Dietary Valine Level Affects Performance, Egg Quality and Serum Biochemical Indices in Laying Hens

DAI La; GU Linying; ZHU Qiaoming; ZHU Sha; ZHANG Aiting; ZOU Xiaoting; HU Caihong

doi:10.3969/j.issn.1006-267x.2012.04.010

Chinese Journal of Animal Nutrition >

2012 , Vol. 24 >Issue 4: 654 - 660

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.04.010

Dietary Valine Level Affects Performance, Egg Quality and Serum Biochemical Indices in Laying Hens

DAI La ,
GU Linying ,
ZHU Qiaoming ,
ZHU Sha ,
ZHANG Aiting ,
ZOU Xiaoting ,
HU Caihong

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1. Key Laboratory of Molecular Animal Nutrition of Ministry of Education, Feed Science Institute, Zhejiang University, Hangzhou 310058, China;
2. Zhejiang Xinxin Feed Co., Ltd., Jiaxing 314005, China

Received date: 2011-10-24

Online published: 2012-03-30

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Abstract

This study was conducted to investigate the effects of dietary valine level on the performance, egg quality and serum biochemical indices in laying hens, and to explore the optimal valine level in the diet of laying hens. A total of 720 Hy-Line variety Brown laying hens aged 40 weeks were randomly allocated to 5 groups with 4 replicates per group and 36 hens per replicate. Valine was added to a basal diet to obtain the valine level at 0.6%, 0.7%, 0.8%, 0.9% and 1.0%, respectively, and the experiment lasted for 8 weeks. The results showed as follows: 1) although supplementing the diet with valine did not affect the laying rate, average egg weight and average daily egg weight (P>0.05), the average daily feed intake in 1.0% group and the feed/egg ratio in 0.8% group were significantly lower than those in the other groups (P<0.05); 2) supplementing the diet with valine did not affect the eggshell thickness, Haugh unit, yolk color, albumen height, and relative weight of egg white and yolk (P>0.05), but the eggshell strength in 0.8% group was higher and the protein content in egg white in 1.0% group was lower compared with the other groups (P<0.05 or P<0.10); 3) serum glucose content in 0.8% group was significantly higher than that in the other groups (P<0.05), and the contents of urea nitrogen and uric acid in serum were higher and serum total amino acid content in 0.8% group was lower compared with the other group (P<0.10); 4) based on the feed/egg ratio, the eggshell strength and serum albumen content, the optimal valine levels in diets of laying hens in the laying peak period were 0.78%, 0.81% and 0.75%, respectively, when the levels of crude protein, lysine and metabolizable energy were set at 15.81%, 0.77% and 11.31 MJ/kg in diets. The results suggest that supplementing the diet with suitable valine level reduces feed/egg ratio, improve eggshell strength and serum glucose content.

Key words： laying hen; valine; performance; egg quality; serum biochemical indices

Cite this article

DAI La , GU Linying , ZHU Qiaoming , ZHU Sha , ZHANG Aiting , ZOU Xiaoting , HU Caihong . Dietary Valine Level Affects Performance, Egg Quality and Serum Biochemical Indices in Laying Hens[J]. Chinese Journal of Animal Nutrition, 2012 , 24(4) : 654 -660 . DOI: 10.3969/j.issn.1006-267x.2012.04.010

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