Effects of Dietary Chromium and Zinc on Egg Production, Egg Quality, and Some Blood Metabolites of Laying Hens Reared Under Low Ambient Temperature

2002 ◽  
Vol 85 (1) ◽  
pp. 47-58 ◽  
Author(s):  
Nurhan Sahin ◽  
Muhittin Onderci ◽  
Kazim Sahin
Keyword(s):  
Ambient Temperature ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Blood Metabolites ◽  
Low Ambient Temperature

scholarly journals Optimal dietary concentrations of vitamin C and chromium picolinate for alleviating the effect of low ambient temperature (6.2 degrees C) on egg production, some egg characteristics, and nutrient digestibility in laying hens

2001 ◽  
Vol 46 (No. 9–10) ◽  
pp. 229-236 ◽  
Author(s):  
N. Sahin ◽  
K. Sahin
Keyword(s):  
Vitamin C ◽  
Ambient Temperature ◽  
Shell Thickness ◽  
Egg Production ◽  
Laying Hens ◽  
Chromium Picolinate ◽  
Shell Weight ◽  
Egg Shell ◽  
Haugh Unit ◽  
Low Ambient Temperature

This experiment was conducted to evaluate the effect of vitamin C (L-ascorbic acid) and chromium (chromium picolinate, Cr Pic) on egg production, some egg characteristics, and digestibility of nutrients in laying hens (Hy-Line) reared under a low ambient temperature (6.2°C). Two hundred and ten laying hens (32 week-old) were divided into seven groups, 30 hens per group. The treatment groups were designed in a 2 × 3 factorial arrangement using two levels of vitamin C (125 and 250 mg/kg of diet) and three levels of chromium picolinate (200, 400, or 800 µg/kg of diet), and control group was fed basal diet. The highest values of performance were obtained if 250 mg/kg vitamin C was supplemented with either 400 or 800 µg Cr per kg of diet. An interaction between vitamin C and chromium for egg production (P = 0.05) and feed efficiency (P = 0.02) was detected. Similarly, egg weight, specific gravity, egg shell thickness, egg shell weight and Haugh unit improved with diet containing 250 mg vitamin C and either 400 or 800 µg Cr per kg of diet (P £ 0.05). Digestibility of dry matter (DM), ash, organic matter (OM), crude protein (CP), and ether extract (EE) were higher with higher dietary vitamin C (P £ 0.05) and also with higher Cr (P £ 0.05). There were no interactions between vitamin C and chromium detected for any parameters measured for egg quality in terms of egg weight, specific gravidity, egg shell thickness, egg shell weight and Haugh unit and digestibility of nutrients (P ³ 0.28). Data obtained in the present study shows that a combination of 250 mg vitamin C and 400 µg chromium per kg of diet gave the best results in laying hens reared under a low ambient temperature and a conclusion is suggested that such a diet can be considered as a protective management practice in poultry to alleviate, at least in part, the depressive effect of cold stress on poultry performance.

Responses of laying hens to gradual and abrupt increases in ambient temperature and humidity

1981 ◽  
Vol 21 (109) ◽  
pp. 189 ◽  
Author(s):  
M Daniel ◽  
D Balnave
Keyword(s):  
Food Intake ◽  
Ambient Temperature ◽  
High Temperatures ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Atmospheric Concentration ◽  
Total Food Intake ◽  
Total Food ◽  
Egg Shell

White Leghorn x Australorp laying hens were gradually or abruptly exposed to natural summer climate regimens in which high relative humidities and temperatures in excess of 35�C were simulated. Food intake, feeding patterns, egg production, egg weight, egg quality and time of oviposition were recorded. Mortality was high when hens were subjected to abrupt increases in ambient temperature but no deaths from heat stress were observed when hens were able to acclimatize to high temperatures. Food intakes were reduced significantly at high temperatures but less marked reductions were observed in egg production. Therefore, food was used more efficiently in heat-stressed hens. Food conversion ratios of heat-stressed and control hens were, respectively, 2.99 and 3.07 (Experiment 1 ), 2.82 and 3.04 (Experiment 2), and 2.09 and 2.45 (Experiment 3) g food/g egg. Heat-stressed hens consumed less food during the hot afternoon period. Extending the daily photoperiod from 16 to 20 h had no beneficial effect on total food intake or egg production. Egg quality, including egg shell thickness, did not deteriorate at high temperatures and this appeared to be related to a high atmospheric concentration of carbon dioxide produced by excessive panting

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 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 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)

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