RESEARCH PAPER

Effects of Dietary Lysine Level on Performance, Egg Quality and Serum Biochemical Indices of Beijing You Chickens during Peak Laying Period

  • CHANG Cheng ,
  • GENG Ailian ,
  • ZHANG Qianqian ,
  • ZHAO Yafang ,
  • WANG Haihong ,
  • CHU Qin ,
  • ZHANG Jian ,
  • YAN Zhixun ,
  • ZHANG Xiaoyue ,
  • LIU Huagui
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  • Institute of Animal Science, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

Received date: 2021-08-23

  Online published: 2022-07-14

Abstract

This experiment was conducted to investigate the effects of dietary lysine level on performance, egg quality and serum biochemical indices of Beijing You chickens (BYC) during peak laying period (27 to 34 weeks of age), so as to provide the basis for formulating the feeding standard of BYC during the laying period. A single-factorial design was used, a total of 324 BYC laying hens at 26 weeks of age with no significant bodyweight difference were randomly divided into 3 groups with 6 replicates per group, 6 cages per replicate and 3 hens per cage. The metabolizable energy (11.31 MJ/kg) and crude protein levels (15%) of the three groups were the same, the hens were fed diets containing 0.70%, 0.75% and 0.80% lysine, respectively. The experiment period was from 27 to 34 weeks of age. The results showed as follows:1) dietary lysine level had no effects on average weekly feed intake (WFI), average weekly egg weight (WEM), feed to egg ratio, laying rate and mortality rate of laying hens aged from 27 to 34 weeks of age (P>0.05), but the WFI was affected by lysine level at 31 to 34 weeks of age (P<0.05). The WEM and laying rate in 0.70% group were the highest. 2) The egg weight, eggshell strength, eggshell thickness, egg grade, egg shape index, relative yolk weight, relative eggshell weight and relative albumen weight were not affected by dietary lysine levels (P>0.05), but eggshell color, albumen height (AH), Haugh unit (HU), yolk color (YC) and egg grade (EG) were significantly affected (P<0.05). The eggshell color of 0.80% group was significantly higher than those of 0.70% and 0.75% groups, and the AH, HU and YC of 0.70% group were higher than those of 0.75% and 0.80% groups (P<0.05), the EG of 0.70% and 0.80% groups was significantly higher than that of 0.75% group (P<0.05). The egg weight, eggshell strength, eggshell thickness, relative yolk weight and relative albumen weight were not significantly affected by different lysine levels (P>0.05), but eggshell color, AH, HU, YC, EG were significantly affected (P<0.05). The AH and HU of 0.75% group were significantly higher than those of the other two groups (P<0.05), the EG of 0.75% group was significantly higher than that of 0.80% group (P<0.05), the relative eggshell weight of 0.70% group was significantly higher than that of the other two groups (P<0.05). 3) The serum total protein, albumin content, lysozyme activity, urea nitrogen, triglyceride, cholesterol contents and glutathione peroxidase, superoxide dismutase, peroxidase activities and malondialdehyde content in BYC at 34 weeks of age were not significantly affected by dietary lysine levels (P>0.05), However, lysine levels had the influence trend on total cholesterol content (P=0.058) and total antioxidant capacity (P=0.055). Considering the above, 0.75% lysine is suggested to meet the nutritional requirements of BYC aged from 27 to 34 weeks during peak laying period under this condition.

Cite this article

CHANG Cheng , GENG Ailian , ZHANG Qianqian , ZHAO Yafang , WANG Haihong , CHU Qin , ZHANG Jian , YAN Zhixun , ZHANG Xiaoyue , LIU Huagui . Effects of Dietary Lysine Level on Performance, Egg Quality and Serum Biochemical Indices of Beijing You Chickens during Peak Laying Period[J]. Chinese Journal of Animal Nutrition, 2022 , 34(7) : 4369 -4379 . DOI: 10.3969/j.issn.1006-267x.2022.07.028

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