Effect of whole wheat, enzyme supplementation and grain texture on the production performance of laying hens

Abstract

To determine the effects of a modified laying hen diet/whole wheat combination, grain texture and enzyme (arabinoxylanase preparation) supplementation on production performance, 384 White Leghorn hens were fed either a nutritionally balanced diet or a modified diet/whole wheat (80%/20%) combination from 20 to 64 wk of age. The modified diets were formulated to ensure the calcium and available phosphorus requirements were met. Primary grains corn and wheat were ground through either 5- or 7-mm screens. Except for weeks 44–48, there was no effect (P > 0.05) of feeding the modified diet/whole wheat combination on egg production to 56 wk. Egg production was reduced during the 44–48 and 56–60 wk periods when the modified diet/whole wheat combination (90.1% and 84.3%; 44–48 and 56–60 wk) was supplemented with the commercial enzyme (84.8% and 76.2%; 44–48 and 56–60 wk). For hens fed the modified diet/whole wheat combination, 7 mm ground grains in the modified diet reduced (P ≤ 0.05) egg production (83.2% and 76.5%; 5 mm and 7 mm grains) during the 60–64 wk period. Egg specific gravity was not affected (P > 0.05) by treatment. Layer diets mixed with whole wheat or containing coarsely ground grains could result in decreased feed costs and increased returns for producers. Key words: Whole wheat, enzyme, grain texture, layer