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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
 
Creator Walke, P. M.
 
Contributor Gole, M. A.
 
Subject Poultry Science
Effect of Hard Water On Egg Production And Egg Quality Characteristics of Commercial White Leghorn Chicken
 
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.
 
Date 2017-01-03T16:00:17Z
2017-01-03T16:00:17Z
2012-09-16
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/94241
 
Language en
 
Format application/pdf