The influence of AME(n) concentration of the diet on productive performance and egg quality traits was studied in Hy-Line brown egg-laying hens differing in initial BW from 24 to 59 wk of age. Eight treatments were arranged factorially with 4 diets varying in energy content (2,650, 2,750, 2,850, and 2,950 kcal of AME(n)/kg) and 2 initial BW of the hens (1,733 vs. 1,606 g). Each treatment was replicated 5 times (13 hens per replicate), and all diets had similar nutrient content per unit of energy. No interactions between energy content of the diet and initial BW of the hens were detected for any trait. An increase in energy concentration of the diet increased (linear, P < 0.05; quadratic P < 0.05) egg production, egg mass, energy efficiency (kcal of AME(n)/g of egg), and BW gain (P < 0.05) but decreased ADFI (linear, P < 0.001) and feed conversion ratio per kilogram of eggs (linear, P < 0.01; quadratic P < 0.01). An increase in energy content of the diet reduced Haugh units and the proportion of shell in the egg (P < 0.01). Feed intake (114.6 vs. 111.1 g/hen per day), AME(n) intake (321 vs. 311 kcal/hen per day), egg weight (64.2 vs. 63.0 g), and egg mass (58.5 vs. 57.0 g) were higher for the heavier than for the lighter hens (P < 0.01), but feed conversion ratio per kilogram of eggs and energy efficiency were not affected. Eggs from the heavier hens had a higher proportion of yolk and lower proportion of albumen (P < 0.01) and shell (P < 0.05) than eggs from the lighter hens. Consequently, the yolk-to-albumen ratio was higher (P < 0.001) for the heavier hens. It is concluded that brown egg-laying hens respond with increases in egg production and egg mass to increases in AME(n) concentration of the diet up to 2,850 kcal/kg. Heavy hens had higher feed intake and produced heavier eggs and more egg mass than light hens. However, feed and energy efficiency were better for the lighter hens.
A total of 960 Lohmann Brown laying hens were used to study the effects of the main cereal of the diet and geometric mean diameter (GMD) of the cereal on productive performance and egg quality from 20 to 48 wk of age. The experiment was a completely randomized design with 6 treatments arranged factorially with 2 cereals (dent corn vs. durum wheat) and 3 GMD of the cereal (hammer-milled to pass through 6-, 8-, or 10-mm screens). Each treatment was replicated 8 times (20 hens per replicate). All diets were formulated to be isonutritive and contained 50% of either corn or wheat. Productive traits were recorded every 4 wk and egg quality was measured at 48 wk of age. The only significant effect detected was for feed intake (P < 0.05) that was greater for hens fed coarse-ground cereals (10-mm screen) than for hens fed medium and fine-ground cereals (8- or 6-mm screen). None of the egg quality parameters studied were influenced by dietary treatment. We conclude that neither type of cereal nor GMD affected productive performance or egg quality of young brown hens, except for feed intake that increased with the coarser particle size.
The influence of the main cereal and feed form of the diet on performance and digestive tract traits was studied in 576 brown-egg laying pullets from 1 to 120 d of age. From 1 to 45 d of age, 4 diets arranged factorially with 2 cereals (corn vs. wheat) and 2 feed forms (mash vs. pellets) were used. Each treatment was replicated 6 times (24 pullets per replicate). From 46 to 120 d of age, all diets were offered in mash form and the only difference among diets was the cereal used. Cumulatively, pullets fed the corn diets had higher BW gain (P < 0.05) but similar feed conversion ratio as pullets fed the wheat diets. From 1 to 45 d of age, pullets fed pellets consumed more feed (P < 0.001) and had higher BW gain (P < 0.001) than those fed mash. Most of the beneficial effects of pelleting on productive performance were still evident at 120 d of age. At 45 d of age, gizzard weight (g/kg of BW) was higher (P < 0.01) in pullets fed corn than in pullets fed wheat diets. Feeding pellets reduced the relative weight of the digestive tract and the gizzard (P < 0.001) as well as the length (cm/kg of BW) of the small intestine (P < 0.01) at both ages. The pH of gizzard contents at 120 d of age was not affected by cereal but was lower in pullets that were fed mash from 1 to 45 d of age (P < 0.01). We conclude that wheat can be used in substitution of corn in pullet diets with only a slight reduction in BW gain and that feeding pellets from 1 to 45 d of age increased BW gain and pH of the gizzard and reduced the relative weight of the gizzard and the length of the gastrointestinal tract at 120 d of age.
Purpose – The purpose of this paper is to develop a mediational model of small businesses success. In this paper, the authors investigate how the human, social, and financial capital of entrepreneurs influences the capacity of small business to succeed. The objective through this model is to demonstrate that it is through the process of innovation these capitals are converted into success. Design/methodology/approach – The paper suggests an original, conceptual framework for how small businesses can succeed. Findings – To validate this mediational model, the authors used the conditions/steps proposed by Baron and Kenny (1986). Research limitations/implications – The results of this study have implications for both research and practice. This study provides a new contribution to the existing literature by introducing the innovation in the explanation of the links between these capitals and small business success, i.e. business with greater access to human and financial resources are more likely to undertake an innovation, which, in turn, ensures small business success and access to more financial capital facilitates the pursuit of resource-intensive success strategies because, it is argued, that slack resources can be used for experimentation with new strategies and practices, allowing the business to pursue new opportunities of success. Practical implications – The proposition is consistent that managers with considerable human capital, social, and finacial capital know where to look for opportunities, can more accurately assess the value of potential opportunities, and have the ability to exploit these opportunities, which encourages innovation. It is this innovation that then facilitates small business success. These resources are important to achieve small business success, but primarily because they encourage innovation, and it is the innovation that drives the small business success. Originality/value – In this paper, the authors extend the entrepreneurial literature by developing a mediation model of small business success. To the authors’ knowledge, it is the first study that examined the indirect effect of human, social, and financial capital of entrepreneurs on small business success through the mediation of innovation. This model has the indirect effect of human, social, and financial capital on success through their impact on innovation, i.e., through the innovation process such capital is converted into success.
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