Poultry Studies 2020, Vol 17, Num, 1     (Pages: 001-007)

The Effects of Locally Produced Phytase Enzyme on Performance and Egg Quality Characteristics of Laying Hens

Engin Yenice 1 ,Deniz Karasu 2 ,Serdar Kamanlı 3

1 Department of Animal Science, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
2 Karasugen Biotechnology 34235, İstanbul, Turkey
3 Poultry Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, 06170 Ankara, Turkey
DOI : 10.34233/jpr.728403 - This research was conducted to determine the effect of phytase enzyme locally produced using recombinant DNA technology in Turkey compare to a commercial phytase enzyme on the performance and egg quality characteristics of laying hens. At the age of 40 weeks, a total of 80 ATAK-S hybrid brown laying hens were distributed randomly into individual cages with 4 groups and 20 repetitions (one hen in each repeat). The experiment was continued for 15 weeks. Trial groups; control (0.35% available P) (PK), negative control (0.25% available P) (NK), NK + 600 FTU / kg feed experimental phytase (DF) and NK + 600 FTU / kg feed commercial phytase (TF). Reducing the available phosphorus (YP) ratio in the diet and the addition of commercial or experimental phytase did not affect performance parameters such as live weight, egg yield, weight and mass, feed consumption and feed conversion ratio. Egg quality characteristics as broken and cracked egg ratio, eggshell weight ratio, eggshell thickness and breaking strength, albumen height and Haugh unit were not affected significantly by different treatments. As a result, the effects of experimental phytase locally produced on performance parameters and egg quality characteristics of laying hen were similar to commercial phytase. Keywords : Phytase Laying hen Performance Egg quality Available phosphorus