Effect of enzyme supplementation and wheat middlings as an alternative to corn on laying hens performance

Figures & data

Table 1 Composition of the experimental diets.

	Control	20%WM low ME, diet2°	20%WM normal ME, diet3and4°	30%WM low ME, diet5°	30%WM normal ME, diet6and7°
Ingredients
Corn, %	65.8	45.6	44.5	33.9	32.9
Soybean meal, %	15.9	12.6	12.5	12.0	11.8
Wheat middlings, %	0.0	20.0	20.0	30.0	30.0
Tallow, %	1.0	5.1	5.9	8.0	8.9
Corn gluten meal, %	5.9	5.9	6.0	5.3	5.1
Limestone, %	7.4	7.3	7.3	7.3	7.3
Dicalcium phosphate, %	1.7	1.5	1.4	1.3	1.3
Oyster shell, %	1.5	1.5	1.5	1.5	1.5
Salt, %	0.5	0.37	0.37	0.35	0.35
DL-Methionine, %	0.05	0.06	0.06	0.07	0.1
Lysine, %	0.16	0.19	0.2	0.08	0.2
Trace mineral^#, %	0.16	0.1	0.1	0.1	0.1
Vitamin premix^#, %	0.05	0.05	0.05	0.05	0.05
Nutrient analysis
Protein calculated, %	16.5	16.5	16.5	16.5	16.5
Protein analyzed, %	17.3	17.4	17.9	17.9	17.8
ME, kcal/kg	2860	2820	2860	2820	2860
Calcium calculated, %	4.0	4.0	4.0	4.0	4.0
Calcium analyzed, %	3.5	3.8	4.0	3.5	4.3
Available phosphorus, %	0.4	0.4	0.4	0.4	0.4
TSAA, %	0.66	0.66	0.66	0.66	0.66
Lysine, %	0.85	0.85	0.85	0.85	0.85

° Diets 2, 4, 5, and 7 had 0.10% added to the basal diet;

# mineral-vitamin premix provided: Mn, 88 mg; Cu, 6.6 mg; Zn, 88 mg; Se, 0.3 mg; vitamin A, 6600 U; chol-calciferol, 2805 U; vitamin E, 10 U; vitamin K, 2.0 mg; riboflavin, 4.4 mg; pantothenic acid, 6.6 mg; niacin, 24.2 mg; choline, 110 mg; vitamin B₁₂, 8.8 mg; ethoxyquin, 1.1 mg; per kg diet. ME, metabolizable energy; TSAA, total sulfur amino acid.

Table 2 Effect of dietary treatments on hen performance.

Diet	WM, %	Energy, kcal/kg	Enzyme, %	Feed intake, g/d	Egg production, %	Egg weight, g	Egg mass, g/hen/d	FCR, g:g	Body weight change, g
1	0	2860	0.0	96.6	90.7	59.8	54.42	1.797	269.4
2	20	2820	0.1	102.3	88.5	61.1	54.11	1.910	427.0
3	20	2860	0.0	97.0	88.8	58.9	52.28	1.878	386.8
4	20	2860	0.1	98.9	89.6	61.1	54.66	1.815	472.6
5	30	2820	0.1	101.5	84.3	61.9	52.22	1.983	353.8
6	30	2860	0.0	103.2	88.9	59.8	53.17	1.968	361.2
7	30	2860	0.1	100.6	89.3	59.1	52.80	1.909	317.8
SEM				±1.93	±1.41	±0.52	±0.99	±0.03	±82.92
Enzyme average
With				99.8	88.9	60.1	53.73	1.894	395.2
Without				100.1	89.5	59.4	52.73	1.923	374.0
WM % average
0				96.6	90.7	59.8	54.42	1.797	269.4
20				99.4	89.0	60.4	53.70	1.868	428.6
30				101.8	87.5	60.3	52.70	1.953	344.3
Statistical probabilities
Treatment				ns	ns	0.002	ns	0.01	ns
Contrast
Control vs diets with WM						0.01
With vs without enzyme
20% WM with vs without enzyme						0.01
30% WM with vs without enzyme
Treatment 2 vs 3						0.01
Treatment 5 vs 6						0.01

WM, wheat middlings; FCR, feed conversion rate; ns, not significant.

Table 3 Effect of dietary treatments on egg components and yolk colour.

Diet	WM, %	Energy, kcal/kg	Enzyme, %	Albumen, %	Yolk, %	Solid yolk, %	Wet shell, %	Dry shell, %	I*, %	a*, %	B*, %	Fan, %
1	0	0.0	0.0	58.8	28.4	14.1	11.1	9.1	56.7	0.37	51.6	8.5
2	20	0.1	0.1	58.5	29.3	14.6	10.7	8.6	57.5	-0.76	49.1	8.2
3	20	0.0	0.1	58.5	29.9	14.9	11.0	8.7	56.5	-0.29	46.5	9.1
4	20	0.1	0.0	58.1	29.5	14.6	10.8	8.8	56.4	-0.40	47.0	9.0
5	30	0.1	0.1	59.5	28.5	14.3	10.6	8.6	56.0	-0.73	47.1	8.8
6	30	0.0	0.0	58.2	28.9	14.4	11.1	9.0	56.5	-1.44	46.6	7.9
7	30	0.1	0.1	59.8	28.6	14.2	10.4	8.6	56.9	-1.07	46.6	8.1
SEM				±0.71	±0.43	±0.22	±0.25	±0.16	±0.55	0.23	0.96	0.34
Enzyme average
With				59.0	29.1	14.4	10.6	8.6	56.7	-0.74	46.9	8.6
Without				58.4	29.4	14.7	11.1	8.9	56.5	-0.87	46.5	8.5
WM, % average
0				58.8	28.4	14.1	11.1	9.1	56.7	-0.37	51.6	8.5
20				58.4	29.6	14.7	10.8	8.7	56.8	-0.29	47.5	8.8
30				59.2	28.7	14.3	10.7	8.8	56.5	-0.37	46.8	8.3
Statistical probabilities
Treatment				ns	ns	ns	ns	ns	ns	0.001	0.01	ns
Contrast
Control vs diets with WM										0.001	0.001
With vs without enzyme
20% WM with vs without enzyme
30% WM with vs without enzyme
Treatment 2 vs 3
Treatment 5 vs 6										0.05

WM, wheat middlings; ns, not significant.

Table 4 Effect of dietary treatments on viscosity and retention.

					Excreta retention				Ileal retention
Diet	WM, %	Energy, kcal/kg,	Enzyme, %	Viscosity, cps	Protein,%	Ca, %	P, %	AME, kcal/kg	Protein, %	Ca, %	P, % AME,	kcal/kg
1	0	2860	0.0	2.78	47.9	59.8	20.7	3071	76.6	94.8	42.4	2569
2	20	2820	0.1	3.37	37.3	55.2	10.9	2922	79.7	97.5	52.6	3093
3	20	2860	0.0	3.76	34.2	55.6	18.7	2931	76.4	94.8	47.0	2741
4	20	2860	0.1	3.51	32.1	56.9	20.3	2932	82.2	95.7	29.1	2917
5	30	2820	0.1	3.11	32.5	47.7	14.7	2798	78.7	94.6	50.8	2893
6	30	2860	0.0	3.45	36.8	45.8	9.4	2927	77.3	93.0	29.6	2591
7	30	2860	0.1	2.88	36.2	31.6	15.9	3013	78.2	92.7	46.0	2797
SEM				±0.32	±2.13	±5.58	±4.20	±38.08	±3.13	±1.7	±8.3	±206
Enzyme average
With				3.19	34.1	44.3	18.1	2972	80.2	94.2	37.6	2857
Without				3.61	35.5	50.7	14.0	2929	76.8	93.3	38.3	2666
WM, % average
0				2.78	47.9	59.8	20.7	3071	76.6	94.8	42.4	2569
20				3.55	34.5	55.6	16.6	2928	78.3	96.0	50.1	2896
30				3.15	35.2	41.7	13.3	2913	79.2	93.4	34.9	2760
Statistical probabilities
Treatment				ns	0.001	0.02	ns	0.001	ns	ns	ns	ns
Contrast
Control vs diets with WM					0.001	0.01		0.001
With vs without enzyme
20% WM with vs without enzyme
30% WM with vs without enzyme
Treatment 2 vs 3
Treatment 5 vs 6						0.03

WM, wheat middlings; Ca, calcium; P, phosphorus; AME, apparent metabolizable energy; ns, not significant.