Main Article Content

Egg Quality Characteristics Of Isa – Brown Layers Fed Brewers Dried Grains –Based Diets Supplemented With Grandizyme Enzyme®

R Olajide
AO Akinsoyinu
EA Iyayi
KD Afolabi


Eggs laid by Isa-brown layers were used in this study to investigate the effect of partial substitution of biodegraded brewers' dried grains (BDG) for maize on egg quality parameters of laying hens. A total of 1,728
eggs were used for this study which spanned over a period of 84 days. Eggs were collected from laying birds fed on three diets formulated: 0 (control), 10 and 20% grandizyme® supplemented BDG respectively as graded substitutes (w/w) for maize. Egg quality characteristics were monitored. Average egg weight, shell thickness, yolk colour, yolk height, egg shape index, egg width, and percentage shell weight of eggs from birds fed biodegraded BDG-based diets were not significantly (P< 0.05) different from eggs laid by birds on control diet. Percentage yolk weight, albumen weight, yolk width, yolk index, egg length, shell surface area and Haugh units were significantly (P< 0.05) affected by dietary treatments. Egg weights were 50.79g, 50.08g and 49.42g, while average yolk weights were 12.89g, 12.57g and 12.06g respectively for birds fed 20, 10 and 0% BDG-based diets in the same order. Percentage albumen of eggs laid by birds fed 10% (81.10) and 20% (80.10) BDG-based diets were significantly (P<0.05) higher than the control (75.33). Haugh unit values were 62.93, 63.50 and 64.09 respectively for birds on 0, 10 and 20% BDG-based diets. The results indicated that 20% brewers' dried grains supplemented with Grandizyme enzyme® can substitute for maize in the diets of Isa-brown layers with no deleterious effect on egg quality.