Effect of Hard Water On Egg Production And Egg Quality Characteristics of Commercial White Leghorn Chicken
KrishiKosh
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Title |
Effect of Hard Water On Egg Production And Egg Quality Characteristics of Commercial White Leghorn Chicken
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Creator |
Walke, P. M.
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Contributor |
Gole, M. A.
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Subject |
Poultry Science
Effect of Hard Water On Egg Production And Egg Quality Characteristics of Commercial White Leghorn Chicken |
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Description |
Poultry farms are generally located away from locality and roads to avoid the noise stress. The water supply is generally obtained from borewell in farm as in most of the farm municipal water is not available. The ground water below 100 feet of depth contain dissolved mineral salts of calcium, sodium, magnesium and potassium which determine hardness of water. Hence, the present work was undertaken to study effect of hard water on growth performance, egg parameters and immune status of White Leghorn hens. The experiment was conducted on 192 White Leghorn hens which were divided in four groups containing 48 birds each. Birds were offered drinking water of 110, 500, 1000 and 1500 ppm hardness for group T1, T2, T3 and T4 respectively. The experiment was conducted for 16 weeks duration. Average body weights were statistically non significant among all the treatment groups while feed conversion ratio per dozen of eggs and egg weight was found to be better in group T2 receiving 500 ppm hardness of drinking water. The egg shell thickness was found to be increased and was dose-dependent. Shape index, albumen index, yolk index and humoral immune response also did not show any significant difference when 500 to 1500 ppm hard water was offered to layers. Average hen day egg production was numerically higher as hardness of water increased. Egg specific gravity improved with increased hardness of water through drinking water. |
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Date |
2017-01-03T16:00:17Z
2017-01-03T16:00:17Z 2012-09-16 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/94241
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Language |
en
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Format |
application/pdf
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