The influence of oat groats and dietary level of lysine on the laying performance of crossbred hens

Karunajeewa, H.; Tham, S.H.

Animal Feed Science and Technology 17(4): 271-284


ISSN/ISBN: 0377-8401
DOI: 10.1016/0377-8401(87)90058-7
Accession: 001710849

Download citation:  

Article/Abstract emailed within 0-6 h
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

In two experiments, the laying performance of 864 White Leghorn .times. Australorp hens given diets with varying levels (0, 87.5, 175.0 350.0, 525.0 and 700.0 g kg-1) of oat groats replacing wheat and either wheat- or oat-groats based diets containing three levels (6.4, 6.8 and 7.2 kg-1) of lysine, was measured. In Experiment 1, hens given diets with .gtoreq. 525 g kg-1 oat groats laid heavier (P < 0.05) eggs than those given the diet without oat groats. Feed intake and feed conversion ratios decreased and egg yolk colour increased linearly with increasing dietary level of oat groats. Other laying characteristics were not significantly affected. The concentration of stearic, linoleic and arachidonic acids in egg-yolk lipids increased and that of myristic, palmitic, palmitoleic and oleic acids decreased with increasing dietary level of oat groats. In Experiment 2, hens given the diet based on oat groats ate less feed (P < 0.01), gained less bodyweight (P < 0.05) and laid eggs with higher yolk colour (P < 0.01). Egg weights of hens fed on the wheat diet supplemented with maize oil were similar to those of hens fed on the oat groats diet. There were no significant interactions between source of cereal and level of lysine in the diet. A dietary lysine level of 6.4 g kg-1 was adequate for egg production in crossbred hens given diets based on either wheat or oat groats supplemented with white lupins.