The effect dietary peanut flour (Arachis hypogeae L.) on the quality of chicken eggs

This study aims to determine the effect of dietary peanut flour (Arachis hypogeae L.) on the quality of chicken eggs. A total of 200 laying hens were used in this study with 5 treatments, and 5 replications, each occupied by 8 laying hens. The study used completely randomized design and Duncan'...

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Hauptverfasser:	Sompie, Florencia Nery, Leke, Jein Rinny, Laihad, Jacquelien, Tangkau, Linda, Telleng, Malcky
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Albumen Chickens Color Eggs Flour Peanuts Poultry Thickness
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creator	Sompie, Florencia Nery Leke, Jein Rinny Laihad, Jacquelien Tangkau, Linda Telleng, Malcky
description	This study aims to determine the effect of dietary peanut flour (Arachis hypogeae L.) on the quality of chicken eggs. A total of 200 laying hens were used in this study with 5 treatments, and 5 replications, each occupied by 8 laying hens. The study used completely randomized design and Duncan's multiple distance test was used to determine the significant differences. Treatments were given peanut flour with levels of 0%, 1%, 3%, 5% and 7%, and the research period was 8 weeks and every week the egg quality test samples were examined. Variables include egg weight, egg yolk index, egg white index, egg yolk color, egg shell weight and egg shell thickness. Results showed that egg white index and egg yolk index were not significantly different (P > 0,05), but egg weight, egg yolk weight, egg yolk color, shell weight and shell thickness showed a very significant difference (P < 0,01). The conclusion of this study was peanut flour can be given up to a level of 7% can produce good egg quality.
doi_str_mv	10.1063/5.0111065
format	Conference Proceeding
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A total of 200 laying hens were used in this study with 5 treatments, and 5 replications, each occupied by 8 laying hens. The study used completely randomized design and Duncan's multiple distance test was used to determine the significant differences. Treatments were given peanut flour with levels of 0%, 1%, 3%, 5% and 7%, and the research period was 8 weeks and every week the egg quality test samples were examined. Variables include egg weight, egg yolk index, egg white index, egg yolk color, egg shell weight and egg shell thickness. Results showed that egg white index and egg yolk index were not significantly different (P > 0,05), but egg weight, egg yolk weight, egg yolk color, shell weight and shell thickness showed a very significant difference (P < 0,01). The conclusion of this study was peanut flour can be given up to a level of 7% can produce good egg quality.</description><identifier>ISSN: 0094-243X</identifier><identifier>EISSN: 1551-7616</identifier><identifier>DOI: 10.1063/5.0111065</identifier><identifier>CODEN: APCPCS</identifier><language>eng</language><publisher>Melville: American Institute of Physics</publisher><subject>Albumen ; Chickens ; Color ; Eggs ; Flour ; Peanuts ; Poultry ; Thickness</subject><ispartof>AIP conference proceedings, 2023, Vol.2586 (1)</ispartof><rights>Author(s)</rights><rights>2023 Author(s). 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issn	0094-243X 1551-7616
language	eng
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source	AIP Journals Complete
subjects	Albumen Chickens Color Eggs Flour Peanuts Poultry Thickness
title	The effect dietary peanut flour (Arachis hypogeae L.) on the quality of chicken eggs
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