The Use of Low-Protein, Low-Phosphorus, Amino Acid- and Phytase-Supplemented Diets on Laying Hen Performance and Nitrogen and Phosphorus Excretion

Keshavarz, K.; Austic, R. E.

doi:10.1093/ps/83.1.75

Cited by 80 publications

(46 citation statements)

References 28 publications

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“…With respect to CP, the results of this experiment agree with those found by Keshavarz and Austic (2004), with similar egg weights to those obtained with a conventional diet with 16% crude protein.…”

Section: Resultssupporting

confidence: 89%

<b>Phytase in diets with crude protein levels for commercial layers

Pereira

Junqueira

Júnior

et al. 2017

Acta Sci. Anim. Sci.

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ABSTRACT. The aim of this study was to evaluate the action of the phytase enzyme in diets formulated with variations in the crude protein content on performance and egg quality of commercial layers. A total of 336 commercial layers were housed at eight birds per cage in a 3 × 2 factorial arrangement with seven replicates. Treatments consisted of four crude-protein levels (17, 15, and 13%) and two enzyme levels (0 and 500 FTU kg -1 diet), distributed in a completely randomized design. Feed intake, egg production, feed conversion per dozen eggs and per kilogram, egg weight and mass, specific gravity, eggshell thickness, and Haugh unit were measured over five 28-day periods. The performance of commercial layers fed the diet containing 13% crude protein worsened, irrespective of phytase addition. However, at 15% crude protein, phytase inclusion did not affect feed conversion or egg weight. Inclusion of phytase leads to equal egg-quality and performance results at the dietary crude protein levels of 17 and 15%. The crude protein content of 13%, with or without phytase, is not recommended for the diet of brown-egg layers.Keywords: phosphorus, chicken, nitrogen, eggs.Fitase em rações com níveis de proteína bruta para poedeiras comerciais RESUMO. Objetivou-se avaliar a ação da enzima fitase em rações formuladas com variação na proteína bruta sobre o desempenho e a qualidade de ovos de poedeiras comerciais. Foram alojadas 336 poedeiras comerciais, em esquema fatorial 3 x 2, com sete repetições e oito aves em cada gaiola. Os tratamentos constituíram de três níveis de proteína bruta (17, 15 e 13%) e dois níveis da enzima fitase (0 e 500 FTU kg -1 ração), distribuídos em delineamento inteiramente casualizado. Durante cinco períodos, de 28 dias cada, foram avaliados o consumo de ração, a produção de ovos, a conversão alimentar por dúzia e por quilograma, o peso e a massa de ovos, a gravidade específica, a espessura de casca e a unidade Haugh. Constatou-se piora no desempenho das poedeiras comerciais alimentadas com 13% de proteína bruta na ração, independente da adição da fitase. Porém, em 15% de proteína bruta, a inclusão da fitase não afetou a conversão alimentar e o peso dos ovos das aves. A inclusão da fitase proporciona resultados de qualidade de ovos e desempenho iguais para os níveis de 17 e 15% de proteína bruta na ração. Não se recomenda o nível de 13% de proteína bruta, com ou sem fitase, na ração de poedeiras semipesadas.

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Section: Resultssupporting

confidence: 89%

<b>Phytase in diets with crude protein levels for commercial layers

Pereira

Junqueira

Júnior

et al. 2017

Acta Sci. Anim. Sci.

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“…Feeding the layers closer to requirements, with addition of phytase to improve P availability (Selle and Ravindran, 2007) and thus dietary P used by poultry can substantially decrease P excreted (Keshavaraz and Austic, 2004;Angel et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Effect of Protein Levels in Diet on Production and Emissions in WLH Layer

Kumari¹,

Chandra²,

Kumar³

2016

Adv. Anim. Vet. Sci.

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| The present study was conducted to evaluate the effect of various levels of protein, in the diets of WLH layers, on production performance and on nitrogen (N) and phosphorus (P) levels in the excreta. The trial was conducted in a total of 108 WLH layers (BV-300) at 25 weeks of age. The birds were allocated into three dietary treatment groups; six replicates of six hens per group. Diets with 2700 Kcal/kg of metabolizable energy (ME)and a constant ratio between digestible Methionine+Cystine (M+C), Threonine (Thr), Tryptophan (Try), Arginine (Arg), Isoleucine (Ile) and Valine (Val) to digestible Lysine (Lys) (86, 66,19, 114, 72, 80 respectively) were prepared based on corn-soy and were fed to birds from 25 to 44 weeks of age. During the final stage of feeding trial, metabolic trial was held in 3 consequent days to record the N and P levels in the excreta of WLH layers. Results demonstrated that egg production, egg weight and feed conversion ratio (FCR) (g/g) were not influenced by the level of protein in diet. Body weight was increased with the increase of protein levels in diet. Gain over feed cost compared to control (17% CP) was recorded as $1 and $ 0.67 in low (13.38%) and medium (15.58%) protein groups, respectively. The percentage of N was increased and percentage of phosphorus was decreased significantly (P<0.05) in the excreta with increasing the level of protein in diet. Taken together, decreasing the level of protein in diet of WLH layers with supplementation of essential amino acids improves the production and also reduces the nitrogen excretion into the faeces in turn emissions from poultry to environment can be minimized.

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“…During the trial, all production parameters were increased by supplementing the low protein diets. The digestibility and bioavailability of amino acids in feed ingredients, and the improper ratio between essential amino acids in low protein diets may have been the reason for the inferior performance of hens fed a low protein, amino acid-supplemented diet (Keshavarz and Austic, 2004). For example, when decreasing protein from 19.0% to 14.2% in a corn-soy bean diet, the methionine content decreases from 0.28% to 0.24%.…”

Section: Introductionmentioning

confidence: 99%

Investigation on the Effects of Various Protein Levels with Constant Ratio of Digestible Sulfur Amino Acids and Threonine to Lysine on Performance, Egg Quality and Protein Retention in Two Strains of Laying Hens

Mousavi

Khalaji

Ghasemi-Jirdehi

et al. 2013

Italian Journal of Animal Science

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An experiment was conducted to determine the possibility of using various levels of crude protein (CP) by providing laying hens with constant levels of digestible sulfur amino acid, threonine and lysine to improve performance and egg quality. The experiment was conducted as a completely randomized block design in a factorial arrangement (4×2) with 8 replicates of 10 hens in each. Factors included 4 levels of CP (18.5%, 17.5%, 16.5% and 15.5%) and 2 strains (LSL and Hy-Line W-36) of laying hens. Hens were fed experimental diets from 25 to 33 weeks of age. Production performance was measured for eight weeks and egg quality characteristics were determined at 29 and 33 weeks of age. Protein reduction decreased egg weight, egg mass and hen body weight linearly (P≤0.01). Egg production was not affected by protein reduction but feed efficiency, and average daily feed intake increased significantly (P≤0.01). Lohmann Selected Leghorn laying hens showed significantly higher egg production, egg weight, egg mass, weight gain, feed efficiency and feed intake compared to the W-36 laying hens (P≤0.01). Shell thickness increased linearly as protein levels decreased (P≤0.05). There were significant differences between two strains on the egg quality characteristics (P≤0.01). Significant (P≤0.05) CP × strain interactions were observed for hen weight, albumen height, Haugh units, yolk and shell percentage. Based on the results of this experiment, a reduction in dietary protein level (from 18.5% to 15.5%), without any alteration in digestible TSAA and Thr: Lys ratio, led to inferior egg mass and feed conversion ratio during the peak production period.

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The Use of Low-Protein, Low-Phosphorus, Amino Acid- and Phytase-Supplemented Diets on Laying Hen Performance and Nitrogen and Phosphorus Excretion

Cited by 80 publications

References 28 publications

<b>Phytase in diets with crude protein levels for commercial layers

<b>Phytase in diets with crude protein levels for commercial layers

Effect of Protein Levels in Diet on Production and Emissions in WLH Layer

Investigation on the Effects of Various Protein Levels with Constant Ratio of Digestible Sulfur Amino Acids and Threonine to Lysine on Performance, Egg Quality and Protein Retention in Two Strains of Laying Hens

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