The Effects of Low Dietary Salt on Egg Productioni , ,

Monsi, A.; Enos, H. L.

doi:10.3382/ps.0561373

Cited by 24 publications

(13 citation statements)

References 5 publications

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“…Dilworth and Day (1976) reported a moderate to severe molt in hens fed a corn-soy diet without added salt for 14 to 28 days. Monsi and Enos (1977) also reported a heavy molt among hens during the third week when fed a no-salt-added diet. However, Whitehead and Shannon (1974), Nesbeth et al (1976b), and Begin and Johnson (1976) reported little or no molt among hens fed a diet with no added salt.…”

Section: Resultsmentioning

confidence: 90%

“…In recent years, a number of reports have been published on the response of laying hens to a low-sodium diet (Whitehead and Shannon, 1974;Nesbeth et al, 1976aNesbeth et al, ., 1976bMonsi and Enos, 1977). The major effect in most cases has been a sharp drop in egg production to near zero levels that is clearly reversible with the addition of sodium to the diet.…”

Section: Introductionmentioning

confidence: 95%

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Forced Rest Induced by Molt or Low-Salt Diet and Subsequent Hen Performance

Ross

Herrick

1981

Poultry Science

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Four commercial strains of Single Comb White Leghorn hens were either forcemolted by standard methods or force-rested by means of a low-salt diet (no added salt) at 66 weeks of age. After an 8-week molt/rest period, all hens were fed the same standard layer diet for an additional 28 weeks.During the resting period, egg production of the hens fed the low-salt diet declined gradually to a daily low of 13.0 percent after 38 days while the force-molted hens were completely out of production in 7 days.The low-salt treatment adversely affected postmolt hen-day and hen-house egg production, feed efficiency, egg shell thickness, and resulted in more broken eggs (P<.05) as compared to the forcemolt treatment. Body weight gain, egg specific gravity, and egg weight were also depressed by the low-salt treatment, although not to a significant extent.The poorer postmolt performance of the hens fed the low-salt diet was believed related to a higher level of sodium in the diet (.13%) than had been calculated (.044%). (

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Section: Resultsmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 95%

Forced Rest Induced by Molt or Low-Salt Diet and Subsequent Hen Performance

Ross

Herrick

1981

Poultry Science

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“…In the hen, cessation of ovulation occurs following starvation (Morris and Nalbandov, 1961) or chronic feeding of calcium deficient diets (Taylor et al, 1962;Gilbert and Blair, 1975;Luck and Scanes, 1979) or low sodium diets (Monsi and Enos, 1977). The young male chicken responds to fasting with reduced plasma levels of LH and FSH (Scanes et al, 1 Department of Nutrition.…”

Section: Introductionmentioning

confidence: 97%

Effects of Gradation in Protein-Calorie Restriction on the Hypothalo-Pituitary-Gonadal Axis in Young Domestic Fowl

1982

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The effect of protein-calorie restriction on the circulating concentration of luteinizing hormone (LH) was investigated in the young domestic fowl. Two-week-old broiler chicks were fed isocaloric synthetic diets with varying levels of soy protein for a period of 14 days. Growth rate, as indicated by body weight, was decreased as the level of protein in the diet was reduced. Body weights of birds on a 3% protein diet were only 29.7% that of birds on a 24% protein diet. Severe protein-calorie restriction was also associated with depressed plasma LH levels in birds of both sexes, with male birds appearing to be more sensitive to this deficiency. A reduction of protein in the diet from 24% to 3% was associated with a 69% decrease in LH in males and a 43% decrease in females. In addition to lower circulating concentrations of LH, protein-calorie restriction was associated with a reduction in gonadal weight. Testes weights in birds on a 3% protein diet were only 16% of those on a 24% protein diet. Studies with synthetic luteinizing hormone releasing hormone (LHRH) indicated that protein-calorie restriction alters luteinizing hormone secretion via a hypothalamic effect.

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“…Dilworth et al (1972a) reported that feed consumption, egg production and egg size were decreased with dietary salt levels of 0% to 0.25%. Monsi and Enos (1972) fed diets containing 0%, 0.125%, 0.25% and 0.5% added salt to laying hens and found that salt levels had no significant effect on egg weight, 1. Florida Agr.…”

Section: Introductionmentioning

confidence: 98%

Response of Laying Hens to a Low Salt Diet

Nesbeth¹,

Douglas²,

Harms³

1976

Poultry Science

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Two experiments were conducted with commercial Leghorn-type hens in advance state of production (16 months of age) to determine response to a 16% protein, corn-soy diet with no added salt. There was an immediate and significant decline in feed consumption. Body weight decreased significantly. After 14 days, there were no ova in the rapidly maturing stage. The ovary may have been reduced in size but apparently was not regressed. Egg specific gravity was significantly reduced but egg weight was unaffected. Egg production dropped to 0% in 17-21 days. On the return of 0.25% salt to the diet, recovery as measured by production rate was initiated immediately with production reaching 79% in 16 days compared to a pre-experimental production of 68%.

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The Effects of Low Dietary Salt on Egg Productioni , ,

Cited by 24 publications

References 5 publications

Forced Rest Induced by Molt or Low-Salt Diet and Subsequent Hen Performance

Forced Rest Induced by Molt or Low-Salt Diet and Subsequent Hen Performance

Effects of Gradation in Protein-Calorie Restriction on the Hypothalo-Pituitary-Gonadal Axis in Young Domestic Fowl

Response of Laying Hens to a Low Salt Diet

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