scholarly journals Performance and egg quality of commercial laying hens fed with various levels of protected sodium butyrate

2021 ◽  
Vol 50 (5) ◽  
Author(s):  
M.F. Pires ◽  
N.S.M. Leandro ◽  
D.V. Jacob ◽  
F.B. Carvalho ◽  
H.F. Oliveira ◽  
...  
Keyword(s):  
Sodium Butyrate ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Block Design ◽  
Productive Performance ◽  
Quadratic Effect ◽  
Randomized Block Design ◽  
Commercial Poultry

Two experiments were conducted to evaluate the effect of including protected sodium butyrate (PSB) in the diets of laying hens of advanced age on productive performance and egg quality. In experiment 1, a total of 320 Dekalb White 61-week-old laying hens were distributed in a randomized block design to four treatments (0, 105, 210, and 300 g/ton of PSB) with eight replicates of 10 birds. The experiment was conducted over 112 days, divided into four periods of 28 days each. Productive performance and egg quality were evaluated. In experiment 2, a total of 58 000 Dekalb White 70-week-old laying hens were assigned to diets containing either 0 or 105 g/ton of PSB with two replicates of 14 500 birds. The experiment was conducted on a commercial poultry farm. Egg production and the percentages of broken eggs and dirty eggs were evaluated. The PSB levels did not influence the productive performance of laying hens. A quadratic effect was observed for eggshell thickness, percentage of eggshell and eggshell strength, reaching maxima at 193, 136 and 198 g/ton of PSB, respectively. A quadratic effect on yolk index reached a minimum at 181 g/ton of PSB. The percentages of dirty eggs and broken eggs were lower in laying hens fed 105 g/ton of PSB. In conclusion, the addition of PSB to the diets of old laying hens improved the eggshell quality and decreased the percentage of broken and dirty eggs Keywords: egg quality, laying hens, organic acids, performance, protected sodium butyrate

PSIV-B-26 Effect of different intakes of sulfur amino acids on the productive response and egg quality of commercial laying hens

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 388-389
Author(s):  
Elías Salvador Tasayco ◽  
Julio Narvaez Reyes ◽  
Lorenzo Rios Junchaya ◽  
Luis Lujan Valenzuela
Keyword(s):  
Amino Acids ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Block Design ◽  
Metabolizable Energy ◽  
Feed Consumption ◽  
Sulfur Amino Acids ◽  
Gross Margin

Abstract Modern laying hens have improved their productive response and persistence of egg production. However, in terms of productivity, egg quality and profitability, there are still several issues that need to be reevaluated and improved, among them the level and consumption of digestible sulfur amino acids (AASD). The objective is to determine the effect of different AASD consumptions on the productive response and egg quality of commercial laying hens. METHODS: 160 laying hens of the LOHMANN Brown genetic line, 90 weeks old, of uniform weight and size, were used. The laying hens were distributed in the study area, following the protocol of a Random Block Design (DBA). 4 AASD intakes (g / hen / day) were established as treatments: T-1 (730.11 mg), T-2 (677.20 mg), T-3 (607.09 mg) and T-4 (676.88 mg). Each of the treatments had 5 repetitions, giving a total of 20 experimental units. The variables of egg production, egg weight and mass, feed consumption, feed conversion index, energy efficiency, Haugh unit of the egg, shell color and percentage, egg yolk color and index, margin and economic reward were evaluated. RESULTS: The results showed that the different AASD consumptions did not significantly affect (P > 0.05) the productive response and egg quality of the hens and affected the margin and economic retribution. AASD intakes in the range of 607 to 730 mg / hen / day did not affect the productive response and egg quality. The metabolizable energy level of the diet influences the economic response to different intakes of digestible sulfur amino acids. The consumption of 676.88 mg / hen / day of AASD with a level of 2725 Kcal of metabolizable energy / Kg of feed achieved the highest gross margin and best economic return in 90-week-old LOHMANN Brown laying hens.

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

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.

scholarly journals Long-term effects of choline on productive performance and egg quality of brown-egg laying hens

2013 ◽  
Vol 92 (7) ◽  
pp. 1824-1829 ◽  
Author(s):  
Q.H. Zhai ◽  
X.F. Dong ◽  
J.M. Tong ◽  
Y.M. Guo ◽  
Y.E. Bao
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Egg Laying ◽  
Productive Performance ◽  
Long Term Effects

Effect of Dietary Inclusion of Cassava Yeast as Probiotic Source on Egg Production and Egg Quality of Laying Hens

2009 ◽  
Vol 8 (2) ◽  
pp. 195-199 ◽  
Author(s):  
Songsak Chumpawade ◽  
Anut Chantirati ◽  
Suwannee Sataweesuk
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality

Effects of dietary Bacillus subtilis RX7 and B2A supplementation on productive performance, egg quality, blood profiles, and excreta Salmonella counts in laying hens

2020 ◽  
Vol 100 (3) ◽  
pp. 411-417
Author(s):  
Huan Shi ◽  
Wan Lin Zhang ◽  
In Ho Kim
Keyword(s):  
Bacillus Subtilis ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Basal Diet ◽  
Productive Performance ◽  
Blood Profile ◽  
Colony Forming Units ◽  
Dietary Treatments ◽  
Blood Profiles

An experiment was carried out to investigate the effect of Bacillus subtilis RX7 and B2A supplementation on egg production, egg quality, blood profile, and excreta Salmonella population in laying hens. A total of 192 Hy-Line Brown laying hens (40-wk-old) were randomly assigned into four dietary treatments, each of which was replicated eight times with six hens per replicate in a 5 wk trial. The dietary treatments were NC, which is a basal diet without antibiotics or Bacillus subtilis; PC, which is an NC + 0.5 g kg−1 antibiotic (virginiamycin) diet; BSR, which is an NC + 0.5 g kg−1 Bacillus subtilis RX7 (1.0 × 109 colony forming units g−1); and BSB, which is an NC + 0.5 g kg−1 Bacillus subtilis B2A (1.0 × 109 colony forming units g−1). The results showed that hens receiving BSB diets had increased (P < 0.05) eggshell thickness over hens fed the NC, PC, and BSR diets (week 3). The excreta Salmonella counts in the PC, BSR, and BSB groups were lower than the NC group (P < 0.05). These results indicate that dietary inclusion of Bacillus subtilis RX7 and B2A strains effectively decreased excreta Salmonella counts without any detrimental effects on the performance of laying hens.

Productive Performance and Egg Quality of Laying Hens Raised in Conventional and Furnished Cages

2013 ◽  
Vol 1 (2) ◽  
pp. 108-112
Author(s):  
F. Iannaccone ◽  
F. Bovera ◽  
F. Rossi ◽  
C. Di Meo ◽  
G. Piccolo ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Productive Performance

Effect of the frizzle gene (F) on egg production and egg quality of laying hens kept in tropical villages

2014 ◽  
Vol 55 (6) ◽  
pp. 709-714 ◽  
Author(s):  
K. Adomako ◽  
O.S. Olympio ◽  
J.K. Hagan ◽  
J.A. Hamidu
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality

scholarly journals Vegetable pigments in sorghum-based diets for laying hens

2020 ◽  
Vol 12 ◽  
Author(s):  
Donaldo Antônio Nunes Junior ◽  
Heder José D’Avila Lima ◽  
Jean Kaique Valentim ◽  
Laura Aline Zanelatto Souza ◽  
Nayara Emanoelle Matos e Silva ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Sources ◽  
Natural Pigment ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Yolks ◽  
Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot).  Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

scholarly journals Respon Pemberian Tepung Daun Kelor (Moringa oleifera) pada Pakan Ayam Petelur terhadap Penampilan Produksi dan Kualitas Telur

2016 ◽  
Vol 40 (3) ◽  
pp. 197 ◽  
Author(s):  
Edi Wahyu Satria ◽  
Osfar Sjofjan ◽  
Irfan Hadji Djunaidi
Keyword(s):  
Egg Production ◽  
Moringa Oleifera ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Performance ◽  
Leaf Powder ◽  
Materials Used ◽  
Mean Differences ◽  
Range Test

The purpose of this study was to determine the effect of Moringa leaf meal (Moringa oleifera) in feed on production performance and egg quality of laying hens. The materials used 120 laying hens of Isa Brown breed in 38 to 42 weeks age. The method used an experimental trial by Moringa oleifera addition in the basal feed. The experiment were devided into four groups i.e. without Moringa oleifera as control (P0), with Moringa oleifera 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4). Variables observed were the appearance of egg production and quality. The data was analyzed by Completely Randomized one way design. The mean differences were calculated by the Duncan Multiple Range Test. The results showed that administration of Moringa leaf powder can increase the production and quality of eggs in laying hens. Addition of 2% Moringa leaf powder in the feed gives the best effect on the appearance and quality of production and egg. This research suggested the addition of 2% Moringa leaf powder was recommended in order to obtain the finest appearance and quality of production.

scholarly journals Differences in oviposition and egg quality of various genotypes of laying hens

2017 ◽  
Vol 62 (No. 9) ◽  
pp. 377-383 ◽  
Author(s):  
E. Tůmová ◽  
J. Vlčková ◽  
D. Chodová
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Laying Hen ◽  
Sequence Length ◽  
Production Traits ◽  
Egg Weight ◽  
Egg Shell ◽  
Egg Components

The differences in egg production traits in six laying hen genotypes (brown-egg hens Bovans Brown, Bovans Sperwer, ISA Sussex; white-egg hen Dekalb White; laying hens with tinted shells Moravia Barred and Moravia BSL) and the interactions of genotype and oviposition on egg quality were evaluated. The genotype affected the laying rate (P ≤ 0.003), mean sequence length (P ≤ 0.001), and time of oviposition (P ≤ 0.001). The brown-egg genotypes laid eggs approximately 1 h earlier than the white-egg genotypes and approximately 2 h earlier than the tinted-egg genotypes. Egg shell strength was the lowest in tinted-egg genotypes (P ≤ 0.001) and declined with the time of oviposition (P ≤ 0.002). Egg shell percentage (P ≤ 0.011) and thickness (P ≤ 0.011) were affected by the interaction of genotype and oviposition. None of the effects affected egg weight; however, the proportion of egg components was significantly influenced by the interaction of genotype and oviposition. The study confirmed that the differences in the egg production and egg quality of various genotypes are associated with the laying pattern.

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