Influence of the energy and digestible lysine contents of the diet on performance and egg quality traits of brown-egg laying hens from 19 to 59 weeks of age.

Poultry Science
R ScappaticcioG G Mateos

Abstract

The influence of nutrient density and standardized ileal digestible lys (DLys) content of the diet on egg production and egg quality traits, was studied in brown-egg laying hens from 19 to 59 wk of age. The experimental design was completely randomized with eight treatments arranged as a 2×4 factorial with two AMEn concentrations (2,680 and 2,780 kcal/kg) and four levels of DLys (0.68, 0.72, 0.76, and 0.80%). Each treatment was replicated nine times and the experimental unit was a cage with nine hens. Hen production, egg components (proportion of albumen, yolk, and shell), egg quality traits (Haugh units, egg shell strength, and incidence of broken, dirty, and shell-less eggs) were measured by period (28 d) and cumulatively. Data were analyzed as a completely randomized design with energy concentration, level of DLys, and their interactions as main effects. In addition, the effects of the level of DLys on the variables studied, were partitioned into its linear and quadratic components. No interactions between AMEn and DLys content of the diet were detected for any of the traits studied and therefore, only main effects are presented. An increase in the AMEn concentration of the diet from 2,680 to 2,780 kcal/kg increased energy i...Continue Reading

References

May 15, 1998·Journal of Animal Science·R C LittellC B Ammerman
May 29, 1998·Poultry Science·J B Schutte, W Smink
Jun 10, 1958·The Journal of Nutrition·L S JENSENJ McGINNIS

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