Effects of energy and protein levels on egg quality and performance of laying hens at early second production cycle
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Data
2006-03-01
Autores
Junqueira, O. M.
de Laurentiz, A. C.
da Silva Filardi, R.
Rodrigues, E. A.
Casartelli, E. M.
Título da Revista
ISSN da Revista
Título de Volume
Editor
Poultry Science Assoc Inc
Resumo
One hundred sixty-two commercial 70-wk-old ISA Brown laying hens, previously subjected to induced molting by feed restriction, were distributed in a completely randomized design with 3 x 3 factorial arrangement (i.e., 3 metabolizable energy levels: 2,850; 2,950, and 3,050 kcal of ME/kg) and 3 protein levels (16, 18, and 20% CP), which totaled 9 treatments with 3 replicates of 6 birds each. Experimental diets were offered to birds after the feed restriction period. Performance and egg quality parameters were evaluated in 14-d intervals from the 4th to 12th weeks after forced molting for a total of 4 evaluation periods. Increases in dietary energy and protein levels did not improve performance or egg quality. The levels of 2,850 kcal of ME and 16% protein were sufficient for laying hens starting the second production cycle without decreasing their performance or egg quality.
Descrição
Palavras-chave
egg quality, energy, forced molting, performance, protein, semiheavy hen
Como citar
Journal of Applied Poultry Research. Savoy: Poultry Science Associação Inc., v. 15, n. 1, p. 110-115, 2006.