Effects of Energy Level and Enzyme Supplementation in Wheat-Based Layer Diets on Hen Performance and Egg Quality

Çiftçi, İbrahim; Yenice, Engin; Gökçeyrek, D.; Öztürk, Elif

doi:10.1080/09064700310017967

Cited by 8 publications

(7 citation statements)

References 16 publications

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“…All data collected were analyzed by two-way analysis of varianc (in 2×3 factorial design) considering the dietary ME and iodine source as the main effect, using the following model: Yijk = µ +Ei +Tj + (ET) ij+ eijk where: Y ijk =an observation; µ = Overall mean; Ei = effect of dietary ME level (i =1, 2 and 3); Tj = effect of dietary iodine source (j =1 and 2); (ET)ij = interaction between ME level Ei by iodine source Tj and eijk = experimental random error RESULTS AND DISCUSSION Productive performance: Laying rate: Regarding to levels of metabolizable energy (ME), data in Table 2 showed that egg laying rate (LR) showed insignificant differences among the groups fed diets differ on its content of ME. These results are in disagreement with those obtained by Ciftci et al (2003) who noted that reducing the dietary energy content from 2751 to 2641 Kcal of ME/kg increased the egg production from 86.44 to 88.27%. Also, Kout El-kloub et al (2005) displayed that the diets containing 14%CP and 2600 kcal ME/kg improved egg production for Mamourah laying hens.…”

Section: -Number Of Hatched Chicks Per Hen=contrasting

confidence: 99%

“…While, Mathlouthi et al (2002) observed an improve on laying rate at dietary energy content of 2753 kcal of ME/kg of diet compared with 2653 kcal of ME/kg of diet. Responses of egg weight to changes in dietary energy content are insignificant (Ciftci et al, 2003). However, some investigators have reported significant results, although small, increases in egg weight due to increased dietary energy was observed (Marsden et al, 1987and Peguri andCoon, 1991).…”

Section: Introductionmentioning

confidence: 99%

“…The results of the effects of energy level in the diet on the laying rate are conflicting. For example, Ciftci et al (2003) reported that reducing the dietary energy content from 2751 to 2641 kcal of ME/kg increased the egg production from 86.44 to 88.27%. While, Mathlouthi et al (2002) observed an improve on laying rate at dietary energy content of 2753 kcal of ME/kg of diet compared with 2653 kcal of ME/kg of diet.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Iodine Sources and Dietary Energy Levels on Productive, Physiological and Immunological Performance of Bandarah Laying Hens

El-Prollosy¹

2020

EPSJ

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A total number of 330 Bandarah chicken (300 females and 30 males) 40wks-old, were randomly distributed equally into six experimental groups to investigate the effect of supplementing iodine sources (organic and inorganic) with different metabolizable energy levels in 2×3 factorial design on productive, reproductive and immunological traits during the laying period (40-56 wks of age). Laying hens were fed three different metabolizable energy levels being 2606, 2705 and 2803 kcal/kg diet with 0.5 mg iodine from two sources, organic (iodine enriched yeast) and inorganic (Ca (IO3)2•H2O). Results obtained could be summarized as follow: Chickens fed diet containing 2705 kcal of ME /Kg diet and supplemented with organic iodine recorded significantly the highest laying rate and egg mass and the best feed conversation ratio compared with the other experimental groups. The highest ratio of triiodothyronine to thyroxin were recorded for the groups fed diet containing 2606 or 2705 kcal of ME /Kg diet and supplied with organic iodine compared with the other experimental groups. The group fed diet contained 2606 kcal of ME /Kg diet and supplied with organic iodine had significantly an increase in plasma high density lipoprotein and high density lipoprotein to low density lipoprotein ratio compared with the other experimental groups. Results displayed that there was a significant increase in serum total antioxidant capacity when hens fed diet contained 2606 kcal of ME /Kg diet compared with those fed 2705 or 2803 kcal of ME /Kg diet supplemented with both of iodine sources. Feeding laying hen diet containing 2606 kcal of ME /Kg diet supplied with organic iodine showed significantly the highest Immunoglobulin G value compared with the others. It could be concluded that the supplementing diets containing 2705 or 2606 kcal of ME /Kg diet with 0.5 mg iodine enriched yeast/Kg diet is the most successful supplement for enhancing productive, hatchability, immunity, antioxidant status, as well as economical efficiency for Bandarah laying hens.

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Section: -Number Of Hatched Chicks Per Hen=contrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Iodine Sources and Dietary Energy Levels on Productive, Physiological and Immunological Performance of Bandarah Laying Hens

El-Prollosy¹

2020

EPSJ

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“…There are some reports indicating that enzyme supplementation of laying hen diets had no influence on eggshell quality and thickness. 51,52 However, in a study by Jaroni and Scheideler 53 it was noted that the specific gravity of eggs declined significantly (P < 0.01) in diets with xylanase supplementation compared with diets without enzyme supplementation; the authors suggested that this decline could have been a result of improved egg size (as indicated by increased albumen and yolk) and correspondingly thinner shells.…”

Section: Discussionmentioning

confidence: 99%

Cumin seed meal as an alternative to wheat bran in commercial laying hen diets

2006

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To evaluate the nutritional significance of cumin seed meal (CSM) as a commercial poultry feedstuff on laying hen performance and quality of laid eggs, an experiment was conducted using 144 (48-week-old) laying hens receiving diets containing 0, 25 and 50 g CSM kg −1 with or without polyethylene glycol (PEG 6000) and xylanase enzyme (Grindazym  GP 15000) for 9 weeks. Body weight on the first and last days of the experiment and daily egg production and egg weight and weekly feed intake during the first, fifth and ninth weeks of the experiment were recorded. Shell weight, shell thickness, Haugh unit and yolk colour were measured during the last week of the experiment. The results showed that inclusion of CSM in laying hen diets had no negative influence on the parameters measured compared with the control diet (P > 0.05), but enhanced egg yolk colour (P < 0.05). PEG increased the daily feed intake of birds receiving CSM diets (P < 0.01) and tended to enhance daily egg production and egg weight, although not significantly. Grindazym decreased shell weight and thickness of laid eggs (P < 0.05) and tended to increase hen body weight, but had no influence on other parameters measured. The results demonstrated that CSM can be substituted for wheat bran in layer diets at 25 or 50 g kg −1 dietary inclusion level without any adverse effect on hen performance or egg quality, and might enhance egg yolk colour. In view of the low price of CSM, it could be concluded that inclusion of CSM in the diet might be beneficial to the commercial laying hen industry and reduce the overall cost of egg production.

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“…These discrepancies may be due to the xanthophyll content of the main feed ingredients rather than to the actual energy levels, for the xanthophyll levels were not controlled within the diets. This could be due to high carotenoid content of corn (Ciftci et al, 2003). Significant MET × TAL interaction was also observed for shell strength ( Table 6).…”

Section: Treatmentmentioning

confidence: 76%

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

Moghaddam

Kazemifard

Agah

et al. 2012

Rev. Bras. Cienc. Avic.

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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

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Effects of Energy Level and Enzyme Supplementation in Wheat-Based Layer Diets on Hen Performance and Egg Quality

Cited by 8 publications

References 16 publications

Effect of Iodine Sources and Dietary Energy Levels on Productive, Physiological and Immunological Performance of Bandarah Laying Hens

Effect of Iodine Sources and Dietary Energy Levels on Productive, Physiological and Immunological Performance of Bandarah Laying Hens

Cumin seed meal as an alternative to wheat bran in commercial laying hen diets

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

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