Influence of Dietary Fat on Economic Returns of Commercial Leghorns

Sohail, S. S.; Bryant, M. M.; Roland, D. A.

doi:10.1093/japr/12.3.356

Cited by 46 publications

(26 citation statements)

References 7 publications

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“…Our findings showed that with supplementation lowering crude protein by 2 to 3 percent did not significantly affect production, though slight weight loss and drop in production were recorded which is not unlikely with layers at the second phase of production, where egg production peaks. The effect of protein on body weight changes obtained was in agreement with the work of [7][8][9]. [7] who reported that diets with reduced protein levels below the recommended levels and supplemented with essential amino acid mainly methionine and lysine, usually support adequate weight gain.…”

Section: Discussionsupporting

confidence: 88%

Influence of Varying Crude Protein Levels and Balanced Amino Acids on the Performance and Haematological Characteristics of Laying Hens at the Second Phase of Production

Adeyemo¹

2013

FNS

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Varying levels of dietary crude proteins and balanced amino acids were fed to layers for a period of eight weeks starting from the twenty-sixth week of age of birds and six weeks into egg production. Effects on performance and haematological characteristics were investigated at this second phase of production. Sixty Black Nera hens were randomly allotted into four (4) dietary treatments, containing the following levels of crude protein 14%, 15%, 16%, 17% and the metabolizable energy was iso-caloric for each treatment. The results showed that there were no significant differences (P > 0.05) observed for lymphocyte, Haemoglobin (Hb), Packed Cell Volume (PCV), Red Blood Cell (RBC) and White Blood Cell (WBC), these haematological parameters were within the range for healthy birds. Thus crude protein level of 14% can be used in diets of layers at the second phase of production provided that adequate amino acids are given, without adverse effect on egg laying, feed intake and measured blood parameters.

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Section: Discussionsupporting

confidence: 88%

Influence of Varying Crude Protein Levels and Balanced Amino Acids on the Performance and Haematological Characteristics of Laying Hens at the Second Phase of Production

Adeyemo¹

2013

FNS

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“…No entanto, os estudos ainda são escassos quanto à suplementação com níveis de fontes de óleo sobre o desempenho e a qualidade dos ovos de galinhas poedeiras em situações de estresse por calor. Várias pesquisas têm relatado que o aumento do nível de energia pela adição de óleo de milho ou de aves aumenta o peso dos ovos, com poedeiras criadas em ambientes termoneutros (Keshavarz, 1995, Keshavarz & Nakajima, 1995, Harms et al, 2000, Bohnsack et al, 2002, Sohail et al, 2003. A literatura é muito limitada sobre o efeito da energia dietética sobre o desempenho, a composição, os sólidos e a qualidade dos ovos, principalmente em situações de estresse por calor.…”

Section: Respostas Fisiológicas E Comportamentais De Galinhas Poedeirunclassified

Ajuste dos níveis de energia e proteína e suas relações para galinhas poedeiras em diferentes condições térmicas

Santana

Saraiva

Costa

et al. 2017

Pubvet

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RESUMO.A adequação das dietas de galinhas poedeiras pode-se tornar uma estratégia essencial para a manutenção dos níveis produtivos das atuais linhagens do mercado. Tendo em vista que os custos com alimentação são os que mais oneram a atividade da avicultura de postura, ajustar principalmente os níveis de energia e proteína das dietas de galinhas poedeiras garante a integridade da qualidade dos ovos, melhoram a qualidade do ambiente e reduzem os custos inerentes à alimentação. Aves adultas mantêm seu conforto térmico com temperaturas entre 18 e 28º C e, tanto oscilações superiores (estresse por calor) ou oscilações inferiores (estresse por frio) são responsáveis por alterações no consumo de alimentos pelos animais, na tentativa de manter a temperatura corporal constante. Em situações de frio as aves aumentam o consumo de ração, na tentativa de produzir calor metabólico e manter a homeotermia. Já no calor, as aves reduzem o consumo de ração e aumentam o consumo de água, reduzindo a produção de calor endógeno e resfriando o corpo pelo gradiente entre a temperatura da água e do núcleo corporal das aves. Mesmo conhecido este mecanismo de ajuste no consumo de alimentos, observa-se que existem poucos relatos científicos acerca da razão energia:proteína em dietas de galinhas poedeiras, sendo assim, o objetivo central desta revisão.Palavras chave: Estresse por calor, gorduras, produção de ovos Adjusting energy and protein levels and their relationships for laying hens in different thermal conditions ABSTRACT. The adequacy of laying hens diets can become an essential strategy for the maintenance of the productive levels of the current lineages of the market. Considering that feed costs are the ones that most affect poultry activity, adjusting the energy and protein levels of laying hens diets ensure egg quality integrity, improves the quality of the environment and reduces costs inherent of food. Adult poultry maintain their thermal comfort with temperatures between 18 and 28º C and, either higher oscillations (heat stress) or lower oscillations (cold stress), are responsible for changes in food consumption by the animals, in an attempt to maintain a constant body temperature. In cold situations birds increase feed intake, in an attempt to produce metabolic heat and maintain homeothermia. In the heat, birds reduce feed intake and increase water consumption, reducing endogenous heat production and cooling the body through the gradient between water temperature and bird's body core. Although this mechanism of adjustment in food consumption is well Silva et al. PUBVETv.12, n.1, a20, p.1-12, Jan., 2018 known, it is observed that there are few scientific reports about the energy: protein ratio in laying hens diets, and thus, the main objective of this review.Keywords: Heat stress, fat, egg production Ajuste de los niveles de energía y proteína y sus relaciones para gallinas ponedoras en diferentes condiciones térmicas RESUMEN: La adecuación de las dietas de gallinas ponedoras puede convertirse en una estrategia esencial para ...

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“…(Grobas et al, 2001;Sohail et al, 2003;Bryant et al, 2005). 또한, 난중에 있어서는 Summers andLeeson(1983, 1993) 과 Zou and Wu(2005)의 실험에서 산란계에 지방을 수준별로 급여한 결 과 차이가 없었다는 결과와 유사하였으나, 고지방 사료가 난 중을 증가시킨다는 여러 연구자들의 결과와 상반된 경향을 나타내었다 (Harms et al, 2000;Bohnsack et al, 2002;Sohail et al, 2003;Bryant et al, 2005). 산란율은 지방 첨가로 영향 을 미치지 못하였다는 Harmas et al(2000), Bryant et al(2005) 및 Wu et al(2005)의 보고와 일치하였으나, Grobas et al(1999) (Gaull et al, 1985), 체내 지질 농도를 낮 추는 역할을 한다.…”

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Effects of Taurine Supplementation on Performance, Egg Quality, Blood Parameter and Liver Lipid and Lipid Peroxidation Levels of Laying Hens Fed High Fat Diet

Shim¹,

Park²,

Na³

et al. 2010

Korean Journal of Poultry Science

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The current study was conducted to estimate the effect of dietary taurine on performance, egg quality, blood parameter, liver lipids and lipid peroxidation level of laying hens fed high fat diet. Two hundred eighty laying hens, forty five weeks of age, were allocated to four treatment groups with seven replicates of 10 each per treatment for 4 weeks. Experimental diets were assigned to each of the four groups: control diet (CON), CON with 0.5% taurine (CT), CON with 5% soybean oil (HF), and CON with 5% soybean oil and 0.5% taurine (HFT). Egg weight was significantly lower in the control than the CT (P<0.05). However, the HFT was similar to the level compared to both control and HF. Serum concentrations of total cholesterol, triglyceride and glutamic oxaloacetic transaminase (GOT) were significantly decreased by about 30%, 36% and 20%, respectively in the HFT compared to the HF (P<0.05). In the liver tissue, triglyceride concentration tended to be lower by about 28% in the HFT compared to the HF (P<0.05). The hepatic lipid peroxidation level was significantly decreased by about 25% in the HFT compared to the HF (P<0.05). These results indicated that taurine supplementation improved the serum total cholesterol, triglyceride concentration, and decreased hepatic lipid peroxidation level without affecting performance in laying hens fed high fat diet.(Key words : taurine, lipid metabolism, lipid peroxidation, high fat diet, laying hens) † To whom correspondence should be addressed : hschoe@jbnu.ac.kr 타우린(β-amino ethansulfonic acid)은 함황 아미노산의 일

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Influence of Dietary Fat on Economic Returns of Commercial Leghorns

Cited by 46 publications

References 7 publications

Influence of Varying Crude Protein Levels and Balanced Amino Acids on the Performance and Haematological Characteristics of Laying Hens at the Second Phase of Production

Influence of Varying Crude Protein Levels and Balanced Amino Acids on the Performance and Haematological Characteristics of Laying Hens at the Second Phase of Production

Ajuste dos níveis de energia e proteína e suas relações para galinhas poedeiras em diferentes condições térmicas

Effects of Taurine Supplementation on Performance, Egg Quality, Blood Parameter and Liver Lipid and Lipid Peroxidation Levels of Laying Hens Fed High Fat Diet

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