Effect of increasing levels of apparent metabolizable energy on laying hens in barn system

Kang, Hwan-Ku; Park, Seong Bok; Jeon, Jin Joo; Kim, Hyun Soo; Park, Ki Tae; Kim, Sang Ho; Hong, Eui-Chul; Kim, Chan Ho

doi:10.5713/ajas.17.0846

Cited by 14 publications

(14 citation statements)

References 23 publications

(29 reference statements)

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“…Dietary energy levels are the main nutritional factors affecting egg quality (53). Our results showed that there was a positive linear correlation between the dietary Met level and TG, which was similar to the difference in EW among all groups.…”

Section: Discussionsupporting

confidence: 79%

Effects of Different Methionine Levels in Low Protein Diets on Production Performance, Reproductive System, Metabolism, and Gut Microbiota in Laying Hens

Geng

Liu

et al. 2021

Front. Nutr.

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This study investigated the effects of different levels of methionine (Met) in a low protein diet on the production performance, reproductive system, metabolism, and gut microbial composition of laying hens to reveal the underlying molecular mechanism of Met in a low protein diet on the host metabolism and gut microbial composition and function of hens. A total of 360 healthy 38-week-old Peking Pink laying hens with similar body conditions and egg production (EP) were randomly divided into four groups with nine replicates per treatment and 10 hens per replicate. The hens in each treatment group were fed low protein diets containing different levels of Met (0.25, 0.31, 0.38, and 0.47%, respectively) for 12 weeks. Feed and water were provided ad libitum throughout the trial period. The results showed that, compared with the 0.25% Met group, the final body weight (FBW), average daily gain (ADG), EP, egg weight (EW), and average daily feed intake (ADFI) in the other groups were significantly increased and feed egg ratio (FER) was decreased. Meanwhile, the EW and yield of abdominal fat (AFY) in the 0.47% Met group were higher than those in other groups. The triglyceride (TG), estradiol (E2), total protein (TP), albumin (ALB), and immunoglobulin A (IgA) in the 0.38 and 0.47% Met groups were higher than those in other groups. In addition, 16S rRNA gene sequencing revealed that there was no difference in the Sobs index, ACE index, and Shannon index among all groups. However, it is worth noting that feeding low protein diets with Met changed the gut microbial composition (e.g., the supplementation of Met increased the level of Lactobacillus and decreased the proportion of Faecalibacterium). Also, our results showed that the changes in gut microbial composition induced by the diets with different levels of Met were closely related to the changes of key parameters: ADFI, EW, FBW, TG, EM, EP, ADG, FER, and uric acid (UA). Our results highlight the role of adding an appropriate amount of Met to the low protein diet in laying hens, which could improve the gut microbial composition, production performance, reproductive system, and nutrient metabolism of laying hens. In conclusion, this study suggested that when the Met level was 0.38%, the production performance of the laying hens was pretty good.

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Section: Discussionsupporting

confidence: 79%

Effects of Different Methionine Levels in Low Protein Diets on Production Performance, Reproductive System, Metabolism, and Gut Microbiota in Laying Hens

Geng

Liu

et al. 2021

Front. Nutr.

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“…Eggshell strength was measured using the Texture Systems Compression Test Cell (Model T2100C; Food Technology Co., Ltd., Rockville, MD, USA). Eggshell thickness (without the inner and outer shell membranes) was determined as the mean of the values recorded at three locations on the eggshell (air cell, equator, and sharp end) using a dial pipe gauge (Model 7360; Mitutoyo Co., Ltd., Kawasaki, Japan); the following formula was used for this purpose [ 14 ]: Eggshell thickness = (sharp point thickness + equator point thickness + air cell thickness)/3. The Hunter Lab colors of the eggshells were measured using a Chroma meter (Model CR-400, Minolta, Osaka, Japan).…”

Section: Methodsmentioning

confidence: 99%

Effect of Organic or Inorganic Mineral Premix in the Diet on Laying Performance of Aged Laying Hens and Eggshell Quality

Kim

Jeong

Lim

et al. 2022

Animals

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In this study, we examined the effect of diets supplemented with organic and inorganic mineral premixes on the laying performance and eggshell quality of aged laying hens. A total of 600 68-week-old Hy-Line Brown laying hens were randomly assigned to 1 of 3 dietary treatments, repeated 5 times: Mash type basal diet, basal diet supplemented with an inorganic mineral premix (1.0 g/kg), and basal diet supplemented with an organic mineral premix (1.8 g/kg). The results showed that eggshell strength was higher (p < 0.01) in the inorganic mineral diet group than in the organic mineral and basal diet groups. Further, the levels of Fe and Mn in the liver were higher (p < 0.05) in the inorganic and organic mineral diet groups than in the basal diet group. The concentrations of Fe and Mg in the spleen were different (p < 0.05) among the treatment groups, with the highest levels reported in the organic mineral premix group. The concentrations of Cu, Zn, and Mn in the eggshell were different (p < 0.05) among the groups, with the highest levels reported in the inorganic and organic mineral premix diet groups. In conclusion, a diet containing organic mineral premix improved eggshell strength and had no detrimental effect on the laying performance of aged laying hens.

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“…Previously, Zhang and Kim (2013) and Kang et al (2018) reported that the eggshell thickness, eggshell strength, yolk color, and Haugh unit were not affected by inclusion of energy and nutrient density diets (2,700 or 2,800 kcal/kg ME) during 0 to 6 weeks. Similarly, Ribeiro et al (2014) did not find any influence of dietary energy level 2,700 to 3,000 kcal/kg on eggshell percentage, yolk color, HU of layer eggs.…”

Section: Resultsmentioning

confidence: 92%

Effects of Different Levels of Dietary Energy and Nutrient Density during the Pre-Peak and Peak Periods on Egg Quality in Hy-Line Brown Laying Hens

Sureshkumar¹,

Sampath²,

Park³

et al. 2021

Korean J. Poult. Sci.

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In this study, we investigated the effects of feeding diets with different levels of energy and nutrient density on the egg quality of laying hens during the pre-peak and peak periods. A total of 192 (Hy-line brown) laying hens were used in a 15-week trial. The hens were randomly allotted to one of four treatments, each with four replicates (12 hens per replication). We assessed the effects of four level of dietary energy (2,710, 2,850, 2,870 and 2,890 kcal/kg) and three levels of nutrient density (Methionine + Cysteine: 0.56%, 0.85%, 0.80% and Crude Protein: 14.5%, 19%, 18%). Differences in the energy and nutrient density contents of diets showed no significant effect (P>0.05) on the average daily gain, average daily feed intake, feed conversion ratio, egg weight, or egg production of hens during the pre-peak and peak periods. However, hens subjected to 2,890 kcal/kg during the pre-peak period were found to lay eggs with significantly thicker shells, and yolk color was found to be significant enhanced in hens fed this diet during the pre-and peak periods. In contrast, we detected no significant effects of dietary energy or nutrient density on the Haugh unit or eggshell strength. In summary, increasing the energy level of diets from 2,710 to 2,890 kcal/kg was found to have positive effects on the shell thickness and yolk color of eggs produced by laying hens.

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Effect of increasing levels of apparent metabolizable energy on laying hens in barn system

Cited by 14 publications

References 23 publications

Effects of Different Methionine Levels in Low Protein Diets on Production Performance, Reproductive System, Metabolism, and Gut Microbiota in Laying Hens

Effects of Different Methionine Levels in Low Protein Diets on Production Performance, Reproductive System, Metabolism, and Gut Microbiota in Laying Hens

Effect of Organic or Inorganic Mineral Premix in the Diet on Laying Performance of Aged Laying Hens and Eggshell Quality

Effects of Different Levels of Dietary Energy and Nutrient Density during the Pre-Peak and Peak Periods on Egg Quality in Hy-Line Brown Laying Hens

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