Effect of supplementation of lysine producing microbes vis-a-vis source and level of dietary protein on performance and egg quality characteristics of post-peak layers

Abstract

Aim:The aim was to study the effect of supplementation of lysine producing microbes (LPM) as an in vivo source of lysine on performance and egg quality characters of post-peak layers.Materials and Methods:BIS (1992) specified diets (except crude protein [CP] and lysine) were prepared using either soybean meal (SBM) or groundnut extractions (GNE) or sunflower extractions (SFE) with 16 and 15% CP resulting in six control diets. Further, each control diet was fortified with either synthetic lysine or LPM to meet BIS (1992) specified lysine requirement resulting in the set of 12 test diets. Each of the eighteen diets was offered to quadruplets groups of 4 post-peak (52 weeks) commercial laying hens in each. The trial lasted for 119 days.Result:The results revealed that the feed consumption and body weight changes and Roche yolk color and yolk index were significantly (p ≤ 0.05) different among different treatments. However, egg production, feed efficiency, egg weight, egg shape index, Haugh unit score, albumen index and shell thickness, and net returns remained non-significant (p ≤ 0.05) among different treatments. Among main factors, protein level (16% and 15% CP) made a significant (p ≤ 0.05) difference in egg production (79.6 and 75.1%) and feed efficiency (2.64 and 2.81 kg feed/kg egg mass, respectively). Among protein source GNE- and SFE-based diet fed groups showed significantly (p < 0.0%) higher feed consumption and body weight gain than SBM based diets fed birds. Yolk color (7.0, 7.3 and 7.3, respectively) and yolk index (0.40, 0.38 and 0.43, respectively) were significantly (p ≤ 0.05) different from the protein sources. CP level and Protein source interaction effects showed significant differences in albumen index and Haugh unit score.Conclusion:Optimum level of protein (16% CP) and GNE as a source of protein tended to be superior in increasing the performance and egg characteristics of post-peak layers and supplementation of lysine in either synthetic or LPM form found to be beneficial in optimizing their performance.

Effect of Allium Extract Supplementation on Egg Quality, Productivity, and Intestinal Microbiota of Laying Hens

“…Level values of crude protein, methionine, and lysine are not affected by the addition of garlicon. This was taken into account due the important role they play in laying hen feed [ 29 ]. Moreover, methionine and lysine could influence egg weight results [ 30 , 31 , 32 ].…”

“…Although several analytical methods for PTSO determination have been established for feed [ 25 , 29 ] or milk [ 43 ], PTSO has not been determined as a residue in egg samples. In order to establish a methodology for controlling the sensory attributes of eggs, a new method to analyze PTSO and its derivatives was required.…”

Egg production, quality parameters and sensory attributes of Japanese quails (Coturnix coturnix japonica) fed low crude protein diet supplemented with lysine

“…Observations on the egg production performance of layer Japanese quails fed low crude protein diet supplemented with lysine are similar to the findings of Demuner et al (2009a, b) who evaluated the nutritional requirements of digestible lysine for Japanese quails at the laying phase. Contrary to this, Garcia et al (2005) and Manju et al (2015) obtained lower egg production with 16% CP which may be as result of inadequate quantity of amino acid in the diet while Bunchasak et al (2005) also reported poor egg production, egg weight and egg mass from birds that received 14% CP. Similar to the result of this study, Murakami et al (1993) had earlier observed a nonsignificant effect of dietary protein level on feed intake of Japanese quails.…”

Effects of amylin on egg quality traits of hens during the early laying period

“…Studies on the effects of dietary Ca on egg quality were mainly concerned with eggshell quality (An et al, 2016;Chang et al, 2019). Calcium is the most important mineral in eggshells and is also responsible for the internal quality of eggs (Manju et al, 2015;Chang et al, 2019). Eggshell is a sophisticated bio-ceramic structure consisting of calcium carbonate (CaCO 3 ), crystals (approximately 98%), and an organic protein matrix (Gautron et al, 2021;McClelland et al, 2021).…”