In the quest to optimize laying hen diets and improve economic efficiency, researchers have turned to alternative feed sources and probiotics, yielding promising results. A recent study led by Albertina Felizardo Manteiga from the Department of Animal and Public Health at Eduardo Mondlane University in Maputo, Mozambique, explores the impact of partially replacing maize meal with wheat bran or biscuit crumbs, with or without the addition of Bacillus amyloliquefaciens CECT 5940, on the productivity and economic performance of laying hens.
The study, published in *Frontiers in Veterinary Science* (translated to English as *Frontiers in Animal Health Science*), evaluated five different dietary treatments. These included a basal diet, a diet where 20% of maize meal was replaced by wheat bran, a diet with wheat bran and B. amyloliquefaciens CECT 5940, a diet where 20% of maize meal was replaced by biscuit crumbs, and a diet with biscuit crumbs and the probiotic.
The findings revealed that partially replacing maize meal with biscuit crumbs significantly increased the laying rate and feed conversion per dozen eggs. “This suggests that biscuit crumbs can be a viable and effective alternative to maize meal in laying hen diets,” Manteiga noted. The addition of B. amyloliquefaciens CECT 5940 to wheat bran diets also significantly improved laying rate and feed conversion per dozen eggs compared to the wheat bran diet alone. However, the probiotic did not significantly affect the biscuit crumbs diet.
Economically, the study found that both wheat bran diets significantly reduced production costs compared to the basal diet. “This is a crucial finding for poultry farmers, as it demonstrates that alternative feed ingredients can not only maintain productivity but also improve economic efficiency,” Manteiga explained. The addition of B. amyloliquefaciens CECT 5940 further enhanced economic performance, increasing gross value added, profitability index, and contribution margins, and reducing the break-even point.
The research suggests that incorporating alternative feed ingredients and probiotics into laying hen diets can optimize productivity and economic performance. As Manteiga concluded, “The addition of B. amyloliquefaciens CECT 5940 to both wheat bran and biscuit crumbs diets was as efficient as the basal diet in terms of productivity and improved economic performance.”
This study opens up new avenues for the poultry industry to explore cost-effective and sustainable feed alternatives. As the global demand for poultry products continues to rise, such innovations could play a pivotal role in shaping the future of the industry. The findings not only offer practical insights for poultry farmers but also pave the way for further research into the use of alternative feed ingredients and probiotics in animal nutrition.