PERFORMANCE OF LAYING HENS FED DIETS CONTAINING SOYBEAN GUMS, RAPESEED GUMS OR RAPESEED MEALS WITH AND WITHOUT GUMS

1981 ◽  
Vol 61 (4) ◽  
pp. 1031-1040 ◽  
Author(s):  
H. W. HULAN ◽  
F. G. PROUDFOOT
Keyword(s):  
Body Weight ◽  
Fatty Liver ◽  
Egg Production ◽  
Laying Hens ◽  
Control Diet ◽  
Egg Weight ◽  
General Performance ◽  
Mere Presence ◽  
Per Se ◽  
Sensitive Genotype

Two experiments were conducted to study the effect of soybean and/or rapeseed gums (SBG and/or RSG) on general performance and mortality of laying hens. In exp. 1 a total of 1824 SCWL hens of two commercial genotypes (912 of each) were fed a corn-soy-based control diet or this diet to which was added 2.0% be weight of either SBG or RSG. In exp. 2, 1824 hens of the more sensitive genotype used in exp. 1 were fed a control diet or diets containing approximately 15% of gummed and gumless Tower and Candle rapeseed mean (RSM) or gumless Tower RSM to which was added 3.33% Candle gums. The addition of SBG and RS3 to the diet (exp. 1) caused a significant increase in mortality, increased the amount of feed required to produce a kilogram of eggs, and decreased heart and liver weights. Feeding RSM with and without the commercial level (2.0% of the RSM, or in this study 0.3% of the diet) of added gums had no effect on body weight or egg weight. Hen-housed egg production and feed per dozen eggs were significantly depressed by feeding Candle RSM with gums and by feeding gumless Tower RSM to which had been added Candle gums, indicating that Candle gums but not Tower gums are deleterious to laying hens even at the commercial level of addition to RSM. Accumulated mortality to 497d was significantly higher for all groups fed RSM with or without gums compared to the control-fed group. The increase in mortality with this sensitive genotype appeared to be related to the mere presence of RSM in the diet and not due to the presence of gums per se. The major cause of mortality in both experiments was diagnosed as fatty liver syndrome, and from results of exp. 2 appeared to be related to the presence of RSM in the diet and not due to the presence of gums.

SUBSTITUTION OF SORGHUM FOR WHEAT IN DIETS FOR LAYING HENS

1982 ◽  
Vol 62 (1) ◽  
pp. 305-306 ◽  
Author(s):  
E. E. GARDINER ◽  
D. J. MAJOR ◽  
S. DUBETZ
Keyword(s):  
Body Weight ◽  
Key Words ◽  
Egg Production ◽  
Laying Hens ◽  
Feed Consumption ◽  
White Leghorn ◽  
Egg Weight ◽  
Single Comb

The effects of substituting various levels of sorghum for wheat in diets for laying hens were studied. Egg production, egg weight, feed consumption, body weight and hatchability of eggs from Single Comb White Leghorn hens were not affected by the proportion of sorghum in the diet. Key words: Sorghum, wheat, nutrition, egg production

scholarly journals Production performance and egg quality of White Rock laying hens fed diets containing whole linseed

2020 ◽  
Vol 20 (1-2) ◽  
pp. 48-53
Author(s):  
H Khatun ◽  
MN Islam ◽  
MA Rashid ◽  
MY Ali ◽  
MSK Sarker
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Production Performance ◽  
Egg Mass ◽  
Feed Conversion ◽  
Egg Weight ◽  
Quality Aspects ◽  
Significant Difference

This study was conducted to know the production performance of laying hen by using different graded level of linseed. At 56 weeks of age, a total of 160 laying hens were raised up to 63 weeks of age. All hens were fed a basal corn soyabean meal diet. The experiment was allowed 4 dietary treatments (T0, no addition of whole linseed in the basal diet; T1,  addition of 5% whole linseed; T2, addition of 10% whole linseed and T3, addition of 15% whole linseed) with 5 replications and per replication contains eight hens. Egg production, feed intake, egg weight of each treatment was recorded. Egg samples were collected and analyzed for egg quality. The results showed that egg production and egg mass (kg) exhibited for all dietary treatment groups were unaffected (P>0.05) by feeding linseed to the laying hens. Feed Conversion Ratio (FCR) was found significant difference within the four dietary group (P<0.05). Egg quality aspects such as yolk weight, egg weight, HU and yolk index were not differed significantly (P>0.05) among treatments.  A trend for lower yolk weight was observed in birds fed 10% linseed, where as the highest yolk weight percentage was recorded in control diet. There was no statistical difference among the different diets for yolk index. The results of the present trial suggested that feeding linseed to the laying hens has no detrimental effects on egg production and egg quality. Bangladesh J. of Livestock Res. 20(1-2): 48-53, Jan-Dec 2013

scholarly journals Effect Of Supplementation Of Organic Acids On Laying Performance, Body Fatness And Egg Quality Of Hens

1970 ◽  
Vol 37 (2) ◽  
pp. 74-81 ◽  
Author(s):  
MS Rahman ◽  
MAR Howlider ◽  
M Mahiuddin ◽  
MM Rahman
Keyword(s):  
Body Weight ◽  
Organic Acids ◽  
Organic Acid ◽  
Feed Intake ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Basal Diet ◽  
Feed Conversion ◽  
Egg Weight

The study was conducted to determine the effect of organic acids supplementation on body weight changes, feed intake, feed efficiency, egg production, egg weight and egg quality in laying hens at age between 67 and 74 weeks. A total of 48 Shaver 579 laying hens of 67 weeks age were allotted into 4 groups, each containing 12 hens. The hens were fed basal diet (17% CP and 2800 kcal ME/kg diet) supplemented with 0 (T1), 260 (T2), 520 (T3) and 780 ppm (T4) of organic acid mixture (fumaric acid and salt of butyric, propionic and lactic acids). The results revealed no effect of organic acids supplementation on body weight change and feed intake but improvement of egg production and feed conversion were observed. Organic acids supplementation significantly increased egg production by about 2.26, 8.0 and 9.84% on 260, 520 and 780 ppm respectively when compared with the untreated group (P<0.05). Feed conversion showed a significant (P<0.05) improvement in laying hen groups which fed on the basal diet supplemented with organic acids at 260, 520 and 780 ppm by about 1.85, 8.48 and 7.74% respectively when compared with the control. On the other hand, dietary organic acid had no effect on the average egg weight, while showed a lower percentage of large (P<0.05) and extra large egg (P<0.01) size compared with control group. Body composition parameters were not affected (P>0.05) by dietary treatments. Inclusion of organic acids improved egg shell thickness (P<0.05) while significantly reduced albumen index (P<0.05). Incorporation of organic acids attributed to significant increase per cent albumen (P<0.01) and significant decrease in yolk per cent (P<0.05). It can be concluded that organic acid supplementation of laying hens diet may improve persistency of lay and feed conversion. From economical point of view, it is concluded that organic acid addition (520 ppm) may result an economic benefit of layer production at older age. DOI: http://dx.doi.org/10.3329/bjas.v37i2.9884 BJAS 2008; 37(2): 74-81

Effect of flame roasting of dietary grains on the performance of leghorn hens

1994 ◽  
Vol 74 (2) ◽  
pp. 341-346 ◽  
Author(s):  
R. M.G. Hamilton
Keyword(s):  
Body Weight ◽  
Dietary Protein ◽  
Egg Production ◽  
Egg Quality ◽  
Control Diet ◽  
Productive Performance ◽  
Feed Conversion ◽  
Egg Weight ◽  
Protein Levels ◽  
Body Weights

Two experiments examined the effect on the performance of Leghorn hens given diets containing flame-roasted grains from 140 to 490 d of age. In exp. 1, the inclusion of barley, corn and wheat roasted at 121, 119 and 149 °C, respectively, had no significant (P > 0.05) effect on productive performance. Experiment 2 contained a factorial arrangement of treatments that involved two sources of dietary barley (non-roasted or flame-roasted at 154 °C), two methods of milling (hammer or roller) and two dietary protein levels (15 or 18%). Hens given the diets that contained roasted barley had lower (P < 0.01–0.001) 490-d body weights, egg production, early egg weight (196 d) and number of extra large sized eggs, and higher (P < 0.05–0.01) feed conversion, monetary returns, interior egg quality and number of medium sized and grades B and C eggs than those fed the non-roasted barley control diet. Mortality, the number of large-sized eggs and egg weights, feed conversion and the occurrence of blood spots were higher (P < 0.05–0.001) while the number of medium-sized eggs was lower (P < 0.05–0.001) when the hens were fed roller compared with hammer-milled grains. Hens given the 18% protein-containing diets had higher (P < 0.05–0.01) 490 d body weight, egg production, monetary returns and numbers of small sized and grades B and C eggs, but lower (P < 0.05) mortality than those receiving the diets that contained 15% protein. Key words: Flame roasting, dietary grains, Leghorn hens

Beneficial effects of dietary ascorbic acid supplement on hens subjected to ochratoxin A toxicosis under normal and high ambient temperatures

1993 ◽  
Vol 73 (1) ◽  
pp. 149-157 ◽  
Author(s):  
F. M. Haazele ◽  
W. Guenter ◽  
R. R. Marquardt ◽  
A. A. Frohlich
Keyword(s):  
Ascorbic Acid ◽  
Body Weight ◽  
Ochratoxin A ◽  
Feed Intake ◽  
Egg Production ◽  
Laying Hens ◽  
Control Diet ◽  
Basal Diet ◽  
Weight Changes ◽  
Negative Effects

Three experiments were conducted to study ochratoxin A (OA) toxicity and the effect of supplemental ascorbic acid (AA) in laying hens housed under two environmental temperatures. In exp. 1, 18 hens were divided into three groups of six hens and fed diets containing either 0, 1.7, or 3.1 ppm OA for 14 d. In exps. 2 and 3, 24 hens were randomly assigned to four dietary treatments in six replications. Treatments consisted of a control and three diets containing either 300 ppm AA, 3 ppm OA, or 300 ppm AA plus 3 ppm OA. Treatment diets were fed for 14 d following the feeding of the basal diet for 14 d. The test-period temperature was 25 °C in exp. 1 and 2 and 33 °C in exp. 3. In exp. 1, feeding OA at 1.7 ppm significantly (P ≤ 0.05) decreased feed intake and increased liver weights and eggshell elasticity. At 3 ppm, OA significantly (P ≤ 0.05) reduced feed intake, body-weight change and egg production, and increased shell elasticity. Similar trends were also observed in exps. 2 and 3 when laying hens were fed 3 ppm OA compared with those fed the control diet. An analysis of plasma constituents showed that OA also increased Cl− concentration and aspartate transaminase activity and decreased plasma Ca++ concentrations. Exposing hens to 33 °C (compared with 25 °C) appeared to aggravate the negative effects of OA. All the negative effects of OA, apart from body-weight changes, reductions in feed intake, and increases in eggshell elasticity at 33 °C, were either moderated or significantly (P ≤ 0.05) reversed by dietary AA supplementation. The results suggest that some of the detrimental effects of OA in the diet of the laying hen can be counteracted by dietary supplementation of AA. Key words: Ochratoxin A, toxicity, ascorbic acid, hen, temperature

EVALUATION OF HULLESS BARLEY AS REPLACEMENT FOR WHEAT OR CONVENTIONAL BARLEY IN LAYING HEN DIETS

1988 ◽  
Vol 68 (4) ◽  
pp. 1261-1266 ◽  
Author(s):  
H. L. CLASSEN ◽  
G. L. CAMPBELL ◽  
B. G. ROSSNAGEL ◽  
R. S. BHATTY
Keyword(s):  
Body Weight ◽  
Specific Gravity ◽  
Egg Production ◽  
Laying Hens ◽  
Feed Consumption ◽  
Feed Conversion ◽  
Egg Weight ◽  
Hulless Barley ◽  
Cereal Grain ◽  
Inclusion Level

Hulless barley (var. Scout) was evaluated as a potential feedstuff for laying hens in two experiments. In exp. 1 hulless barley was substituted for wheat at four dietary levels (20, 40, 60 or 80%) and in exp. 2 hulless or conventional barley was substituted for wheat at two dietary levels (35.7 or 71.4%). Increasing dietary hulless barley had no effect on egg production or body weight in exp. 1 while feed consumption and feed conversion were significantly lower and egg weight and specific gravity significantly higher. In exp. 2, addition of hulless barley increased hen-day production and decreased egg specific gravity in comparison to hens fed a wheat diet. At the 35.7% dietary inclusion level, hulless barley resulted in more eggs with higher specific gravity than for hens fed conventional barley. Hens fed 71.4% hulless barley were heavier and produced larger eggs than hens fed the same level of conventional barley. It may be concluded that hulless barley was at least equivalent to wheat and surpassed conventional barley as a cereal grain for laying hens. Key words: Laying hens, hulless barley, barley

scholarly journals Yüksek Oranda Metiyonin Kullanımının Farklı Canlı Ağırlıktaki Yumurta Tavukları Performans Değerlerine Etkisi

2015 ◽  
Vol 3 (5) ◽  
pp. 279
Author(s):  
Şahin Çadırcı ◽  
Gonca Özmen Özbakır ◽  
Ayfer Bozkurt Kiraz
Keyword(s):  
Body Weight ◽  
Egg Production ◽  
Laying Hens ◽  
Body Weight Gain ◽  
Control Diet ◽  
Egg Mass ◽  
Total Production ◽  
Feed Conversion ◽  
Poultry Diets ◽  
Weight Groups

An experiment was conducted with laying hens to determine the effects of feeding excesses of methionine in a practical layer diet. One hundred and thirty two laying hens at 61 weeks of age were used for the experiment. Two body weight groups (light and heavy) and three levels of mehionine were assigned to six groups of laying hen in a 2x3 factorial design. The diets were a 16.5% crude protein corn and soybean meal positive control diet (0.33% methionine), and this diet fortified with 1.00% additional DL-Methionine or 1.50% additional DL-Methionine. The diets were fed ad libitum to the hens for 10 consecutive weeks of production. For the total production period, body weight gain, hen-day egg production, egg weight, egg mass, daily feed intake and feed conversion ratio were not significantly different among any of the treatments in the two body weight groups (P>0.05). The study indicated that considerable tolerance exists in laying hens for individual excesses of the DL-Methionine commonly used as supplement in poultry diets.

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. 

Modelling the egg components and internal cycle length of laying hens

2019 ◽  
Vol 59 (3) ◽  
pp. 420 ◽  
Author(s):  
H. C. P. Bendezu ◽  
N. K. Sakomura ◽  
E. B. Malheiros ◽  
R. M. Gous ◽  
N. T. Ferreira ◽  
...  
Keyword(s):  
Cycle Length ◽  
Egg Production ◽  
Laying Hens ◽  
Experimental Period ◽  
Experimental Unit ◽  
Egg Weight ◽  
Cycle Lengths ◽  
Predicted Values ◽  
Egg Components ◽  
Over Time

A model that can estimate the changes that occur to the composition of egg components over time is an important tool for the nutritionists, since it can provide information about the nutrients required by a laying hen to achieve her potential egg output. In this context, the present study was aimed to model the potential egg production of laying hens during the egg-production period. One hundred and twenty Hy-Line W36 and ISA-Brown layers were used from 18 to 60 weeks of age, with each bird being an experimental unit. The birds were housed in individual cages during the experimental period. Egg production (%), egg weight (g) and the weight of egg components were recorded for each bird. The data were used to calculate the parameters of equations for predicting the weights of yolk, albumen and shell, and for predicting internal cycle length. The predicted results were evaluated by regressing residual (observed minus predicted) values of the predicted values centred of their average value. The equations for predicting mean yolk weight with age are for Hy-Line W36 (y1) and ISA-Brown (y2) respectively. Albumen and shell weights for Hy-Line W36 were described by the equations 15.07 × (yolk weight)0.37 and 0.70 × (yolk + albumen weight)0.50 respectively, and for ISA-Brown, 21.99 × (yolk weight)0.24 and 1.60 × (yolk + albumen weight)0.34 respectively. The average internal cycle length over time for Hy-Line W36 (ICL1) is described by the model 22.95 + 5.24 × (0.962t) + 0.02 × t and for ISA-Brown by 24.01 + 10.29 × (0.94t) + 0.004 × t, where t is the age at first egg (days). The assessment of the results indicated that the equations for predicting egg weight were more accurate for Hy-Line W36 but less precise for both strains, whereas the equation models for predicting the internal cycle lengths were more accurate and precise for ISA-Browns. The models could predict the potential weight of egg components and the rate of laying associated with the internal cycle lengths, and, on the basis of this information, it is possible to improve the nutrient requirement estimated.

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