Nutritional reduction of protein and usage of enzyme in the diet of light layers

Revista Brasileira de Zootecnia

Matheus Ramalho De Lima²  Fernando Guilherme Perazzo Costa¹  Cláudia De Castro Goulart¹  Sarah Gomes Pinheiro¹  Rafael Barbosa De Souza¹  Sérgio Antonio De Normando Morais¹  Raffaella Castro Lima¹ 

[1] ,UFPB CCA Areia PB ,Brazil

关键词: bone health;    egg quality;    intestinal health;    performance;   

DOI  :  10.1590/S1516-35982012000900013

来源: SciELO

【 摘 要 】

The objective of this study was to evaluate the reduction of protein, the formulation of diets and supplementation of an enzyme complex for laying hens. The layers were distributed in a completely randomized 2 × 2 × 2 factorial arrangement, with two levels of crude protein reduction (0.0 and 4.0 g/kg), two kinds of diet formulation (without and with reformulation, considering 75 kcal of metabolizable energy) and two enzyme supplementations (without and with enzyme complex supplementation), totalizing 8 treatments of 8 layers each, with 7 replications, in a total of 448 laying hens at 30 weeks of age. After data analysis, it was found that the enzyme complex supplementation in the diet of layers improves performance, promotes a similar egg quality and improves the bone and intestinal health of the layers.

【 授权许可】

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