Effects of dietary protein levels on egg production and egg quality after force-molting in laying hen | เธเธฅเธเธญเธเธฃเธฐเธเธฑเธเนเธเธฃเธเธตเธเนเธเธญเธฒเธซเธฒเธฃเธเนเธญเธเธฅเธเธฅเธดเธเนเธฅเธฐเธเธธเธเธ เธฒเธเนเธเนเธซเธฅเธฑเธเธเธฒเธฃเธเธฑเธเธเธฑเธเธเธฅเธฑเธเธเธเนเธเนเธเนเนเธเน
2007
Buaream Maneewan(Maejo University, Chiang Mai (Thailand). Faculty of Agricultural Production. Department of Animal Technology.) E-mail:[email protected] | Permsak Siriwan(Maejo University, Chiang Mai (Thailand). Faculty of Agricultural Production. Department of Animal Technology.)
Experiment was conducted to evaluate the effects of dietary protein levels after induced molting on egg production and egg quality. Laying hens at 79 weeks of age were induced to molt by fasting until body weight drop to 25-30 percent. They were fed with rice bran for 10 days. Each group of laying hens was received diets containing protein at levels of 10.00, 12.50, 15.00 and 17.50 percent for 4 weeks. Non induced molting hens in control group were received diets containing 15.00 percent protein. After protein treatment period, laying hens in all groups were fed with conventional layer diet. Egg production and egg quality were observed. The results showed that the use of dietary protein levels at 12.50 and 15.00 percent tended to show higher egg production than those of 17.50 and 10.00 percent, respectively. In consideration with egg quality among the groups, the results showed the similar phenomena as egg production results. The present study indicated that dietary protein levels influenced post molt egg production and egg quality after induced molting. In comparison with diet cost, the optimal protein level for laying hens after induced molting should be 12.5 percent.
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