Effect of different levels of methionine, protein and tallow on the productive performance and egg quality of laying hens in the late-phase production

Abstract

An experiment was conducted to determine the effects of different levels of methionine, protein and tallow on productive performance and egg quality of laying hens in the late phase of production. A completely randomized design with a 3×2×2 factorial arrangement, with three levels (0.34, 0.31, and 0.27%) of methionine (MET), two levels (12.8 and 14.7%) of protein (PRO) and two levels (1 and 3%) of tallow (TAL) with constant level of linoleic acid (1.55 ± 0.02%), was used. A number of 144 Hi-Line W-36 layers from 70 to 76 wk of age was randomly distributed into 12 treatment groups with 4 replicates of 3 hens each. Egg production and egg weight were daily recorded and feed intake and egg quality traits were recorded every 2 wk. There was a significant interaction between PRO levels and TAL for egg weight. Low levels of TAL and PRO decreased egg weight throughout the experiment. High levels of MET and TAL with concomitant reduced PRO, increased eggshell thickness, and a significant interaction between levels of MET, PRO and TAL was observed during the experiment (70 to 76 wk). Low level of protein (12.8%) significantly decreased albumen weight in the third 2-wk period. Yolk color increased when hens were fed low levels of PRO and TAL. Results of this experiment indicated that the simultaneous reduction of dietary PRO and MET in diets of Hi-Line W-36 laying hens in the late phase of production, reduced egg weight (P<0.05). Productive performance and egg quality were not affected by 12 and 20% reduction of PRO and MET, respectively. It seems that decreasing the levels of MET and PRO to lower than the recommended values can decrease egg weight without negative effects on productive performance and egg quality of laying hens in the late phase of production

Effects of amino acid levels during rearing on Cobb 500 slow-feathering broiler breeders: 2. Reproductive performance

“…In this study, TSAA:Lys ratios ranged from 0.97 to 0.84 in grower and from 0.98 to 0.86 in developer, decreasing as dietary AA content increased. This result can explain the better eggshell quality parameters observed at 30 and 53 wk since some authors have suggested that increasing TSAA:Lys ratios from 0.82 to 0.97 can supply the sulfur AA requirements for the shell protein matrix synthesis, and improve the Ca binding ability to obtain better eggshell quality ( Novak et al , 2006 ; Nassiri-Moghaddam et al , 2012 ). Joseph et al (2000) indicated that the eggshell weight increased by CP content of 18% during rearing in Cobb 500 broiler breeders.…”

Amino acid requirements for laying hens: a comprehensive review

“…(2012) 22-36 Commercial strain 6.2 vs. 7.7 3.4 vs. 4.9 11.86 NS Rama Rao et al. (2011) 21-72 Lohmann white 3.1 vs. 4.0 10.89 NS Nassiri Moghaddam et al. (2012) 70-76 Hy-Line W-36 2.7 vs. 3.4 11.53 vs. 11.56 NS Safaa et al.…”

Performances and Egg Quality of Laying Ducks Fed Diets Containing Cassava (Manihot esculenta Crantz) Leaf Meal and Golden Snail (Pomacea canaliculata)

“…According to Viana et al (2017), the protein in the diet is important for the yolk and albumen synthesis and formation. Nassiri et al (2012) also state that methionine is the first limiting amino acid for egg weight. Also, beta carotene also increased vitamin A formation.…”