Effect of Inclusion of Cotton Seed Cake on the laying Performance and Egg Quality of layers

Abstract

A total of 104 prrllets zcwe irsed to zlzvcstzgate tlze efect of dtffcreilf lez7els ofcofto~sze ed cake (CSC) oil f l ~lca yirrg
pe~ortrrnricea lzii coruclntion ofegg ~ilaglzzto itl~o flrer egg q~inlitytr aits . Foiir rilfirerzt llzets desrgiialed T I , 7 2, 1 ;
rrriri 7'4 7ilcre forrrrrrlaled coritnirzlrrg 0, 23.80, 27.35, arid 30.0 76 CSCfor tlie clirclcs (0-8 zoceks), zolzile tlzu dzetsj~r
flrc gr.oeucrs nrzd tlre lnyr~zgp rillcts co~ztrarni0~,~ 4i .75, 7.75, arlii 10.0 % CSC uespectrvely. Tlle expcrztrre~ztnld zcts
ii~erefedfr.onr8 zoeclcs to 32 zoeelcs of age. "rile rzsiilts rridzcafcd a slg~irficnrztr eli~rctio~(zP c0.05) itz tlie borly u1e~glil
of flre pltllcts nt ,32 zoeelts ofage drie to CSC rnclirslori co~ir;7nrcdt o tlze control. No srgr~lficniidf lffcro~ccs( P>0.05)
ii1rrc. observed zrz flie body zoe~glitso f tlrc pirllets fed dlffcrcrit CSC levels. All tlie enterrl!rl egg (1.g.y Iciigtlz, zi~idtlr,
iI/17)7c r rirlex, iliell tlrickricss, zoeighf nrrd pcrcerit sliell) arrd zrztertrnl egg (egg yolk, Iic~rgllt, dic7irrefei,, alb~rrircr~
zoerght, hclglzt, pH, !jollc/ onlhuirrcr~ mtro arid Halrgli rrrlrl) egg qnallty trmts rrrcnsrrred sl~oaled 110 slgn6carrt
~lrfj-rcricc,(sP >0.05). Egg zc~eiglz~ota s positiael?~co ruclated z01 tlr egg zi1idtll arid yolk. The lrlgliesf CSC levcl ( 10.0
74) I I I 7'4 resrtltcd 111 a ncgatzvc corwlr7tlon irr~ficatirzgat r rrzversc relntiorrsllip hetzi~eerze ggzzclelgllf aild !jolk 7vcigI~f
111 a liigll CSC drets. TIze correlrrtiorl of egg zi)e~glizto itll egg albrrnzerr zi~eigllat rz~Iil erght zuns positzz)cl!/ lziglr except
rrr T2 i~~drnztiitilgln t Iz~glzC SC Irray not he rltri~rlelitalt o alhzi~irc~zfnrmnt~aonrdz devclopr~rctit.