Egg Quality, Component Yield And Composition Responses To Different Levels Of Dietary Digestible Lysine In Laying Hen

An experiment was conducted to evaluate the effects of different levels of digestible lysine on egg quality, component yield and composition during 32 to 44 week of age. A completely randomized block design was performed with five treatments and six replicate of eight Hy-line W-36 hens each. The experimental treatments were included five levels of digestible lysine (0.657, 0.707, 0.757, 0.807 and 0.857 % of diet). Blocks did not have any significant effect on all measured parameters in experimental period. Significant improvements in egg weight and haugh unit were observed by an increase in lysine intake. An increase in digestible lysine intake from 612 to 765 was significantly enhanced egg weight from 59.23 to 61.23 g. Haugh unit was significantly improved from 84.97 to 90.87 with in an increment in digestible lysine consumption from 612 to 724. An increase in digestible lysine intakes did not have any significant impact on percentage of egg components, specific gravity, eggshell thickness, dry matter and protein constituents of eggs. Based on the broken-line regression analysis, the digestible lysine requirement for optimal egg mass and haugh unit were 779 and 802 (mg/b/d), respectively.

کلیدواژه ها:

Digestible Lysine ، Egg quality ، Dry matter ، Protein ، Haugh unit