Influence of different levels of energy, vitamin D3 and sodium:chloride ratio on performance and eggshell quality of laying hens

Revista Brasileira de Zootecnia

Faria, Douglas Emygdio de²  Sakomura, Nilva Kazue¹  Junqueira, Otto Mack¹  Santana, Áureo Evangelista¹ 

[1] UNESP, Jaboticabal;USP, Pirassununga

关键词: metabolizable energy;    nutrition;    laying hens;    eggshell quality;    sodium: chloride ratio;    vitamin D3     IntroduçãoO nível de energia (EM) da dieta é selecionado freqüentemente como ponto de partida;    quando da formulação de rações para aves;    segundo o NATIONAL RESEARCH COUNCIL - NRC (1994);    o qual indica nível de 2900 kcal de EM/kg de ração para poedeiras consumindo 100 g/ave/dia;   

DOI  :  10.1590/S1516-35982000000200021

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

- An experiment was carried out to verify the influence of different levels of energy, vitamin D3 and sodium: chloride ratio on the performance, eggshell quality and on determined blood constituents of 192 laying hens Hy-Line W36, aged 72 weeks, allotted to a 48 experimental units with four hens each. A completely randomized experimental design was used in a factorial arrangement (3 x 2 x 2), metabolizable energy levels (2900, 3000 and 3100 kcal/kg), vitamin D3 levels (500 and 2500 IU/kg) and sodium: chloride ratios (.74:1 and 1.2:1), totalizing 12 treatments with four replicates each. The experimental diets were isoproteic (17% CP), isocalcium (4.4% Ca), isophosphorus (.5% total P) and isosodium (.16% Na). The results showed that egg weight decreased when diets with 3100 kcal ME/kg were used and better values for shell percent and specific gravity were obtaneid when hens were fed diets contained the sodium: chloride ratio 1.2:1. The vitamin D3 levels were not able to influence the performance and egg shell characteristics. The higher levels of energy were not effective to improve eggshell quality of the older hens. The sodium:chloride ratio 1.2:1 improved eggshell quality characteristics.

【 授权许可】

CC BY-NC