Effect of dietary mulberry leaves on performance parameters and nutrient digestibility of laying hens

The purpose of this study was to investigate the effect of the dietary mulberry leaves on nutrient digestibility and layer performances. The experiment was conducted for 30 days on 105 Lohman Brown layers assigned to 3 groups (C, E1 and E2) with 35 layers/group. The experimental diets included 3% (E1) and 6% (E2) mulberry leaves. The layers had free access to the food. The feed intake, egg production, feed conversion ratio, egg mass production and egg weight were recorded; no significant difference was noticed between the 3 groups. Digestibility studies were performed on weeks 2 and 3 (5 days/week). Organic matter digestibility was significantly higher in the control group compared to the experimental groups: E1 and E2. Nitrogen free extractives significantly differed in groups too. The physical parameters of the eggs (egg weight, egg white weight, egg shell thickness, Haugh unit, egg yolk weight and egg shell weight) did not differ significantly between the groups. Yolk colour intensity was significantly higher in the experimental groups E1 and E2 compared to the control group. Use of mulberry leaves in laying hens nutrition by including into ratio up to 6% had no negative effects on breeding performances and egg quality.