Effect of replacing groundnut seedcake by brewers’ yeast-noug seed cake mixture in ration on laying performance of white leghorn chicken

Figures & data

Table 1. Proportion of ingredients (%) used in the experimental rations.

Ingredients	Treatment
	T1	T2	T3	T4	T5
Maize	40	39	39.5	39	39.5
Wheat short	26.25	26.75	25.5	26.5	26
Groundnut cake	18	13.5	9	4.5	0
BYNSC (BY:NSC =35.07:64.93)	0	4.5 (1.58:2.92)	9 (3.2:5.8)	13.5 (4.7:8.8)	18 (6.3:11.7)
SBM	4	4.5	5	4.5	4.5
DCP	1	1	1.25	1.25	1.25
Limestone	8.5	8.5	8.5	8.5	8.5
Vitamin Premix	1.5	1.5	1.5	1.5	1.5
Salt	0.75	0.75	0.75	0.75	0.75
Total	100	100	100	100	100

SBM = soybean meal, BYNSC = brewers’ yeast-noug seed cake mixture, DCP = dicalcium phosphate, T1 (0% BYNSC + 18% groundnut cake meal), T2 (4.5% BYNSC + 13.5% groundnut cake meal), T3 (9% BYNSC + 9% groundnut cake meal), T4 (13.5% BYNSC + 4.5% groundnut cake meal) and T5 (18% BYNSC + 0% groundnut cake meal), Vitamin premix 50 kg contains, Vit A = 2000000iu, Vit D3 = 400000 iu, Vit E = 10000 mg, Vit K3 = 300 mg, Vit B1 = 150 mg, Vit B2 = 1000 mg, Vit B3 = 2000 mg, Vit B6 = 500 mg, Vit B12 = 4 mg, Vitpp = 60000 mg, Folic acid = 160 mg, Choline chloride = 30000 mg, Anti-oxidant = 500 gm, Manganese = 10000 mg, Zinc = 14000 mg, Iron = 9000 mg, Copper = 1000 mg, Sodium = 200 mg, Calcium = 28.2%, Selenium = 80 mg.

Table 2. Chemical composition of feed ingredients used in the experimental ration.

Parameters	Maize	SBM	Groundnut	BYNSC	WS	BY	NSC
DM%	90.01	94.3	93.95	94.38	90.21	88.57	93.01
CP%	8.96	42.36	43.1	38.74	14.68	40.96	34.85
CF%	4.21	6.89	10.25	8.2	12.61	1.62	12.27
EE%	4.00	7.22	7.98	4.47	4.13	0.91	8.05
Ash%	3.54	6.31	8.51	7.69	4.52	7.16	9.21
Ca%	0.12	0.26	0.18	0.29	0.1	0.14	0.52
P%	0.26	0.56	0.72	0.91	0.65	1.35	0.67
ME(kcal/kg)	3620.74	3475.17	3128.72	3153.07	2872.74	3564.7	2924.8

DM = dry matter, CP = crude protein, CF = crude fiber, EE = ether extract, Ca = calcium, P = phosphorus, ME = metabolizable energy, SBM = soybean meal, BYNSC = brewers’ yeast-nougseed cake mixture, WS = wheat short, BY = brewers’ yeast, NSC = nougseed cake.

Table 3. Chemical composition of rations (DM basis).

Treatments
Chemical composition (%)	T1	T2	T3	T4	T5
DM	90.37	90.23	90.31	90.20	90.29
CP	16.58	16.64	16.84	16.49	16.28
CF	8.55	8.4	8.05	7.99	7.97
EE	3.3	3.28	3.31	3.2	3.0
Ash	11.94	12.27	13.2	12.75	12.43
Ca	3.43	3.44	3.57	3.52	3.48
P	0.58	0.54	0.55	0.5	0.46
ME (kcal/kg)	2884.98	2883.74	2877.93	2896.17	2900.01

DM = dry matter, CP = crude protein, CF = crude fiber, EE = ether extract, Ca = calcium, P = phosphorus, ME = metabolizable energy, T1 (0% BYNSC + 18% groundnut cake meal), T2 (4.5% BYNSC + 13.5% groundnut cake meal), T3 (9% BYNSC + 9% groundnut cake meal), T4 (13.5% BYNSC + 4.5% groundnut cake meal) and T5 (18% BYNSC + 0% groundnut cake meal).

Table 4. Performance of white leghorn chickens fed diet containing different levels of brewers’ yeast-noug seed cake mixture.

	Treatments
Parameter	T1	T2	T3	T4	T5	LS
DMI(g/h/d)	91.3b^c±0.3	92.4^b±0.8	95.4^a±0.5	89.2 ^cd±0.9	88.6^d±0.6	***
HDEP (%)	58.2^bc±0.8	60.9^ab±0.5	65.0^a±1.1	54.8 ^cd±2.5	51.6^d±0.7	***
HHEP (%)	56.7^bc±1.5	60.2^ab±0.2	63.1^a±1.2	54.6^c±2.6	49.4^d±0.7	***
EWt (g)	51.4 ± 0.45	51.38 ± 0.19	52.7 ± 0.55	50.8 ± 0.67	51.1 ± 1.23	NS
EM (g/h/d)	35.6^bc±0.41	37.3^b±0.31	40.8^a±1.07	33.1 ^cd±1.81	31.4^d ±1.18	**
FCR	2.6^bc±0.03	2.5^bc±0.04	2.3^c±0.05	2.7^ab±0.13	2.8^a±0.11	*
FCE	0.39^bc±0.004	0.40^ab±0.01	0.43^a±0.01	0.37^bc±0.02	0.35^c±0.01	**

^a,b,c,d row means with different superscripts are significantly different, ***= P < 0.001, **= P < 0.01, *= P < 0.05, T1 (0% BYNSC + 18% groundnut cake meal), T2 (4.5% BYNSC + 13.5% groundnut cake meal), T3 (9% BYNSC + 9% groundnut cake meal), T4 (13.5% BYNSC + 4.5% groundnut cake meal) and T5 (18% BYNSC + 0% groundnut cake meal), DMI = dry matter intake, HDEP = hen day egg production, HHEP = hen housed egg production, EWt = egg weight, EM = egg mass, FCR = feed conversion ratio, FCE = feed conversion efficiency, LS = level of significance.