Sexual Maturity and Performance of Pullets Fed Different Preparations and Concentrations of Brown Marine Algae (Sargassum Dentifebium) in Pre-Laying and Early Laying Periods

Abstract

The effect of brown marine algae (BMA; Sargassum dentifebium) as alternative feed source for pullets was studied in three processed and at three concentrations in the pullets from 14-42 weeks. The processing forms were sundried brown marine algae (SBMA), sundried and boiled brown marine algae (BBMA) and sundried and autoclaved brown marine algae (ABMA). The concentrations of BMA were 2%, 4% and 6% that composed 10 treatments along with control. Each treatment was replicated 6 times using 30 pullets per treatment. Different criteria on pullets and eggs, including feed intake, body weight, feed conversion efficiency, laying rate and egg mass and quality were studied. Results indicated that BMA could be used up to 6% in the pullets diets from 14 to 42 weeks without adverse effects (P≥0.05) on sexual maturity (139-142 days), laying rate (80.7-87.9%), egg mass (44.99-51.86 g/hen/day), feed conversion ratio (2.468-2.868 kg feed/kg egg) and Haugh unit (82.9-90.6) and shell percentage (8.61-9.87%). Furthermore, egg yolk color and calcium content in eggshell were improved (P≤0.05) by 12.31% and 9.1%, respectively.

Indirect Response in Egg Production and Egg Quality Traits Due to Selection for Body Weight at 8 Weeks of Age in Dandarawi Chicken

“…Throughout 7 successive laying periods (28 days each) average of laying rate (ALR%), average of egg weight (AEW) were recorded, and total egg mass (TEM) was calculated by multiplying the number of eggs × weight of eggs. Age at sexual maturity was estimated as the number of days from hatching to the day of laying rate 10% egg production as Al-Harthi (2014).…”

The Effect of Natural and Synthetic Antioxidants on Performance, Egg Quality and Blood Constituents of Laying Hens Grown Under High Ambient Temperature

“…In addition, BMA increased shell thickness by 3.4% and Haugh unit score by 4.6% of fresh eggs. Moreover, it increased Haugh unit and albumen percentage of stored eggs by 6.1 and 3.5%, (2012) and Al-Harthi (2014), who indicated that BMA can be fed at 3 to 5% in broiler and laying hen diets without adverse effects on productive performance and quality traits of meat and eggs. The positive response of BMA could be attributed to many of the beneficial components found in marine algae, such as vitamins (A, B, B12, C), antioxidants, and antimicrobial substances (Zulkifli et al, 2004;Rimber, 2007;Abd El-Baky et al, 2008;Al-Harthi andEl-Deek, 2011, 2012).…”

“…Moreover, it increased Haugh unit and albumen percentage of stored eggs by 6.1 and 3.5%, (2012) and Al-Harthi (2014), who indicated that BMA can be fed at 3 to 5% in broiler and laying hen diets without adverse effects on productive performance and quality traits of meat and eggs. The positive response of BMA could be attributed to many of the beneficial components found in marine algae, such as vitamins (A, B, B12, C), antioxidants, and antimicrobial substances (Zulkifli et al, 2004;Rimber, 2007;Abd El-Baky et al, 2008;Al-Harthi andEl-Deek, 2011, 2012). Moreover, BMA can be considered as a source of fat and water soluble vitamins, chlorophyll, lutein and zeaxanthin pigments, and an alternative source for n-3 fatty acids (Schiavone et al, 2007;Becker, 2004).…”

“…Mohd et al (2000) postulated that G. changgi (C. changii) contains a high composition of unsaturated fatty acids (74%), mainly omega 3 fatty acids and 26% of saturated fatty acids (mainly palmitic acid). It, also, contains fat and water soluble vitamins and pigments such as chlorophyll (Becker, 2004;Schiavone et al, 2007;Al-Harthi, 2014). AlHarthi and El-Deek (2012) found that brown marine algae (BMA) significantly improved egg quality and decreased egg cholesterol and this was attributed to the antioxidant properties of BMA.…”

“…Marine algae are considered as a potential source of nutrients that contain greater amounts of protein, amino acids, carbohydrate, lipid, vitamins A, B, C, (especially B12), colorants, antioxidants and antimicrobial substances (Rimber, 2007;Abd El-Baky et al, 2008;Al-Harthi andEl-Deek, 2011, 2012). Algae could be used with no limitation in food and feed (Becker, 2004).…”