Effects of Dietary Crude Protein Level on Performance and Egg Quality of Jinghong Laying Hens during Late Stage of Egg Production

DUAN Guoxiang, LI Meiling, ZHANG Jianyun, JI Cheng, ZHAO Lihong, MA Qiugang

doi:10.3969/j.issn.1006-267x.2017.12.042

2017 , Vol. 29 >Issue 12: 4597 - 4602

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.12.042

Molecular Nutrition

Effects of Dietary Crude Protein Level on Performance and Egg Quality of Jinghong Laying Hens during Late Stage of Egg Production

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State Key Laboratory of Animal Nutrition, College of Animal Science, China Agricultural University, Beijing 100193, China

Received date: 2017-06-05

Online published: 2017-12-04

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Abstract

The research was conducted to investigate the effects of different dietary crude protein (CP) level on performance and egg quality of Jinghong laying hens during late stage of egg production, and to obtain optimum protein proportion for them. A total of 720 Jinghong laying hens aged at 41 weeks were randomly divided into groups Ⅰ, Ⅱ, Ⅲ and Ⅳ with 12 replicates per group and 15 hens per replicate. The CP level in diets of four groups was 14.08%, 14.53%, 14.98% and 15.44%, respectively. The adaptation period was 1 week, and the experimental period was 22 weeks. The results showed as follows:1) there was significant difference in laying rate, average egg weight and daily egg production (P<0.05) among different dietary CP levels, and all of them were increased linearly with dietary CP level increasing (P<0.05). Besides, there was significant difference in the ratio of feed to egg (P<0.05) among different dietary CP levels, and the ratio of feed to egg was decreased linearly with the increase of dietary CP level (P<0.05). 2) Eggshell thickness in group Ⅳ was significantly higher than that of group Ⅰ and group Ⅲ (P<0.05). Compared with groups Ⅰ and Ⅱ, egg weight in group Ⅵ was significantly higher (P<0.05), and egg weight was increased with the increasing of dietary CP level (P<0.05). 3) Economic analysis showed that the egg weight cost of group Ⅵ was the lowest and got the best economic benefit among all groups. In conclusion, 15.44% (CP/energy was 13.41 g/MJ) is recommended as the best CP level for Jinghong laying hens from 42 to 64 weeks of age.

Key words： Jinghong laying hens; late stage of egg production; crude protein; performance; egg quality

Cite this article

DUAN Guoxiang, LI Meiling, ZHANG Jianyun, JI Cheng, ZHAO Lihong, MA Qiugang . Effects of Dietary Crude Protein Level on Performance and Egg Quality of Jinghong Laying Hens during Late Stage of Egg Production[J]. Chinese Journal of Animal Nutrition, 2017 , 29(12) : 4597 -4602 . DOI: 10.3969/j.issn.1006-267x.2017.12.042

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