Overview: prevalence and structure of metabolic diseases of laying chickens, their influence on egg quality and condition of young chickens

The article analyzes and presents statistics on the number of laying hens in Ukraine, production, consumption and import of eggs for the last 5 years, the spread of metabolic diseases of laying hens on the basis of a review of literature sources. Metabolic disorders are the largest group of poultry diseases classified as metabolic diseases and cause significant economic losses. Hepatitis, hepatodystrophy, cirrhosis, liver abscesses, cholecystitis, and gallstone disease are diagnosed in laying hens as a result of impaired carbohydrate, lipid, protein, and mineral metabolism. With a lack or imbalance of calcium and phosphorus or D-hypovitaminosis, in chickens develop diseases such as osteoporosis and hypocalcemia, which reduce egg-laying, quality of hatching eggs and young poultry, and can lead to the death of embryos and adults. Hypovitaminosis (A, D, E) and microelementosis (Co, Cu, Zn, J) in poultry cause decreased immunity, disorders of hormonal system, growth, reproductive functions, egg production, dysfunction of internal organs and nervous system, contribute to the formation of defective eggs, development in embryo of alimentary diseases, which affects the hatchability and quality of young poultry. In view of this, the norms of feeding and keeping poultry are constantly being improved based on an in-depth study of these processes. The subject of this work was a comparative review of the results obtained by various authors on the most common metabolic diseases of laying hens, their impact on productive traits (laying), quality characteristics of eggs, embryogenesis, quality of young laying hens of modern high-yielding crosses. This review of literature sources can serve as a tool for determining the future direction of research, as well as an indicator of its practical application.

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Influence of grinding size of the main cereal of the diet on egg production and eggs quality of brown egg laying hens from 33 to 65 weeks of age

Poultry Science ◽

10.3382/ps/pey098 ◽

2018 ◽

Vol 97 (7) ◽

pp. 2506-2515 ◽

Cited By ~ 1

Author(s):

J. Herrera ◽

B. Saldaña ◽

L. Cámara ◽

J.D. Berrocoso ◽

G.G. Mateos

Keyword(s):

Egg Production ◽

Laying Hens ◽

Egg Laying ◽

Eggs Quality

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VETERINARY HYGIENIC EXAMI-NATION OF THE QUALITY OF CHICKENS EGGS WHEN USING THE FOOD ADDITIVE “PRINAROVSKAYA”

International bulletin of Veterinary Medicine ◽

10.17238/issn2072-2419.2020.3.46 ◽

2020 ◽

Vol 3 ◽

pp. 46-52

Author(s):

E.M. Belorusskaya ◽

◽

A.F. Kuznetsov ◽

A.J. Nechaev ◽

I.V. Ivanova ◽

...

Keyword(s):

Egg Production ◽

Laying Hens ◽

Egg Laying ◽

Feed Additive ◽

Egg Mass ◽

Important Indicator ◽

Shell Mass ◽

Hatching Eggs ◽

Experimental Group

The aim of the studies was to conduct a veterinary-hygienic assessment of changes in the eggs productivity of laying hens, after the use of the “Prinarovskaya supplement of fish (DKR)” in their main diet, which is a homogeneous dry mass made from chilled river fish, by-products of fish processings, as well as grain products (wheat bran). The method of production of the additive in-cludes the following steps: grinding, cavita-tion heating and subsequent drying of the resulting mixture. The studied supplement contains a number of amino acids, vitamins and minerals, etc. The object of the study were laying hens of the LomannLsn-Classic breed at the age of 131 days. “Prinarovskaya DKR” were introduced into the diet of ex-perimental laying hens: of the 1st experi-mental group 8 g of “Prinarovskaya DKR” were introduced per 100 g of the main ration (RR); The 2nd experimental group - 6 g. DKR to main ration; 3rd experimental group - 4 g. DKR to main ration; the control group was fed only main ration - feed PK1-1G_1227 (GOST: R 51851-2001). A veteri-nary-hygienic assessment of the quality of eggs, obtained from laying hens, when feed-ing a new feed additive “Prinarovskaya” was carried out. We kept daily records of laid eggs by groups, the period of the beginning of oviposition. The egg production were calculated of the initial and middle laying hens , the egg production intensity for 120 days. To assess egg productivity, the weight of laid eggs, the egg mass for a certain peri-od of egg laying, and the feed costs per 10 laid eggs were determined. Organoleptic, physical, and chemical methods were used to evaluate egg quality. Egg mass is an important indicator of egg nutrition. GOST 31654-2012 "Food eggs. Technical conditions ”, as well as the requirements for chicken hatching eggs, the minimum weight of food and hatching eggs (45 g) is indicated, below which the imple-mentation and incubation of eggs is not rec-ommended [1]. In studies, the following indicators were taken into account: large and small diameter of eggs, egg density, egg shape index of laying hens of different groups. To assess the state of the internal contents of the egg after opening, the follow-ing indicators were taken into account: pro-tein mass, yolk mass, shell mass, egg vol-ume. An external examination of the eggs as-sessed the condition of the shell, the pres-ence of cracks, growths and depressions. The study indicates a positive effect of the feed additive "Prinarovskaya" on the egg produc-tivity of birds in all periods of egg laying

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THE INFLUENCE OF THE IMMUNOFLOR COMPLEX PROBIOTIC PRODUCT ON THE EGG PRODUCTIVITY OF THE DEKALB WHITE CROSS OF LAYING CHICKEN

THE BULLETIN ◽

10.32014/2020.2518-1467.145 ◽

2020 ◽

Vol 5 (387) ◽

pp. 73-79

Author(s):

V. G. Semenov ◽

◽

I. A. Alekseev ◽

S. S. Kozak ◽

Kh. A. Aubakirov ◽

...

Keyword(s):

Mass Loss ◽

Egg Production ◽

Laying Hens ◽

Egg Laying ◽

Control Group ◽

Egg Mass ◽

Average Value ◽

Probiotic Product ◽

Probiotic Preparation

The quality of the received products directly depends on the state of the microflora of the gastroin-testinal tract that is reflected, in particular, on the egg productivity of laying hens. As a result, the use of biologically safe preparations, namely, probiotics, is becoming a priority in the poultry industry. This work aims to establish the feasibility and effectiveness of the use of the complex probiotic products Immunoflor in the diet of laying chickens of the Dekalb White Cross. Based on the comprehensive research, the feasibility of using the complex probiotic product Immunoflor in egg production technology to improve the egg-laying capacity and the quality of the obtained eggs of laying hens of the Dekalb White cross was scientifically substantiated and experimentally proven. Against the background of the use of this drug, it was found that the average daily egg-laying capacity in the 1st and 2nd experimental groups exceeded the control layers: on the 150th day - by 9.66% and 8.48%, on the 180th day - 8.8% and 5.04%, on the 210th day - 8.16% and 6.44%, on the 240th day –11.68% and 3.8%, 270th day – 7.72% and 4.84%, on the 300th day – 8.34% and 5.86%. Besides, the average daily egg mass in the 1 and 2 experimental groups was higher than in the control by 4.04 g and 3.1 g or 7.38% and 5.77%; on the 7th day of storage, the average value exceeded by 4.06 g and 3.1 g or 7.53% and 5.87%; on the 14th day - by 4.32 g and 3.16 g, or 8.18% and 6.12%, respectively. It was found that on the 7th day of storage, the mass loss in the 1st and 2nd experimental groups was 1.50% and 1.56%, which is lower than in the control (1.66%). On the 14th day of storage, the mass loss in the 1st and 2nd experimental groups was 1.95% and 2.36%, which is also lower than in the control (2.63%). With the use of the probiotic preparation, the loss in egg mass decreases. On the 7th day of storage, the mass loss in the 1st and 2nd experimental groups was 1.50% and 1.56%, which is lower than in the control group (1.66%). On the 14th day of storage, the mass loss in the 1st and 2nd experimental groups was 1.95% and 2.36%, which is also lower than in the control (2.63%).

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IMPROVEMENT OF INDICATORS OF EGG PRODUCTION AND QUALITY OF EGGS UNDER THE INTRODUCTION OF NON-TRADITIONAL FEED SOURCES INTO THE DIET FOR LAYING HENS

PROCEEDINGS of Nizhnevolzhskiy agrouniversity complex science and higher vocational education ◽

10.32786/2071-9485-2019-03-37 ◽

2019 ◽

Vol 3 ◽

Keyword(s):

Egg Production ◽

Laying Hens

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Observations on the mineral metabolism of pullets. II

The Journal of Agricultural Science ◽

10.1017/s002185960002181x ◽

1936 ◽

Vol 26 (1) ◽

pp. 85-100 ◽

Cited By ~ 21

Author(s):

R. H. Common

Keyword(s):

Calcium Carbonate ◽

Egg Production ◽

Mineral Metabolism ◽

Ammonium Phosphate ◽

Ammonia Nitrogen ◽

Egg Laying ◽

Phosphorus Metabolism ◽

Phosphorus Excretion ◽

Calcium Phosphorus ◽

Digestible Protein

1. Where heavy phosphorus excretion accompanies egg laying in the pullet the excretion of ammonia nitrogen is simultaneously increased. It is probable that this indicates an excretion of excess phosphate in the urine as ammonium phosphate.2. It is shown that heavy phosphorus excretion does not accompany egg laying provided the calcium carbonate intake is sufficiently high.3. The origin of the excess of phosphorus excretion is discussed in relation to calcium-phosphorus metabolism.4. Pullets on a ration containing 5 per cent, calcium carbonate laid eggs containing a higher percentage of P2O5 than pullets receiving a similar ration but from which the calcium carbonate supplement was omitted.5. Some evidence is put forward in support of the view that current standards pitch the requirements of digestible protein for egg production at too high a level.

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Metabolizable energy levels for semi-heavy laying hens at the second production cycle

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982009000500011 ◽

2009 ◽

Vol 38 (5) ◽

pp. 857-862

Author(s):

Fernando Guilherme Perazzo Costa ◽

Janaine Sena da Costa ◽

Cláudia de Castro Goulart ◽

Denise Fontana Figueiredo-Lima ◽

Raul da Cunha Lima Neto ◽

...

Keyword(s):

Energy Level ◽

Feed Intake ◽

Egg Production ◽

Laying Hens ◽

Energy Levels ◽

Metabolizable Energy ◽

Production Cycle ◽

Egg Mass ◽

Feed Conversion

This study was carried out to evaluate the energy levels in the diet to obtain better performance rates and quality of eggs from laying hens in the second production cycle. One hundred and eighty Bovans Goldline laying hens with 62 weeks of age were used during four 28-day periods. A completely randomized experimental design was used with four metabolizable energy levels (2,650, 2,725, 2,800, 2,875 and 2,950 kcal/kg), each with six replicates of six birds. The energy level of diet did not affect the weight of the egg, yolk, albumen and eggshell, the percentages of yolk, albumen and eggshell, yolk color and egg specific gravity. Feed intake, egg production, egg mass and feed conversion per egg mass and per dozen eggs increased significantly with increasing levels of metabolizable energy. Feed intake decreased linearly as the energy level in the diet increased. The metabolizable energy levels showed a quadratic effect on egg production, egg mass and feed conversion per egg mass and per dozen eggs. The metabolizable energy level of 2,830 kcal/kg was the most appropriate to promote better performance and quality of eggs from laying hens in the second production cycle.

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The Effect of Age and Genotype on Quality of Eggs in Brown Egg‑Laying Hybrids

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201967020407 ◽

2019 ◽

Vol 67 (2) ◽

pp. 407-414 ◽

Cited By ~ 1

Author(s):

Adam Kraus ◽

Lukáš Zita

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Shape Index ◽

Egg Laying ◽

Average Weight ◽

Eggshell Thickness ◽

External Quality ◽

Technological Value ◽

Effect Of Age

The aim was to assess the internal and external quality of consumer eggs of egg‑laying hens of two selected genotypes depending on their age. All of these hens were kept in enriched cages. There were compared eggs from Hy‑Line Brown and ISA Brown hens at the age from 36 to 64 weeks. In total, 3840 eggs from 300 hens were evaluated. Quality of eggs was determined by their technological value. Statistically significant interactions (P = 0.001) between age and genotype were found in all evaluated parameters except for the yolk colour (P = 0.044), whereas there was not found interaction (P = 0.072) between age and genotype in eggshell strength. The significant effect of hens’ age was found in all evaluated parameters, with the only exception of the yolk colour. The results showed that the average weight of eggs, eggshell, albumen and yolk increased with the age. Also the eggshell proportion, its colour and yolk index values increased, whereas the egg shape index, eggshell thickness and strength, albumen proportion, Haugh units, the albumen and the yolk index decreased. Statistically significant effect of the genotype was found in all evaluated parameters except for the yolk index. When comparing both genotypes, the eggs from ISA Brown hens had a better quality. The trend of deteriorating egg quality with age was confirmed.

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Effects on egg production and quality of supplementing drinking water with calcium and magnesium

South African Journal of Animal Science ◽

10.4314/sajas.v51i4.7 ◽

2021 ◽

Vol 51 (4) ◽

pp. 469-476

Author(s):

X.J. Yi ◽

A. Rehman ◽

R.W. Akhtar ◽

A. Abbas ◽

K. Hussain ◽

...

Keyword(s):

Drinking Water ◽

Egg Production ◽

Laying Hens ◽

Egg Quality ◽

Production Performance ◽

Egg Weight ◽

Calcium And Magnesium ◽

Eggshell Colour ◽

Haugh Unit

This study was conducted to appraise the effects on egg quality and production performance of laying hens when drinking water was supplemented with calcium (Ca) and magnesium (Mg). A total of 384 (64-week-old) Hy-line Brown laying hens were assigned at random to four treatments, which consisted of CON: unsupplemented drinking water; T1: drinking water + 2 mg/L Ca + 250 mg/L Mg; T2: drinking water + 4 mg/L Ca + 510 mg/L Mg /10 L; and T3: drinking water + 5 mg/L Ca and 760 mg/L Mg. The experiment lasted six weeks. Water intake increased linearly in week 1 with the rising levels of Ca and Mg in the drinking water. Increasing the Ca and Mg levels improved eggshell strength (week 2 (P =0.01), week 5 (P =0.01), and week 6 (P = 0.03), and eggshell thickness (week 6) (P =0.02) and reduced the rate at which eggs were broken (week 4) (P =0.01). The supplemental Ca and Mg did not affect egg production, egg weight, Haugh unit, albumen height, eggshell colour, and yolk colour compared with CON. Nor did they influence the Haugh unit and albumen height after storing for 1, 5, 10 and 15 days. In conclusion, adding Ca and Mg to the drinking water increased the thickness and strength of the eggshells.

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