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\hypersetup{pdftitle={Effects of Dietary Sorghum Tannins on Production Performance, Egg Quality Characteristics and Pigmentation of Caged Hens (\textit{Gallus domesticus})},pdfauthor={Hassan Ali, Sultan Mahmood, Ahsan Haq},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Egg production, egg quality, feed efficiency, hens, live weight, tannins},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\Large{\textbf{Effects of Dietary Sorghum Tannins on Production Performance, Egg Quality Characteristics and Pigmentation of Caged Hens (\textit{Gallus domesticus})\footnote{\textbf{Contact Address:} Hassan Ali, University of Agriuculture Faisalababd Pakistan, Poultry Science, Uaf Campus  near Railway Station, 30602~Toba Tek Singh, Pakistan, \mbox{e-mail}: \email{hassan_phd@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Hassan Ali, Sultan Mahmood, Ahsan Haq}}
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\begin{itemize*}
\item[]{\small{\textit{University of Agriuculture Faisalababd Pakistan, Poultry Science, Pakistan}}}
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\index[author]{Ali, Hassan}
\index[author]{Mahmood, Sultan}
\index[author]{Haq, Ahsan}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{

The effects of different levels of condescended tannin contents of sorghum grains on production performance, egg quality characteristics and pigmentation of caged hens were investigated. 



One hundred twenty White Leghorn hens, (20 weeks of age) were randomly divided into 12 experimental units with 10 hens each. These units were allotted to four isocaloric and isonitrogenous experimental diets (A, B, C and D) with or without tannin. 
Diet A was without tannin (control) whereas diets B, C and D contained 1, 2 and 3 percent sorghum tannin, respectively. 
The hens were fed experimental diets from 20 to 45 weeks of age. 



Hens consuming high concentration of tannin exhibited significantly ($p < 0.05$) reduced feed intake than those of control group. Egg production, egg weight, egg breaking strength, shell thickness, Haugh unit score and yolk index of eggs produced by hens fed diet without sorghum tannins (control) was significantly ($p < 0.05$) higher than those fed diet containing different levels of sorghum tannins. 
However, occurrence of blood and meat spots increased in eggs with increase in the level of dietary tannins. 
Egg yolk cholesterol and yellow pigmentation of beak, legs and yolk of eggs was significantly ($p < 0.05$) lower in tannin fed hens. 
Incidence of leg abnormalities and number of mortalities was recorded maximum in hens fed \mbox{3\,\%} tannins. 



It was concluded that use of higher level of sorghum tannins (2 \& \mbox{3\,\%}) be avoided in the rations of hens because these adversely affect feed intake, egg production, feed conversion efficiency and deteriorate the quality of various egg characteristics.



 }

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\noindent \textbf{Keywords:} Egg production, egg quality, feed efficiency, hens, live weight, tannins
\index[key]{Tannins}
\index[key]{Eggs!production}
\index[key]{Eggs!quality}
\index[key]{Feed!efficiency}
\index[key]{Hens!live weight}
\index[key]{Poultry}
\end{document}