scholarly journals Rate of Vitamin A Absorption in New Hampshire Laying Hens Subjected to 20° and 36°C. Temperatures

1958 ◽  
Vol 37 (4) ◽  
pp. 932-934 ◽  
Author(s):  
Robert L. Squibb ◽  
J. Edgar Braham ◽  
Guillermo Arroyave
Keyword(s):  
Vitamin A ◽  
New Hampshire ◽  
Laying Hens

scholarly journals Effects of dietary levels of vitamin A on the egg yield and immune responses of laying hens

1998 ◽  
Vol 77 (4) ◽  
pp. 542-546 ◽  
Author(s):  
B Coskun ◽  
F Inal ◽  
I Celik ◽  
O Erganis ◽  
AM Tiftik ◽  
...  
Keyword(s):  
Vitamin A ◽  
Immune Responses ◽  
Laying Hens

scholarly journals Influence of Origin of Laying Hens on the Quality of Their Carcasses and Meat After the First Laying Period

2014 ◽  
Vol 14 (3) ◽  
pp. 685-696 ◽  
Author(s):  
Michał Puchała ◽  
Józefa Krawczyk ◽  
Jolanta Calik
Keyword(s):  
Genetic Resources ◽  
Rhode Island ◽  
New Hampshire ◽  
Broiler Chickens ◽  
Laying Hens ◽  
The Other ◽  
Raw Material ◽  
Breeding Lines ◽  
Dressing Percentage

AbstractThe aim of the study was to assess the quality of carcasses and meat from selected native breeds and breeding lines of hens after using them for laying eggs in terms of their usefulness as raw material in traditional old polish cuisine. hens included in the programme for the protection of genetic resources were the object of this study. they belonged to the following breeds/breeding lines: greenleg partridge (Z-11), rhode Island red (r-11), new hampshire (n-11) and Barred rock (WJ-44) – 30 hens from each line. the hens were kept in a closed hen house under standard raising conditions. eight hens were selected from 56-week-old hens of each line which were subjected to analysis after being slaughtered. as a result of the research conducted, it was found that:– Among the hens under study, heavier layers, i.e. Barred rock (WJ-44), new hampshire (n-11) and rhode Island red (r-11), which are characterized by good muscling and dressing percentage similar to that of broiler chickens, proved to be most suitable for use as meat.– The meat from WJ-44 hens contained most cholesterol and least protein, and the meat from Z-11 birds had the least fat compared to the other lines.– At the end of the laying period, meat and broth from WJ-44, n-11 and r-11 hens obtained better sensory scores than those from the carcasses of Z-11 hens, which makes them an attractive raw material for traditional polish cuisine.

scholarly journals Vitamin A Requirements of Laying Hens

1939 ◽  
Vol 18 (2) ◽  
pp. 129-137 ◽  
Author(s):  
H.J. Almquist ◽  
E. Mecchi
Keyword(s):  
Vitamin A ◽  
Laying Hens

scholarly journals Effects of supplementing various linoleic to α-linolenic acid ratios and vitamin A on production performance and egg characteristics of laying hens during summer months

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Muhammad Naeem Tahir
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Vitamin A ◽  
Linolenic Acid ◽  
Feed Intake ◽  
Egg Production ◽  
Laying Hens ◽  
Body Weight Gain ◽  
Production Performance ◽  
Dietary Treatments

In the present feeding trial, responses of laying hens, kept at high ambient temperature, to various dietary ratios of linoleic acid (LNA) to α-linolenic acid (ALA) and vitamin A levels on performance and egg characteristics were evaluated. A total of 360, 40-wk-old, Leghorn laying hens were fed on diets with various combinations of canola oil and linseed oil to achieve LNA to ALA dietary ratios of 20:1, 10:1, 4:1, 2:1, 1:1 and 1:2, each supplemented with 3000 IU or 10000 IU vitamin A/kg of diet. The diets were fed in a 6×2 factorial Completely Randomized Design that continued for 12 weeks. Feed intake, weight gain, egg production and egg quality traits were recorded during the trial. Decreasing dietary LNA to ALA ratio in the diet affected negatively (P<0.05) on body weight gain and yolk percentage in laying hens. While, feed intake, hen-day and hen-housed egg production, feed conversion ratio (FCR) per dozen of eggs and shell quality remained unaffected (P>0.05) by dietary treatments, with the exception of FCR per kg eggs, egg weight and egg-shell thickness which responded significantly (P<0.05) to various dietary treatments. Although the dietary ratio of LNA to ALA of 4:1 or less could produce eggs by the hens with desirable quantities of n-6 and n-3 poly unsaturated fatty acids – that are characteristics of functional diets – the performance of laying hens in terms of body weight gain and egg-yolk percentage was slightly compromised.

scholarly journals Incubation qualities of the eggs of the laying hens of the parent herd when using probiotics in the diet

2020 ◽  
Vol 176 ◽  
pp. 01012
Author(s):  
Alexander Ovchinnikov ◽  
Lyudmila Ovchinnikov ◽  
Yulia Matrosov ◽  
Dmitry Bryukhanov ◽  
Alexei Belookov
Keyword(s):  
Vitamin A ◽  
Laying Hens ◽  
Food Products ◽  
The Body ◽  
Metabolic Processes ◽  
Egg Incubation ◽  
The Cost

Occasional use of the probiotics Levisel SB Plus and Tsellobacterin – T in a dose 0.50 kg/t of the mixed fodder in a diet of the laying hens at the age 21-26, 34-39 и 45-48 weeks has increased metabolic processes in the body of a bird and productivity of the laying hens in a group with Levisel SB Plus by 10.6 %, with a dash Tsellobacterin – T – by 16.1 %, but it did not affect the weight of the egg during all periods of the productive cycle. The egg incubation results showed that probiotice Levisel SB Plus increased egg hatability by 4.1%, Tsellobacterin-T by 6.2%, their fertilization by 2.1 and 4.2%, the withdrawal of young chickens by 3.5% and 5.1%. The addition of probiotics did not change the hatchability of eggs (93.22 and 93.17%) in these groups, but reduced the amount of unfertilized eggs by 1.8 and 10.3%. There was a higher content of carotenoids and vitamin A in the eggs of the laying hens and in the body of daily chickens. Using the probiotics in the diet of laying hens of the parent herd has reduced the cost of feeding for 10 eggs by 8.2-8.5% , with a dash of Levisel SB Plus by 15,0-15,4%, with a dash of Tsellobacterin – T to the weight of the egg by 1,8-9,7% and 15.3-15.5% respectively. At the same time, the payment of food products increased in the group using Levisel SB Plus by 10.3-10.7%, with Tsellobacterine - T by 20.9- 21.7%, the profitability of production increased by 13.1 and 22.3%.

Effect of Feeding Canola Oil and Vitamin A on the Fatty Acid Profile of Egg Yolks in Laying Hens

2010 ◽  
Vol 9 (2) ◽  
pp. 191-194 ◽  
Author(s):  
Shakeel Ahmad ◽  
Ahsan- ul-Haq ◽  
Muhammad Yousaf ◽  
Haq Nawaz
Keyword(s):  
Fatty Acid ◽  
Vitamin A ◽  
Fatty Acid Profile ◽  
Canola Oil ◽  
Laying Hens ◽  
Egg Yolks ◽  
Effect Of Feeding

scholarly journals The Efficiency of Carotene as Supplied by Alfalfa Meal in Meeting the Vitamin A Requirements of Laying Hens

1939 ◽  
Vol 18 (4) ◽  
pp. 268-275 ◽  
Author(s):  
J.K. Williams ◽  
C.E. Lampman ◽  
D.W. Bolin
Keyword(s):  
Vitamin A ◽  
Laying Hens ◽  
Alfalfa Meal
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