<b>Digestible lysine levels for brown layers

Abstract

ABSTRACT. This study was carried out to evaluate the effects of different digestible dietary lysine levels on performance and egg quality characteristics, from 25 to 41 weeks of age. One hundred twenty Hy-Line Brown layers were randomly distributed in five treatments with six replications of four birds each, totaling 30 experimental units. Experimental diets were based on corn and soybean meal, were isocaloric and isonutrient, with differences only in lysine levels (0.70, 0.75, 0.80, 0.85, and 0.90%). The study evaluated feed intake, lysine intake, energy consumption, egg production, egg weight, egg mass, and feed conversion. Internal egg quality was evaluated by Haugh unit, the percentages of yolk and albumen percentage, while external quality was measured by specific gravity, eggshell thickness and shell percentage. It was concluded that the level of 0.70% of digestible lysine or the intake of 708 mg bird for Hy-Line Brown layers from 25 to 41 weeks of age can be enough to express the genetic potential.Keywords: digestible amino acids, egg quality, performance. Lisina digestível em poedeiras semipesadasRESUMO. Este estudo foi realizado para avaliar os efeitos de níveis de lisina digestível na dieta sobre as principais características de desempenho e qualidade dos ovos de no período da 25 a 41ª semanas de idade. Foram utilizadas 120 aves Hy-Line Brown, distribuídas em delineamento inteiramente casualizado com cinco tratamentos e seis repetições de quatro aves cada, totalizando 30 parcelas experimentais. As dietas foram formuladas à base de milho e soja, isonutrientes e isocalóricas para todos os tratamentos, com variação apenas nos níveis de lisina digestível (0,70; 0,75; 0,80; 0,85 e 0,90%). Foram avaliados o consumo de ração, o consumo de lisina, o consumo de energia, a produção de ovos, o peso dos ovos, a massa de ovos e a conversão alimentar. A qualidade interna dos ovos foi avaliada através da unidade Haugh, porcentagem dos componentes gema e albúmen e a qualidade externa através da densidade aparente do ovo, espessura e porcentagem de casca. Conclui-se que os níiveis de 0,70% de lisina digestível na dieta ou quando o consumo médio diário de lisina digestível é de 708 mg ave -1 dia -1 , no período de 25 a 41 semanas de idade para poedeiras Hy-Line Brown, é suficiente para que expressem todo o seu potencial genético.Palavras-chave: aminoácidos digestíveis, qualidade dos ovos, desempenho.

Effect of Replacing Fish Meal by Soybean Meal on the Performance, Nutrient Utilization and Egg Quality of Khaki Campbell Ducks in Late Laying Phase

“…However, earlier workers reported that dietary supplementation of lysine had no effects on egg shape index and haugh unit (Fouad et al, 2018). In contrast, no improvement in haugh unit in Hy-Line Brown laying hens and Hy-Line W-36 laying hens was reported due to dietary supplementation of lysine (da Rocha et al, 2009 andSouza et al, 2014). The value of haugh unit ranged from 92.51-97.24 in present study.…”

Effect of supplementation of crystalline lysine on the performance of WL layers in tropics during summer

“…The variations observed in suggested amino acid requirements (Bregendahl et al 2008 andJi et al 2014) may be due to different experimental conditions including composition of diet, types of feed ingredients (Li et al 2013), strain (Santos et al 2014), dietary energy content (Souza et al 2014), feed intake levels and age of layers. Most of the research done so far was in the environment controlled houses on corn-soya diet.…”

Effects of dietary lysine supplementation on performance, egg quality, and development of reproductive system in egg-laying ducks

“…Kakhki et al (2016) reported that increasing Lys levels from 0.657% to 0.857% in Hy-Line W36 laying hens did not affect egg shape index, yolk proportion, albumen proportion, eggshell proportion, or eggshell thickness, whereas Haugh unit enhanced with elevating Lys levels in their diets, while Kumari et al (2016) found that Hugh unit, yolk colour, and eggshell thickness of WL laying hens did not alter by increasing Lys concentration in their diets. Also, in Hy-Line Brown laying hens and Hy-Line W-36 laying hens, the findings exhibited no improvements in the Haugh unit, yolk weight, yolk%, albumen weight, albumen%, eggshell weight, eggshell%, or eggshell thickness when they consumed diets supplemented with Lys (da Rocha et al 2009;Souza et al 2014), while de Carvalho et al 2015and Schmidt et al (2008) found a significant decline in eggshell percentage due to increasing Lys levels in Lohmann LSL laying hens diets, whereas yolk and albumen percentage did not change. In laying quails, Ribeiro et al (2013) recorded a significant increase in yolk and albumen weight when they consumed diets containing 1.1% Lys compared with the control group that consumed diets containing 0.95% Lys, whereas results of Costa et al (2008) showed that albumen, yolk and eggshell weight and their proportion did not change by increasing Lys levels, while Pinto et al (2003) reported a significant reduction in eggshell proportion as a result of increasing Lys levels from 0.890% to 1.300%.…”

“…Jardim Filho et al (2010) reported that egg production, egg weight, and FCR improved by increasing Lys level from 0.60% to 0.80% for 20 wk in Hy-Line W-36 aged 25 wk, whereas Figueiredo et al (2012) observed that increasing Lys level from 0.675% to 0.879% in Hy-Line W-36 laying hens age 42 wk for 16 wk did not modulate egg production, but egg weight, egg mass, and FCR improved as a result of increasing Lys levels. Moreover, Kakhki et al (2016) reported that feeding Hy-Line W-36 from 32 to 40 wk of age diet containing 0.807% Lys improved egg production, egg weight, egg mass, and FCR compared with control group (0.657% Lys), whereas results of Souza et al (2014) in Hy-Line brown laying hens showed that egg production, egg weight, egg mass, and FCR did not improve by feeding them diets containing different levels of Lys (0.70%, 0.75%, 0.80%, 0.85%, or 0.95%) from 25 to 41 wk of age, while in Dekalb White laying hens, Silva et al (2015) found that increasing the Lys level from 0.64% to 0.91% from 32 to 48 wk of age had no effects on egg production or FCR, but the egg weight improved significantly. Additionally, results of Kumari et al (2016) showed that egg production, egg weight, egg mass, and FCR did not respond to increasing Lys level (from 0.60% to 0.7%) in laying hens diets that containing different levels of crude protein.…”