Kirkuk University Discusses PhD Thesis on Evaluating Industrial Byproducts for Inducing Forced Molting in Laying Hens

The College of Agriculture at Kirkuk University discussed a doctoral thesis titled:
"Evaluation of Different Industrial Byproducts for Inducing Forced Molting and Their Impact on Productive Performance, Egg Quality Traits, Bone, and Blood Parameters in Commercial Laying Hens."

Thesis Overview

• Researcher: Niyan Nasruddin Abdulrahman

• Objective:
  Investigate the effects of using industrial byproducts (rice bran, grape pomace, wheat bran) as alternative dietary strategies during forced molting periods.

Key Findings

1. Mitigated Heat Stress:
   Byproduct-supplemented diets significantly reduced heat stress in hens.

2. Enhanced Productivity & Health:

   • Improved skeletal health and eggshell quality.

   • Boosted antioxidant activity from polyphenolic compounds, reducing oxidative stress.

3. Liver Function Improvement:

   • Lowered levels of liver enzymes ALT and AST, indicating enhanced metabolic health.

Significance

The research demonstrates how agricultural waste (e.g., rice bran, grape pomace) can be repurposed to:

• Optimize hen welfare during molting.

• Replace conventional fasting methods.

• Sustainably improve egg production quality.