Effects of Heat Treatment Mash Feed on Performance, Egg Quality and Egg Health Indicators of Laying Hens

YANG Jie, QIN Yuchang, LI Jun, LI Junguo, NIU Libin, DONG Yingchao

doi:10.3969/j.issn.1006-267x.2018.09.047

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 9: 3751 - 3758

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.09.047

Molecular Nutrition

Effects of Heat Treatment Mash Feed on Performance, Egg Quality and Egg Health Indicators of Laying Hens

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1. Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
2. Institute of Animal Science, Chinese Academy of Agriculture Sciences, Beijing 100193, China;
3. Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing 100081, China

Received date: 2018-02-27

Online published: 2018-09-20

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Abstract

This experiment was conducted to investigate the effect of heat treatment mash feed on performance, egg quality and egg health indicators of laying hens. A total of 1 080 forty-week-old Hyline brown laying hens were selected and randomly divided into 4 groups with 6 replicates per group and 45 laying hens per replicate. Hens in the control group was fed with a common mash laying hens feed, while others in experimental groups was fed with the mash feed conditioned at 70, 80 and 90℃, respectively. The adaptation period lasted for 1 week and the formal period lasted for 12 weeks. The results showed as follows:1) the total bacteria count and coliform bacteria number of mash feed in experimental groups were significantly lower than those in control group (P<0.05). With the increasing of conditioning temperature, the total bacteria count of mash feed in experimental groups was significantly decreased (P<0.05), and the coliform bacteria number was also decreased, but the difference was not significant (P>0.05). 2) There were no significant differences on performance indices of laying hens during weeks 1 to 12 among all groups (P>0.05). 3) There were no significant differences on eggshell strength, eggshell thickness, egg shape index, yolk ratio and Haugh unit of laying hens at the twelfth week among all groups (P>0.05). The values of lightness, redness and yellowness of yolk in 80℃ heat treatment mash feed group were significantly higher those in control group (P<0.05). 4) At the fourth, eighth and twelfth weeks, the total bacteria count of eggshell surface in experimental groups was lower than in control group, but the difference was not significant (P<0.05), the coliform bacteria number of eggshell surface in experimental groups was lower than in control group. 5) The relative weight of gizzard, jejunum and ileum in experimental groups was lower than in control group, but the difference was not significant (P<0.05). With the increasing of conditioning temperature, the relative weight of proventriculus, gizzard, duodenum, jejunum and ileum was increased in experimental groups, but the difference was not significant (P>0.05). In conclusion, heat treatment can improve the health indicators of feed and egg, but there are no significant effects on the performance, egg quality and digestive organ indices of laying hens.

Key words： laying hens; mash feed; heat treatment; performance; egg quality; health indicators

Cite this article

YANG Jie, QIN Yuchang, LI Jun, LI Junguo, NIU Libin, DONG Yingchao . Effects of Heat Treatment Mash Feed on Performance, Egg Quality and Egg Health Indicators of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2018 , 30(9) : 3751 -3758 . DOI: 10.3969/j.issn.1006-267x.2018.09.047

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