Performance characteristics and egg quality of Commercial Layers Fed Processed Mango Seed Kernel meal at varying inclusion levels

Abstract

The effect of dietary inclusion of mango seed kernel meal (MSKM) was investigated in commercial layers using 390 twelve weeks growing pullets. The mango seed kernel was cut opened sliced and divided into four equal parts. First part was soaked in cold water for 24 hours then drained and sundried. Second part was soaked in lye for 24 hours drained and sundried while the third part was parboiled for 20 minutes then sundried and the last part was sundried only. These were then used to formulate twelve experimental diets and one control diet. Birds were fed for a period of 8 and 12 weeks during growing and laying phase respectively. Growth performance, egg production and quality parameter were monitored. A significant (P<0.05) difference was recorded in the final weight, weekly weight gain and feed conversion ratio with 15% parboiled having the overall best performance. Egg production performance took a different dimension, birds placed on 10% lye treated MSKM based diet had the best results in feed intake per 30 eggs and cost of feed per tray of egg. Laying birds placed on 20% sundried MSKM based diet was least performed. All parboiled MSKM based diets proved to be better than the control. Haugh unit and yolk index were influenced significantly (P<0.05) by the utilization of differently processed MSKM. Birds fed 15% lye and 15% cold water treated MSKM based diet produced egg with best and least haugh unit respectively.