Abstract This study examined the nutritional potential of Madre de Agua leaf meal (MDALM) as a plant-based protein source for heritage layer hens (Gallus domesticus). The experiment lasted 60 days and used a completely randomized design (CRD). Nine-month-old heritage hens were randomly assigned to three treatment groups, with four replicates in each group. The experimental diets were formulated as follows: T1 (control, 0% MDALM), T2 (10% MDALM), and T3 (15% MDALM). The parameters assessed included laying percentage, feed consumption, feed conversion ratio (FCR), feed cost per egg produced, income over feed cost (IOFC), egg weight, eggshell weight, eggshell thickness, and egg yolk color intensity. The results revealed that the inclusion of MDALM, up to 15%, did not significantly influence (P>0.05) laying percentage, feed consumption, feed conversion ratio, egg weight, eggshell weight, or eggshell thickness; all production metrics remained comparable to those of the control group. Furthermore, feed consumption was consistent across the treatments (112.71 to 114.33 g/bird/day), indicating the satisfactory palatability of the MDALM-supplemented diets. The egg yolk coloration intensity also exhibited a significant increase (P0.05). Thus, the results recommend that Madre de Agua leaf meal (MDALM) can be included in layer diets, up to 15%, without negatively affecting production or the quality of the eggs. The observed enhancement in egg yolk color intensity indicates that MDALM functions effectively as both a viable alternative protein source and a beneficial natural pigment. Therefore, a 10% MDALM inclusion level is recommended for practical application, given its considerable impact on yolk color enhancement and its minimal negative influence on economic outcomes. This study's findings endorse the utilization of locally available MDALM as a sustainable feed ingredient for small-scale poultry operations, potentially reducing dependence on expensive conventional protein sources while simultaneously improving egg quality attributes.
Balba et al. (Fri,) studied this question.
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