PRODUCTION STATUS OF LAYING HENS FED DIET CONTAINING DIFFERENT SPECIES OF FIG MEAL AND VITAMIN C SUPPLEMENTATION

G. O. Atoyebi; G. E. Onibi; A. O. Adu; C. O. Osowe; A. A. Olofin

doi:10.51791/njap.vi.5030

Authors

G. O. Atoyebi School of Agriculture and Agricultural Technology The Federal University of Technology, Akure, Ondo State, Nigeria
G. E. Onibi School of Agriculture and Agricultural Technology The Federal University of Technology, Akure, Ondo State, Nigeria
A. O. Adu School of Agriculture and Agricultural Technology The Federal University of Technology, Akure, Ondo State, Nigeria
C. O. Osowe School of Agriculture and Agricultural Technology The Federal University of Technology, Akure, Ondo State, Nigeria
A. A. Olofin School of Agriculture and Agricultural Technology The Federal University of Technology, Akure, Ondo State, Nigeria

DOI:

https://doi.org/10.51791/njap.vi.5030

Keywords:

Cholesterol, Ficus species, abdominal fat, egg, Hens

Abstract

The demand for poultry products is on higher level due to increase in population.This study was carried out to evaluate the production status of laying hens fed diets containing different species of fig meal and vitamin C supplementation. Eight experimental diets were prepared with different inclusions of Ficus species leaf powder while the vitamin C supplement used was procured from pharmaceutical shop. Folliculogenesis and cholesterol of egg were calculated. Birds on diet 5 had deeper yolk colouration (13.29 ± 0.18), while those on diet 8 (9.70 g) recorded significantly (p = 0.013) had lower abdominal fat than the control (31.30 g). Significantly abdominal fat was observed in birds fed Diet 7 (68.35 g). The yolk cholesterol of egg fed Diet 2 had significantly (80.59mg/100g) lower value, while the treatment group fed control diet was significantly higher (143.83mg/100g). Birds fed diet 8 recorded the lowest abdominal fat while significantly higher abdominal fat was observed in those fed diet 7 (68.35 g) . The yolk cholesterol of egg fed diet 2 had significantly (80.59mg/100g) lower value, while the treatment group fed control diet was significantly higher (143.83mg/100g). It can be concluded that Ficus species can be used to improve egg yolk colour while vitamin E and Figus species can be used to reduce abdominal fat.