Performance of layers submitted to different forced-molting methods and different temperatures

Abstract

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Use of nicarbazin, salinomycin and zinc oxide as alternative molting methods for commercial laying hens

“…This was also observed by Sgavioli et al (2011), who obtained lower body weight loss and shorter interval to lay the first egg during the resting period in layers fed alfalfa to induce molting.…”

Dietary fiber inclusion as an alternative to Feed Fasting to induce molting in Commercial Layers

“…Nevertheless, no effect of the dietary treatments applied during molting on feed intake (p>0.05) was observed in the present experiment, suggesting that the treatments did not cause any permanent adverse effect on layer performance. These results are consistent with the findings of Biggs et al (2004) and Sgavioli et al (2011), who evaluated alternative molting methods by feeding fiber, wheat and alfalfa, and did not observe any effect on layer performance during their second cycle of lay.…”

“…In the study of Girardon (2011), however, the best Haugh unit and egg specific gravity were obtained when the molting methods applied were 100% soybean hulls and feed fasting, respectively. Some authors (Donalson et al, 2005;Sgavioli et al, 2011) evaluated the feed inclusion of increasing alfalfa levels to induce molting, and observed a linear and negative effect on Haugh units. Those authors suggested that internal egg quality is impaired by increasing dietary fiber levels during molting, differently from the findings of the present study.…”

“…For instance, feeding fiberrich diets reduces the stress caused by fasting (Koelkebeck et al, 1992), and has the same expected effects, that is, hens stop laying, allowing for the recovery of the reproductive tract, but start the second laying cycle faster than those fasted. Some of the alternative feedstuffs used to induce molting are alfalfa hay (Kwon et al, 2001;Donalson et al, 2005;Landers et al, 2005;Sgavioli et al, 2011) and soybean husks (Girardon, 2011). These ingredients induce the perception of satiety due to their high fiber content or low palatability (Sibbald, 1979).…”