Influence of the energy concentration and the standardized ileal digestible lysine content of the diet on performance and egg quality of brown-egg laying hens from 18 to 41 weeks of age

Mateos, Gonzalo González; Scappaticcio, Rocco; González, Julio Carlos García; Lobera, Guillermo Fondevila; Juan, Álvaro Fernández de; García, Lourdes Cámara

doi:10.1016/j.psj.2022.102197

Cited by 8 publications

(3 citation statements)

References 37 publications

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“…The relative low BW of modern hens reduces the size and the physical capacity of the gastrointestinal tract ( GIT ), which in turn affects voluntary FI in young hens ( Leeson and Summers, 2009 ; Joly, 2012 ; Scappaticcio et al, 2021 , 2022 ). In contrast, energy and nutrient requirements of the birds increase sharply at the onset of egg production to meet the high demands for BW gain, egg mass production, and the development of the reproductive tract ( Grobas et al, 1999a ; Lohmann, 2021 ; Hy-Line, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Influence of the calcium and nutrient content of the prelay diet on egg production, egg quality, and tibiae mineralization of brown egg-laying hens from 16 to 63 wk of age

Juan¹,

Scappaticcio²,

Aguirre³

et al. 2023

Poultry Science

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Section: Introductionmentioning

confidence: 99%

Influence of the calcium and nutrient content of the prelay diet on egg production, egg quality, and tibiae mineralization of brown egg-laying hens from 16 to 63 wk of age

Juan¹,

Scappaticcio²,

Aguirre³

et al. 2023

Poultry Science

Self Cite

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“…There are many types and high prices, and the same type is not constantly available in the market, in addition to containing compounds that are difficult to detect in local laboratories, and the inability to verify their quality, content, and health safety, which have damage to the health of birds [3]. Recent studies directed to finding alternatives through the use of natural food additives [4][5][6][7] by replacing protein concentrates and substituting essential amino acids in order to obtain economical diets with a low protein level that are not stressful for the bird and maintain the general health of the bird [8]. Proteins are among the basic compounds needed by the bird, and they have various functions within the bodies of living organisms, including structural and productive functions, stimulating metabolic reactions, and are considered a source of energy [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Protein Concentrate Withdrawal and Reducing the Crude Protein in Diets and Supporting Them with a Mixtures of Essential Amino Acids on some Physiological Traits of Laying Hens

Al-Bayati,

Al-Mashhadani

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study was conducted to show Effect of protein concentrate Withdrawal and reducing the crude Protein in diets and supporting them with a mixtures of essential amino acids on some physiological traits of laying hens. (128) laying hens, type Lohmann Brown, at the age of (21) weeks, was randomly distributed among 8 treatments, with 8 replications for each treatment, as each replication was carried out on (2) hen (16 chickens/treatment), And the experimental treatments were as follows: T1 control (standard diet) and T2 (a treatment devoid of protein concentration ), and treatments T3, T4, and T5 (in which the percentage of crude protein was reduced by 1% and add on a mixture of amino acids consisting of methionine, lysine, and threonine was added by 1, 1.5, and 2%, respectively), and treatments T6, T7, and T8 (in which the percentage of crude protein was reduced by 2%, and add on a mixture of amino acids consisting of methionine, lysine, and threonine was added by 1, 1.5, and 2%, respectively). The results showed that there were no significant differences between the treatments of the experiment, but it was noted that there was a significant superiority (P < 0.05) for the treatments of adding the mixture of amino acids in favor of the treatments T1 and T10 in terms of cholesterol, total protein and albumin, compared with the treatment of T1 and T2 control, as well as treatment recorded T1, T2 and T3 Highly significant (P<0.01) superiority in IgM and IgA traits. It can be concluded from this study that adding the mixture of amino acids by 1.5 and 2% and reducing the protein percentage by (1 and 2%) led to a significant improvement in some physiological characteristics compared with the control treatment

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“…And vitamins and minerals to control the stressful condition of the bird that works to change its physiological state [2]. Recent studies have aimed to find alternatives by using natural food additives [3][4][5][6] by replacing protein concentrates and substituting They are replaced by essential amino acids in order to obtain economical diets with a low protein level that are not stressful for the bird and maintain the general health of the bird [7]. Proteins are biomolecules consisting of one or more chains of amino acids.…”

Section: Introductionmentioning

confidence: 99%

Effect of a Low-Protein Diet with Different Levels of Amino Acid Mixture in Laying Hens on their Performance and Some Qualitative Characteristics of Eggs

Al-Bayati,

Al-Mashhadani

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study was conducted for the period from 1/1/2022 to 1/8/2022 (210 days), to study the effect of replacing the mixture of amino acids (methionine, lysine, and threonine) instead of the protein concentrate in the diets of laying hens that reduced crude protein by (1, 1.5, 2%) in some qualitative characteristics of eggs. In the study, (128) laying hens of the Lohmann Brown type were used, at the age of (21) weeks, preceded by two weeks of preparation for the herd. They were randomly distributed among 8 treatments, with 8 replications for each treatment, as each repetition includes (2) chickens (16 chickens/treatment). And the experimental treatments were as follows: T1 the control (standard diet), T2 (a treatment devoid of the protein concentrate), and the treatments T3, T4, and T5 (in which the percentage of crude protein was reduced by 1% and a mixture of amino acids consisting of methionine, lysine, and threonine was added by 1, 1.5, and 2%, respectively)., and treatments T6, T7, and T8 (in which the percentage of crude protein was reduced by 2% and a mixture of amino acids consisting of methionine, lysine, and threonine was added by 1, 1.5, and 2%, respectively). The results showed that there was a significant (P < 0.05) superiority for the treatments T1, T4, and T8 in yolk weight, yolk diameter, yolk relative weight, and yolk index at the middle of the experiment at the age of (21-32) weeks, while both were significantly superior (P < 0.05) From the coefficients T2, T9, T10 in the yolk weight, yolk height, yolk diameter, and the relative weight of the yolk in the last period of the experiment, The results showed a significant superiority (P < 0.05) for treatments T1, T8, and T10 when calculating the Albumin weight, Albumin height, Albumin diameter, and the relative weight of the egg, Treatments T2 and T3 were significantly (P<0.05) superior when measuring the weight of the eggshell, the relative weight of the eggshell, and the average thickness of the eggshell, compared with most of the experimental treatments. These results indicate that there is a qualitative improvement for some of the studied traits when adding the mixture of amino acids and reducing the percentage of total protein by 1.2% compared to the control group that does not contain amino acids.

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Influence of the energy concentration and the standardized ileal digestible lysine content of the diet on performance and egg quality of brown-egg laying hens from 18 to 41 weeks of age

Cited by 8 publications

References 37 publications

Influence of the calcium and nutrient content of the prelay diet on egg production, egg quality, and tibiae mineralization of brown egg-laying hens from 16 to 63 wk of age

Influence of the calcium and nutrient content of the prelay diet on egg production, egg quality, and tibiae mineralization of brown egg-laying hens from 16 to 63 wk of age

Effect of Protein Concentrate Withdrawal and Reducing the Crude Protein in Diets and Supporting Them with a Mixtures of Essential Amino Acids on some Physiological Traits of Laying Hens

Effect of a Low-Protein Diet with Different Levels of Amino Acid Mixture in Laying Hens on their Performance and Some Qualitative Characteristics of Eggs

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