Jun 30, 2017
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The lack of an immediate recession has been taken as evidence that the economics was wrong, but it is not evidence that leaving the EU will be economically harmless. (…) It will take some time before we know very much about the economic consequences of the vote and subsequent withdrawal. Even then, difficulties with counterfactuals will ensure we will never quite know what the impact was.
5 lessons future economists can learn from Brexit.
Image credit: London parliament england ben by derwiki. Public domain via Pixabay.
Even If the Economy Is Good, That Doesn’t Cancel Out the Epstein Question
There’s a line I keep seeing over and over again whenever the Epstein files come up. Someone will say, “Why are we focusing on that? Look at the economy. Look at the markets. Look at gas prices. Look at jobs. Donald Trump is doing good things.” And here’s the thing. Even if he were. It doesn’t fucking matter. Because economic performance does not morally outweigh accountability for abuse,…
A study on the laying performance and egg quality of laying hens fed feed containing cassava peel flour was carried out at the experimental farm of the livestock production program of the National Agronomic Research Center in Bouake. To obtain this, 150 hens of 20 weeks of age and an average weight of 1471 ± 14 g were randomly distributed into 15 boxes of 3.6 m² with 10 hens per box in triplicate. They were fed twice a day with four foods containing respectively 0, 10, 20 and 30 % cassava peel flour and a fifth commercial control food with a ratio of 110 g per hen. After 52 weeks, the zootechnical parameters, feed consumption and quality of the eggs produced were recorded. The results showed that up to 30 % incorporation of cassava peel flour into the laying hen’s feed there is no effect on hen mortality. However, the laying rate and egg production cost were negatively affected after 20 % incorporation. The average weights of the components (yolk, white and shell) of the eggs, the thickness of the shells and the shape indices were not affected regardless of the rate of incorporation of cassava peeling flour into the food. At the end of this study, cassava peel flour can be efficiently introduced into the diet of laying hens at a rate of 20 %.
A study on the laying performance and egg quality of laying hens fed feed containing cassava peel flour was carried out at the experimental farm of the livestock production program of the National Agronomic Research Center in Bouake. To obtain this, 150 hens of 20 weeks of age and an average weight of 1471 ± 14 g were randomly distributed into 15 boxes of 3.6 m² with 10 hens per box in triplicate. They were fed twice a day with four foods containing respectively 0, 10, 20 and 30 % cassava peel flour and a fifth commercial control food with a ratio of 110 g per hen. After 52 weeks, the zootechnical parameters, feed consumption and quality of the eggs produced were recorded. The results showed that up to 30 % incorporation of cassava peel flour into the laying hen’s feed there is no effect on hen mortality. However, the laying rate and egg production cost were negatively affected after 20 % incorporation. The average weights of the components (yolk, white and shell) of the eggs, the thickness of the shells and the shape indices were not affected regardless of the rate of incorporation of cassava peeling flour into the food. At the end of this study, cassava peel flour can be efficiently introduced into the diet of laying hens at a rate of 20 %.
Effect of incorporating cassava peel meal in feed on the zootechnical and economic performance and physical characteristics of ISA Brown laying hen eggs
Abstract A study on the laying performance and egg quality of laying hens fed feed containing cassava peel flour was carried out at the experimental farm of the livestock production program of the National Agronomic Research Center in Bouake. To obtain this, 150 hens of 20 weeks of age and an average weight of 1471 ± 14 g were randomly distributed into 15 boxes of 3.6 m² with 10 hens per box in…
A study on the laying performance and egg quality of laying hens fed feed containing cassava peel flour was carried out at the experimental farm of the livestock production program of the National Agronomic Research Center in Bouake. To obtain this, 150 hens of 20 weeks of age and an average weight of 1471 ± 14 g were randomly distributed into 15 boxes of 3.6 m² with 10 hens per box in triplicate. They were fed twice a day with four foods containing respectively 0, 10, 20 and 30 % cassava peel flour and a fifth commercial control food with a ratio of 110 g per hen. After 52 weeks, the zootechnical parameters, feed consumption and quality of the eggs produced were recorded. The results showed that up to 30 % incorporation of cassava peel flour into the laying hen’s feed there is no effect on hen mortality. However, the laying rate and egg production cost were negatively affected after 20 % incorporation. The average weights of the components (yolk, white and shell) of the eggs, the thickness of the shells and the shape indices were not affected regardless of the rate of incorporation of cassava peeling flour into the food. At the end of this study, cassava peel flour can be efficiently introduced into the diet of laying hens at a rate of 20 %.
A study on the laying performance and egg quality of laying hens fed feed containing cassava peel flour was carried out at the experimental farm of the livestock production program of the National Agronomic Research Center in Bouake. To obtain this, 150 hens of 20 weeks of age and an average weight of 1471 ± 14 g were randomly distributed into 15 boxes of 3.6 m² with 10 hens per box in triplicate. They were fed twice a day with four foods containing respectively 0, 10, 20 and 30 % cassava peel flour and a fifth commercial control food with a ratio of 110 g per hen. After 52 weeks, the zootechnical parameters, feed consumption and quality of the eggs produced were recorded. The results showed that up to 30 % incorporation of cassava peel flour into the laying hen’s feed there is no effect on hen mortality. However, the laying rate and egg production cost were negatively affected after 20 % incorporation. The average weights of the components (yolk, white and shell) of the eggs, the thickness of the shells and the shape indices were not affected regardless of the rate of incorporation of cassava peeling flour into the food. At the end of this study, cassava peel flour can be efficiently introduced into the diet of laying hens at a rate of 20 %.