Vol. 7, Issue 6 (2019)
Effect of dietary tryptophan supplementation on egg quality parameters
Author(s): Manju G Preedaa, P Selvaraj, P Visha, MR Purushothaman and N Murali
Abstract: The study was conducted to determine the effect of dietary supplemental tryptophan on the external and internal egg quality parameters. A total of 350 White Leghorn layers of 18 weeks were allocated to seven experimental groups, each of which included 5 replicates and each replicate had 10 birds reared upto 45 weeks of age. Experimental diets consisted of two protein diets along with 5 supplemental levels of tryptophan. The basal diet consisted of normal protein (CP-17%) with 0.165% tryptophan and low protein diet with 0.153% tryptophan. Tryptophan was supplemented at 0.015 and 0.035% in normal protein diet to obtain 0.18% and 0.20% digestible tryptophan and at 0.012, 0.027 and 0.047% in low protein diets (CP- 16.23%) to obtain 0.165%, 0.18% and 0.20% digestible tryptophan respectively. Egg quality characteristics were assessed in six eggs per treatment collected randomly at fortnightly intervals. The results of the study indicate that external and internal egg quality parameters were not influenced either by the level of protein or tryptophan. However, shell thickness was higher in birds supplemented with 0.18% and 0.20% tryptophan of both normal and low protein diets, respectively during 31-37 weeks of age and overall experimental period. There was no significant alteration in egg cholesterol throughout the experimental period except at 29-35 weeks of age, wherein egg cholesterol was lower in treatments supplemented with tryptophan at 0.18% and 0.20% in both normal and low protein diets, respectively when compared to other diets.
Pages: 486-490 | 340 Views 55 Downloads
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How to cite this article:
Manju G Preedaa, P Selvaraj, P Visha, MR Purushothaman, N Murali. Effect of dietary tryptophan supplementation on egg quality parameters. Int J Chem Stud 2019;7(6):486-490.
