Effects of added dietary fat and phosphorus on the performance and egg quality of laying hens subjected to a constant high environmental temperature
2001
Usayran, N. | Farran, M.T. | Awadallah, H.H.O. | Al-Hawi, I.R. | Asmar, R.J. | Ashkarian, V.M.
Two experiments were conducted to study the combined effect of nonphytate P (NPP), fat, and temperature on the performance and egg quality of hens pre- and postpeak. In Experiment 1, 192 Single Comb White Leghorn layers, aged 22 wk, were individually housed in cages under ambient (AT) and constant high temperature (CHT) of 33 +/- 1 C. In Experiment 2, 28-wk-old birds were used with a CHT of 35 +/- 1 C. Diets contained 0 and 4% added vegetable fat with four dietary NPP levels, ranging from 0.20 to 0.50% in Experiment 1 and from 0.15 to 0.45% in Experiment 2, at increments of 0.1%. These diets were fed to hens for 84 d. Performance and egg quality criteria were measured in both experiments, whereas serum and tibia Ca and P were determined in Experiment 2. Results showed that there was no significant interaction among NPP, fat, and temperature, for any criteria measured. The CHT significantly reduced BW, feed intake, egg production, egg weight, egg mass, and shell thickness. Moreover, it decreased (P < 0.05) serum Ca, P, tibia ash, and tibia P. The lowest NPP levels resulted in the greatest shell thickness (P < 0.05), which decreased with increasing NPP levels in both trials. In the postpeak experiment, the feed intake was significantly reduced by 0.15 and 0.25% NPP. Moreover, 0.15% NPP significantly reduced egg production as compared to 0.35 and 0.45% NPP diets. Levels between 0.25 and 0.45% significantly improved the serum phosphorus content as compared to 0.15%. Added fat improved only serum P level (P < 0.05). The beneficial effect of supplemental fat on hen performance was evident in Experiment 1 but not in Experiment 2, indicating that nutrients were oriented more toward supporting egg production rather than maintaining the BW at the postpeak stage.
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