Effect of Replacement of Groundnut Cake by Soybean Meal in the Layer Rations Containing Various Levels of Fishmeal

One hundred sixty two white Leghorn layers (24 wks, 1200±2g b.wt) were divided into 27 groups of 9 treatments with 3 replications of 6 birds in each, in a 3x3 factorial design of 3 replacement (0, SO and 100%) and 3 fishmeal (2, 4 and 6%) levels. The diets were isocaloric and isonitrogenous. The replacement levels had no effect on the per cent hen day egg production. However, feed conversion efficiency was significantly improved with increase in replacement levels. Dry matter and organic matter digestibility, retention of nitrogen and calcium were significantly (P<0.05) higher on 50 per cent level compared to 0 and 100 per cent replacement levels. The 6 per cent fishmeal level signiflcantly (P<0.05) improved per cent hen day egg production, feed efficiency (g feed/egg) and nitrogen retention compare to 2 per cent level. The cost of egg production (Rs. feed/egg) was significantly lower on 50 per cent replacement level but comparable to 100 per cent level. Similarly, at 6 per cent level of fishmeal the lowest feed cost is comparable to 4 per cent level. The egg quality, egg traits viz. weight shape index, specific gravity, yolk and albumin index and shell thickness remained unchanged on various treatments. Thus, the groundnut cake can be replaced by soybean meal up to 50 per cent level in the layer diet containing 6 per cent fishmeal level for economic production and better utilization of nutrients.