Impacts of distiller’s dried grains with solubles as replacement of soybean meal plus vitamin E supplementation on production, egg quality and blood chemistry of laying hens

Muhammad Saeed 1 , Mohamed E. Abd El-Hack 2 , Muhammad Arif 3 , Mohamed M. El-Hindawy 2 , Adel I. Attia 2 , Khalid M. Mahrose 2 , Itrat Bashir 4 , Farman A. Siyal 5 , Muhammad A. Arain 6 , Sarfraz Ali Fazlani 7 , Khawar Hayat 1 , Chao Sun 1  and Ahmed E. Noreldin 8
  • 1 College of Animal Sciences, Northwest A&F University, , Yangling , China
  • 2 Department of Poultry, Faculty of Agriculture, Zagazig University, , Zagazig, Egypt
  • 3 Department of Animal Sciences, University College of Agriculture, University of Sargodha, 40100 , Sargodha, Pakistan
  • 4 Department of Zoology, University of the Punjab, 54590 , Lahore, Pakistan
  • 5 Department of Animal Nutrition, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tando Jam, 70060, Tando Jam, Pakistan
  • 6 Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture Water and Marine Sciences Uthal, , Uthal , Pakistan
  • 7 Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture Water and Marine Sciences Uthal, , Uthal, Pakistan
  • 8 Department of Histology and Cytology, Faculty of Veterinary Medicine, Damanhour University, , Damanhour, Egypt

Abstract

The present investigation aimed to study the effect of the partial replacement of distiller’s dried grains with solubles (DDGS) instead of soybean meal (SBM) with or without vitamin E supplementation in laying hen diet on egg quality criteria, egg analysis, blood chemistry and productive performance traits. A 4×2 factorial design experiment was carried out involving four substitution levels of DDGS (0, 25, 50 and 75%) and two levels of vitamin E (0 and 250 mg /kg diet) through 22-42 weeks of age. No significant differences were noticed between the control and 25 or 50% DDGS substitution in the percentage of eggs produced and egg output. The fewest number of produced eggs and the lightest egg output were observed in 75% DDGS group. Yolk index, shell percentage, and Haugh unit scores were affected (P>0.01) by DDGS levels. Albumin percentage showed increase (P>0.01) in vitamin E treated groups. The impact of the combination of DDGS and vitamin E was significant (P>0.01) on all egg quality traits excepting shell percentage. The 75% DDGS diet gave the highest values of egg nutrients. Vitamin E had a positive effect on egg crude protein, ether extract, and nitrogen free extract which increased by 10.39, 10.28 and 7.85%, respectively. The combination of vitamin E addition and DDGS levels was highly significant (P>0.01) on all egg nutrients. Hens fed the 50% DDGS diet had more concentrations of lipids profile in their blood than those fed control and other DDGS diets. All serum lipid profile inclined to increase due to vitamin E supplementation. The interaction between DDGS and vitamin E had significant (P>0.05 or 0.01) influence on all serum metabolites excepting calcium. It could be concluded that vitamin E could enhance nutrient content of eggs and preserve blood lipids from lipid peroxidation. The interaction between 75% DDGS replaced SBM with 200 mg vitamin E/kg diet accomplished the best results regarding nutrient content of eggs.

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