scholarly journals Effects of Dietary Delta-Aminolevulinic Acid on Egg Production and Egg Quality in Laying Hens

2007 ◽  
Vol 34 (3) ◽  
pp. 181-185
Author(s):  
J.W. Hong ◽  
S.O. Shin ◽  
J.H. Cho ◽  
Y.J. Chen ◽  
J.S. Yoo ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Aminolevulinic Acid

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 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 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 

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.

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

scholarly journals The effects of space allowance on egg yield, egg quality and plumage condition of laying hens in battery cages

2008 ◽  
Vol 53 (No. 8) ◽  
pp. 345-353 ◽  
Author(s):  
M. Sarica ◽  
S. Boga ◽  
U.S. Yamak
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Stocking Density ◽  
Experimental Period ◽  
Egg Mass ◽  
Quality Traits ◽  
Body Parts ◽  
Battery Cages ◽  
And Performance

This study was conducted to investigate the effects of cage stocking density on egg yield, some egg quality traits and plumage condition in laying hens. Eighteen weeks-old 264 ISA-Brown pullets were divided into four cage density groups. The densities were 2 000, 1 000, 667 and 500 cm<sup>2</sup> per hen (by allocating 1, 2, 3 and 4 hens per cage; floor area 40 × 50 cm) with 48, 30, 24 and 21 replicate cages, totally 123 three-tier battery cages. During the experimental period from 18 to 53 weeks of age, all birds were provided illumination for 16 hours a day. The hens were fed a diet containing 11.7 MJ ME/kg and 180 g CP during the period of 18 to 40 weeks of age and 11.3 MJ ME/kg and 170 g CP during the period of 41 to 54 weeks of age. Feed and water were available for <I>ad libitum</I>. Egg yield, mortality, live weights at 50% egg production age and at the end of experiment, pecking related mortalities, some egg quality traits and plumage condition were recorded weekly. Hen-housed egg production, egg mass, viability, and live weights were significantly decreased by higher densities. Most of the egg quality traits were not affected by cage densities. Pecking related mortalities increased in cage densities of 667 cm<sup>2</sup> and 500 cm<sup>2</sup> per hen compared to the other densities (<I>P</I> < 0.05) while plumage scores were higher in all body parts of hens kept in cages of 2 000 cm<sup>2</sup> and 1 000 cm<sup>2</sup> densities compared to the higher densities. The results showed that brown laying hens should be kept in cages having 1 000–2 000 cm<sup>2</sup> densities in order to improve their welfare and performance.

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