Supplementation of a low protein diet in an attempt to optimize egg mass output

Summers, J. D.; Atkinson, Joanne; Spratt, D.

doi:10.4141/cjas91-023

Cited by 44 publications

(20 citation statements)

References 10 publications

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“…It may have resulted from a reduction in egg weight without any changes in egg production. The negative effect of low protein diets with or without supplemental amino acids on egg mass has also been reported by other authors (Penz and Jensen, 1991;Summers et al, 1991;Keshavarz and Jackson, 1992). In contrast, Harms and Russell (1993) reported similar responses in egg production parameters, including egg mass, when lowprotein diets (15% or 13%) with supplemental Lys, Met, Trp, Arg, Thr, Val, and Ile were compared with high protein (17.6% or 15.5%) diets.…”

Section: Discussionmentioning

confidence: 42%

Investigation on the Effects of Various Protein Levels with Constant Ratio of Digestible Sulfur Amino Acids and Threonine to Lysine on Performance, Egg Quality and Protein Retention in Two Strains of Laying Hens

Mousavi

Khalaji

Ghasemi-Jirdehi

et al. 2013

Italian Journal of Animal Science

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An experiment was conducted to determine the possibility of using various levels of crude protein (CP) by providing laying hens with constant levels of digestible sulfur amino acid, threonine and lysine to improve performance and egg quality. The experiment was conducted as a completely randomized block design in a factorial arrangement (4×2) with 8 replicates of 10 hens in each. Factors included 4 levels of CP (18.5%, 17.5%, 16.5% and 15.5%) and 2 strains (LSL and Hy-Line W-36) of laying hens. Hens were fed experimental diets from 25 to 33 weeks of age. Production performance was measured for eight weeks and egg quality characteristics were determined at 29 and 33 weeks of age. Protein reduction decreased egg weight, egg mass and hen body weight linearly (P≤0.01). Egg production was not affected by protein reduction but feed efficiency, and average daily feed intake increased significantly (P≤0.01). Lohmann Selected Leghorn laying hens showed significantly higher egg production, egg weight, egg mass, weight gain, feed efficiency and feed intake compared to the W-36 laying hens (P≤0.01). Shell thickness increased linearly as protein levels decreased (P≤0.05). There were significant differences between two strains on the egg quality characteristics (P≤0.01). Significant (P≤0.05) CP × strain interactions were observed for hen weight, albumen height, Haugh units, yolk and shell percentage. Based on the results of this experiment, a reduction in dietary protein level (from 18.5% to 15.5%), without any alteration in digestible TSAA and Thr: Lys ratio, led to inferior egg mass and feed conversion ratio during the peak production period.

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Section: Discussionmentioning

confidence: 42%

Investigation on the Effects of Various Protein Levels with Constant Ratio of Digestible Sulfur Amino Acids and Threonine to Lysine on Performance, Egg Quality and Protein Retention in Two Strains of Laying Hens

Mousavi

Khalaji

Ghasemi-Jirdehi

et al. 2013

Italian Journal of Animal Science

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“…Genetics determine the maximum size to be reached by the egg. As the bird grows older, egg size increases rapidly during the first 4 months of the laying period, then more slowly until a maximum size is reached at 70 to 90 weeks of age (Cowen et al, 1964;Summers et al, 1991;Shalev and Pasternak, 1995;Lokhorst, 1996). The increase in egg weight parallels the increase in average body weight of the flock (Weatherup and Foster, 1980;Adams and Bell, 1998).…”

Section: Introductionmentioning

confidence: 88%

Influence of dietary energy, supplemental fat and linoleic acid concentration on performance of laying hens at two ages

Grobas¹,

Méndez²,

Blas³

et al. 1999

British Poultry Science

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1. The aim of this study was to investigate the influence of metabolisable energy (ME), supplemental fat (SFAT) and linoleic acid (LIN) content of the diet on the productive performance and weight of eggs and egg components of Isabrown hens of 22 or 74 weeks of age. 2. Six diets were formulated to contain the following concentrations of ME (MJ/kg), SFAT (g/kg) and LIN (g/kg), respectively: A) 11.8, 0 and 11.5; B) 11.8, 40 and 11.5; C) 11.8, 40 and 16.5; D) 11.2, 40 and 16.5; E) 11.2, 40 and 11.5; and F) 11.2, 0 and 11.5. Data were collected for 28 d and analysed using linear contrasts to test the effect of SFAT, LIN, ME and their interactions. 3. When the LIN content of the diets was maintained constant at 11.5 g/kg, an increase in the SFAT from 0 to 40 g/kg increased egg weight (63.8 vs 64.5 g; P<0.05), food intake (119 vs 124 g; P<0.01) and energy intake (1.36 vs. 1.42 MJ/d; P<0.01) and body weight change of the hens (-85 vs. 27 g; P<0.001). Supplemental fat also increased yolk (15.8 vs. 16.3 g; P<0.001) and albumen weight (40.8 vs. 42.3 g; P<0.01) but yolk to albumen ratio was not modified. 4. Egg and albumen weights were improved by SFAT in early but not in late producing hens. As a result, yolk to albumen ratio decreased in the younger hens, from 0.371 to 0.357, but increased in the older hens, from 0.408 to 0.415; P<0.01) with fat addition. 5. An increase in the LIN content of the diets from 11.5 to 16.5 g/kg did not modify any of the traits studied. 6. It was concluded that the LIN requirement of the hens for maximal productivity and weight of eggs is 11.5 g/kg or less. Supplemental fat increased the weight of eggs and albumen in the younger but not in older hens and the beneficial effect was independent of its LIN content.

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“…An additional practical strategy is to reduce the amount of N that is excreted by the bird as opposed to alleviating the problem after the waste has been produced. This can be done by either adding enzymes to the diet to improve N utilisation (Nahm, 2007), or by reducing the CP content of the diet and supplementing limiting amino acids to reduce the amount of excess N that would otherwise be excreted (Fernandez et al, 1973;Calderon and Jensen, 1990;Penz and Jensen, 1991;Summers et al, 1991;Blair et al, 1999;Liang et al, 2005Liang et al, , 2008Valkonen et al, 2006;Novak et al, 2008). Cromwell and Coffey (1995) and Creswell and Swick (2001) found that the use of dietary synthetic AAs in combination with low CP diets could potentially reduce N excretion by up to 40%.…”

Section: Potential Mitigation Strategiesmentioning

confidence: 97%

Limits to Protein in Layer Diets Relative to Mitigating Ammonia Emission

Veens

Namkung

Leeson

2009

Avian Biology Research

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Ammonia emissions from poultry farms currently contribute to air pollution and acid rain. There are no regulations in North America regarding emissions of ammonia although regulations are being drawn up in the USA and there is concern about the impacts of animal agricultural on the environment. Low crude protein (CP) diets can be an effective contributor to strategies of ammonia mitigation. Since virtually all ammonia originates from nitrogenous compounds in feed, then any attempt at ammonia mitigation must involve scrutiny of the levels of nitrogen, protein and amino acids (AA). Reducing dietary nitrogenyCP leads to reduced nitrogen in the excreta with less potential for microbial conversion to ammonia. Using low CP diets may be an economical strategy for ammonia emissions since the concept involves no special feed additives other than replacement AAs. Although AA requirements for layer hens are well known, the minimal amount of CP required is less clearly defined. AA requirements should be independent of diet CP, assuming there is adequate nitrogen for protein synthesis. However, the birds' response in terms of reduced egg numbers and growth or change in egg composition, suggest that our estimates of amino acid supply are incorrect under these dietary regimes. Independent of bird age and AA supply, more problems are recorded when CP levels are 514 -15%. It is timely to redefine the maintenance AA requirements of layers.Since the composition of eggs should give us direct estimates of needs for production, the only other unknown in formulating low CP diets is the efficiency of utilisation of free amino acids versus intact proteins.

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Supplementation of a low protein diet in an attempt to optimize egg mass output

Cited by 44 publications

References 10 publications

Investigation on the Effects of Various Protein Levels with Constant Ratio of Digestible Sulfur Amino Acids and Threonine to Lysine on Performance, Egg Quality and Protein Retention in Two Strains of Laying Hens

Investigation on the Effects of Various Protein Levels with Constant Ratio of Digestible Sulfur Amino Acids and Threonine to Lysine on Performance, Egg Quality and Protein Retention in Two Strains of Laying Hens

Influence of dietary energy, supplemental fat and linoleic acid concentration on performance of laying hens at two ages

Limits to Protein in Layer Diets Relative to Mitigating Ammonia Emission

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