Effect of Palm Kernel Cake (PKC) Inclusion and Multi-Enzyme Supplementation on Layer Performances

DOI

10.2991/absr.k.220401.013How to use a DOI?

Keywords

Palm kernel cake; layer; multi-enzyme

Abstract

Palm kernel cake (PKC) has been used in poultry diets with limited amounts to decrease the feed cost. An experiment was designed to study the effect of PKC inclusion and the addition of a commercial multi-enzyme (DGDP) into diets of laying hens. A control diet without PKC and a diet with 10% PKC was formulated to meet the requirement of 40 weeks laying hens, 4 dietary treatments were formulated. Each diet was fed to 12 replicates of laying hens reared in individual cages, and the performances were measured for 10 weeks. Results showed that the inclusion of 10% PKC did not affect the feed intake, henday, egg weight, FCR, HU, and eggshell thickness significantly, but decreasing the egg yolk score by 13,46%. The addition of enzymes into the control diet did not affect the performances of laying hens and slightly decrease the eggshell thickness. It is concluded that the inclusion of 10% of PKC in 40 weeks laying hens-diet could be practiced to reduce the feed cost without affecting the performances of the layer.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article distributed under the CC BY-NC 4.0 license.

Download article (PDF)

TY  - CONF
AU  - Agustin Herliatika
AU  - Arnold Parlindungan Sinurat
AU  - Tuti Haryati
AU  - Ivone Subeni
PY  - 2022
DA  - 2022/04/11
TI  - Effect of Palm Kernel Cake (PKC) Inclusion and Multi-Enzyme Supplementation on Layer Performances
BT  - Proceedings of the 6th International Seminar of Animal Nutrition and Feed Science (ISANFS 2021)
PB  - Atlantis Press
SP  - 55
EP  - 60
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220401.013
DO  - 10.2991/absr.k.220401.013
ID  - Herliatika2022
ER  -