Authors
1
Animal production, college of agriculture, Kirkuk University
2
Animal Production department, college of agriculture, Kirkuk University
3
Animal Production department, college of Agriculture, Kirkuk University
,
Document Type : Research Paper
Abstract
This study was conducted at the farm of the College of Agriculture, Department of Animal Production, Kirkuk University, from April 28, 2024, to August 4, 2024, to evaluate the effects of substituting yellow peas for soybean meal on egg quality in laying hens. A total of 140 hens were randomly assigned to seven dietary treatments, with varying inclusion levels of yellow peas (0%, 20%, 40%, and 60%) replacing soybean meal. Enzymes were also included as part of a duplicated treatment design. The experiment followed a completely randomized design, with four replications per treatment, and data were analyzed using ANOVA and Duncan’s multiple range test at P ≤ 0.05. Eggs were collected daily, and the following egg quality parameters were measured: Egg Weight: Measured using a digital scale with a precision of 0.01 g. Shell Thickness: Determined using a digital micrometer at three locations (blunt end, equator, and sharp end) and averaged. Albumen Height: Measured using a tripod micrometer. Yolk Color: Assessed using a Roche yolk color fan, were measured. Results showed significant differences in egg weight during specific weeks but no overall differences among treatments. The egg shape index varied significantly among treatments, with the highest recorded in the soybean meal-based diet. Yolk percentage was highest in the 20% and 40% yellow pea treatments, while albumin percentage was highest in the 60% yellow pea treatment. Eggshell percentage remained unaffected by dietary changes. These findings suggest that yellow peas can partially replace soybean meal in laying hen diets without negatively affecting overall egg quality. However, minor variations in certain parameters indicate potential influences of dietary protein composition and amino acid balance.
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