@article{10.11648/j.ajaf.20231104.16,
  author = {Nahoulé Silué and Tagouèlbè Tiho and Kan Adonise Yao and Abdoul Kader Ouattara and Nogbou Emmanuel Assidjo},
  title = {Borassus Aethiopum Ripe Fruits’ Dried Pulp Powder Optimum Incorporation Rate in White Corn-Based Diets for Egg Yolk Colouration},
  journal = {American Journal of Agriculture and Forestry},
  volume = {11},
  number = {4},
  pages = {161-168},
  doi = {10.11648/j.ajaf.20231104.16},
  url = {https://doi.org/10.11648/j.ajaf.20231104.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajaf.20231104.16},
  abstract = {The study assessed the optimum incorporation rate of Borassus aethiopum (Ba) ripe fruits’ dried pulp in laying hens’ feed. So, 72 Isa Brown laying hens of 37-week-old were allotted into 9 groups of 8 hens each. Then, 3 control diets including 60% yellow corn (60%YC), 55.2% yellow corn (55.2%YC) and 60% white corn (60%WC) were formulated. Additionally, 6 test diets were made by substituting 5%; 7.5%; 10%; 12.5% and 15% of 60%WC by Ba ripe fruits’ dried pulp. Then, randomly each hens’ group received one diet. The experiment lasted 90 days, week-39 - week-50. Each day, the eggs were weighed, and each week 3 eggs of similar weight were used per diet for analyses. So, the eggs shell, yolk, and albumen were weighed. Moreover, yolk colours were assessed according to their components L*, a* and b*. Finally, yolks total cholesterol contents were determined. In results, the laying rates fluctuated between 60.86±1.9% for 60%WC and 76.19±2.69% for WC+12.5%Ba, and egg weights fluctuated between 57.71±0.30 and 61.63±0.22 g, within 4 groups (pBa generated the weightless yolks for 14.31±0.2 g compared to 15.14±0.14 for 55.2%YC, its yolks were well coloured. Also, yolk yellowness (b*) revealed 2 groups, and the good was from 60%YC, and 55.2%YC for 153.94±3.27 and 140.28±3.27, respectively (p=0.07). In the second group, WC+12.5%Ba got 90.17±5.17, and the colour was visually good. Finally, looking at the egg yolks total cholesterols contents, 55.2%YC got 30.90±1.47 mg/g, and WC+12.5%Ba exhibited 34.71±3.19 mg/g (p=0.838). To conclude, WC+12.5%Ba was the best incorporation rate.},
 year = {2023}
}

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TY  - JOUR
T1  - Borassus Aethiopum Ripe Fruits’ Dried Pulp Powder Optimum Incorporation Rate in White Corn-Based Diets for Egg Yolk Colouration
AU  - Nahoulé Silué
AU  - Tagouèlbè Tiho
AU  - Kan Adonise Yao
AU  - Abdoul Kader Ouattara
AU  - Nogbou Emmanuel Assidjo
Y1  - 2023/08/09
PY  - 2023
N1  - https://doi.org/10.11648/j.ajaf.20231104.16
DO  - 10.11648/j.ajaf.20231104.16
T2  - American Journal of Agriculture and Forestry
JF  - American Journal of Agriculture and Forestry
JO  - American Journal of Agriculture and Forestry
SP  - 161
EP  - 168
PB  - Science Publishing Group
SN  - 2330-8591
UR  - https://doi.org/10.11648/j.ajaf.20231104.16
AB  - The study assessed the optimum incorporation rate of Borassus aethiopum (Ba) ripe fruits’ dried pulp in laying hens’ feed. So, 72 Isa Brown laying hens of 37-week-old were allotted into 9 groups of 8 hens each. Then, 3 control diets including 60% yellow corn (60%YC), 55.2% yellow corn (55.2%YC) and 60% white corn (60%WC) were formulated. Additionally, 6 test diets were made by substituting 5%; 7.5%; 10%; 12.5% and 15% of 60%WC by Ba ripe fruits’ dried pulp. Then, randomly each hens’ group received one diet. The experiment lasted 90 days, week-39 - week-50. Each day, the eggs were weighed, and each week 3 eggs of similar weight were used per diet for analyses. So, the eggs shell, yolk, and albumen were weighed. Moreover, yolk colours were assessed according to their components L*, a* and b*. Finally, yolks total cholesterol contents were determined. In results, the laying rates fluctuated between 60.86±1.9% for 60%WC and 76.19±2.69% for WC+12.5%Ba, and egg weights fluctuated between 57.71±0.30 and 61.63±0.22 g, within 4 groups (pBa generated the weightless yolks for 14.31±0.2 g compared to 15.14±0.14 for 55.2%YC, its yolks were well coloured. Also, yolk yellowness (b*) revealed 2 groups, and the good was from 60%YC, and 55.2%YC for 153.94±3.27 and 140.28±3.27, respectively (p=0.07). In the second group, WC+12.5%Ba got 90.17±5.17, and the colour was visually good. Finally, looking at the egg yolks total cholesterols contents, 55.2%YC got 30.90±1.47 mg/g, and WC+12.5%Ba exhibited 34.71±3.19 mg/g (p=0.838). To conclude, WC+12.5%Ba was the best incorporation rate.
VL  - 11
IS  - 4
ER  - 

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