| Popis: |
The experiment was conducted to investigate the effects of substitution of soybean meal of laying hens ration by shrimp head meal (SHM) on physical and nutritional quality of eggs and meats. Three hundred Hisex White laying hens were divided into five treatment groups and allocated five experimental diets included different levels of SHM. Soybean meal contents of control ration was substituted by SHM meal at the rate of 25, 50, 75 and 100%, respectively. Samples of SHM, eggs and meats were subjected to proximate analysis. Physical properties of eggs and meats were also analyzed following the standard procedures. Highest CP contents (%) of eggs were recorded to be 11.39±0.27 and 10.83±0.18 at initial and peak production periods, respectively in laying hens group fed ration substituted SBM by SHM at the rate of 25%. Significantly (p |
