De Faria, Douglas EmygdioJunqueira, Otto Mack [UNESP]Sakomura, Nilva Kazue [UNESP]Santana, Áureo Evangelista [UNESP]2022-04-292022-04-292000-03-01Revista Brasileira de Zootecnia, v. 29, n. 2, p. 467-475, 2000.0100-4859http://hdl.handle.net/11449/231730An experiment was carried out to verify the influence of different levels of energy, vitamin D3 and sodium: chloride ratio on the performance, eggshell quality and on determined blood constituents of 192 laying hens Hy-Line W36, aged 72 weeks, allotted to a 48 experimental units with four hens each. A completely randomized experimental design was used in a factorial arrangement (3 × 2 × 2), metabolizable energy levels (2900, 3000 and 3100 kcal/kg), vitamin D3 levels(500 and 2500 IU/kg) and sodium: chloride ratios (.74:1 and 1.2:1), totalizing 12 treatments with four replicates each. The experimental diets were isoproteic (17% CP), isocalcium (4.4% Ca), isophosphorus (.5% total P) and isosodium (.16% Na). The results showed that egg weight decreased when diets with 3100 kcal ME/kg were used and better values for shell percent and specific gravity were obtaneid when hens were fed diets contained the sodium: chloride ratio 1.2:1. The vitamin D3 levels were not able to influence the performance and egg shell characteristics. The higher levels of energy were not effective to improve eggshell quality of the older hens. The sodium:chloride ratio 1.2:1 improved eggshell quality characteristics.467-475porEggshell qualityLaying hensMetabolizable energyNutritionSodium: chloride ratioVitamin D3Artigo2-s2.0-0346356246