Effect of different levels of grape pomace on egg production performance and egg internal quality during different keeping times and temperatures

Document Type : Research Paper

Authors

1 Assistant Professor, Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

2 Professor, Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Abstract

An experiment was conducted to evaluate effects of different levels of grape pomace in diets of laying hens on egg production performance and egg internal quality traits during different times and temperatures. One hundred and sixty Leghorn laying hens in post-molting phase were assigned to four treatments with five replications and eight birds each based on completely randomized design. The birds fed experimental diets containing zero, 1.5, 3 and 4.5% of grape pomace for eight weeks. Egg samples from treatment 4 were selected and stored in different temperatures (4 and 27° C) and duration times (1 day, 1 week and 1 month after production) at the end of experiment, then their internal quality traits were evaluated. Results showed that with the use of 4.5% grape pomace, the egg production rate, egg weight, egg mass and feed conversion ratio of birds were not affected, but feed intake decreased (P<0.05). Evaluation of egg quality traits during different storage duration times and temperatures showed that 4.5% grape pomace in diet increased Haugh unit and decreased albumen pH of eggs (P<0.05). Interaction effects showed that although, Haugh unit of eggs decreased and albumen pH increased with increasing storage duration time, but the use of 4.5% grape pomace could restrict fluctuations. In conclusion, it is possible to use 4.5% grape pomace in layer hen diets in post-molting phase without having any negative effects on production performance and due to antioxidant properties of grape pomace, it might keep egg internal quality during storage times.

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References

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Animal Production Research
Volume 6, Issue 4
January 2018
Pages 81-91

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