The Influence of Casein Supplementation with or without Iodine on Productive Performance and Egg Quality of Fayoumi Hens

A total number of 225 Fayoumi hens 34 weeks old , were used in this experiment to study the effect of supplementing layer diet with 0.2% casein (c) with or without 0.015% iodine as 0.02% potassium iodide (KI) in drinking water on the performance and egg quality. The experiment continued for 90 days. Birds were randomly divided into three groups , each group contained 3 replicates of 25 each . Birds in group one were served as a control and fed a basal diet are shown in Table (1), birds of group 2 were fed a basal diet supplemented with Casein at a level of 0.2%. Birols of group 3 were fed a basal diet supplemented with casein at a level of 0.2% and 0.02% (KI) in drinking water. Egg number, egg weight, feed consumption and egg quality traits were examined. Feed conversion and economic efficiency were calculated. Results obtained showed that:1-Addition of 0.2% Casein with or without 0.02% potassium iodide improved all productive traits, economic efficiency, Albumen index. egg shape index and increased egg contents (shell, albumen and Yolk ) percent as compared with those of control group. 2Addition of 0.2% Casein and 0.02% potassium iodide gave higher values for most productive traits, egg quality, egg contents percent as compared with those group supplemented with 0.2% Casein only. In general, results obtained revealed that supplementing Fayoumi layers diet by 0.2% Casein with 0.02% potassium iodide in drinking water improved most of productive traits, egg quality, economic efficiency and egg contents percent as compared with those other treatments. Essa, N.M. and A. H. Madian