Effects of the Levels of Methionine, Linoleic Acid, and Added Fat in the Diet on Productive Performance and Egg Quality of Brown Laying Hens in the Late Phase of Production

• Published in: Poultry science Vol. 87; no. 8; pp. 1595 - 1602
• Main Authors: Safaa, H.M, Serrano, M.P, Valencia, D.G, Arbe, X, Jiménez-Moreno, E, Lázaro, R, Mateos, G.G
• Format: Journal Article
• Language: English
• Published: Oxford, UK Poultry Science Association 01.08.2008; Oxford University Press
• Subjects: Animal Husbandry - methods; Animal Nutritional Physiological Phenomena - physiology; Animals; Chickens - metabolism; dietary fat; Dietary Fats - administration & dosage; Dietary Fats - metabolism; egg masses; egg quality; Egg Shell - chemistry; Egg Shell - metabolism; egg shell quality; egg weight; Eggs - analysis; energy intake; feed conversion; feed rations; Female; hen feeding; laying hens; laying performance; linoleic acid; Linoleic Acid - administration & dosage; Linoleic Acid - metabolism; methionine; Methionine - administration & dosage; Methionine - metabolism; Random Allocation; linoleic acid; fat; egg quality; laying hen productivity; methionine

Two trials were conducted to study the effect of reducing the methionine (MET, 0.36 vs. 0.31%), linoleic acid (LIN, 1.60 vs. 1.12%), and supplemental fat (SFAT, 3.0 vs. 1.1%) content of isoenergetic diets on the productive performance and egg quality of brown laying hens late in the production cycle...