maize DDGS

laying hens

laying performance

egg quality

yolk colour

In an experiment on 84 Lohman Brown hens (from 26 to 68 weeks of age), the effect of the different dietary levels of maize distillers dried grains with solubles (DDGS) on laying performance and egg quality was studied. Experimental diets were isocaloric and isonitrogenous and contained 0, 5, 10, 15 or 20% DDGS. The diet with 20% DDGS was also supplemented with NSP-hydrolizing enzymes or with enzymes and additional amounts of lysine and methionine. In the first phase of the laying cycle (26-43 weeks of age) the dietary level of DDGS did not significantly affect the laying rate, daily weight of laid eggs, feed intake and feed conversion. In the second phase of the cycle (44-68 weeks of age), there were no differences in egg production parameters between groups fed diets with 0, 5, 10 and 15% DDGS. A dietary level of 20% DDGS negatively affected laying rate and daily weight of eggs, however, addition of NSP-hydrolizing enzymes to the diet reduced in part this negative influence. The level of DDGS in the diet had no effect on albumen height, Haugh units, eggshell thickness, density and breaking, or sensory properties of boiled eggs. Yolk colour score significantly increased when DDGS was included in the diet.