Effect of dietary inclusion of Soybean Cheese residue on performance, economics of production and egg quality of layers

8 weeks feeding trial was undertaken to evaluate soybean cheese residue (SCR) with 29 old layers. SCR incorporated at 0, 5, 10, 15 and 20 % in diets T1, T2, T3, T4, T5 respectively. Ninety (90) twenty-nine week birds were used for the experiment. The allocated five a Completely Randomized Design (CRD). Each treatment had eighteen (18) such that each replicate six (6) birds. There no observed significant differences (p>0.05) final weight gain. Hen day production, daily feed intake, conversion ratio, cost/kg, cost/egg crate profit indicated (p>0.05). HDP ranged from 39.73 49.64 %. Feed intake 101.25 g 117.20 g. ratio showed value range of 3.83 4.19. cost/kg N90.00 N170.00. N702.89 N834.28. Value N74.43 N447.26. Supplementation influenced performance profitability Egg quality characteristics measured intervals average computed diet. weight, egg length width significantly affected (P<0.05) favour diets. But shell thickness similar all content yolk affected, while albumen height, diameter, height Haugh unit similar. values length, width, 53.47-54.88g, 3.65-3.87 cm, 2.68-2.71 7.43-7.61 0.54-0.59 mm Height, 45.87 49.09 g, 5.21-5.81cm, 2.49-2.81 1.27-1.31 13.78-18.10 73.86-78.10 addition increased because it reduced cost production besides promoting better productivity. Furthermore, inclusion diet layers did not affect adversely. layer is recommended even up 20%.