Lysine and Methionine plus Cystine for Laying Hens During the Post-Molting Phase
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Data
2012-07-01
Autores
Domingues, C. H. de F. [UNESP]
Sgavioli, S. [UNESP]
Praes, M. F. F. M. [UNESP]
Duarte, K. F. [UNESP]
Castiblanco, D. M. C. [UNESP]
Santos, E. T. [UNESP]
Alva, J. C. R. [UNESP]
Junqueira, O. M. [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Facta-fundacio Arnco Ciencia Tecnologia Avicolas
Resumo
One experiment was conducted to evaluate the effect of using different lysine and methionine + cystine levels on body weight recovery, performance, and egg quality of laying hens during the post-molting period. In this trial, 432 Isa Brown layers, with 72 weeks of age, were distributed in 54 cages according to a completely randomized design with six treatments and nine replicates of eight birds each. During the resting period, six diets with different digestible lysine and methionine + cystine levels were used, as follows: 0.48% digestible lysine and 0.43% methionine + cystine; 0.48% digestible lysine and 0.47% methionine + cystine; 0.48% digestible lysine and 0.52% methionine + cystine; 0.56% digestible lysine and 0.50% methionine + cystine; 0.56% digestible lysine and 0.56% methionine + cystine; 0.56% digestible lysine and 0.62% methionine + cystine. Data were submitted to analysis of variance and means were compared at by Tukey's test at 5% probability level. The different lysine and methionine + cystine levels in the diets fed during the resting period significantly influenced layer performance. The diet containing 0.56% lysine and 0.56% methionine + cystine promoted higher egg weight eggs during the second production cycle.
Descrição
Palavras-chave
Sulfur amino acids, amino acid ratios, forced molting, morphometrics
Como citar
Brazilian Journal Of Poultry Science. Campinas: Facta-fundacio Arnco Ciencia Tecnologia Avicolas, v. 14, n. 3, p. 187-192, 2012.