Effects of Replacing Corn with Whole-Grain Paddy Rice in Laying Hen Diets on Egg Production Performance

Sittiya, Janjira; Yamauchi, Koh-en; Takata, K.

doi:10.12720/joaat.1.1.1-4

Cited by 5 publications

(5 citation statements)

References 13 publications

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“…There were no significant (p>0.05) differences in growth performance among dietary treatments in current study which was similar to the report of Tariq et al (2019). Yang et al (2020) found the using of rice grains instead of corn did not exhibit any negative effects on the rumen fermentation or growth performance which is similar to the present study Present results were agreed with Sittiya et al (2014) and revealed that rice can totally replace of corn in laying hen diets without hampering egg production performance. The results were in agreement with Korver et al (2004) who found that genotype influenced by FBG, feed intake and FCR.…”

Section: Growth Performancesupporting

confidence: 90%

Growth performance and meat quality of rice fed broiler and native chicken genotypes in Bangladesh

Rahman¹,

Ma²,

Mm³

et al. 2022

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The study was conducted on growth and meat quality attributes of rice fed broiler and native chicken genotypes under intensive rearing. A total 360 DOC from two genotypes were reared in a common brooder house. The diet samples were divided into three treatment groups viz. T1 - corn (0% rice), T2 -50% corn replaced by rice and T3 -100% corn replaced by rice. Data were analyzed using 2×3 factorial design. Broiler showed significantly (p<0.01) higher growth performance as compared to native chicken. Cooking and drip loss were significantly (p<0.01) higher in broiler whearas WHC, ultimate pH and cooked pH were significantly (p<0.01) higher in native chicken breast meat. The diet had a significant (p<0.01) effect on water holding capacity (WHC) but the highest WHC% was found in T1 treatment. The CIE L*, a*, b*, was significantly (p<0.01) higher in broiler. The interaction between genotype and diet was found significantly (p<0.05) different in b* in breast and thigh meat; L*, b* in drumstick meat; a* in liver, respectively. The L* and b* were significantly (p<0.05) higher in broiler drumstick meat. The L* and a* values were significantly (p<0.05) higher in liver of broilers. Significantly (p<0.01) higher tenderness and juiciness were found in broiler breast meat than native chicken. This study provides an important insight on growth performance and meat quality of rice fed broiler and native chicken genotypes. Hence, rice could be used as alternative to corn in chicken ration.

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Section: Growth Performancesupporting

confidence: 90%

Growth performance and meat quality of rice fed broiler and native chicken genotypes in Bangladesh

Rahman¹,

Ma²,

Mm³

et al. 2022

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“…There was no significant linear or quadratic trend of dietary levels of BR affecting egg and eggshell qualities. In contrast, Sittiya et al [3] reported that yolk color was significantly decreased with increasing levels of paddy rice (50% or more) without affecting other egg qualities. This negative effect can be attributed to low levels of xanthophyll in rice along with the presence of other feedstuff affecting yolk color.…”

Section: Discussionmentioning

confidence: 89%

“…2, the overall laying performance was not influenced by dietary BR levels, which was consistent with findings of a previous study. Sittiya et al [3] observed that various levels of dietary paddy rice did not affect feed intake and egg production when nutrient levels were maintained in the experimental diets. Dietary BR as a replacement for corn led to a similar laying performance as that of the control diet without BR, which means that BR can be safely used up to 15% in layer diets.…”

Section: Discussionmentioning

confidence: 99%

“…As a potential feedstuff, brown rice (BR) has been used in feeding trials in poultry diets and has demonstrated similar efficiency to corn grain in egg production or growth [1,2]. Sittiya et al [3] also reported that laying performance and egg qualities, except for yolk color, were not influenced by dietary treatment in which corn was replaced with rice at different levels. However, it has been noted that BR varieties show high variability in feeding value, especially in true metabolizable energy [4].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of energy and amino acids of brown rice and its effects on laying performance and egg quality of layers

Jeong

et al. 2020

J Anim Sci Technol

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Two experiments were conducted to determine apparent metabolizable energy (AME), nitrogen-corrected AME (AMEn), and ileal digestible amino acid (AA) content of brown rice (BR) and to investigate the effect of dietary supplementation of BR on laying performance and egg quality of laying hens. In Exp. 1, 72 Hy-line Brown layers (49-week-old) were allocated to two treatments using a completely randomized block design, and each treatment included six cages per treatment and six hens per cage. A semi-purified diet was formulated to include BR as the sole source of AA and energy and an N-free diet was used to determine basal endogenous loss of AA. The hens were fed a commercial layer diet for adaptation to the experimental environment and diet for 7 days from d 0, and then fed experimental diets for 5 days from d 7. Excreta were collected from d 10 to 11 and ileal digesta were collected on d 12. On a dry matter (DM) basis, the AME and AMEn of BR was determined at 3,773 and 3,729 kcal/kg, respectively. The apparent ileal digestibility (AID) of BR ranged from 32.7% for Thr to 73.7% for Arg. The range of the standardized ileal digestibility (SID) value was between 79.4% for Met and 96.6% for Lys. In Exp. 2, 252 Hy-line Brown layers (44-week-old) were divided into four groups, comprising seven replicates of nine birds each and assigned to four experimental diets containing 0 (Control), 5%, 10%, or 15% BR for 5 weeks. The BR-containing diets were formulated to be equal in the content of AMEn and digestible AA to those of the diet without BR. No significant differences were observed in laying performances. Egg quality and blood profiles were not linearly or quadratically affected by dietary treatments. These results suggest that up to 15% BR can be included into layer feed without any adverse effects on laying performance and egg quality, if its energy and digestible AA values are well evaluated.

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“…In this study, three xylanase supplementation levels were used and their long-term effects on egg quality were evaluated. Laying hens and broilers are fed mainly with corn-based diets worldwide, so it is important to find alternative feed ingredients available for the poultry industry with lower cost and without negative effects on egg quality parameters [ 38 , 39 , 40 , 41 ]. The findings of this study, which used a wheat-based diet with xylanase supplementation, are promising regarding this direction.…”

Section: Discussionmentioning

confidence: 99%

Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles

Papadopoulos

Lioliopoulou

Ordoudi

et al. 2022

Foods

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Wheat is rich in non-starch polysaccharides (NSP) and their degradation in poultry diets is promoted by exogenous carbohydrases. The objective here was to evaluate the effect of adding an intrinsically thermostable xylanase on wheat-based diets for laying hens in yolk color, carotenoid and fatty acid profiles of eggs. A total of 128 laying hens were used for 12 weeks. They were randomly allocated to four dietary treatments with different levels of xylanase: T1: control (no xylanase), T2: 30,000 U/g, T3: 45,000 U/g and T4: 90,000 U/g, with 32 birds, 16 replicates per treatment (2 birds/replicate). At the end of the experimental period, egg yolk color index, redness (a*) and yellowness (b*) of egg yolks were found significantly higher in all the enzyme supplemented diet groups (T2, T3, T4) compared with the control (T1). Canthaxanthin levels were significantly higher in T3 than T1 (p < 0.05). Total n-3, n-6 and total polyunsaturated fatty acids (FAs) were significantly higher in T4 compared with the control (p < 0.01), while the reverse trend was evidenced for monounsaturated FAs. Additionally, total n-3 FAs were higher in the T2 than T1 (p < 0.005). Overall, the results showed that exogenous xylanase enzyme supplementation in wheat-based diets for laying hens contribute to maintaining egg yolk color. Overall, exogenous xylanase enzyme supplemented at all levels in wheat-based laying hens’ diets improved egg yolk color compared to the control diet. The enzyme supplemented at the higher level (90,000 U/g) improved polyunsaturated and reduced monounsaturated egg yolk fatty acid content.

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Effects of Replacing Corn with Whole-Grain Paddy Rice in Laying Hen Diets on Egg Production Performance

Cited by 5 publications

References 13 publications

Growth performance and meat quality of rice fed broiler and native chicken genotypes in Bangladesh

Growth performance and meat quality of rice fed broiler and native chicken genotypes in Bangladesh

Evaluation of energy and amino acids of brown rice and its effects on laying performance and egg quality of layers

Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles

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