FORCE-MOULTING METHOD FOR EGG PRODUCTION STABILISATION IN LAYER CHICKENS FED SUNDRIED CASSAVA PEEL AND SHEA NUT CAKE BASED DIETS FLAVOURED WITH MOLASSES

Résumé

Moulting in avian species is the periodic shedding of feathers, a reproductive quiescence found to beincomplete, resulting to low rate of lay for a prolonged period, the need to meet up with the rising demand for eggs has necessitated “Forcing” the onset of moulting. The present work evaluated the effectiveness of a less technical method on the stabilization of egg production in layer chickens fed MFSCPM and MFSNC diets (The control diet with 0% inclusion level of both MFSNCM and MFSCPM, 10 % MCP was 10% MFCPM inclusion, 20 % MCP was 20% inclusion of MFCPM, 10 % MSN was 10% inclusion of MFSNC and 20 % MSN was 20% inclusion of MFSNC). Force moulting procedure in this study commenced when the birds have laid for up to five months (152 days) and then the quantity of daily eggs laid began to reduce. The force moulting lasted over a period of 15 days. The birds were fasted for three days, and given half of their usual feed on the fourth day. But there was ad libitum access to water. Day length was also reduced from 18h – 12h day length. A satisfactory level of moulting was ascertained when most of the plumage fell off and beyond 25 % body weight had been lost all throughout the flock. The results of of all the parameters considered showed that there was no significant (P>0.05) difference between treatments. It can therefore be said that all the experimental diets supported a successful moulting procedure in this study.