Performance and Egg Quality of ISA Brown Layers Fed Toasted Bambaranut Waste Meal Based Diets

Abstract

The study investigated the quality of cashew pomace flour. Ripe cashew fruits were washed and the juice was extracted. The residue known as cashew pomace was cut into thin slices (2.3 mm thick) blanched in 1% (w/v) sodium metabisulphite solution (100°C, 10 min), oven dried (50°C), milled and sieved through 60 mesh sieve. Wheat flour was also obtained from a reputable store. Each flour was analyzed separately for chemical composition, functional and pasting properties. The cashew pomace flour contained higher ash (2.6 %), crude fiber (4%) and carbohydrate (78.2%) but lower crude fat (1.2%) and crude protein (6%) contents than wheat flour. The ash, crude fiber, carbohydrate, fat and crude protein contents of wheat flour were 0.9, 3.2, 75.5, 3.2 and 10% respectively. The cashew pomace flour had significantly higher (P <0.05) water and oil absorption capacities but lower emulsion and foaming properties than wheat flour. The cashew pomace flour possessed lower peak viscosity, final viscosity, trough viscosity, breakdown viscosity and setback viscosity than wheat flour. These properties improved in the wheat/cashew pomace flour blends. The study showed that cashew pomace flour has potential for use in various food systems.

Effect of dietary inclusion of Soybean Cheese residue on performance, economics of production and egg quality of layers

“…This may suggest that inclusion of SCR did not impose any nutritional stress on the birds. Hen day production of 39.73 % to 49.64 % was far lower than 70.23 % to 76.45 % (7), 62.41-67.05 % (8), 55.35-61.00 % [9] and 41.60-48.80 % [9]. Differences in observed HDP may due to variations in diet composition, breed or strain of layers used, age, feed intake, health condition, environmental conditions and season of the experiment.…”

“…More so, inclusion of SCR resulted in more economic egg production, and consequently profitability [8]. The egg weight observed is lower than 59.50-64.50 g for European commercial strain and 63 g Olympic black layers [13] and 43.67-58.33 g [9]. However, egg weight appeared to be in favour of diets containing SCR.…”