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Title: Effects of commercial enzyme preparations on egg and eggshell quality in laying hens
Contributor(s): Roberts, Juliet Rosemary  (author); Choct, Mingan  (author)orcid 
Publication Date: 2006
DOI: 10.1080/00071660600834175
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Abstract: 1. Four different commercial enzyme products were added to standard commercial layer diets, based on barley, wheat or triticale. 2. Diets were fed to 4 different strains of commercial laying hen: ISA Brown, Hy-Line CB, Tegel SB2 and Tegel HiSex. 3. Diets were given for 5 weeks prior to measurements of egg and eggshell quality. 4. The inclusion of commercial enzyme products in the diets had no effect on egg weight. 5. Positive effects of the enzymes were: improved eggshell breaking strength, shell weight, percentage shell and shell thickness for the barley-based diet and increased eggshell breaking strength for two of the enzymes with the wheat-based diets. 6. Negative effects of the enzyme products were slightly lighter coloured eggshells and reduced albumen quality for the barley-based diet and for two enzymes with the wheat-based diet. 7. The addition of commercial enzyme preparations had no main effect on egg and eggshell quality for the triticale-based diet, except for effects on yolk colour. 8. Yolk colour was lower than control for enzyme 3 in all diets and for enzyme 4 with the barley- and wheat-based diets. 9. Further investigation is required to elucidate the specific enzyme components that influence egg quality.
Publication Type: Journal Article
Source of Publication: British Poultry Science, 47(4), p. 501-510
Publisher: Taylor & Francis Ltd
Place of Publication: Abingdon (Oxon), United Kingdom
ISSN: 0007-1668
Field of Research (FOR): 070204 Animal Nutrition
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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