Inclusion of solvent extracted Karanj (Pongamia glabra) cake in the diet and production performance of layer chicken

Abstract

A total of 160 White Leghorn laying chickens of 50 weeks age were divided in to four treatment groups, having 10 replicates of 4 chickens in each group. Solvent extracted karanj cake was included in diet at graded levels (0, 6, 9 and 12%) on iso-nitrogenous and iso-caloric basis and fed to the treatment groups from 50 to 61 weeks (3 laying periods of 4 weeks each) ad libitum. The egg production and egg mass decreased (P<0.01) with SKC at 12%, whereas feed intake decreased at 9 and 12% SKC in diet. However, feed per 12 eggs, egg weight and serum biochemical profile, (except alkaline phosphatase activity, which was lower in SKC fed groups) were not affected by the dietary SKC levels. Furthermore, feeding SKC upto 12% in layer diet did not affect the quality and sensory attributes of eggs. It is concluded that solvent extracted karanj cake could be used up to 9% in the diet of laying chickens without any adverse effect, while there was decline in production at 12% of SKC in diet.