Effect of dietary methionine intake on egg component yield and composition

• Published in: Poultry science Vol. 75; no. 9; pp. 1080 - 1085
• Main Authors: Shafer, D.J. (Texas AandM University, College Station, TX.), Carey, J.B, Prochaska, J.F
• Format: Journal Article
• Language: English
• Published: England 01.09.1996
• Subjects: ACIDE AMINE; AMINOACIDOS; Animals; BLANC D'OEUF; Chickens - physiology; CLARA DE HUEVO; COMPOSE ORGANOSOUFRE; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; COMPUESTO ORGANICO DEL AZUFRE; CONTENIDO DE MATERIA SECA; CONTENIDO PROTEICO; DESEMPENO EN LA POSTURA; Diet - veterinary; DIETA; Eggs - analysis; Female; FEMELLE; Food, Fortified; HEMBRA; HUEVOS; INGESTION DE ALIMENTOS; INGESTION DE NUTRIENTES; INGESTION DE PIENSOS; INGESTION DE SUBSTANCES NUTRITIVES; JAUNE D'OEUF; METHIONINE; Methionine - pharmacology; METIONINA; OEUF; Ovulation - physiology; PERFORMANCE DE PONTE; PESO; POIDS; POLLO; POULET; PRISE ALIMENTAIRE (ANIMAUX); PRISE ALIMENTAIRE (HOMME); PROTEINAS; PROTEINE; REGIME ALIMENTAIRE; TENEUR EN MATIERE SECHE; TENEUR EN PROTEINES; YEMA DE HUEVO
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.0751080

The effects of methionine intake on liquid egg component yield and composition were examined in two laying hen experiments using diets supplemented with differing levels of methionine. In Experiment 1, a high methionine intake level of 512 was compared to 326 mg per hen-day (HD). The 512 mg/HD intake significantly increased egg weight, component mass, and total solids in both albumen and yolk. Experiment 2 examined methionine intakes of 328, 354, 392, and 423 ma/HD. There were no significant differences in egg weight, component yield, or egg production among the treatments. Albumen solids from the 423 mg/HD intake level were significantly elevated when compared to 328 and 354 mg/HD. A methionine consumption of 354 mg/HD resulted h significantly lower yolk solids than 328, 392, and 423 mg/HD. Methionine intakes of 392 and 423 mg/HD did result in significantly increased crude protein content of albumen and yolk compared to 328 and 354 mg/HD methionine. Experiment 1 found elevated dietary methionine increased egg size, component mass, and solids content of albumen and yolk. Experiment 2 methionine intake significantly increased crude protein of albumen and yolk without changes in egg size or component yield. These results indicate a methionine intake range that will alter liquid component composition while egg size remains unchanged