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

Abstract

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.

Hematology and external egg quality parameters of three Nigerian indigenous chicken genotypes

“…7 Its changes in number and characteristics can occur with consideration to the bird's state of health since even subtle problems such as stress, low grade infection and mild inflammation can occur. 22 The values of heterophils obtained in this study fell within the range values of normal birds and were in accordance with those previously reported by Adeyemo 22 for laying birds. RBC varies depending on whether the birds are juveniles or adults and the genotype of the birds being examined and the results obtained in all treatments in this study fell in the range of values for normal birds.…”