Abstract:

This study was conducted to investigate the effect of enzyme addition to diets containing different levels of hazelnut meal on performance, egg quality and egg yolk colour in laying hens. Twenty-four weeks-old, 90 Lohmann-LSL laying hens were allocated to 6 experimental groups. The experiment, 3 different levels of hazelnut meal (0, 5 and 15 %) and 2 different levels (0 and 1000 mg/kg) enzyme containing 6 different experimental diets were carried out with 5 replications according to 3x2 factorial design. The results of the study showed that there was no significant difference in egg production, feed intake, eggshell rate, eggshell breaking strength and egg yolk colour with the addition of hazelnut meal to the diet (P> 0.05). Feed conversion ratio, egg weight, egg mass and egg shell thickness were significantly affected by dietary hazelnut meal levels (P <0.05). Feed efficiency, egg weight and egg mass were 5% higher in groups containing hazelnut meal (P <0.05). The addition of enzyme to the diet negatively affected egg shell thickness and egg shell weight (P <0.05), but its effect on other parameters was insignificant. As a result, it can be said that hazelnut meal should not be added to the laying hen diets over 15%, but there is no need to add enzyme.

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