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http://dx.doi.org/10.5536/KJPS.2013.40.4.361

Effects of Different Levels of Dietary Crude Protein on Egg Production and Quality in Laying Hens during Early Stage of Egg Production  

Choo, Yun Kyung (Department of Animal Science and Technology, Konkuk University)
Kwon, Hyung Joo (Department of Animal Science and Technology, Konkuk University)
Oh, Sung Taek (Department of Animal Science and Technology, Konkuk University)
Kim, Yong Ran (Division of Animal Husbandry, Cheonan Yonam College)
Kim, Eun Jib (Division of Animal Husbandry, Cheonan Yonam College)
Kim, Dong Wook (National Institute of Animal Science, RDA)
Kang, Chang Won (Department of Animal Science and Technology, Konkuk University)
An, Byoung Ki (Department of Animal Science and Technology, Konkuk University)
Publication Information
Korean Journal of Poultry Science / v.40, no.4, 2013 , pp. 361-368 More about this Journal
Abstract
This experiment was conducted to determine optimum levels of dietary crude protein for productivity and egg quality in laying hens during early stage. A total of seven hundred and twenty 24-wk-old Hy-Line Variety Brown layers were randomly assigned to 4 experimental diets varying with 16%, 17%, 18%, and 19% CP and fed the diets for 12 wks. There were no significant differences in egg production, daily egg mass and feed intake among experimental diets. Although no difference was found on egg weight among experimental diets, decreasing levels of dietary crude protein tended to reduce the egg weight. Haugh unit and egg shell quality were not affected by different levels of dietary crude protein. Although there was no difference on yolk color among experimental diets, increasing levels of dietary crude protein slightly reduced the yolk color. It is concluded that laying hens did not need more than 16% CP to maximize egg production.
Keywords
dietary crude protein levels; egg production; early stage; egg quality; laying hens;
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