@article{MAKHILLJAVA201110172938,
    title = {Performance, Egg Characteristics and Economic Impact of Laying Hens Fed Extruded Bakery Waste},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {10},
    number = {17},
    pages = {2248-2252},
    year = {2011},
    issn = {1680-5593},
    doi = {javaa.2011.2248.2252},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2011.2248.2252},
    author = {H.A.,I.M.,M.A.,M.A.,M.S. and},
    keywords = {Laying hens,Saudi Arabia,feed costs,bakery waste,egg production,egg characteristics},
    abstract = {An experiment was carried out to evaluate the effects of replacing 
  corn with extruded Bakery Waste (BWP) in the diet of laying hens on the performance 
  (feed intake, egg production, egg weight, egg mass and feed efficiency) and 
  egg components (albumen, yolk and eggshell) and characteristics of eggshell 
  (thickness and strength) and albumen (height and Haugh unit) and yolk (height 
  and color (YH and YC)) and feed costs of egg production. Six isocaloric and 
  isonitrogenous diets were formulated using 0, 20, 40, 60, 80 and 100% of BWP. 
  The level of corn in the basal diet (0% BWP) was 60.16%. The replacement of 
  corn for up to 100% with BWP reduced feed costs with no impairment on the performance, 
  egg components, characteristics of eggshell and albumen and YH. Replacing dietary 
  ≥40% of corn with BWP reduced YC. It is concluded that BWP can completely 
  replace corn in laying hen diets without affecting the performance, egg components, 
  egg characteristics of albumen and eggshell and YH. Yolk pigment should be added 
  to the diet to improve YC when ≥40% of corn replaced with BWP.}
    }