Impact of a Local Ingredient-based Diet on the Performance of Isa Brown Laying Hens in Ngozi, Northern Burundi
Luc Manirakiza
*
Food Security and Human Nutrition Program, Faculty of Agricultural and Veterinary Sciences, University of Ngozi, P.O Box 137, Ngozi, Burundi and Centre for Research in Agriculture and Rural Development (CERADER), University of Ngozi, P.O Box 137, Ngozi, Burundi.
Jean Felix Karikurubu
Food Security and Human Nutrition Program, Faculty of Agricultural and Veterinary Sciences, University of Ngozi, P.O Box 137, Ngozi, Burundi, Centre for Research in Agriculture and Rural Development (CERADER), University of Ngozi, P.O Box 137, Ngozi, Burundi and Department of Food Sciences and Nutrition, Faculty of Agronomy and Bio-Engineering, University of Burundi, Burundi.
Audace Nikobamye
Food Security and Human Nutrition Program, Faculty of Agricultural and Veterinary Sciences, University of Ngozi, P.O Box 137, Ngozi, Burundi and Centre for Research in Agriculture and Rural Development (CERADER), University of Ngozi, P.O Box 137, Ngozi, Burundi.
Napoléon Barinakandi
Network of Microfinance Institutions, Bujumbura, Burundi.
*Author to whom correspondence should be addressed.
Abstract
The aim of this study was to assess the effects of different diets formulated using local ingredients on the growth of hens and their egg production, with a view to contributing to food security. Feeding laying hens with locally produced oilseed cakes will improve egg availability, thereby contributing to food security for the population. The study was conducted in the town of Ngozi, the administrative headquarters of the province of Butanyerera, located in northern Burundi. It lasted seven months, from 5 October 2023 to 31 May 2024.
This study was conducted on a total population of 190 ISA Brown hens housed in three separate henhouses, each receiving feed formulated from local resources. The sample size of 128 hens was calculated using the formula developed by Morgan and Krejcie. Next, a stratified sampling method was used to select the hens constituting this sample. The parameters measured included the nutritional composition of the cakes (protein, fat and calcium), weight and egg production. The protein content of the feeds cake was determined using the Kjeldahl method, and the calcium content was measured using atomic absorption spectrophotometry. The determination of fat content was carried out using methods for analyzing directly extractable fats. The data obtained were then analyzed using repeated-measures ANOVA, and a Mauchly’s sphericity test was also used to compare the variances between the different chicken coops. A Bonferroni correction and a post-hoc test were applied.
The feeds cakes formulated for the Livestock of henhouse 1 had the highest proteins and fat content (14, 8 percent and 8, 96 percent respectively) while the highest content of calcium was found in the feeds cakes made for Livestock of henhouse 2. Farmhouse 1 (fed a diet of maize, soya and sunflower seeds) performed significantly better, producing 4,199 eggs during the study period. The performances of henhouses 2 and 3 were significantly lower, with delayed egg-laying and low egg yields (1,035 and 334 eggs respectively) during the same period. The first experimental henhouse generated high income (2,939,300 BIF) while this period.
Balanced feeding of ISA Brown laying hens significantly improves their productivity and effectively contributes to household food security through increased egg availability. Appropriate nutritional supplementation of chicken is essential to optimize their zootechnical performances.
Keywords: Rearing of laying hens, ISA brown breed, feedings formulation, egg production, food security