This study aimed to characterize the local chickens and their production systems and to investigate the opportunities for improvement. The study was carried out in 18 villages in northern Jordan with the participation of 120 households. Data were collected by individual interviews and surveys supported with structured questionnaires. A scoring system was developed to study the effect of different levels of management on chicken performance. The main reasons for keep local chickens were egg production and generation of income. The main features of the production systems were improper housing and inadequate hygiene. Newcastle disease, predators, and parasites were the main causes of flock losses. Purchasing rate was controlled by the chickens' phenotype, sex and age, and by season of year. The average flock size was 41.6 (+/-32.9) chickens per household, with a hen:cock ratio of 6.4:1. The average effective population size was 15.35, which indicated a high rate of inbreeding (5.52%). The main selection criterion adopted by farmers was egg production. There were positive significant correlations (p<0.001) between management level and chickens' performance. Hatchability, survivability, flock size, number of clutches, egg weight and egg mass were the major parameters that improved significantly with improvement in management level. Local chickens fulfil significant functions in the livelihood of rural smallholders; however, many constraints affected the efficiency of the production systems. Solutions should start with improving the management practices and establishing an effective breeding system.
Ninety-six White laying hens (64 weeks old) were used to investigate the effect of dietary inclusion of Bacillus subtilis on performance and eggshell quality. Hens were randomly distributed into three treatment groups and fed basal diet (control), basal diet plus 0.5 g/kg B. subtilis (Probiotic-0.5), or basal diet plus 1 g/kg B. subtilis (Probiotic-1) for 10 weeks. Probiotic-1 group exhibited the maximum (P<0.05) increase in egg production, egg weight, egg mass, eggshell weight, and eggshell thickness, compared with Probiotic-0.5 and the control groups. During the last week of the study, eggshell densities were 94.9, 88.7, and 65.6 mg/cm(2) in Probiotic-1, Probiotic-0.5, and the control group, respectively. The average unmarketable eggs were 1.3 %, 2.2 %, and 6.4 % in Probiotic-1, Probiotic-0.5, and the control group, respectively. Tibia weight, density, and ash content increased significantly. The average time required by B. subtilis to establish a significant effect was 3 weeks for Probiotic-1and 6 weeks for Probiotic-5. B. subtilis improved gut microflora balance, which has the potential to improve gut health and absorption efficiency. It should be possible to improve egg performance and eggshell quality of aged laying hens by dietary inclusion of B. subtilis, which will be of importance for farmers.
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