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An Improvement in Interior Egg Quality by the Feeding of Brewers Dried Grains1
An Improvement in Interior Egg Quality by the Feeding of Brewers Dried Grains' B . L . DAMRON, A. R. ELDRED AND R. H . HARMS
Department of Poultry Science, Florida Agricultural Experiment Stations, Gainesville, Florida 32611 (Received for publication October 20, 1975)
POULTRY SCIENCE 55: 1365-1366, 1976
INTRODUCTION
C
ONSIDERABLE research has been conducted in an attempt to improve interior quality of eggs. When egg production was equal for all experimental treatments, changes in dietary formulation have failed to improve interior quality. These changes have included varying levels of minerals (Card and Sloan, 1935), the addition of aureomycin to the diet (Chin and Brant, 1953), feeding of different grains (Griminger and Scott, 1974), changing the level of protein (Mueller, 1956), and the addition of fat to the diet (Orr et al, 1958). Harms and Douglas (1960) reported that dietary changes which resulted in an improved rate of egg production caused the interior quality of eggs to decrease. These authors observed a significant negative correlation between rate of egg production and interior quality from experiments involving phosphorus, terramycin and protein. The experiments reported herein were designed to determine if the addition of BDG
1. Florida Agr. Exp. Stas. Journal Series No. 7003.
to the diet of laying hens would improve interior egg quality. EXPERIMENTAL PROCEDURE In each experiment, eight replicates of five individually caged Babcock B-300 hens were fed each of the experimental diets. However, in Experiment 2, the 2.5 and 5.0% BDG treatments were combined; therefore, these data represent 16 groups of five birds. The basal diets used in these studies were identical to those used by Eldred et al. (1975). Each experiment was conducted for ten 28-day periods. Individual daily egg records were kept for each hen and summarized at the end of each experiment. However, only egg production for the ten-month period is shown in this presentation. Interior quality of eggs (Haugh units) was obtained at the end of three, five, seven and nine months in Experiment 1, and at the end of three, four, six, eight and ten months in Experiment 2. Since there was no interaction of months and treatment, the data have been combined for this presentation. Statements of probability are based on the analysis of variance described by Snedecor (1956) with significant treatment differences determined by Dun-
1365
Downloaded from http://ps.oxfordjournals.org/ at UNIVERSITY OF AUCKLAND LIBRARY on May 3, 2015
ABSTRACT Two experiments were conducted to determine the influence of feeding brewers dried grains (BDG) upon interior quality of eggs. Four basal diets containing 11.84, 13.07, 14.30, or 16.00% protein were fed for a ten-month experimental period. In addition, in Experiment 1 diets containing 13.07 and 14.30% protein were fed with the inclusion of either 5 or 10% BDG or a BDG-yeast mixture (95%-5%). In Experiment 2, all four levels of protein were fed with and without the addition of BDG. Increasing the level of dietary protein did not influence interior quality of eggs. However, the addition of BDG or the BDG-yeast mixture resulted in a significant improvement of interior egg quality (Experiment 1) and the inclusion of BDG resulted in numerically increased interior quality in Experiment 2. In all cases, egg production was equal or numerically better with BDG in the diet.
1366
B. L. DAMRON, A. R. ELDRED AND R. H. HARMS
TABLE 2.—Egg production and Haugh units of eggs from hens fed various levels of protein with and without BDG' (Exp. 2)
can's new multiple range test (1955). RESULTS AND DISCUSSION In Experiment 1 (Table 1), the addition of either 5 or 10% of BDG or the mixture of BDG and yeast resulted in significantly increased Haugh units when added to the diets containing either 13.07 or 14.30% protein. Increasing the level of protein in the of eggs. The rate of egg production was slightly improved by the addition of BDG to either level of protein. In Experiment 2 (Table 2), the addition of BDG to the diet containing 11.84 or 13.07% protein resulted in numerically improved in-
in Experiment 1 where the quality of eggs
terior quality of eggs. When BDG was added
was very low. In Experiment 2, egg quality
to the diet containing 14.30% protein, a sig-
was not a problem, but an improvement was
nificant improvement in Haugh units was
also obtained. These improvements in interior
obtained. The decline in Haugh units noted
quality were noted when hens were laying
as
at a slightly higher rate than control groups.
the
level
of
protein
increased
was
apparently caused by the increased rate of lay. These data indicate that the addition of BDG to the diet of laying hens resulted in improved interior quality. A significant improvement in interior quality was obtained
TABLE 1.—Egg production and Haugh units of eggs from hens fed various levels of protein with and without BDG' (Exp. 1) Egg Haugh 2 production units % Protein (%) 61.3a 71.1 13.07 69.4b 72.5 + 5% BDG 69.8 71.9bc + 10% BDG 72.9 69.3b + 5% BDG + yeast 71.7 73.1c + 10% BDG + yeast 63.0a 14.30 70.7 74.7 69.3b + 5% BDG 72.5 71.5bc + 10% BDG 69.8b + 5% BDG + yeast 74.9 70.9bc 75.1 + 10% BDG + yeast 74.3 62.7a 16.00 1 BDG indicates brewers dried grains. 2 Means without common letters are significantly different according to Duncan's new multiple range test.
REFERENCES Card, L. E., and H. J. Sloan, 1935. The effect of mineral supplements on interior egg quality. Poultry Sci. 14: 300-301. Chin, G., and A. W. Brant, 1953. Egg quality and aureomycin. Poultry Sci. 32: 875-876. Duncan, D. B., 1955. Multiple range and multiple F tests. Biometrics, 11: 1-42. Eldred, A. R., B. L. Damron and R. H. Harms, 1975. Evaluation of dried brewers grains and yeast in laying hen diets containing various sulfur amino acid levels. Poultry Sci. (In press). Griminger, P., and H. M. Scott, 1954. The effect of different cereals on feed efficiency, egg quality and shell thickness. Poultry Sci. 33: 1217-1219. Harms, R. H., and C. R. Douglas, 1960. Relationship of rate of egg production as affected by feed to Haugh units of eggs. Poultry Sci. 39: 75-76. Mueller, W. J., 1956. The influence of energy source, energy-fiber concentration and protein source of the diet on certain egg quality characteristics. Poultry Sci. 35: 1074-1078. Orr, H. L., E. S. Snyder and S. J. Slinger, 1958. Effect of animal fat, arsonic acid and range vs. confinement rearing on egg quality. Poultry Sci. 37: 212-214. Snedecor, G. W., 1956. Statistical Methods. The Iowa State University Press, Ames, Iowa.
Downloaded from http://ps.oxfordjournals.org/ at UNIVERSITY OF AUCKLAND LIBRARY on May 3, 2015
diet did not significantly affect interior quality
Egg production (%) 58.2 62.6 66.8 68.2 73.0 71.6 71.4
Haugh 2 units BDG _ 76.1a 77.2a + 74.7b 13.07 — 74.9b + 70.7c 14.30 — 74.0b + 71.6c 16.00 1 BDG indicates brewers dried grains. 2 Means without common letters are significantly different according to Duncan's new multiple range test. % Protein 11.84
Department of Poultry Science, Florida Agricultural Experiment Stations, Gainesville, Florida 32611 (Received for publication October 20, 1975)
POULTRY SCIENCE 55: 1365-1366, 1976
INTRODUCTION
C
ONSIDERABLE research has been conducted in an attempt to improve interior quality of eggs. When egg production was equal for all experimental treatments, changes in dietary formulation have failed to improve interior quality. These changes have included varying levels of minerals (Card and Sloan, 1935), the addition of aureomycin to the diet (Chin and Brant, 1953), feeding of different grains (Griminger and Scott, 1974), changing the level of protein (Mueller, 1956), and the addition of fat to the diet (Orr et al, 1958). Harms and Douglas (1960) reported that dietary changes which resulted in an improved rate of egg production caused the interior quality of eggs to decrease. These authors observed a significant negative correlation between rate of egg production and interior quality from experiments involving phosphorus, terramycin and protein. The experiments reported herein were designed to determine if the addition of BDG
1. Florida Agr. Exp. Stas. Journal Series No. 7003.
to the diet of laying hens would improve interior egg quality. EXPERIMENTAL PROCEDURE In each experiment, eight replicates of five individually caged Babcock B-300 hens were fed each of the experimental diets. However, in Experiment 2, the 2.5 and 5.0% BDG treatments were combined; therefore, these data represent 16 groups of five birds. The basal diets used in these studies were identical to those used by Eldred et al. (1975). Each experiment was conducted for ten 28-day periods. Individual daily egg records were kept for each hen and summarized at the end of each experiment. However, only egg production for the ten-month period is shown in this presentation. Interior quality of eggs (Haugh units) was obtained at the end of three, five, seven and nine months in Experiment 1, and at the end of three, four, six, eight and ten months in Experiment 2. Since there was no interaction of months and treatment, the data have been combined for this presentation. Statements of probability are based on the analysis of variance described by Snedecor (1956) with significant treatment differences determined by Dun-
1365
Downloaded from http://ps.oxfordjournals.org/ at UNIVERSITY OF AUCKLAND LIBRARY on May 3, 2015
ABSTRACT Two experiments were conducted to determine the influence of feeding brewers dried grains (BDG) upon interior quality of eggs. Four basal diets containing 11.84, 13.07, 14.30, or 16.00% protein were fed for a ten-month experimental period. In addition, in Experiment 1 diets containing 13.07 and 14.30% protein were fed with the inclusion of either 5 or 10% BDG or a BDG-yeast mixture (95%-5%). In Experiment 2, all four levels of protein were fed with and without the addition of BDG. Increasing the level of dietary protein did not influence interior quality of eggs. However, the addition of BDG or the BDG-yeast mixture resulted in a significant improvement of interior egg quality (Experiment 1) and the inclusion of BDG resulted in numerically increased interior quality in Experiment 2. In all cases, egg production was equal or numerically better with BDG in the diet.
1366
B. L. DAMRON, A. R. ELDRED AND R. H. HARMS
TABLE 2.—Egg production and Haugh units of eggs from hens fed various levels of protein with and without BDG' (Exp. 2)
can's new multiple range test (1955). RESULTS AND DISCUSSION In Experiment 1 (Table 1), the addition of either 5 or 10% of BDG or the mixture of BDG and yeast resulted in significantly increased Haugh units when added to the diets containing either 13.07 or 14.30% protein. Increasing the level of protein in the of eggs. The rate of egg production was slightly improved by the addition of BDG to either level of protein. In Experiment 2 (Table 2), the addition of BDG to the diet containing 11.84 or 13.07% protein resulted in numerically improved in-
in Experiment 1 where the quality of eggs
terior quality of eggs. When BDG was added
was very low. In Experiment 2, egg quality
to the diet containing 14.30% protein, a sig-
was not a problem, but an improvement was
nificant improvement in Haugh units was
also obtained. These improvements in interior
obtained. The decline in Haugh units noted
quality were noted when hens were laying
as
at a slightly higher rate than control groups.
the
level
of
protein
increased
was
apparently caused by the increased rate of lay. These data indicate that the addition of BDG to the diet of laying hens resulted in improved interior quality. A significant improvement in interior quality was obtained
TABLE 1.—Egg production and Haugh units of eggs from hens fed various levels of protein with and without BDG' (Exp. 1) Egg Haugh 2 production units % Protein (%) 61.3a 71.1 13.07 69.4b 72.5 + 5% BDG 69.8 71.9bc + 10% BDG 72.9 69.3b + 5% BDG + yeast 71.7 73.1c + 10% BDG + yeast 63.0a 14.30 70.7 74.7 69.3b + 5% BDG 72.5 71.5bc + 10% BDG 69.8b + 5% BDG + yeast 74.9 70.9bc 75.1 + 10% BDG + yeast 74.3 62.7a 16.00 1 BDG indicates brewers dried grains. 2 Means without common letters are significantly different according to Duncan's new multiple range test.
REFERENCES Card, L. E., and H. J. Sloan, 1935. The effect of mineral supplements on interior egg quality. Poultry Sci. 14: 300-301. Chin, G., and A. W. Brant, 1953. Egg quality and aureomycin. Poultry Sci. 32: 875-876. Duncan, D. B., 1955. Multiple range and multiple F tests. Biometrics, 11: 1-42. Eldred, A. R., B. L. Damron and R. H. Harms, 1975. Evaluation of dried brewers grains and yeast in laying hen diets containing various sulfur amino acid levels. Poultry Sci. (In press). Griminger, P., and H. M. Scott, 1954. The effect of different cereals on feed efficiency, egg quality and shell thickness. Poultry Sci. 33: 1217-1219. Harms, R. H., and C. R. Douglas, 1960. Relationship of rate of egg production as affected by feed to Haugh units of eggs. Poultry Sci. 39: 75-76. Mueller, W. J., 1956. The influence of energy source, energy-fiber concentration and protein source of the diet on certain egg quality characteristics. Poultry Sci. 35: 1074-1078. Orr, H. L., E. S. Snyder and S. J. Slinger, 1958. Effect of animal fat, arsonic acid and range vs. confinement rearing on egg quality. Poultry Sci. 37: 212-214. Snedecor, G. W., 1956. Statistical Methods. The Iowa State University Press, Ames, Iowa.
Downloaded from http://ps.oxfordjournals.org/ at UNIVERSITY OF AUCKLAND LIBRARY on May 3, 2015
diet did not significantly affect interior quality
Egg production (%) 58.2 62.6 66.8 68.2 73.0 71.6 71.4
Haugh 2 units BDG _ 76.1a 77.2a + 74.7b 13.07 — 74.9b + 70.7c 14.30 — 74.0b + 71.6c 16.00 1 BDG indicates brewers dried grains. 2 Means without common letters are significantly different according to Duncan's new multiple range test. % Protein 11.84