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Broiler and Egg Type Chick Hatchery By-Product Meal Evaluated as Laying Hen Feedstuffs1
Broiler and Egg Type Chick Hatchery By-Product Meal Evaluated as Laying Hen Feedstuffs1 J. M. VANDEPOPULIERE 2 , H. K. KANUNGO 3 , H. V. WALTON4 and O. J. COTTERILL 5
(Received for publication October 13, 1976) ABSTRACT Waste from broiler and egg type chick hatcheries was processed through a triple pass dehydrator. Both types of poultry by-product meal were incorporated at levels of 8 and 16% in laying diets substituting for soybean meal, meat and bone meal, wheat middlings and ground limestone. Egg production, feed conversion and egg shell and interior quality at both levels of each hatchery by-product meal were comparable to or better than the control diet. The apparent utilization of the amino acids, energy and calcium in broiler and egg type chick hatchery byproduct meal was comparable to diose in the ingredients that were replaced. Poultry Science 56:1140-1144, 1977
INTRODUCTION Chick p r o d u c t i o n has increased at a rapid rate during t h e past 2 5 years. V a n d e p o p u l i e r e et al. ( 1 9 7 4 ) estimated t h e a n n u a l waste from broiler and egg t y p e chick hatcheries t o be 4 8 , 0 0 0 and 6 , 0 0 0 metric t o n s , respectively. Simultaneously with t h e increase in t o t a l chick n u m b e r s , integration has resulted in n u m e r o u s small hatcheries being consolidated into large units. With this increased c o n c e n t r a t i o n of h a t c h ery wastes and t h e Environmental Protection Agency anti-pollution regulations it has b e c o m e increasingly difficult t o dispose of these wastes. T h e current disposal practices of spreading o n pastures or d u m p i n g in landfills are expensive and d o n o t m a k e o p t i m a l use of n u t r i e n t s in t h e waste. A m o r e desirable alternative would be t o convert t h e wastes i n t o valuable feedstuffs. Limited information is available on t h e nutritional value of h a t c h e r y b y - p r o d u c t meal from broiler hatcheries (HMB) and egg t y p e
1 Contribution from the Missouri Agricultural Experiment Station, Journal Series Number 7667. 2 Department of Poultry Husbandry. 'Current address: Poultry Farm Laxmisagar Jharpara Bhubaneswar 751006 Orissa, India. 4 Department of Agricultural Engineering, The Pennsylvania State University, University Park, Pennsylvania. 5 Department of Food Science and Nutrition.
chick hatcheries (HMC). Kempster ( 1 9 4 5 ) and Wisman ( 1 9 6 4 ) fed HMB (containing 26% p r o t e i n ) t o broilers as a replacement for a p a r t of t h e soybean meal. In 1 9 6 5 Wisman and Beane fed t h r e e levels (5, 10, 15%) of HMB t o cage layers w i t h o u t affecting performance. T h e a m i n o acid c o m p o s i t i o n of HMB was r e p o r t e d b y Wisman ( 1 9 6 4 ) . T h e high m o i s t u r e c o n t e n t , 65—70%, along with t h e egg solids provide an ideal m e d i u m for microbiological g r o w t h . In o r d e r t o p r o d u c e a satisfactory p r o d u c t it was necessary t o d e h y d r a t e and heat t h e raw p r o d u c t t o destroy bacterial organisms and r e d u c e t h e potential for their f u t u r e growth. T h e objectives of these experiments were t o : 1. D e t e r m i n e the nutritional value of h a t c h ery b y - p r o d u c t meals as a feedstuff for laying hens. 2. C o m p a r e h a t c h e r y by-product meals prod u c e d from broiler and egg t y p e chick hatcheries w h e n used as a replacement for different levels of feedstuffs in balancing t h e n u t r i e n t level of t h e diets.
EXPERIMENTAL PROCEDURE T w o t y p e s of p r o d u c t were prepared, h a t c h ery b y - p r o d u c t meal from a broiler h a t c h e r y (HMB) and an egg t y p e chick h a t c h e r y (HMC). T h e fresh r a w waste was g r o u n d , heated and
1140
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
Department of Poultry Husbandry, University of Missouri, Columbia, Missouri 65201
HATCHERY PRODUCT AS LAYER FEEDINGSTUFF
TABLE 1.—Amino acid and proximate analyses of two types of hatchery by-product meal Hatchery by-product meals
Broiler
Aspartic acid Threonine Serine Glutamic acid Proline Glycine Alanine Valine Methionine Isoleucine Leucine Tyrosine Phenylalanine Histidine Lysine Arginine Total H20' Protein Calcium Phosphorus Fat 1
Egg type chick
1.93 0.88 1.04 3.34 1.87 1.48 1.04 1.39 0.62 1.22 2.01 0.37 0.85 0.40 1.16 1.59
2.83 1.27 1.70 5.15 2.78 2.46 2.10 2.07 0.77 1.70 3.00 0.96 1.48 0.57 1.83 2.35
21.79 65.00 22.20 24.60 0.33 9.90
33.67 71.00 32.30 17.20 0.60 18.00
Raw, before dehydration.
pressure was applied at the equitorial region. The rate of compression was 0.04 centimeters per second and the force required for shell failure was recorded automatically. Shell and membrane thickness were measured at the air cell area with a comparator calibrated in 0.001 mm. graduations. Egg type chicks were raised on litter from hatching until 20 weeks old. They were then housed with two birds placed in each cage (30 cm. X 46 cm.). An 18% protein chick starter diet was fed ad libitum from 1—36 days and a 16% protein grower diet from 37—140 days. The control laying diet (#1) was fed ad libitum from 140 days until the laying phase of the experiments was initiated (Table 2). Trial 1. The first trial was conducted with 960, 29-week old egg type hens. The test was continued for 8—28 day periods. Egg production, egg weight and feed consumption records were collected weekly. Egg quality factors, specific gravity and breaking strength were recorded for each 28 day period. Haugh units, shell thickness, outer membrane thickness and inner membrane thickness were measured at 8-week intervals. Trial 2. Nine hundred and sixty egg type pullets were housed in cages at 20 weeks of age. They were placed on the experimental laying diets at 26 weeks of age and were fed for 112 days. Weekly egg production, feed consumption and egg weights were recorded. Egg quality observations were made every 28 days. RESULTS AND DISCUSSION Trial 1. HMB and HMC were fed at two levels 8 and 16%. The meals were incorporated in 15% protein diets replacing nutrients from combinations of soybean meal, meat and bone meal and wheat middlings. In addition, the majority of the calcium was supplied by the hatchery by-products meals. The results of this feeding test are shown in Table 3. Egg production, egg weight and feed conversion (gm. feed/gm. egg) were comparable on all diets. Feed intake of birds fed HMC (16) was significantly lower than the control and those fed HMB (16). The quantity of feed consumed per day reflected the dietary energy level. HMC (8) produced the highest Haugh unit value which was significantly higher than the control and both HMB levels. Specific gravity was significantly higher on both HMB diets, however, HMC (8) was higher than the control
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
dehydrated in a triple pass rotary dehydrator (The Heil Company, Milwaukee, Wisconsin 53201) to a moisture level of approximately 5%. The amino acid analyses were done by automated cation-exchange chromatography (Benson and Patterson, 1971). Mineral and proximate analyses were made in accordance with standard procedures (A.O.A.C, 1970). The analytical data are shown in Table 1. The hatchery by-product meals, HMB and HMC, were both fed at 8 and 16% levels in trial 1 and at 16% in trial 2. The diets were calculated to be iso-nitrogenous, however caloric and calcium levels were allowed to increase when hatchery meals were locked in at specific levels (Table 2). Egg breaking strength was measured with an Instron using a compression technique. The egg was placed between two flat plates and the
1141
1142
VANDEPOPULIERE, KANUNGO, WALTON AND COTTERILL TABLE 2.—Composition of diets Diets
Ingredients
4
3*
67.94 10.00 1.00 3.05 7.00 .07 .04 .40 1.85 8.00
65.65 6.65 1.00 5.56 2.85 .03 .02 1.50
.40 .20 .05
.40 .20 .05
15.0 2860 3.10 0.55
15.0 2882 3.50 0.55
69.82 7.54 1.00 7.50 7.00 .10 0 .52 5.87
5*
68.09 10.00 1.00 1.35 7.00 .07 .04 .40 3.40
67.28 10.00 1.00
.40 .20 .05
8.00 .40 .20 .05
16.00 .40 .20 .05
15.0 2860 4.60 0.57
15.0 2937 3.50 0.56
15.0 3036 3.50 0.57
3.60 .03 .04 1.10 .30
16.00
1
Hatchery by-product meal produced from a broiler type chick hatchery.
2
Hatchery by-product meal produced from a commercial egg-type chick hatchery.
3 The Vitamin Mix contains per kg.: vitamin A, 3.3 million U.S.P. units; vitamin D, 1.1 million I.C.U.; riboflavin, 2.75 gm.; d-calcium pantothenate, 5.5 gm.; niacin, 27.5 gm.; choline chloride, 333 gm.; vitamin B 1 2 , 5.5 mg.; vitamin E, 1650 I.U.; menadione sodium bisulfite, 1.1 gm.
"The Trace Mineral Mix contains per kg.: manganese, 244.2 gm.; iron, 80.0 gm.; copper, 8.0 gm.; iodine, 4.8 gm.; zinc, 200.2 gm. •Diets were fed for two consecutive years, trial 1 and 2.
and HMC (16) was equal to the control. Egg shell breaking strength on HMB (8, 16) was significantly higher than the control with HMC (8, 16) comparable to the control. Shell thickness, outer membrane thickness, and inner membrane thickness were not significantly different among treatments. Hatchery by-product meal minerals supported good egg shell quality as measured by specific gravity, breaking strength and shell thickness. The control and HMC (16) produced body weights significantly higher than the other treatments. All hens were in good body condition when the test was terminated. Trial 2. Two types of hatchery by-product meals (HMB and HMC) were fed dietary level of 16% (diets 3 and 5, Table 2). The data are
shown in Table 4. Egg weight and specific gravity were significantly heavier with HMB (16) and about the same with HMC (16) when compared with the control. No significant differences were observed in percent egg production, feed consumption, feed conversion, Haugh units, breaking strength or final body weight. The nutrients supplied by HMB and HMC were used to replace those from different levels of several dietary ingredients. Egh production and egg quality factors that were measured indicated that both hatchery by-product meals can be used satisfactorily at dietary levels from 8 to 16%. These data would support the use of a triple pass rotary dehydrator to process hatchery waste.
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
Ground corn Wheat middlings Deby. alf. meal (17% protein) Soybean meal (49% protein) Meat and bone meal (50% protein) DL-Methionine L-lysine HCL Dicalcium phosphate Ground limestone Hatchery by-product meal (B) 1 Hatchery by-product meal (C) 2 Salt (NaCl) Vitamin premix 3 Trace mineral premix 4 Calculated values Protein % M.E. Kcal./kg. Calcium % Phosphorus (avail.) %
2
1*
70.5 67.6 69.7 69.4 69.7
1 2 3 4 5
2
1
2.56 2.67 2.61 2.55 2.49
106.2a 1 104.5 a b 106.0 a 103.5 a b 102.80 60.2 61.2 60.0 59.6 60.5
gm./gm. gm.
gm./day
Egg wt.
Feed conv.
Feed cons.
1753 a 1713 b 1713 b 1715 b 1769 a
gm.
Body wt.
70.6bc 70.5 C 69.4 C 72.7 a 72.2ab
Haugh units
Numbers in (
) refer to percentage of by-product meal in the diet.
Column means with different letter superscripts are significantly different at the (P<.05).
Control HMB (8) 2 HMB (16) HMC(8) HMCU6)
prod.
Diet
1.084 c 1.086 a 1.086 a 1.085 b 1.084 c
Specific gravity
3.14 c 3.28 a 3.24 a b 3.20 a b c 3.16 b c
kg-
Breakin strength
TABLE 3.—Performance of laying hens fed hatchery by-product meal. T
rdjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
1144
VANDEPOPULIERE, KANUNGO, WALTON AND COTTERILL TABLE 4.—Performance of laying hens fed hatchery by-product meal Trial 2
Diet
Feed cons.
Feed conv.
Egg wt.
Body wt.
%
g./da.
g./g. egg
g.
g.
85.3 86.5 85.4
111.7 113.9 112.2
2.30 2.28 2.30
58.4b 1 59.2* 57.9 b
1712 1735 1733
Haugh units
Specific gravity
84.7 83.4 85.1
1.087b 1.089 a 1.087 b
Breaking strength kg.
1
Column means with different letter superscripts are significantly different at the (P<.05).
2
Numbers in (
3.34 3.41 3.35
) refer to percentage of by-product meal in the diet.
ACKNOWLEDGEMENT Appreciation is expressed t o Warren Jaynes, Area Poultry Specialist, Carthage, Missouri and Bell Egg F a r m s , J o p l i n , Missouri for assistance in preparing t h e e x p e r i m e n t a l h a t c h e r y byp r o d u c t meals a n d t o T o m Kilburn for sample assays. REFERENCES Association of Official Analytical Chemists, 1970. Methods of analysis of the association of official analytical chemists. 11th edition, Washington, D.C. 20044.
Benson, J. V., Jr., and J. A. Patterson, 1971. New Techniques in Amino Acid, Peptide, and Protein Analysis. Ed. A. Niederweiser and G. Pataki, Ann Arbor Science Publishers, Ann Arbor, Michigan, pp. 1-67. Kempster, H. L., 1945. The use of dried incubator offal in chick rations. Poultry Sci. 24:396-398. Vanderpopuliere, J. M., W. Jaynes, H. V. Walton and O. J. Cotterill, 1974. Poultry-hatchery by-product, a feedstuff for hens. Poultry Sci. 53:1985. Wisman, E. L., 1964. Processed hatchery by-product as an ingredient in poultry rations. Poultry Sci. 43:871-876. Wisman, E. L., and W. L. Beane, 1965. Utilization of hatchery by-product meal by the laying hen. Poultry Sci. 44:1332-1333.
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
1 Corn soy 2 HMB(16) 2 3 HMC(16)
Egg prod.
(Received for publication October 13, 1976) ABSTRACT Waste from broiler and egg type chick hatcheries was processed through a triple pass dehydrator. Both types of poultry by-product meal were incorporated at levels of 8 and 16% in laying diets substituting for soybean meal, meat and bone meal, wheat middlings and ground limestone. Egg production, feed conversion and egg shell and interior quality at both levels of each hatchery by-product meal were comparable to or better than the control diet. The apparent utilization of the amino acids, energy and calcium in broiler and egg type chick hatchery byproduct meal was comparable to diose in the ingredients that were replaced. Poultry Science 56:1140-1144, 1977
INTRODUCTION Chick p r o d u c t i o n has increased at a rapid rate during t h e past 2 5 years. V a n d e p o p u l i e r e et al. ( 1 9 7 4 ) estimated t h e a n n u a l waste from broiler and egg t y p e chick hatcheries t o be 4 8 , 0 0 0 and 6 , 0 0 0 metric t o n s , respectively. Simultaneously with t h e increase in t o t a l chick n u m b e r s , integration has resulted in n u m e r o u s small hatcheries being consolidated into large units. With this increased c o n c e n t r a t i o n of h a t c h ery wastes and t h e Environmental Protection Agency anti-pollution regulations it has b e c o m e increasingly difficult t o dispose of these wastes. T h e current disposal practices of spreading o n pastures or d u m p i n g in landfills are expensive and d o n o t m a k e o p t i m a l use of n u t r i e n t s in t h e waste. A m o r e desirable alternative would be t o convert t h e wastes i n t o valuable feedstuffs. Limited information is available on t h e nutritional value of h a t c h e r y b y - p r o d u c t meal from broiler hatcheries (HMB) and egg t y p e
1 Contribution from the Missouri Agricultural Experiment Station, Journal Series Number 7667. 2 Department of Poultry Husbandry. 'Current address: Poultry Farm Laxmisagar Jharpara Bhubaneswar 751006 Orissa, India. 4 Department of Agricultural Engineering, The Pennsylvania State University, University Park, Pennsylvania. 5 Department of Food Science and Nutrition.
chick hatcheries (HMC). Kempster ( 1 9 4 5 ) and Wisman ( 1 9 6 4 ) fed HMB (containing 26% p r o t e i n ) t o broilers as a replacement for a p a r t of t h e soybean meal. In 1 9 6 5 Wisman and Beane fed t h r e e levels (5, 10, 15%) of HMB t o cage layers w i t h o u t affecting performance. T h e a m i n o acid c o m p o s i t i o n of HMB was r e p o r t e d b y Wisman ( 1 9 6 4 ) . T h e high m o i s t u r e c o n t e n t , 65—70%, along with t h e egg solids provide an ideal m e d i u m for microbiological g r o w t h . In o r d e r t o p r o d u c e a satisfactory p r o d u c t it was necessary t o d e h y d r a t e and heat t h e raw p r o d u c t t o destroy bacterial organisms and r e d u c e t h e potential for their f u t u r e growth. T h e objectives of these experiments were t o : 1. D e t e r m i n e the nutritional value of h a t c h ery b y - p r o d u c t meals as a feedstuff for laying hens. 2. C o m p a r e h a t c h e r y by-product meals prod u c e d from broiler and egg t y p e chick hatcheries w h e n used as a replacement for different levels of feedstuffs in balancing t h e n u t r i e n t level of t h e diets.
EXPERIMENTAL PROCEDURE T w o t y p e s of p r o d u c t were prepared, h a t c h ery b y - p r o d u c t meal from a broiler h a t c h e r y (HMB) and an egg t y p e chick h a t c h e r y (HMC). T h e fresh r a w waste was g r o u n d , heated and
1140
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
Department of Poultry Husbandry, University of Missouri, Columbia, Missouri 65201
HATCHERY PRODUCT AS LAYER FEEDINGSTUFF
TABLE 1.—Amino acid and proximate analyses of two types of hatchery by-product meal Hatchery by-product meals
Broiler
Aspartic acid Threonine Serine Glutamic acid Proline Glycine Alanine Valine Methionine Isoleucine Leucine Tyrosine Phenylalanine Histidine Lysine Arginine Total H20' Protein Calcium Phosphorus Fat 1
Egg type chick
1.93 0.88 1.04 3.34 1.87 1.48 1.04 1.39 0.62 1.22 2.01 0.37 0.85 0.40 1.16 1.59
2.83 1.27 1.70 5.15 2.78 2.46 2.10 2.07 0.77 1.70 3.00 0.96 1.48 0.57 1.83 2.35
21.79 65.00 22.20 24.60 0.33 9.90
33.67 71.00 32.30 17.20 0.60 18.00
Raw, before dehydration.
pressure was applied at the equitorial region. The rate of compression was 0.04 centimeters per second and the force required for shell failure was recorded automatically. Shell and membrane thickness were measured at the air cell area with a comparator calibrated in 0.001 mm. graduations. Egg type chicks were raised on litter from hatching until 20 weeks old. They were then housed with two birds placed in each cage (30 cm. X 46 cm.). An 18% protein chick starter diet was fed ad libitum from 1—36 days and a 16% protein grower diet from 37—140 days. The control laying diet (#1) was fed ad libitum from 140 days until the laying phase of the experiments was initiated (Table 2). Trial 1. The first trial was conducted with 960, 29-week old egg type hens. The test was continued for 8—28 day periods. Egg production, egg weight and feed consumption records were collected weekly. Egg quality factors, specific gravity and breaking strength were recorded for each 28 day period. Haugh units, shell thickness, outer membrane thickness and inner membrane thickness were measured at 8-week intervals. Trial 2. Nine hundred and sixty egg type pullets were housed in cages at 20 weeks of age. They were placed on the experimental laying diets at 26 weeks of age and were fed for 112 days. Weekly egg production, feed consumption and egg weights were recorded. Egg quality observations were made every 28 days. RESULTS AND DISCUSSION Trial 1. HMB and HMC were fed at two levels 8 and 16%. The meals were incorporated in 15% protein diets replacing nutrients from combinations of soybean meal, meat and bone meal and wheat middlings. In addition, the majority of the calcium was supplied by the hatchery by-products meals. The results of this feeding test are shown in Table 3. Egg production, egg weight and feed conversion (gm. feed/gm. egg) were comparable on all diets. Feed intake of birds fed HMC (16) was significantly lower than the control and those fed HMB (16). The quantity of feed consumed per day reflected the dietary energy level. HMC (8) produced the highest Haugh unit value which was significantly higher than the control and both HMB levels. Specific gravity was significantly higher on both HMB diets, however, HMC (8) was higher than the control
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
dehydrated in a triple pass rotary dehydrator (The Heil Company, Milwaukee, Wisconsin 53201) to a moisture level of approximately 5%. The amino acid analyses were done by automated cation-exchange chromatography (Benson and Patterson, 1971). Mineral and proximate analyses were made in accordance with standard procedures (A.O.A.C, 1970). The analytical data are shown in Table 1. The hatchery by-product meals, HMB and HMC, were both fed at 8 and 16% levels in trial 1 and at 16% in trial 2. The diets were calculated to be iso-nitrogenous, however caloric and calcium levels were allowed to increase when hatchery meals were locked in at specific levels (Table 2). Egg breaking strength was measured with an Instron using a compression technique. The egg was placed between two flat plates and the
1141
1142
VANDEPOPULIERE, KANUNGO, WALTON AND COTTERILL TABLE 2.—Composition of diets Diets
Ingredients
4
3*
67.94 10.00 1.00 3.05 7.00 .07 .04 .40 1.85 8.00
65.65 6.65 1.00 5.56 2.85 .03 .02 1.50
.40 .20 .05
.40 .20 .05
15.0 2860 3.10 0.55
15.0 2882 3.50 0.55
69.82 7.54 1.00 7.50 7.00 .10 0 .52 5.87
5*
68.09 10.00 1.00 1.35 7.00 .07 .04 .40 3.40
67.28 10.00 1.00
.40 .20 .05
8.00 .40 .20 .05
16.00 .40 .20 .05
15.0 2860 4.60 0.57
15.0 2937 3.50 0.56
15.0 3036 3.50 0.57
3.60 .03 .04 1.10 .30
16.00
1
Hatchery by-product meal produced from a broiler type chick hatchery.
2
Hatchery by-product meal produced from a commercial egg-type chick hatchery.
3 The Vitamin Mix contains per kg.: vitamin A, 3.3 million U.S.P. units; vitamin D, 1.1 million I.C.U.; riboflavin, 2.75 gm.; d-calcium pantothenate, 5.5 gm.; niacin, 27.5 gm.; choline chloride, 333 gm.; vitamin B 1 2 , 5.5 mg.; vitamin E, 1650 I.U.; menadione sodium bisulfite, 1.1 gm.
"The Trace Mineral Mix contains per kg.: manganese, 244.2 gm.; iron, 80.0 gm.; copper, 8.0 gm.; iodine, 4.8 gm.; zinc, 200.2 gm. •Diets were fed for two consecutive years, trial 1 and 2.
and HMC (16) was equal to the control. Egg shell breaking strength on HMB (8, 16) was significantly higher than the control with HMC (8, 16) comparable to the control. Shell thickness, outer membrane thickness, and inner membrane thickness were not significantly different among treatments. Hatchery by-product meal minerals supported good egg shell quality as measured by specific gravity, breaking strength and shell thickness. The control and HMC (16) produced body weights significantly higher than the other treatments. All hens were in good body condition when the test was terminated. Trial 2. Two types of hatchery by-product meals (HMB and HMC) were fed dietary level of 16% (diets 3 and 5, Table 2). The data are
shown in Table 4. Egg weight and specific gravity were significantly heavier with HMB (16) and about the same with HMC (16) when compared with the control. No significant differences were observed in percent egg production, feed consumption, feed conversion, Haugh units, breaking strength or final body weight. The nutrients supplied by HMB and HMC were used to replace those from different levels of several dietary ingredients. Egh production and egg quality factors that were measured indicated that both hatchery by-product meals can be used satisfactorily at dietary levels from 8 to 16%. These data would support the use of a triple pass rotary dehydrator to process hatchery waste.
Downloaded from http://ps.oxfordjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
Ground corn Wheat middlings Deby. alf. meal (17% protein) Soybean meal (49% protein) Meat and bone meal (50% protein) DL-Methionine L-lysine HCL Dicalcium phosphate Ground limestone Hatchery by-product meal (B) 1 Hatchery by-product meal (C) 2 Salt (NaCl) Vitamin premix 3 Trace mineral premix 4 Calculated values Protein % M.E. Kcal./kg. Calcium % Phosphorus (avail.) %
2
1*
70.5 67.6 69.7 69.4 69.7
1 2 3 4 5
2
1
2.56 2.67 2.61 2.55 2.49
106.2a 1 104.5 a b 106.0 a 103.5 a b 102.80 60.2 61.2 60.0 59.6 60.5
gm./gm. gm.
gm./day
Egg wt.
Feed conv.
Feed cons.
1753 a 1713 b 1713 b 1715 b 1769 a
gm.
Body wt.
70.6bc 70.5 C 69.4 C 72.7 a 72.2ab
Haugh units
Numbers in (
) refer to percentage of by-product meal in the diet.
Column means with different letter superscripts are significantly different at the (P<.05).
Control HMB (8) 2 HMB (16) HMC(8) HMCU6)
prod.
Diet
1.084 c 1.086 a 1.086 a 1.085 b 1.084 c
Specific gravity
3.14 c 3.28 a 3.24 a b 3.20 a b c 3.16 b c
kg-
Breakin strength
TABLE 3.—Performance of laying hens fed hatchery by-product meal. T
rdjournals.org/ at Ernst Mayr Library of the Museum Comp Zoology, Harvard University on June 19, 2014
1144
VANDEPOPULIERE, KANUNGO, WALTON AND COTTERILL TABLE 4.—Performance of laying hens fed hatchery by-product meal Trial 2
Diet
Feed cons.
Feed conv.
Egg wt.
Body wt.
%
g./da.
g./g. egg
g.
g.
85.3 86.5 85.4
111.7 113.9 112.2
2.30 2.28 2.30
58.4b 1 59.2* 57.9 b
1712 1735 1733
Haugh units
Specific gravity
84.7 83.4 85.1
1.087b 1.089 a 1.087 b
Breaking strength kg.
1
Column means with different letter superscripts are significantly different at the (P<.05).
2
Numbers in (
3.34 3.41 3.35
) refer to percentage of by-product meal in the diet.
ACKNOWLEDGEMENT Appreciation is expressed t o Warren Jaynes, Area Poultry Specialist, Carthage, Missouri and Bell Egg F a r m s , J o p l i n , Missouri for assistance in preparing t h e e x p e r i m e n t a l h a t c h e r y byp r o d u c t meals a n d t o T o m Kilburn for sample assays. REFERENCES Association of Official Analytical Chemists, 1970. Methods of analysis of the association of official analytical chemists. 11th edition, Washington, D.C. 20044.
Benson, J. V., Jr., and J. A. Patterson, 1971. New Techniques in Amino Acid, Peptide, and Protein Analysis. Ed. A. Niederweiser and G. Pataki, Ann Arbor Science Publishers, Ann Arbor, Michigan, pp. 1-67. Kempster, H. L., 1945. The use of dried incubator offal in chick rations. Poultry Sci. 24:396-398. Vanderpopuliere, J. M., W. Jaynes, H. V. Walton and O. J. Cotterill, 1974. Poultry-hatchery by-product, a feedstuff for hens. Poultry Sci. 53:1985. Wisman, E. L., 1964. Processed hatchery by-product as an ingredient in poultry rations. Poultry Sci. 43:871-876. Wisman, E. L., and W. L. Beane, 1965. Utilization of hatchery by-product meal by the laying hen. Poultry Sci. 44:1332-1333.
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1 Corn soy 2 HMB(16) 2 3 HMC(16)
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