Effect of three protein levels and an enzyme blend on egg quality of laying hens

One approach to enhance the Crude Protein (CP) value of laying hens diets it is the use of enzymes. The objective of this experiment was to evaluate different CP levels and an enzyme blend (Avizyme; AZ) in laying hens diets on egg quality. Two hundred and eighty eight ISA Babcock B-300 hens were used. The diets were: (A) 18.8% CP, (B) 18.8% CP+AZ, (C) 16.6% CP, (D) 16.6% CP+AZ, (E) 16.0% CP and(F) 15.4% CP. Data were analyzed using analyses of variance for factorial designs (Diets A, B, C and D) and a complete randomized design (Diets C, E and F). CP or AZ had no effect on egg quality (p>0.05). Reduction of CP in laying hen diets tended (p