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Dietary zinc methionine effect on eggshell quality of hens drinking saline water



Dietary zinc methionine effect on eggshell quality of hens drinking saline water



Poultry Science 71(7): 1163-1167



In two experiments individually caged 60-wk-old laying hens were exposed to daily temperatures ranging between 18 and 35 C and given various dietary and drinking water treatments. In Experiment 1 these were: 1) basal diet and town water; 2) basal diet and town water supplemented with 2 g NaCl/L; 3) basal diet supplemented with .2 g zinc methionine (Zinpro-200)/kg diet and town water; or 4) basal diet supplemented with .2 g zinc methionine/kg and town water supplemented with 2 g NaCl/L. In Experiment 2, Treatments 1 and 2 were the same as in Experiment 1. Birds on Treatments 3 and 4 received the town water supplemented with 2 g NaCl/L and the basal diet supplemented with either .5 g zinc methionine/kg (Treatment 3) or .28 g ZnSO4H2O/kg to approximate the same dietary zinc concentration in Treatment 3 (Treatment 4). In both experiments, dietary zinc methionine plus 2 g NaCl/L in the drinking water significantly improved shell breaking strength over those birds on the 2 g NaCl/L with no zinc methionine supplementation. This same pattern occurred for shell weight, shell weight per unit of surface area, and percentage of shell defects. There were no improvements in the parameters measured from the supplementation of ZnSO4. The zinc methionine compound apparently was effective in overcoming the negative influence of the added 2 g NaCl/L of town water.

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Accession: 002072166

Download citation: RISBibTeXText

PMID: 1641380

DOI: 10.3382/ps.0711163



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