Effect of feeding rice gluten meal (RGM) on egg quality traits in White Leghornlaying hens

A biological experiment was undertaken in a 5x2 factorial completely randomized design (CRD) on 38wks old CARI Priya layers(n=150) which were assigned to ten treatments (i.e. 2 control + 8 test diets) in such a way that each treatment has 15 replicates with one layer in each replicate for ten weeks (38–47th week of age). Ten experimental diets (designated as D1 to D10) were formulated by adding desired levels of RGM (0, 10, 12.5, 15 and 17.5%) with and without protease enzyme. After fourth and eighth week of the experimental period (at 42 and 47th wk of age, respectively) the different egg quality traits comprising of shell thickness, shell weight, shape index, albumin index, yolk index, haugh unit and yolk colour index were assessed taking 10 eggs per treatment. Inclusion of 17.5% level of RGM was found to be significantly (P<0.01) beneficial on shell thickness and shell weight. However, enzyme supplementation did not have any significant (P>0.05) effect on both shell thickness and shell weight. Different inclusion levels of RGM had significant (P<0.05) increased influence on shape index, albumin index, haugh unit and yolk colour index. However, dietary enzyme addition did not show any significant (P>0.05) effect on shape index, albumin index and yolk index. But enzyme addition had significantly (P<0.05) improved haugh unit and yolk colour. It was concluded that RGM incorporation had beneficial effect on egg quality traits in laying hens.