Nutritional reduction of protein and usage of enzyme in the diet of light layers

Lima, Matheus Ramalho de; Costa, Fernando Guilherme Perazzo; Goulart, Cláudia de Castro; Pinheiro, Sarah Gomes; Souza, Rafael Barbosa de; Morais, Sérgio Antonio de Normando; Lima, Renata de

doi:10.1590/s1516-35982012000900013

Cited by 7 publications

(7 citation statements)

References 22 publications

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“…Several commercial guidelines for laying hens (Brown, 2011 andLohman, 2010) for crude protein (CP) levels varies from 17.4% to 18.2% (19.1 20.0 g of CP/d) per hen. Which were higher than the recommendation of many recent reports (Bonilla et al, 2012;Lima et al, 2012 andRamarao et al, 2011). Higher levels of protein/ amino acids in diet will increase nitrogen excretion, ammonia emission, and taxing the ecosystem by contaminating surface water bodies (Latshaw and Zhao, 2011) also often result in higher feed cost.…”

Section: Introductionmentioning

confidence: 51%

Effect of feeding different levels of lysine and protein on the performance of WLH layers

Kumari

Reddy

Preetham

et al. 2017

IJAR

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A trial was conducted to evaluate the requirement of digestible lysine at various protein levels in the diet of WLH layers (BV-300) from 25-44 weeks of age. Layers (528) were fed with diets containing two protein levels i.e. 13.36 and 15.78 % each with 5 % concentration variations of lysine (0.50, 0.55, 0.60, 0.65, and 0.70) and a control with 17 % CP and 0.70 % lysine. Each diet was fed to six replicates of eight birds. Egg production, feed intake, body weight were not influenced either by the concentration of lysine or by level of protein in diet. Increased (P d" 0.05) egg weight and egg mass were observed with increasing lysine in diets. Better feed efficiency was observed with increasing lysine concentration. It can be concluded that WLH layers require approximately 0.65% lysine with 13.36% CP or 0.63% lysine with 15.78% CP (i.e. 598.80 vs 570 mg/h/day) in diet.

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Section: Introductionmentioning

confidence: 51%

Effect of feeding different levels of lysine and protein on the performance of WLH layers

Kumari

Reddy

Preetham

et al. 2017

IJAR

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“…Regarding egg mass, it was found that this variable was influenced by diets with nutritional reduction. However, Lima et al (2012) did not observe any significant treatment effect on the egg mass when providing diets with low levels of crude protein (0.0 and 4.0 g/kg) with or without supplementation of enzymatic complex for light laying hens at 30 weeks old. Similar results were also found by Vieira et al (2016), who did not observe any significant differences in egg production of light laying hens at peak production fed diets with reduced energy, proteins, and amino acids, with or without the inclusion of proteases (Streptomyces fradiae, 0.125 g kg −1 in the diet and Bacillus licheniformis, 0.250 g kg −1 in the diet) in their composition.…”

Section: Discussionmentioning

confidence: 70%

Effects of different proteases on commercial laying hens at peak production

Barbosa

Corrêa

et al. 2020

Revista Brasileira De Zootecnia

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We evaluated the effect of adding proteases in diets of laying hens at peak production on the performance, egg quality, relative weight of digestive organs, and intestinal morphometry. Hy-Line W36 layer hens (390; 28-39 weeks old) were distributed in five treatments, with 13 animals each, with six replicates. The treatments were: control (standard formulation without nutritional reduction or protease inclusion), negative control A -NCA (nutritional reduction according to protease A matrix, without protease), negative control B -NCB (nutritional reduction according to protease B matrix, without protease), NCA + protease A, and NCB + protease B. The experimental period lasted 12 weeks, divided into three cycles of 28 days. Hens subjected to treatments (NCA and NCB) showed a decrease in feed intake. However, the addition of proteases A and B promoted improvement in this trait. The diets NCA and NCB had a negative influence on the production rate of the hens, but the diet supplementation with protease B resulted in significant improvement on egg laying rate. Hens subjected to nutritional reduction presented the worst results regarding mass and conversion by egg mass. However, the addition of enzymes reversed these results. Although the diets did not affect the relative weights of yolk, albumen, eggshell, Haugh unit, and specific gravity of the eggs, a higher eggshell thickness was observed in hens that received NCA, NCB, and NCB + protease B diets. The diets did not influence the relative weights of digestive organs and the small intestine morphometry. Hens fed diets supplemented with A and B have performance recovered in relation to those that received diets with reduced levels of nutrients.

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“…Several commercial guidelines for laying hens [ 1 , 2 ] were recommended for crude protein (CP) levels, which vary from 17.4% to 18.2% (19.1-20.0 g of CP/d) per hen. Which appeared to higher than the recommendation of many recent reports [ 3 - 6 ] higher levels of protein/amino acids in diet will increase nitrogen excretion, ammonia emission, and taxing the ecosystem by contaminating surface water bodies [ 7 ] also often result in higher feed cost. Blair et al ,[ 8 ] obtained optimum layer performance when they were fed on low-protein diet (13.5%), which was properly supplemented with essential amino acids compared to layers fed 17% CP diet.…”

Section: Introductionmentioning

confidence: 79%

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

et al. 2015

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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.

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Nutritional reduction of protein and usage of enzyme in the diet of light layers

Cited by 7 publications

References 22 publications

Effect of feeding different levels of lysine and protein on the performance of WLH layers

Effect of feeding different levels of lysine and protein on the performance of WLH layers

Effects of different proteases on commercial laying hens at peak production

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

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