Project Abstract

The effect of different dietary lipids on the number of egg produced by 1000 black laying hens of age 25 weeks were investigated. Laying hens were subjected to different treatments according to the source of lipid added to their diets soybean oil, beef tallow and a control diet (without the addition of oil). The experiment al design was in 3 by 2 factorial arrangements (three treatments and two different levels-quantity of feed given per day). 500 were given 0.125kg/day for each hen (low) and the remaining 500 were given 0.134kg/day for each as well. The number of eggs laid daily were collected and analyzed. The eggs produced by laying hens on the soybeans oil diet had a largest percentage (90.19%) compare to the laying hens given beef tallow (74.15%) and the laying hen with control diet (63.24%). The feed with the soybeans oil is more efficient at egg production compare with those with beef tallow and the control diet without any addition of oil. Based on these result it was concluded that the amount of eggs laying by birds can be modified by the sources of lipids included in the diet.

Project Overview

1.1   INTRODUCTION

The knowledge of factors of production makes us to understand that rent is the reward of land, wages and salary reward for labour, interest is for capital so as the profit is the reward of entrepreneurship.

Maximization of profit is ongoing topic of interest by the producer of poultry product .these producers are concerned about how birds are to be fed and types of feeding to be given to yield maximum production. For many years, these have been much emphasis on the managing director of any poultry farm.

There are different factors that enhance the production of eggs laid by birds in poultry farm, these include: weather, environment, feeding etc.

Birds have similar digestive system to human being. They need certain nutrients to keep healthy, grow and lay eggs. These nutrients are protein, carbohydrate, vitamins, minerals and water.

Oils and fats are concentrated sources of energy essential to the composition of diets of high nutritional density and for maintenance of the calorie / protein equilibrium. When lipids are added to the diet of laying hens, they increased the energy density of the diets improving palatability, reducing the calorie increase of the diet due to protein and carbohydrates increasing the metabolic energy efficiently and improving feed conversion, in addition to enhancing the number of eggs laying.

Beef tallow commonly used in the poultry industry is a by product of cattle slaughter, and is used as energy source in chicken diet.

Soybean oil is another energy source often added to chicken diets, obtained by the processing of raw soybeans