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@article{ADEYEMI_ADEYEMI_2021, title={REPLACEMENT OF SOYBEAN MEAL WITH FERMENTED THEVETIA CAKE IN LAYERS DIET: EFFECTS ON PERFORMANCE, EGG QUALITY AND NUTRIENT RETENTION}, volume={27}, url={https://www.njap.org.ng/index.php/njap/article/view/1871}, DOI={10.51791/njap.v27i.1871}, abstractNote={<p style="text-align: justify;">80,&nbsp;Olympic laying hens that had been in lay for 20 weeks were&nbsp;randomly allocated to 5 dietary&nbsp; treatments and fed over a 10 week period. the birds were individually caged thus there were 16 replicates per treatment. The dietary treatment contained expeller pressed thevetia cake which had undergone&nbsp;anaerobiosis. The cake replaced soybean meal in the ratio of 0:1000, 25:75, 50:50, 75:25 and 100:0 dietary treatments significantly decreased (P&lt;0.05) feed intake, egg production, feed efficiency and egg weight. The treatment however had no effect (P&gt;0.05) on weight gain, mortality and egg quality parameters. Egg production and average egg weight was however not affected by replacement up to 50:50 substitution ratio (P&gt;0.05). Nitrogen and fat retention decreased (P&lt;0.05) with increasing thevetia cake concentration, while fibre was not affected. It was concluded that fermented expeller pressed thevetia cake can replace up to 50% of the soybean in layers’ diet&nbsp;</p>}, journal={Nigerian Journal of Animal Production}, author={ADEYEMI, O. A. and ADEYEMI, A. A.}, year={2021}, month={Jan.}, pages={24–28} }