Thyroprotein and Fat in Laying Diets

Lillie, Robert J.; Sizemore, J. R.; Milligan, J. L.; Bird, H. R.

doi:10.3382/ps.0311037

Cited by 26 publications

(10 citation statements)

References 10 publications

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“…Thyroprotein increased bloodspots in eggs but did not affect egg production, feed efficiency and other egg characteristics. Turner et al (1946) reported that thyroprotein prevented a decrease in egg production during at University of North Dakota on May 27, 2015 http://ps.oxfordjournals.org/ Downloaded from summer months, but Lillie et al (1952) questioned whether egg production increased with thyroprotein supplementation although metabolic rate was increased. Roberson et al (1970) and Wolf ord (1971) reported a decrease in liver lipids when iodinated casein was fed to hens.…”

Section: Resultsmentioning

confidence: 96%

The Effect of Methionine, Thiouracil, Dienestrol Diacetate and Thyroprotein on the Development and Prevention of Fatty Liver in Pullets

Roberson

Trujillo

1975

Poultry Science

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The effect of two levels each of methionine (0.0 and 0.07 percent), thiouracil (0.0 and 0.05 percent), dienestrol diacetate (0.0 and 0.007 percent), and thyroactive casein (0.0 and 0.0125 percent) on the performancy, organ changes, and liver composition in 640 pullets of two strains was studied in a 24 factorial arrangement of treatments. Egg production, egg characteristics, feed conversion, organ weights, and liver composition were parameters measured. Supplemental methionine increased the phosphorus content of liver fat in strain A, but other parameters in the two strains were mot affected by the increase in dietary methionine. The thiouracil increased weight grains, gram of fat per total liver, percent of liver fat, thyroid weight, and heart weight but decreased the phosphorus content of liver fat. Nine typical cases of fatty liver syndrome with large liver hematomas occurred in the thiouracil treated birds and one case occurred in an untreated pullet. Dienestrol diacetate did not affect egg production, egg characteristics, organ weights, and liver composition in the two strains. Thyroprotein decreased weight gain, abdominal fat, liver weight. liver fat, thyroid weight, and percent red cells, but decreased percent blood sports in eggs and adjusted weights of the kidney and heart in both strains.

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Section: Resultsmentioning

confidence: 96%

The Effect of Methionine, Thiouracil, Dienestrol Diacetate and Thyroprotein on the Development and Prevention of Fatty Liver in Pullets

Roberson

Trujillo

1975

Poultry Science

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“…The use of fats in laying hen rations has been relatively limited despite the availability of information demonstrating fat's effectiveness for improving efficiency of feed use (Lillie et al, 1952;Gerry, 1963;Jackson et al, 1969;Daghir, 1973;Sell et al, 1976;Horani and Sell, 1977). Sell et al (1976) and Horani and Sell (1977) also have reported that added fat increased ration metabolizable energy (ME) and efficiency of feed utilization by laying hens more than expected on the basis of the commonly accepted ME value of feed grade fats (7500 to 8100 kcal/kg).…”

Section: Introductionmentioning

confidence: 99%

Influence of Dietary Fat on Energy Utilization by Laying Hens

1979

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Feed grade fat was included at levels of 2 to 6% in corn-based laying hen rations and at levels of 3 to 6% in laying hen rations containing 8% wheat middlings. Added fat did not affect rate of egg production or average egg weight during the 196-day experiments. Feed consumption and efficiency of feed utilization were improved by added fat. Ration metabolizable energy (ME), as measured experimentally, was increased more than expected on the basis of commonly accepted ME values of feed grade fat when fat levels of 4 and 6% were used in cornbased rations. This effect of fat was most pronounced with the rations containing 8% wheat middlings. Assuming that the entire increase in ration ME's associated with added fat was due to fat per se, estimates of the ME content of fat were 8675 and 9015 mcal/kg when used in cornbased rations. When used in the ration containing 8% wheat middlings, the apparent ME of fat exceeded its gross energy content considerably, indicating an interaction effect between added fat and ingredient composition of the ration. Dietary fat level did not change the proportion of ME consumed that was converted to egg energy. Dietary ME to egg energy conversions ranged from 25.7 to 27.9%. The proportion of ME used for weight gain was increased slightly by added fat while no consistent changes in energy estimated as heat increment were observed.1979 Poultry Science 58:900-905

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“…There have been several studies since the early 1950's that document the usefulness of fat supplementation in poultry rations (Lillie et al, 1952;Siedler et al, 1955;Hill etal., 1956;Donaldson et al, 1957;Rand et al, 1958;Dam et al, 1959;Treat et al, I960;March and Biely, 1963;Gerry, 1963;Jackson etal, 1969;Reid and Weber, 1975;Sell et al, 1976. Aside from improving feed efficiency, fats were found to improve the efficiency of energy utilization by chicks (Rand et al, 1958;Menge and Denton, 1961;Carew andHill, 1964 andThompson, 1965) and growing turkeys (Touchburn andNaber, 1966 andJensen et al 1970).…”

Section: Introductionmentioning

confidence: 99%

Effect of Feed Grade Animal Fat on Laying Hen Performance and on Metabolizable Energy of Rations

Horani

Sell

1977

Poultry Science

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The addition of 2 or 4% fat to laying hen rations based on corn, oats, barley or combinations of these grains significantly (P<0.05) decreased feed consumption and improved feed efficiency. There were no adverse effects of added fat on egg production and on livability of laying hens. When no fat was added, the use of combinations of oats and corn (24.2 and 49.2% of the ration, respectively) or barley and corn (24.2 and 49.2% of the ration, respectively) resulted in an increase in egg production and an improvement in feed efficiency in comparison with rations based on corn, oats or barley alone.Added fat was found to have an "extra metabolic effect" whereby the change in ration M.E. caused by fat as measured experimentally exceeded that anticipated on the basis of calculated M.E. of the ration. This effect was mainly observed in rations with 4% added fat and in rations where corn was one of the ingredients. The apparent M.E. of fat, therefore, would approach its gross energy value if this "extra metabolic effect" was entirely attributed to added fat. , 1966. The energy value of fats for growing turkeys. Proc. Xlllth Worlds Poultry Congress, Kiev, Russia, Pg. 190-195. Treat, C. M., B. L. Reid, R. E. Davies and J. R. Couch, 1960. Effect of animal fat and mixtures of animal and vegetable fats containing varying amounts of free fatty acids on performance of cage layers, Poultry Sci. 39:1550-1555. Waring, J. J., R. F. Addison and W. O. Brown, 1968. A comparative study of energy utilization by the laying hen from diets containing a high proportion of fat and diets made up mainly from carbohydrate sources. Brit. Poultry Sci. 9:79-86.

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Thyroprotein and Fat in Laying Diets

Cited by 26 publications

References 10 publications

The Effect of Methionine, Thiouracil, Dienestrol Diacetate and Thyroprotein on the Development and Prevention of Fatty Liver in Pullets

The Effect of Methionine, Thiouracil, Dienestrol Diacetate and Thyroprotein on the Development and Prevention of Fatty Liver in Pullets

Influence of Dietary Fat on Energy Utilization by Laying Hens

Effect of Feed Grade Animal Fat on Laying Hen Performance and on Metabolizable Energy of Rations

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