The utilization of rock phosphate (natural defluorinated calcium phosphate or NDCP) in laying hens diet to replace dicalcium phosphate

An experimentwas conducted to study the utilization of local rock phosphate or natural defluorinated calcium phosphate (NDCP) as phosphorus source for layer chickens by using the imported dicalcium phosphate (DCP) as a reference. Eight experimental diets consisted of 2 source of phosphorus (DCP and NDCP) and 4 dietary total P levels (0.4, 0.5, 0.6 and 0.7%) were formulated. Each diet was fed to 24 pullets (6 replicates with 4 birds each) from 20 weeks of age to 14 weeks of egg production. Observations were made on feed consumption, egg production, egg weight, mortality, egg quality, Ca and P retention and ash content of tibial bones . Results showed no significant effect of different source and level of  phosphorus tested on egg production (% HD), feed consumption, egg weight and mortality rates . Egg shell thickness was depressed in NDCP diet as compared with DCP, however this only occurred at firstmonth of production. It is concluded that the NDCP can be used in layers diet to replace DCP as phosphorus source. The relative biological value of phosphorus inNDCP is 96% for layers.   Keywords: Rock phosphate, NDCP, layers, phosphorou

The utilization of rock phosphate (natural defluorinated calcium phosphate or NDCP) in laying hens diet to replace dicalcium phosphate

An experimentwas conducted to study the utilization of local rock phosphate or natural defluorinated calcium phosphate (NDCP) as phosphorus source for layer chickens by using the imported dicalcium phosphate (DCP) as a reference. Eight experimental diets consisted of 2 source of phosphorus (DCP and NDCP) and 4 dietary total P levels (0.4, 0.5, 0.6 and 0.7%) were formulated. Each diet was fed to 24 pullets (6 replicates with 4 birds each) from 20 weeks of age to 14 weeks of egg production. Observations were made on feed consumption, egg production, egg weight, mortality, egg quality, Ca and P retention and ash content of tibial bones . Results showed no significant effect of different source and level of phosphorus tested on egg production (% HD), feed consumption, egg weight and mortality rates . Egg shell thickness was depressed in NDCP diet as compared with DCP, however this only occurred at firstmonth of production. It is concluded that the NDCP can be used in layers diet to replace DCP as phosphorus source. The relative biological value of phosphorus inNDCP is 96% for layers

Nutritive value of fermented coconut meal in ration of laying ducks with various phosphorous levels

A series of experiment was conducted to improve the utilization of coconut meal in poultry ration . A bioprocess (fermentation) approach was adopted. Coconut meal was fermented followed by an enzymatic process at room temperature or 50 OC.The nutritive value of the fermented products was determined chemically. Product with the highest nutritive value was then used for a feeding trial to study the interaction effect between dietary levels of fermented coconut meal and phosphorous level on the performances of laying ducks. Nine experimental diets were formulated, i.e ., the factorial of 3 levels of fermented coconut meal (0, 30 and 40%) and 3 levels of total phosphorous (0.6, 0.8 and 1 .0%) . The diet was fed to pullet ducks and the performances of the ducks were observed for 16 weeks of production period. The results showed that the nutritive value of coconut meal increased by fermentation and the highest yield was achieved when the enzymatic process was performed at 500C. There was no significant interaction effect between dietary fermented coconut meal levels and the phosphorous levels on all parameters observed, except on egg weight. Inclusion of fermented coconut meal in the ration up to 30% did not produce negative effects on the productivity oflaying ducks, however, higher levels (40%) ofinclusion reduced the egg siz

Nutritive value of fermented coconut meal in ration of laying ducks with various phosphorous levels

A series of experiment was conducted to improve the utilization of coconut meal in poultry ration . A bioprocess (fermentation) approach was adopted. Coconut meal was fermented followed by an enzymatic process at room temperature or 50 OC.The nutritive value of the fermented products was determined chemically. Product with the highest nutritive value was then used for a feeding trial to study the interaction effect between dietary levels of fermented coconut meal and phosphorous level on the performances of laying ducks. Nine experimental diets were formulated, i.e ., the factorial of 3 levels of fermented coconut meal (0, 30 and 40%) and 3 levels of total phosphorous (0.6, 0.8 and 1 .0%) . The diet was fed to pullet ducks and the performances of the ducks were observed for 16 weeks of production period. The results showed that the nutritive value of coconut meal increased by fermentation and the highest yield was achieved when the enzymatic process was performed at 500C. There was no significant interaction effect between dietary fermented coconut meal levels and the phosphorous levels on all parameters observed, except on egg weight. Inclusion of fermented coconut meal in the ration up to 30% did not produce negative effects on the productivity oflaying ducks, however, higher levels (40%) ofinclusion reduced the egg size   Keywords: Coconut meal, fermentation, ducks, egg productio