Efficacy Of Supplementation Of NSP Enzymes On The Performance Of Laying Hens In Wheat-based Diets

The present study was carried out to evaluate the effects of adding NSP enzymes in wheat-based diets on production performance, nutritional availibility and egg quality of laying hens. Experiment　Ⅰ　The　effect　of　supplementation　of　enzymes　on　egg　production　and　egg　quality　of　laying　hens　in　wheat-based　diets:Five hundred and forty laying hens of 40 weeks were randomly divided into 6 treatment groups, each group four replications, each replications 30 birds. Treatment Ⅰwas corn-based diet, treatment Ⅱwas wheat-based diet, treatment Ⅲwas wheat-based diet + 0.05%NSP enzyme, treatment Ⅳwas wheat-based diet +0.10% NSP enzyme, treatment Ⅴwas wheat-based diet + 0.15%NSP enzyme, treatment Ⅵwas wheat-based diet + 0.20% NSP enzyme. All the experimental diets were at the same level of apparent metabolic energy (AME), crude protein (CP), Ca, P, Lys and Met. The results showed that the performance of laying hens was improved with adding NSP enzyme to wheat-based diet, and egg performance of 0.10% enzyme treatment were best in all experiment treatment. Compared with wheat-based diet treatment, egg production, feed intake, egg weight and egg shell thickness of 0.10% enzyme treatment increased by 5.18%(p<0.05),0.40%(p<0.05),3.25%(p>0.05),11.09%(p<0.05), resp and F/E ration decreased by 3.27%(p<0.05). Compared with corn-based diet treatment, egg production, feed intake, egg weight and egg shell thickness of 0.10% enzymes treatment increased by 2.18%(p<0.05),0.16%(p<0.05),1.67%(p>0.05),1.56%(p>0.05), resp.and F/E ration decreased by 3.27%(p<0.05), but had greater effect on yolk colour. RCF of yolk colour decreased from 8 to 3 (p<0.05). Adding NSP enzyme in wheat-based diet not only improved laying hens production performance, but also decreased feed costs. Compared with corn-based diet treatment, feed cost of 0.10% NSP enzyme treatment decrease 0.09 RMB per kg . Experiment Ⅱ　The　effect　of　supplementation　of　enzymes　on　nutrient　availability　of　wheat-based　diets:　Digestive trail was conducted during the last 7 day of the feeding trail, thirty-six laying hens of 48 weeks were divided into 6 treatment groups, each of which included three replications of two birds. The apparent digestibility of energy,crude protein,crude fibre,fat,Ca and P were determined. The results showed that adding NSP enzymes to wheat-based diets could improved the apparent digestibility of feed. Compared with wheat-based diets treatment, 0.10% enzyme treatment could increased the apparent digestibility of crude protein,crude fibre,energy,fat,Ca,P by 9.60% (p>0.05),107.96%(p<0.05),7.85%(p>0.05),23.65% (p<0.05) ,57.84 % ( p<0.05 ) ,68.90%(p<0.05) resp.. Compared with corn-based treatment, 0.10% enzymes treatment could increased the apparent digestibility of crude protein,crude fibre,energy,Ca and P,6.35%(p>0.05),19.07%(p<0.05),5.36%(p>0.05),9.28%(p<0.05),0.10%(p>0.05) respectively. Experiment　Ⅲ　　The　effect　of　supplementation　of　colorant　on　egg　quality　in　wheat-based　diets:　Three hundred and sixty laying hens were divided into 5 treatments randomly, each of which included three replications of 24 birds. Treatment Ⅰwas corn-based diets treatment, treatment Ⅱwas wheat-based diets treatment(0.10% enzyme treatment), treatment Ⅲwas 0.10% enzymes treatment + 0.5% vitelline colorant, treatment Ⅳwas 0.10% enzymes treatment + 1.0% vitelline colorant, treatment Ⅴwas 0.10% enzymes treatment + 1.5% vitelline colorant. The result showed that adding 1.5% vitelline colorant to 0.10% enzymes treatment could greatly improve the color of egg yolk. Compared with wheat-based diets treatment, RCF of yolk colour increased from 3 to 8(p<0.05). Compared with Corn-based diets treatment, 1.50% vitelline colorant treatment increased a little (p>0.05), and had little effect on egg size.