scholarly journals Pequi peel meal in laying hen diet

2016 ◽  
Vol 38 (2) ◽  
pp. 151 ◽  
Author(s):  
Amanda Lapa Silva ◽  
Romênia Regina Pires Lage ◽  
Daniel Emygdio de Faria Filho ◽  
Izabela Lorena Azevedo ◽  
Adélio Nunes Dias ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Laying Hen ◽  
The Other ◽  
Egg Mass ◽  
Feed Conversion ◽  
Randomized Design ◽  
Completely Randomized Design

This study evaluated the effect of pequi peel meal in the diet for laying hens on performance and egg quality. Hy-Line® Brown hens (n=160) aged 55 weeks with 1642±63g body weight were distributed in a completely randomized design with five treatments and four replications of eight birds each. The treatments consisted of isometric substitution of corn by pequi peel meal at 0, 2.5, 5.0, 7.5 and 10%. The performance and internal and external egg quality were evaluated. Egg production, egg mass and feed conversion worsened linearly with increasing replacement of corn with pequi peel meal, while the yolk color increased linearly. The other variables related to performance and internal and external egg quality were not significantly affected by the treatments. It can be concluded that the use of pequi peel meal replacing corn in laying hen diet does not change the internal and external egg quality, improves the pigmentation of egg yolk, and impairs performance of laying hens. 

scholarly journals Fish by-product meal in diets for commercial laying hens

2017 ◽  
Vol 39 (3) ◽  
pp. 273
Author(s):  
André Ferreira Silva ◽  
Frank George Guimarães Cruz ◽  
João Paulo Ferreira Rufino ◽  
Waldo Mateus Plácido Miller ◽  
Nathália Siqueira Flor ◽  
...  
Keyword(s):  
Production Cost ◽  
Egg Production ◽  
Laying Hens ◽  
Polynomial Regression ◽  
Egg Quality ◽  
Feed Conversion ◽  
Egg Weight ◽  
Feed Cost ◽  
Randomized Design ◽  
Completely Randomized Design

 This study aimed to evaluate the increasing levels (0, 1, 2, 3 e 4%) of fish by-product meal in diets for laying hens on performance, egg quality and economic analysis. A total of 160 Dekalb White hens with 52-wk old were distributed in a completely randomized design with five treatments and four replicates of eight birds each. The experiment lasted 84 days divided into four periods of 21 days. Estimates of fish by-product meal levels were determined by polynomial regression. Differences (p < 0.05) were detected for all variables of performance, in egg weight, yolk and albumen percentage, yolk and albumen height, feed cost and production cost, in which the inclusion of fish by-product meal in the diets showed better results. It can be concluded that fish by-product meal can be used in diets for hens as alternative feed, with better results in egg production, feed conversion, egg weight, yolk-albumen ratio and a reduction in feed cost and production cost. 

scholarly journals The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

2021 ◽  
Vol 888 (1) ◽  
pp. 012054
Author(s):  
A Jaelani ◽  
N Abelina ◽  
R Samudera ◽  
T Rostini ◽  
Masganti ◽  
...  
Keyword(s):  
Research Method ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Mass ◽  
Feed Conversion ◽  
Unit Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

scholarly journals The performance and egg quality characteristics of layers fed diets containing graded levels of Garcinia kola seed meal

2020 ◽  
Vol 40 (2) ◽  
pp. 39-44
Author(s):  
A. C. Esiegwu ◽  
O. O. Emenalom ◽  
G. E. Enyenihi ◽  
I. C. Okoli ◽  
A. B. I. Udedibie
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Shape Index ◽  
Quality Characteristics ◽  
Feed Conversion ◽  
Garcinia Kola ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Egg Shell

Effects of dietary Garcinia kola meal (bitter kola) on the performance and egg quality characteristics of laying hens were investigated. Four layers diets were made such that diet T0 (control) contained no Garcinia kola meal while diets T2.5, T5.0 and T7.5 contained 2.5%, 5.0% and 7.5% Garcinia kola meal, respectively. Each diet was fed to a group of 30 laying hens at 30 weeks of laying life for 84 days, using completely randomized design (CRD). Each group was further sub-divided into three replicates of 10 hens each. The layers on T2.5 and T5.0 diets added significantly (P < 0.05) less body weight than those on T0 and T7.5 diets. There were no significant differences in their feed intake (P > 0.05). T2.5 significantly (P < 0.05) depressed hen-day egg production but enhanced egg weight. Feed conversion ratio (g feed/ g egg) was not affected by the treatments (P > 0.05). Egg quality indices (egg shape index, egg specific gravity, Haugh unit, egg shell thickness, albumen index and yolk index) were not affected by the treatments (P > 0.05). Egg shell index was significantly (P<0.05) enhanced by Garcinia kola meal. At 2.5% level, it significantly enhanced percent albumin and reduced percent yolk (P<0.05). Cost of egg production (N/kg eggs) was adversely increased as the level of Garcinia kola meal increased.

scholarly journals Phytase and protease supplementation for laying hens in peak egg production

2016 ◽  
Vol 37 (6) ◽  
pp. 4285
Author(s):  
Bruno Serpa Vieira ◽  
Silvana Alves Pedrozo Vitalino Barbosa ◽  
João Marcos Novais Tavares ◽  
Inês Gameiro Colvara Beloli ◽  
Guilherme Moreira de Mello Silva ◽  
...  
Keyword(s):  
Intestinal Mucosa ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Positive Control ◽  
Quality Parameters ◽  
Egg Mass ◽  
Feed Conversion ◽  
Randomized Design ◽  
Negative Controls

The effects of the combination of enzymes in commercial laying hens need to be more explored in literature. To determine if the type of protease affects performance, egg quality, nutrient intake, and morphometry of intestinal mucosa of laying hens in peak egg production and fed with phytase, 780 25-weeks Hy-Line W36 hens were assigned to a completely randomized design composed of five treatments/diets (one positive control, two negative controls, and negative controls plus protease A or B), with 12 replicates of 13 birds each. There was no effect of treatments (P > 0.05) on egg production, egg mass and feed conversion, even though the nutritional restriction imposed by the negative controls reduced egg weight (P = 0.02), albumen height (P < 0.01), and Haugh unit (P < 0.01). Although inclusion of proteases in negative controls did not cause the calculated intake of protein and amino acids to return to the same amount consumed by positive-control hens, egg quality parameters returned to positive control standards with protease A. Intestinal mucosa responded to treatment only at jejunum, where birds fed with protease B showed greater (P < 0.01) villus height and crypt depth than those treated with protease A. These findings suggest that different proteases and phytases interact distinctly and, in consequence, induce different responses on the birds. Moreover, the behavior of egg quality parameters after protease A inclusion in the diet indicates that the nutritional contribution of the combination of this protease with phytase is greater than the contribution of protease alone.

scholarly journals By-product of passion fruit seed (Passiflora edulis) in the diet of commercial laying hens

2016 ◽  
Vol 96 (4) ◽  
pp. 488-494 ◽  
Author(s):  
Leonardo Henrique Zanetti ◽  
Alice Eiko Murakami ◽  
Mayra Diaz-Vargas ◽  
Ana Flávia Quiles Garcia Guerra ◽  
Ivan Camilo Ospina-Rojas ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Storage Temperature ◽  
Passion Fruit ◽  
Egg Mass ◽  
Feed Conversion ◽  
Randomized Design ◽  
Two Temperatures

This study evaluated the effects of the inclusion of the by-product passion fruit seed (BPFS) in the diet of laying hens on performance, blood variables, quality, and lipid oxidation in eggs. A total of 384 Hy-line W36 layers (32 wk old) were distributed in a completely randomized design, with six treatments (control, 2.5%, 5.0%, 7.5%, 10.0%, and 12.5% inclusion of BPFS), eight replicates and eight birds each. The productive performance was evaluated for three cycles of 28 d each. There was no difference (P > 0.05) in egg production and feed conversion. However, feed intake showed increased linearly (P < 0.05). The egg weight, egg mass, percentage of eggshell, eggshell thickness, and Haugh unit did not differ (P > 0.05); however, the specific gravity of eggs increased (P < 0.05). Total cholesterol and blood triglycerides decreased linearly (P < 0.05). To evaluate the lipid yolk oxidation, a 6 × 5 × 2 factorial design (six levels of BPFS × five storage periods × two temperatures) was used. There was an interaction (P < 0.05) among the levels of BPFS, time, and storage temperature with the lowest oxidation level of 12.5% when eggs were refrigerated. The BPFS can be included at a level up to 5.0% without compromising bird performance and 12.5% for egg quality, and this level reduced yolk lipid oxidation.

Assessing the response of hen weight, body composition, feather score, egg quality, and level of excreta nitrogen content to digestible balanced protein intake of laying hens

2018 ◽  
Vol 98 (4) ◽  
pp. 619-630 ◽  
Author(s):  
D. Kumar ◽  
C. Raginski ◽  
K. Schwean-Lardner ◽  
H.L. Classen
Keyword(s):  
Egg Production ◽  
Diet Composition ◽  
Laying Hens ◽  
Egg Quality ◽  
N Content ◽  
Shell Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Egg Shell ◽  
Level Of Significance

Ideally balanced dietary protein is critical for laying hen egg production and feed efficiency, but also affects other important characteristics. This research was designed to study the nonegg production and feed intake response of Lohmann-LSL Lite hens to 550, 625, 700, 775, and 850 mg d−1 of amino acid balanced digestible lysine (Dlys) from 27 to 66 wk of age. Data collection included hen weight (HW), feather scoring, tissue weights, egg specific gravity, egg component weights, and excreta nitrogen (N) content. The experiment was a completely randomized design and level of significance was fixed at P ≤ 0.05. Hen weight (quadratic, Q), pectoralis muscle (absolute, % – Q), and abdominal fat (absolute – linear, L; % – Q) increased with increasing Dlys intake. Although gastrointestinal segment weights and lengths were affected by Dlys intake, interpretation of results was confounded by other aspects of diet composition. Hen feather score (L) and excreta N content (Q) increased, and egg shell quality (L) decreased with increasing Dlys intake. Absolute egg component weights increased with Dlys intake, but effects on proportional weights were Q and relatively minor. In conclusion, balanced Dlys intake affected a variety of practical nonproduction characteristics in laying hens.

scholarly journals Paprika and/or marigold extracts in diets for laying hens

2017 ◽  
Vol 18 (2) ◽  
pp. 293-302 ◽  
Author(s):  
Maria Cristina de OLIVEIRA ◽  
Wanessa Dutra da SILVA ◽  
Higor Castro OLIVEIRA ◽  
Eduardo de Queiroz Barros MOREIRA ◽  
Larissa de Oliveira FERREIRA ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Specific Weight ◽  
Control Treatment ◽  
Control Group ◽  
Egg Mass ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

SUMMARY This study was performed to evaluate the effect of the inclusion of paprika and marigold extracts in sorghum-based rations on the productivity and egg quality of laying hens. One hundred sixty laying hens were distributed in a completely randomized design in five treatments and in a factorial arrangement (2 × 2 + 1), one control ration based on corn, two levels of paprika extract (0 and 6 g/kg diet), and two levels of marigold extract (0 and 1 g/kg diet) in sorghum-based rations. There was no effect (P > 0.05) of the treatments on the weight, specific weight, and Haugh unit of the eggs and productive performance, but the inclusion of paprika extract resulted in eggs with lower egg pH. The interaction between the control group and the factorial was significant (P < 0.05) to the laying rate, egg mass, and yolk color, whose values were lower with sorghum-based diets with no pigment compared to control treatment. The interaction between the paprika and marigold extracts was significant increasing the height (P < 0.03) and color (P < 0.0001) of the yolk when paprika extract was used, with or without marigold extract. Marigold extract inclusion reduced the percentage (P < 0.02) and thickness (P < 0.01) of the eggshell. As conclusion, the inclusion of paprika extract in sorghum-based diets for laying hens is viable for improving the egg quality.

Influence of peeling and inorganic calcium concentration on the utilisation of giant taro (Alocasia macrorrhiza) corm meal by laying hens

2019 ◽  
Vol 59 (8) ◽  
pp. 1553 ◽  
Author(s):  
S. S. Diarra ◽  
I. Wamekeni ◽  
A. Vunagilee ◽  
H. Lavaka ◽  
T. Finau
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Shape Index ◽  
Egg Mass ◽  
Feed Conversion ◽  
Shell Quality ◽  
Laying Performance ◽  
Calcium Source ◽  
Main Effects

The effects of peeling and limestone flour level on the utilisation of Alocasia macrorrhiza corm meal (ACM) by laying hens were investigated. Maize-based diets with two concentrations of limestone flour (40 and 60 g/kg) and diets containing 200 g peeled and unpeeled ACM meal/kg with the same levels of limestone flour were fed to five replicate pens containing 10 20-week-old Shaver brown pullets (1635 ± 148 g), each for 105 days. Results showed no interaction or main effects of ACM or limestone concentration on feed intake, egg weight, egg mass, feed conversion efficiency, egg shape index, surface area and Haugh unit (P &gt; 0.05). Feeding whole ACM with 40 g limestone/kg diet reduced hen-day production and shell thickness (P &lt; 0.05) but this was overcome by increasing limestone concentration to 60 g/kg diet. Peeled ACM with both concentrations of limestone flour maintained laying performance and egg quality. We concluded that feeding 200 g whole ACM depresses egg production and shell quality in laying hens, but increasing dietary limestone concentration overcomes this adverse effect. The concentration of limestone flour in the diet has no effect on laying performance. Higher inclusion levels of ACM, calcium source and level that will maintain laying performance and reduce feed cost need to be investigated.

Changes in performance, egg quality and blood parameters of laying hens fed selenium and oregano oil

2020 ◽  
Vol 60 (13) ◽  
pp. 1620
Author(s):  
H. Reshadi ◽  
M. Torki ◽  
H. Mohammadi
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Synergistic Effects ◽  
Blood Parameters ◽  
Egg Mass ◽  
Feed Conversion ◽  
Total Antioxidant

Context Organic and herbal additives in feed may lead to more healthy animal products. For this study, we hypothesised that an organic form of selenium and/or a herbal additive (oregano, Origanum vulgare L.) may improve performance of laying hens. Aims The study was designed to determine the effects of selenium source (SS, sodium selenite; or selenium yeast, SY), oregano essential oil (OEO) and a combination of Se and OEO on performance, egg quality and blood parameters of laying hens. Methods In total, 216 Lohmann LSL-Lite laying hens, 66 weeks of age, were assigned to feed on one of six diets: control group, receiving basal diet (BD); BD + 0.3 mg SS/kg; BD + 0.3 mg SY/kg; BD + 250 mg OEO/kg; BD + 250 mg OEO + 0.3 mg SS/kg; BD + 250 mg OEO + 0.3 mg SY/kg. For each treatment, there were six replicates of six hens each for 12 weeks. Key results Feed conversion ratio was higher (P &lt; 0.05) with the OEO diet than in the control. The SY diet decreased egg production and the OEO diet decreased egg mass (P &lt; 0.05), although this effect was reversed with the SY + OEO diet. This would illustrate a synergistic effect of OEO with SY. Highest and lowest yolk colour values were found with the SY and SS diets, respectively (P &lt; 0.05). Serum uric acid was lower with diets containing Se than the control diet (P &lt; 0.05). Glutathione peroxidase activity was highest with SY and SY + OEO diets and lowest with the OEO diet (P &lt; 0.05). Birds fed the SS + OEO diet showed the highest total antioxidant capacity and those fed SY showed the lowest total antioxidant capacity (P &lt; 0.05). Conclusions Based on the results of the current study, it can be concluded that SY diet have increasing effect on egg weight in laying hens. In addition, novel synergistic effects between OEO and SY diets on improving egg production, egg mass and feed conversion ratio have been found. In terms of oxidative status, the detected synergistic effects between OEO and SS diets on total antioxidant capacity and between OEO and SY diets on glutathione peroxidase (GPx) have not been reported before, that appreciate more clarifying investigations in future. Although, dietary supplemental SY individually and also with OEO increased GPx, adding SS to diet together with OEO showed more improving effect on GPx compared to the separate usage. Implications Dietary supplemental SY can improve egg weight in laying hens. In addition, adding SY to diet of laying hens individually and with OEO have beneficial effects on oxidative status of bird in terms of GPs activity, which in turn can ameliorate the unfavourable impressions of probable environmentally oxidative stress on productive performance.

scholarly journals Production of laying hens in different rearing systems under hot weather

2017 ◽  
Vol 40 ◽  
pp. 37677
Author(s):  
Daniel Araujo Netto ◽  
Héder José D'Ávila Lima ◽  
Julia Rodrigues Alves ◽  
Bianca Corrêa de Morais ◽  
Mauricio Silva Rosa ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Production Systems ◽  
Egg Yolk ◽  
Feed Conversion ◽  
Negative Effects ◽  
External Quality ◽  
Weight Variation ◽  
Randomized Design

 The environment is very important for the performance of laying hens; thus, techniques are required to improve production systems, providing better welfare for poultry and consequent increase in the quality of the final product, the egg. This study aimed to evaluate the effects of rearing system, on the floor and in cage, on the performance and egg internal and external quality of laying hens. A total of 320 Hysex Brown laying hens, with 34-43 weeks days of age, was distributed in a completely randomized design, with two treatments, floor and cage, with 10 replicates each. The parameters evaluated were: individual feed intake, egg production per replicate, feed conversion per dozen eggs, egg weight; weight and percentage participation of shell, albumen and yolk, specific gravity, body weight variation and viability of birds. The results show that the birds raised on the floor showed best results as to egg production, besides the best internal and external quality, with greater weight of egg, yolk, albumen, shell and with lower losses of eggs. Because of the negative effects of the cage system, in general, hens presented lower results when compared to results of those raised on the floor. 

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