Biological Value of Proteins in Relation to the Essential Amino Acids Which They Contain

Hawley, Estelle E.; Edwards, Leslie E.

doi:10.1093/jn/32.6.613

Cited by 5 publications

(1 citation statement)

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“…Eggs contain high biological value protein and essential minerals (Hawley et al, 1946). The diet that is provided to laying hens has a crucial effect on the quality of eggs (Kowalska et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Effects on egg production and quality of supplementing drinking water with calcium and magnesium

Rehman

Akhtar

et al. 2021

SA J. An. Sci.

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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.

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Section: Resultsmentioning

confidence: 99%