Wachira, A.Mwangi, M.Nyingi, D.Minyatta, E.Muriuki, W.2024-08-152024-08-152023-09-27Wachira, A., Mwangi, M., Nyingi, D., Minyattah, E., & Muriuki, W. (2023). Diversifying Energy and Protein Sources for Poultry Feeds in Kenya. Science Research. https://doi.org/10.11648/j.sr.20231105.12https://doi.org/10.11648/j.sr.20231105.12https://kalroerepository.kalro.org/handle/123456789/14168This study explores the utilization of alternative and locally available energy and protein sources in laying chicken feed formulations, aiming to reduce costs, enhance availability, and promote climate-smart approaches. The experiment included five dietary groups, each with specific energy and protein sources. Significant results emerged: average live weights displayed statistical significance (p < 0.0001), with hens on diet A3 containing fish meal (omena) exhibiting a moderate weight increase. Weekly egg collection demonstrated significance (p < 0.0002), with diet A3 yielding the highest collection, while A5 (positive control) produced the lowest. These trends mirrored the percentage lay, emphasizing diet's role in egg production. The incorporation of fish meal in diet A3 stood out, influencing growth rates and egg production due to its nutrient density and balanced amino acids. The impact of diets on egg weights was significant (p<0.0001), and feed consumption varied (p<0.0001), influenced by factors such as palatability and nutritional balance. The Feed Conversion Ratio (FCR) analysis highlighted diet differences in feed efficiency. Overall, the study highlights the intricate interplay between dietary compositions, poultry performance, and production metrics, emphasizing the importance of well-balanced, diverse, and climate-smart feed formulations in achieving sustainable and efficient chicken production.enAlternative Feed SourcesLocal Energy and Protein SourcesClimate-Smart Feed FormulationsFEED EfficiencyEgg ProductionArticle