Effect of level and source of dietary protein and lysine on performance and egg quality of different strains of laying hens

A.Bustany, Z.

Rapport, Sveriges Lantbruksuniversitet, Institutionen for Husdjurens Utfodring och Vard 167: 1-36


Accession: 001574362

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The work presented in this thesis and in 5 published papers by Al Bustany and Elwinger (Acta Agricultura Scandinavica (1987), 37, 27-40; 41-49; 175-187; Swedish Journal of Agricultural Research (1987), 17, 93-96; 141-147), all reprinted here, deals with the effects of level and source of dietary crude protein (CP) and lysine from diets based on barley and fish meal (B) or maize and soyabean meal (M), on laying performance, plumage condition, claw length, foot condition, shell and interior quality and chemical composition of eggs from 4 commercial and 2 experimental strains of laying hens. The digestibility and metabolizable energy content of low-CP diets of B and M were also compared using different strains of birds. Daily lysine requirements for maximum egg output were estimated from response curves based on second degree polynomial equations to be 820-1023 mg. Economically optimum intakes of lysine for the different strains used varied from 766 to 956 mg daily. Diets marginally inadequate in CP increased feed intake, whereas markedly deficient diets caused a decrease. Poor plumage condition, excessively long claws and high incidence of foot damage were associated with low-CP diets. Maximum egg outputs for the diets were identical and achieved at the same daily lysine intake. At low lysine levels, M diets had a better feed conversion ratio than had B diets. For the low-CP diets, digestibility coefficients were significantly higher with the M than with the B diet. The experimental strain digested the CP of the B diet more efficiently than the other strains. Dietary CP positively affected the concentration of CP in yolk, albumen and total egg liquid (TEL), and total solids in the albumen, and negatively influenced Haugh units, percentage shell and incidence of double-yolked eggs (DY). Eggs produced by hens fed on B or M diets did not differ in shell and albumen quality, percentage of cracked eggs, or percentage of yolk and albumen. However, compared with the B diets, hens fed on M diets produced eggs with darker yolks, higher incidence of blood and meat spots, lower percentage of DY eggs, higher yolk CP, lower yolk and TEL lipids, and lower albumen solids. It was concluded that the isoenergetic diets described can replace each other without any adverse effect on laying performance, and with only minor effects on egg quality.