Effect of fermented corn by-products on production performance, blood biochemistry, and egg quality indices of laying hens

Lay Summary Feed costs the major portion of poultry industry which is estimated to be 60% to 70%. The current study focused to add the fermented agro-industrial by product most of which were waste residues to the laying hen's diet. The result showed beneficial effects, which proved that fermentation is a good method to improve the nutritional quality of feed raw materials, which is beneficial to the gastrointestinal health of the poultry. The study elaborated the potential of waste residues to be used as a kind of functional feed ingredient, which can enhanced the production parameters and egg quality indices of poultry. By utilizing residual waste the study focused to investigate cost effective, functional, and well-balanced diet for poultry. Residual wastes can be fermented by using probiotics to formulate a well-balanced diet for poultry. The current study was conducted to investigate the effect of fermented feed (FF) formulated by the supplementation of probiotics into corn by-products, on the production performance of laying hens. A total of 468 49-wk-old Hy-Line Brown chickens were randomly allocated into four treatments with 3 replicates, control group (basal diet), group I (4% FF, w/w), group II (8% FF, w/w), and antibiotic group (flavomycin, 50 mg/kg). Laying hens were housed in 3-tier cages (28 x 48 cm x 48 cm) and the temperature was maintained at 21 degrees C. The birds were fed 4.56 kg of feed to each group twice a day. Compared with the control group, the egg production and feed intake in the FF groups increased significantly. Egg weight in group I was higher than that of group II and antibiotic (P < 0.01) while that in group II was lower than control (P < 0.05). The feed-to-egg ratio of FF groups compared with control was decreased (P < 0.05). Eggshell strength and egg shape index in group II were decreased significantly when compared with the control group (P < 0.05). Yolk color, albumen height (AH), and Haugh unit (HU) in FF groups were improved compared with the control group and antibiotic group (P < 0.01). Yolk triglyceride level was significantly reduced in group II, compared with group I. These results indicated that the FF has no adverse effects and has beneficial effects on production performance and egg quality parameters of laying hens.