LAYING HENS PERFORMANCE AS AFFECTED BY SUBSTITUTE SOYBEAN MEAL BY SESAME MEALIN THE DIET UNDER YEMEN CONDITIONS

This study deals with using sesame cake (locally produced) as a
source of protein for laying hens as a substitute of imported soybean meal
commercial diet..
Eighty Hy- line hens SO weeks of age were randomly distributed to
four feed treatments each treatment was replicated with five cages of four
hens per cage. The experiment was durated for 10 weeks. Hens were
weighed individually four times, Egg production of each cage of each
treatment were collected and recorded daily. The experiment was applied at
the farm of the animal husbandary Department, Fac. Agric., Sanaa
University. The chemical analysis of feed samples were carried out in Kojas.
Laboratory (Holland) showed that the protein content in the three treatment
local,(Soya 10%), local2 (SoyaS% & SesaniS%), local3(Sesame 10%), were
17,16.9,17.3. respectively, as compared to commercial diet which was
17.S%. The statistical analysis showed that there were significant differences
among the experimental groups in egg produced. The results proved that it is
potential of substituting using locally produced sesame cake in the diets of
laying hens as a substitute of imported soybean meals. Consequently, these
results would have a positive impact in the national economy as a whole by
saving foreign exchange, and improving the balance of payment.