristics and Quality of Eggs from Laying Hens Fed on a Dried Papaya Peel Meal Diet

Leke, Jein R.; Sompie, F. N.; Wantasen, Erwin; Tallei, Trina Ekawati

doi:10.20884/1.jap.2018.20.3.704

Cited by 2 publications

(3 citation statements)

References 6 publications

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“…The improvement in yolk colour could be due to the presence of carotenoids such as β‐cryptoxanthin, lutein and β‐carotene in papaya pomace (Aroche et al., 2018); (AOAC, 2006). Similar to our findings, (Leke et al., 2018) reported that yolk colour intensity was significantly improved when papaya peel was fed to layers.…”

Section: Discussionsupporting

confidence: 93%

“…Serum biochemical parameters are the major indictors of metabolic alterations in tissue and organs reflecting diet effects on the nutrient metabolism and health of chickens (Bermudez and Stewart‐Brown, 2003). The reduction in serum total cholesterol and low density lipoprotein while high density lipoprotein was increased is in agreement with the results of (Leke et al., 2018) on papaya peels. The reduction of cholesterol in layers fed papaya pomace might be attributed to the presence of β‐sistosterol in papaya pomace which have hypoglycemic and hypolipidemic activity of impairing absorption of cholesterol in the small intestine ().…”

Section: Discussionsupporting

confidence: 92%

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Evaluation of dried papaya pomace meal in laying hen diets

Tamiru

Alkhtib

Tamiru

et al. 2021

Veterinary Medicine & Sci

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In the search for alternative feed resources for laying hens, papaya pomace is available as industrial by‐product but information on its nutritive value is lacking. Dried papaya pomace was included in a common laying hen diet at 0%, 2.5%, 5% and 7.5% to evaluate its effect on egg production performance, egg quality and general health parameters in Bovan brown layers. For every inclusion level, three cages with ten 20‐week‐old layers were used, making a total of 120 hens. The effect of dried papaya pomace inclusion on egg production, egg quality and general health parameters was evaluated. Dried papaya pomace inclusion improved egg production and laying by 6.15% and 17% respectively, while it significantly decreased feed conversion ratio by 7.5%. Eggshell weight, thickness and strength of PP5 were higher than the control by 0.3 g, 0.8 mm and 0.43 kg/cm2, respectively. There was a significant improvement in albumin weight (by 1.5 g/L), albumin height (2.1 mm), yolk weight (0.4 g/L), yolk height (0.4 mm), yolk colour (4.4 points) and Haugh unit (8 points) due to PP5 treatment. Inclusion of papaya pomace at a level of 7.5% of layers diet had negative effect on Egg production, feed conversion ratio and interior and exterior egg quality traits. Inclusion of papaya pomace affected significantly serum total cholesterol, serum triglyceride, serum low density lipoprotein, serum high density lipoprotein, aspartate aminotransferase, alanine aminotransferase and white blood cell count. However, all blood traits of the experimental animals were within the normal ranges reported for layers. Inclusion of papaya pomace in 5% of layers commercial diets improves egg production and quality without negative impact on health while decreasing feeding cost.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 92%

Evaluation of dried papaya pomace meal in laying hen diets

Tamiru

Alkhtib

Tamiru

et al. 2021

Veterinary Medicine & Sci

View full text Add to dashboard Cite

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“…These results were within the standard range of egg yolk weight. Leke et al (2018) reported that the weights were 14.36 -15.52 g/egg. Tugiyanti et al (2012) in the study of the usage of fermented fish meal of up to 8% reported that average egg weight of layers: 54.03-58.33 g/egg, egg yolk weight: 12.31 -13.39 g/egg, eggshell weight: 6.26 -7.22 g/egg, egg index: 77.22 -89.66, hen day production: 41.67 -63.06 %, shell strength: 52.13 -59.13 mm, and HU: 70.41 -77.34 mm.…”

Section: Resultsmentioning

confidence: 99%

The Characteristics and Quality of Egg from Commercial Laying Hens Fed with Garlic (Allium Sativum) Supplemented Ration

Leke

Wantasen

Sompie

et al. 2020

anprod

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The research aimed to determine the characteristics and quality of egg of commercial laying hens fed ration supplemented with garlic (Allium sativum) powder. The research used Completely Randomized Design (CRD) with five treatments and four replicates (5 hens each) for a total of 100 brown laying hens strain MB 402. Garlic powder contained 24.62% crude protein, 38.81% fat, and 1.74% crude fiber. The treatments of garlic powder ration were 0, 2, 4, 6, and 8%. The treatments performed were dietary, with R0 = 100% based diet (BD); R1= 98% based diet (BD) + 2% garlic meal (GM); R2= 96% based diet (BD) + 4% GM, R3 = 94% based diet (BD) + 6% GM, R4 = 92% based diet (BD) + 8% GM. The study was conducted during eight (8) weeks. Collected data were quality, weight, shell weight, albumen weight and shell thickness of eggs. Data was analyzed with Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT). The results showed that 8% garlic powder ration increased weight and albumen weight of eggs. There were no significant effect of treatments in yolk weight, shell weight and shell thickness of eggs. Garlic powder supplementation on laying hen ration affected egg weight and albumen weight. The addition of garlic powder on laying hen ration of up to 4% increased egg weight. Albumen weight increased until garlic powder supplementation of up to 8%. It is recommended the use of 8% garlic powder supplementation on lying hen ration without negative effects on egg quality.

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Nutritional Characteristics and Quality of Eggs from Laying Hens Fed on a Dried Papaya Peel Meal Diet

Cited by 2 publications

References 6 publications

Evaluation of dried papaya pomace meal in laying hen diets

Evaluation of dried papaya pomace meal in laying hen diets

The Characteristics and Quality of Egg from Commercial Laying Hens Fed with Garlic (Allium Sativum) Supplemented Ration

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