scholarly journals Laying hens behave as omnivores with poultry meal included in their diet

2021 ◽  
Vol 51 (3) ◽  
pp. 280-289
Author(s):  
H. Çayan ◽  
A. Şahin
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Consumer Preferences ◽  
Animal Husbandry ◽  
Experimental Unit ◽  
Feed Conversion ◽  
Yield Performance ◽  
Feeding Method ◽  
Feeding Methods ◽  
Poultry Feeding

This study was conducted to determine egg yield performance and quality, animal partiality to poultry meal, and consumer preferences for eggs produced by various feeding methods. A total of 72 Nick Brown laying hens, aged 22 weeks, were offered three feeding methods with 24 replicates per treatment and one hen per experimental unit. These methods consisted of i) vegetarian (no poultry meal), ii) omnivorous (5% poultry meal), and iii) a choice between vegetarian and omnivorous. Feed and water were provided ad libitum. The study lasted for 10 weeks. Feeding methods did not affect feed intake, feed conversion ratio, egg yield, and egg quality. However, they affected the malondialdehyde (MDA) value of eggs on the 42nd day of storage significantly (P <0.05). The highest MDA value was obtained from the eggs of ‘omnivorous’ hens. More hens (51.4%) in the choice group preferred omnivorous feed to ‘vegetarian’. Panellists found organoleptic differences among sample eggs from hens subjected to various feeding methods. They reported that the eggs obtained from vegetarian hens were preferable. The conclusions were that i) no feeding method changed egg yield performance and quality, ii) omnivorous feeding shortened the shelf-life of eggs, iii) hens with a choice of feed did not reject the omnivorous diet, but increased their intake, and iv) the panellists disliked eggs from the omnivorous hens. Finally, these preferences should be considered in legislation for poultry feeding and animal husbandry.

scholarly journals PSIX-33 Effects of corn protein concentrate levels on egg production and egg quality parameters of commercial layers

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 345-345
Author(s):  
Alfredo Herrera ◽  
Mario Ortiz ◽  
Hector Torrealba ◽  
Christian H Ponce
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Live Weight ◽  
Feed Consumption ◽  
Experimental Unit ◽  
Protein Concentrate ◽  
Feed Conversion ◽  
Corn Protein ◽  
Laying Performance

Abstract This study was conducted to evaluate the effects of corn protein concentrate (CPC) levels in the diets on laying performance, and egg quality of laying hens. A total of 180 64-wk-old laying hens (2.05 kg ± 0.19 kg of live weight) were randomly assigned to 36 cages (5 birds/cage) with separate feeders, including 6 dietary treatments. Birds were fed 1 of 6 experimental diets containing CPC at different levels (0, 0.5, 1.0, 1.5, 2.0 or 2.5%) for 10 weeks. Diets were isocaloric (2850 Mcal/kg) and isonitrogenous (CP, 15.0%), having similar digestible amino acid profile. Hens were weighed at the beginning and at the end of the experiment to determine BW change. Egg production, feed consumption and egg weight were recorded daily, while egg quality variables were evaluated every 14 days. Data were analyzed using the general linear model procedure of SAS in a complete randomized design. The cage was considered the experimental unit. Linear and quadratic effects of treatment were used for mean separation and significance was declared at P ≤ 0.05. Hens fed CPC maintained BW and gain at an increased rate (Quadraic: P &lt; 0.01). Feed intake increased as CPC increased in the diet (Lineal and quadratic: P &lt; 0.01). Egg production, mass and weight were increased as CPC increased in the diet (Quadraic: P &lt; 0.01). Feed conversion rate was improved as CPC increased in the diet (Lineal and Quadraic: P &lt; 0.02). Shell thickness and breaking strength tended to linearly increased as CPC increased in the diet (P &lt; 0.06). Albumen height and Haugh unit were not altered by dietary treatment (P &gt; 0.25). Yolk color was increased as CPC increased in the diet (P &lt; 0.01). Results from this experiment suggest addition of up to 2.5% CPC in the diet enhances egg production and some parameters of egg quality.

scholarly journals Performance and egg quality of laying hens fed with dietary levels of digestible lysine and threonine

2012 ◽  
Vol 64 (3) ◽  
pp. 743-750 ◽  
Author(s):  
G.O Figueiredo ◽  
A.G Bertechini ◽  
E.J Fassani ◽  
P.B. Rodrigues ◽  
J.Á.G Brito ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Experimental Unit ◽  
Egg Mass ◽  
Feed Conversion ◽  
Linear Effect ◽  
Randomized Experimental Design ◽  
Egg Shell

The present study was developed using 864 Hy-Line W36 laying hens (42 to 58 weeks of age) with a randomized experimental design in a 4x3 factorial arrangement, with five replicates and 12 birds per experimental unit and 4 evaluation periods of 28 days each. The digestible lysine levels studied were 0.675%, 0.743%, 0.811% and 0.879%, and the digestible threonine levels were 0.542%, 0.596% and 0.650%. The performance and egg quality was evaluated. There were no significant effects on the egg production, specific gravity, albumen and yolk percentage and total solids in albumen and yolk for birds submitted to the different dietary digestible lysine and threonine levels. There was significant interaction between these amino acids on the egg shell percentage and Haugh unit in fresh eggs. There was a decreasing linear effect on the feed intake with increase of digestible lysine level. Egg weight, egg mass and feed conversion demonstrated a quadratic effect with the increase of the digestible lysine level with the best results in the diets with 0.754, 0.772 and 0.795% of digestible lysine, respectively.

scholarly journals Banana leaf in the diet of laying hens in cage free system

2019 ◽  
Vol 41 (1) ◽  
pp. 46908
Author(s):  
Nayara Emanuelle Matos e Silva ◽  
Heder José D'Ávila Lima ◽  
Jean Kaique Valentim ◽  
Fernandes Jesuino Mukissaí Tossué ◽  
Tatiana Marques Bittencourt ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Experimental Unit ◽  
Egg Mass ◽  
Feed Conversion ◽  
Free System ◽  
Mass Feed ◽  
Banana Leaf

The aim of this research was evaluate the productive performance, egg quality and the endoparasites presence on Carijo laying hens in Cage Free system, fed with two experimental diets, one of them supplemented with fresh banana leaf in natura. Were used 196 laying hens with twenty-four weeks of age, distributed in a completely randomized design with 14 boxes, two experimental diets and seven replicates, by treatment with fourteen birds per experimental unit. The variables analyzed were: feed intake; egg production; egg mass: feed conversion per egg mass; feed conversion per dozen eggs; egg weight; albumen weight; yolk weight; shell weight; yolk percentage; albumen percentage shell percentage; yolk pigmentation and the presence of endoparasites. No influence (p > 0.05) were found, for performance and egg production, in Carijo laying hens fed supplemented with banana leaf in natura. For the treatment with inclusion of banana leaf, yolk pigmentation were superior (p < 0.05) when compared to control diet, producing eggs with more yolks orange color. In respect to endoparasite analysis, there was significant effect (p < 0.05) in the percentage of infections present in excretas. Among the treatments evaluated, the one with banana leaf supplementation reduced in 26.54% the endoparasites presence. The inclusion of banana leaf in the diet of Carijo laying hens does not affect performance and eggs quality and decreases the amount of endoparasites of the genus Strogyloides spp.

scholarly journals Flour of mushroom Agaricus blazei as additive functional in food of laying hens

2019 ◽  
Vol 20 ◽  
Author(s):  
Iolanda Silveira Freitas ◽  
Michele de Oliveira Mendonça ◽  
Izabela Silveira Freitas ◽  
Onofre Barroca de Almeida Neto ◽  
David Garcia Ferreira ◽  
...  
Keyword(s):  
Immune System ◽  
Feed Intake ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Experimental Unit ◽  
Egg Mass ◽  
Agaricus Blazei ◽  
Feed Conversion ◽  
Different Levels

SUMMARY The current study aims to evaluate the zootechnical performance, quality of eggs, and the immune system of the laying hen's upon supplementing their feed with the flour of the mushroom Agaricus blazei. A total of 210 Hisex Brown® hens, 67 weeks old, were distributed in a completely randomized design with five treatments (control [0%], 0.04%, 0.08%, 0.12% and 0.16% of mushroom meal) with seven replicates and six birds per experimental unit. Were evaluated the zootechnical performance (feed intake, egg production [per day and housed], marketable egg production, egg weight and egg mass, feed conversion per dozen and egg mass, and viability);egg quality (specific weight, Haugh units, weight and percentage of components, shell thickness and yellow intensity of the egg yolks); and the hemogram (erythrogram and leukogram). Mainly, different levels of mushroom meal, were includedin laying hens feeds significantly (p<0.05)egg mass and feed intake. However, the leukogram and the erythrogram remained within the reference values, indicating that the birds were healthy. The addition of different levels of Agaricus blazei flour in the laying hens feed did not promote changes in the egg quality, in the immune system, and in the zootechnical performance, except for the feed intake which reduced with the inclusion of mushroom flour and eggs mass in which the 0.07% level promoted the maximization of this parameter.

scholarly journals Digestible threonine-to-lysine ideal ratio for laying hens fed with low-protein diets from 24 to 40 weeks of age

2016 ◽  
Vol 46 (12) ◽  
pp. 2229-2234
Author(s):  
Silvana Marques Pastore ◽  
Luiz Fernando Teixeira Albino ◽  
Paulo Cezar Gomes ◽  
Will Pereira de Oliveira ◽  
Gabriel da Silva Viana ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Linear Increase ◽  
Experimental Unit ◽  
Egg Mass ◽  
Feed Conversion ◽  
Low Protein ◽  
Protein Diets ◽  
Mass Feed

ABSTRACT: This trial was performed to determine the dietary digestible threonine-to-lysine (dig. Thr-to-Lys) ideal ratio for laying hens fed with low-protein diets from 24 to 40 weeks of age. At 24 weeks of age, two hundred forty Hy Line W-36 laying hens were randomly assigned to five treatments, represented by five dig Thr-to-Lys ratios (60; 67; 74; 81 and 88%), with eight replicates each one with six hens per experimental unit. Digestible Thr-to-Lys did not affect laying hen performance and egg quality, except for digestible Threonine intake, which showed linear increase as dig. Thr-to-Lys ratios increased. Linear broken-line model was chosen to analyze data according to lack of fit. According to linear broken-linen estimates, digestible Threonine ideal levels for optimum egg production, egg mass, feed efficiency of lysine utilization for egg mass, feed conversion per egg mass and dozens of eggs and nitrogen balance were 0.610; 0.580; 0.614; 0.599; 0.599 and 0.643%, which correspond respectively to dig Thr-to-Lys ratios of 80; 75; 80; 78; 78 and 83%. The digestible threonine-to-lysine ideal ratio for laying hens from 24 to 40 weeks of age is 80%.

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 Effect of protein and energy levels in a constant ratio supplemented with methionine and lysine on performance of layers and on egg quality.

1980 ◽  
Vol 28 (1) ◽  
pp. 29-35
Author(s):  
A.R. El Boushy ◽  
L.G.M. van Gils ◽  
M.C. Papadopoulos
Keyword(s):  
Feed Intake ◽  
Crude Protein ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Levels ◽  
Metabolizable Energy ◽  
Constant Ratio ◽  
Feed Conversion ◽  
Egg Weight

Twenty groups of 36 laying hens in individual cages were fed on one of 5 diets in which the energy:protein ratio was constant. Diets 1 to 5 had crude protein 12.0, 12.9, 14.0, 15.0 and 16.0% and metabolizable energy 8.71, 9.57, 10.27, 11.10 and 11.70 MJ/kg. From 24 to 64 weeks old, egg production of hens given diets 1 to 5 was 71.46, 71.31, 72.51, 71.13 and 69.99%, respectively. Corresponding values of mean egg weight, weekly feed intake and efficiency of feed conversion were 60.51, 60.47, 61.11, 61.02, 61.07 g; 157.16, 147.56, 142.03, 130.37, 126.72 g; 3.674, 3.460, 3.262, 3.031, 3.014 kg feed/kg egg, respectively. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Fermentation of Carrot Juice Waste (Daucus carota L) with Probiotics and Utilization in Races of Chicken Layers on Egg Production and Quality

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Nur Endang Sukarini
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Performance ◽  
Feed Consumption ◽  
Carrot Juice ◽  
Feed Conversion ◽  
Index Value ◽  
Basal Ration ◽  
Haugh Unit

The aim of this study was to test the use of carrot juice fermentation with probiotics in rations with different levels on the production performance and quality of egg-laying hens. The material used was Lohman Brown strain of laying hens, 27 weeks old with an average initial body weight of 1.69 kg, as many as 45 birds. The research was conducted with experimental methods and used a Complete Design Acal (CRD). The treatment tested was the use of Carrot Extract Fermentation (FLSW) with probiotic SOC in the feed consisting of T1 = 100% basal ration, T2 = basal ration (97.5%) + FLSW (2.5%): T3 = basal ration ( 95%) + FLSW (5%); T4 = basal ration (92.5%) + FLSW (7.5%); T5 = basal ration (90%) + FLSW (10%). The variables observed were production performance (consumption, egg production (HDA / Hen Day Average), egg weight, egg mass, feed conversion and income over feed cost) and egg quality variables (albumin index, yolk index, Haugh Unit (HU), yolk color, albumin pH, yolk pH). The results of the analysis of variance showed that the use of carrot extract fermentation (FLSW) with different levels had a significant effect on feed consumption (Sig.115) and HDA (Sig.063), yolk index value (Sig.087) and yolk color (Sig. 000). , and not significantly different on feed conversion (Sig. 403), albumin index value (Sig. 522), and Haugh Unit (Sig. 259). The conclusion of the research showed that the use of fermented carrot juice waste (FLSW) in the feed of laying hens had an effect on feed consumption, egg production (Hen Day Averag / HDA), yolk index and yolk brightness (yolk color), but had no effect on conversion. feed, Haugh unit and albumin index value. Key words : probiotics, fermentation, carrot juice waste, production performance, 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.

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