Commercial Poultry Nutrition Third Edition

Leeson, S.; Summers, J. D.

doi:10.7313/upo9781904761099

Cited by 134 publications

(173 citation statements)

References 18 publications

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“…It has been well known that, yolk color is primarily affected by the characteristics of the diet (Lesson and Summers, 1991). However, there were also other (Singh et al, 2009;Lewko and Gornowicz, 2011) reports that more yellowish yolk color in eggs from barn.…”

Section: Resultsmentioning

confidence: 92%

Effect of Housing Systems - Barn vs Cage on the First Phase Egg Production and Egg Quality Traits of Laying Pullet

Ahammed¹,

Ohh

2013

Korean Journal of Poultry Science

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With an increasing concern on laying hen welfare, barn system has appeared as one of the alternatives to replace the conventional cage. This study was conducted to compare the early laying performance and egg quality at the barn system with those at the conventional cage. A total of 288 shaver-579 brown layers were used for 9 weeks (21 st to 30 th weeks of age) feeding study. Feed consumption and egg weight were significantly (P<0.01) higher at barn than at cage.However, there were no significant differences between two housing systems on hen day egg production (HDEP), egg mass, body weight, feed efficiency and livability. In case of egg quality parameters, shell thickness, albumen height and Haugh unit were significantly (P<0.05) different between two systems. Haugh unit and albumen height were significantly higher in eggs produced at cage (88.97 and 8.16 mm) compared than those produced at barn (83.11 and 6.87 mm), whereas shell thickness was thicker in eggs produced at barn than those produced at cage. Shape index, breaking strength, blood spots and yolk index data were not influenced significantly by the types of housing system. To implement welfare bestowing production, this study showed that the barn system can replace the conventional cage without serious sacrifices on starting phase egg production. In addition, this study suggested that the barn system need to be optimized in view of daily feed consumption.

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Section: Resultsmentioning

confidence: 92%

Effect of Housing Systems - Barn vs Cage on the First Phase Egg Production and Egg Quality Traits of Laying Pullet

Ahammed¹,

Ohh

2013

Korean Journal of Poultry Science

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“…Yeasts may beneficially alter the inherent gut microbiota, possibly through controlling pH. The presence of living yeast cells may also act as a reservoir for free oxygen, which could enhance growth of other anaerobes [6]. Effects of yeast products on production and their mode of action in poultry have been reported by [7,8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Yeast (Saccharomyces cerevisiae) Supplementation on Performance, Carcass Characteristics and Some Metabolic Responses of Broilers

Ahmed¹

2015

AVS

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Abstract:This study was conducted to evaluate the effect of feeding graded levels of yeast on broiler performance, carcass characteristics and some hematological indices. One day old Hubbard broiler chicks (n=160) were randomly allocated to five dietary treatments. Each treatment consisted of 4 replicates of 8 broilers each. The dietary treatments contained 0% yeast (Saccharomyces cerevisiae) as a negative control diet, 0% yeast + 30 ppm Oxytetracyline as a positive control, 1%, 2% and 3% yeast in the starter and finisher diets. During the experimental periods of 6 weeks, feed intake, body weight gain and feed conversion ratio values were calculated. At the end of the experimental period (6 weeks of age), some biochemical and hematological indices, carcass characteristics traits and internal organs weights were recorded. Growth performance parameters were significantly (P≤0.05) affected by experimental diets. Chicks fed either 0 or 3% yeast recorded the highest (P≤0.05) feed intake, however, the best (P≤0.05) body weight gain was obtained by birds fed 0 or 1% dietary yeast compared to the positive control diet. The highest (P≤0.05) feed conversion ratio was reported for birds fed the positive control diet and 3% dietary yeast compared to the negative control diet. The inclusion of different dietary treatments had no significant (P≥0.05) effects on dressing percentage, hot base and relative weights of heart, gizzard and abdominal fat. Nevertheless, birds fed 3% dietary yeast showed significant (P≤0.05) decrease in the relative weight of the liver compared to the negative control diet. Relative weights of breast and thigh were significantly (P≤0.05) higher in birds fed 1% yeast than those fed 3% yeast. There were linear decreases in serum cholesterol and albumin of broilers fed graded levels of dietary yeast. It is concluded that yeast can be included in broiler diet at 1% without detrimental effects on performance, and could therefore serve as a natural substitute for antibiotics.

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“…Hanusová et al (2015) stated that egg weight was affected by genetic factor. Leeson and Summers (2005) and King'ori (2012) stated that factor affecting the egg weight were age, body weight and nutrition consumption. According to Adeyemo et al (2012), protein content in diet was effect on the egg weight.…”

Section: Egg Weightmentioning

confidence: 99%

Calcium deposition in egg due to substitution of limestone by eggshell flour in feed of laying hens

Kismiati

Yuwanta

Zuprizal

et al. 2018

J. Indonesian Trop. Anim. Agric.

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ABSTRAKPenelitian bertujuan untuk mengevaluasi deposisi kalsium pada telur ayam yang menggunakan tepung kerabang telur sebagai pengganti batu kapur dalam pakan. Dua ratus ekor ayam petelur strain Isa Brown umur 25 minggu digunakan pada penelitian ini. Perlakuan yang dicobakan adalah : penggunaan batu kapur 7,5% dalam pakan sebagai kontrol (T0), penggantian 2,5% batu kapur dengan tepung kerabang telur (T1), penggantian 5% batu kapur dengan tepung kerabang telur (T2) dan penggantian batu kapur dengan tepung kerabang telur (T3). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Tiap unit percobaan terdiri 10 ekor ayam petelur. Parameter yang diukur meliputi berat telur, berat kuning telur, berat albumen, berat kerabang telur dan kalsium telur (kuning telur, albumen dan kerabang telur), panjang, berat dan Ca tulang tibia. Hasil penelitian menunjukkan bahwa penggantian batu kapur dengan tepung kerabang telur berpengaruh nyata (P<0,05) berat kerabang telur, deposisi Ca pada kuning telur, putih telur dan tulang tibia, tetapi tidak berpengaruh nyata terhadap berat telur, berat dan persentase kuning telur, berat dan persentase putih telur, persentase dan Ca kerabang telur, panjang dan berat tulang tibia. Simpulan bahwa deposisi Ca pada kuning telur tertinggi pada penggunaan 7,5% tepung kerabang telur sebagai pengganti batu kapur tetapi diperoleh Ca tulang terendah, sedangkan deposisi Ca pada putih telur tertinggi pada penggunaan 2,5% tepung kerabang telur. Kata kunci : batu kapur, kerabang telur, deposisi kalsium ABSTRACTThe aim of this research was to evaluate calcium deposition in egg using eggshell flour as a limestone substitute in feed. Two hundreds laying hen of Isa Brown strain of 25 weeks were used in this study. Treatments were diet with 7.5% limestone as control (T0), 2.5% limestone is substituted with eggshell flour (T1), 5% limestone is substituted with eggshell flour (T2) and limestone is substituted with eggshell flour (T3). A completly randomized design were used to allocated the treatments with 5 replications of each. Each experimental unit consists of 10 laying hens. Parameters measured were egg weight, yolk weight, albumen weight, eggshell weight, calcium of egg (yolk, albumen and eggshell), length, weight and Ca of tibia bone. The results showed that substitution of limestone with eggshell flour had significantly effect (P<0.05) on eggshell weight, Ca deposition on yolk, albumen, and Ca of tibia bone but non significantly effect on egg weight, weight and percentage of yolk, weight and percentage (S. Kismiati et al.) 257 of albumen, percentage and Ca of eggshell, length and weight of tibia bone. In conclusion, calcium deposition in yolk was the highest in the use of 7.5% eggshell flour to substitute limestone but obtained the lowest Ca of bone , while calcium deposition in albumen was the highest in the use of 2.5% eggshell flour. Calcium Deposition in Egg by Eggshell Flour in Laying Hens

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Commercial Poultry Nutrition Third Edition

Cited by 134 publications

References 18 publications

Effect of Housing Systems - Barn vs Cage on the First Phase Egg Production and Egg Quality Traits of Laying Pullet

Effect of Housing Systems - Barn vs Cage on the First Phase Egg Production and Egg Quality Traits of Laying Pullet

Effect of Dietary Yeast (Saccharomyces cerevisiae) Supplementation on Performance, Carcass Characteristics and Some Metabolic Responses of Broilers

Calcium deposition in egg due to substitution of limestone by eggshell flour in feed of laying hens

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