In vivo and in vitro experiments were conducted in an effort to elucidate the mechanism of suppression by halofuginone of skin strength in broilers. In the in vivo study, halofuginone was included at concentrations of 0, 1.5, 3, and 6 mg/kg of diet, corresponding to 0, 50, 100, and 200%, respectively, of the amount recommended for use as a coccidiostat. Each dietary treatment was given to 260 female broiler day-old chickens. Skin tearing was evaluated at the processing plant. Skin collagen and Kjeldahl-nitrogen were determined chemically. At the age of 7 wk, BW and feed efficiency were affected only in birds consuming the diet containing the highest concentration of the drug. Skin tearing increased but skin collagen concentration decreased in a dose-dependent manner. Fibroblasts were obtained by collagenase digestion from chicken skin and cultured. The cultured cells were incubated with various concentrations of halofuginone, monensin, and nicarbazin, and [3H]proline incorporation was evaluated in collagenase-digestible (representing mostly collagen) and nondigestible proteins exported by the cells into the medium. Halofuginone, at a concentration as low as 10(-11) M, inhibited incorporation of [3H]proline into collagenase-digestible proteins, but did not affect incorporation of [3H]proline into collagenase-nondigestible proteins. Even at concentrations as high as 10(-9) M, neither monensin nor nicarbazin affected collagenase-digestible proteins. The in vitro results suggest that halofuginone specifically inhibits collagen synthesis by skin fibroblasts. Results of both in vivo and in vitro trials suggest that the increase of skin tearing during processing, induced by halofuginone, is caused by direct suppression of skin collagen synthesis.

The relationship between skin tearing and collagen in broilers was investigated in two trials in which strain and sex, and strain and diet served as factorial-arranged variables, respectively. In the first trial, males and females of three strains were examined. Both skin tearing and skin collagen were significantly influenced by strain and sex without any significant strain by sex interaction. Skin collagen, expressed as a fraction of fresh skin protein (N x 6.25) was lower and skin tearing was higher in females than in males, particularly in the most susceptible strain. In the second trial, the effects of supplementary protein or methionine and of a low-density diet were tested in females of two strains that differed in their susceptibility to skin tearing. High dietary protein reduced skin tearing and increased skin collagen. The significant diet by strain interaction resulted from the more pronounced response of the susceptible strain. Neither supplementary methionine nor feeding of low-dietary-density diet significantly affected skin tearing or skin collagen.

Molt was induced at the 431, 501, or 571 d, in Lohmann (L) and Hy-Line W-77 (H) hens, by 8 or 14 d, respectively, of feed withdrawal followed by a rest period of 16 d. Induced molt resulted in increases in egg production, numbers of intact eggs, egg mass per housed or surviving hen, and shell quality and in decreases in egg breakage (not significant), mortality, and culling. Egg weight was only slightly affected by molt, and the EW of hens induced to molt at 431 or 501 d of age were slightly lower than those of the unmolted hens or of those induced to molt at 571 d. Both strains reacted similarly to molt, although the L hens responded better, and expressed their responses more intensively when induced to molt earlier (431 d). This finding suggests that although different breeds have some effects of molt in common, molt protocols should be finely tuned for each breed. Total intact egg production and egg mass of the molted hens became higher than those of the unmolted hens at 650 to 728 d, which suggests that no benefit would be achieved by rearing molted hens for less than 700 to 730 d.

The efficacy of fat and carbohydrates as energy sources was compared in 1- to 4- and 4- to 7-wk-old broiler chickens and in 16- to 19-wk-old turkeys. An increase in dietary energy by carbohydrate was made by a graded replacement of wheat bran by wheat. Energy was increased by fat through a graded replacement of soybean hulls with refined soybean oil. In the experiments with broiler chickens, the feed efficiency responses to added energy were observed within the entire range of dietary energy tested, with no significant differences between the responses to carbohydrate and fat as energy supplements. The growth response to energy from either source appeared to be characterized by diminishing returns in the chicken. In the 16- to 19-wk-old turkeys, the growth and feed efficiency responses were linear within the range from 2,650 to 3,250 kcal/kg. In chickens and in turkeys, the growth and feed efficiency responses to energy supplied by fat were indistinguishable from those of carbohydrates. In chickens, the fractions of abdominal fat and pectoral muscle were not affected significantly by the energy density and source.

1. Three experiments were carried out with light strain laying hens to evaluate the effects of relatively high doses of dietary vitamin E (125 mg/kg food) or ethoxyquin (EQ) (250 mg/kg food) on their laying performance. The control diet contained 5 and 125 mg/kg vitamin E and EQ, respectively. The experimental diets were fed either from one or 32 weeks until 88 or 89 weeks of age. 2. The two antioxidants did not affect the growth of the pullets, age at first egg, final body weight, average egg weight or relative abdominal fat pad size and liver weight at the termination of the experiments. In two out of three experiments, vitamin E and EQ did not affect egg production, food efficiency or mortality; in the third experiment vitamin E significantly (P less than 0.05) improved egg production and food efficiency after an outbreak of Newcastle disease which occurred at 34 weeks of age. EQ significantly reduced mortality during the course of this experiment, but did affect the variables of performance. In two experiments vitamin E consistently improved shell density, although a significant effect was observed in only one of the eight determinations carried out. EQ did not affect this variable. 3. The uterine muscle was more susceptible to oxidation than the drumstick meat, as evaluated by TBA values. In both tissues, vitamin E significantly and consistently decreased TBA values and restricted their increase during incubation, while EQ was less effective, particularly in the drumstick meat. 4. It is concluded that increasing vitamin E and EQ concentrations in diets of laying hens have no effect on the decrease in egg production due to aging. However, vitamin E may minimize the decline in egg production and food efficiency following the outbreaks of some diseases and slightly improve--under certain yet undefined conditions--shell density.