Hostname: page-component-848d4c4894-x5gtn Total loading time: 0 Render date: 2024-05-09T21:37:12.734Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects on egg production and quality of supplementing the diet of hens laying brown eggs with blood meal and magnesium chloride

Published online by Cambridge University Press:  27 March 2009

H. Karunajeewa ,
S. Abu-Serewa ,
S. H. Tham  and
P. A. Harris
H. Karunajeewa
Affiliation:
Department of Agriculture and Rural Affairs, Animal Research Institute, Werribee, Victoria 3030, Australia
S. Abu-Serewa
Affiliation:
Department of Agriculture and Rural Affairs, Animal Research Institute, Werribee, Victoria 3030, Australia
S. H. Tham
Affiliation:
Department of Agriculture and Rural Affairs, Animal Research Institute, Werribee, Victoria 3030, Australia
P. A. Harris
Affiliation:
Department of Agriculture and Rural Affairs, Animal Research Institute, Werribee, Victoria 3030, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

In a 2 × 4 factorial experiment, the laying performance of hens given diets with or without blood meal and four concentrations (0, 5·71, 11·43 and 17·14 g/kg) of added magnesium chloride was measured for 280 days. The inclusion of 50 g/kg blood meal in the laying diet reduced the rate of laying (P < 0·05), egg weight (P < 0·01), egg output (P < 0·01), food intake (P < 0·01), body weight gain (P < 0·01) and body weight at 457 days (P < 0·05). It increased the height of albumen (P < 0·05), Haugh unit score (P < 0·01) and shell colour intensity (P < 0·05) of fresh eggs. The inclusion of increasing dietary concentrations of magnesium chloride reduced (P < 0·01) the specific gravity of eggs but had no significant effect on any of the other egg quality or production characteristics. The dietary treatments had no significant effect on Haugh units of stored eggs.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 113 , Issue 3 , December 1989 , pp. 299 - 303
Copyright
Copyright © Cambridge University Press 1989

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Association of Official Analytical Chemists (1975). Official Methods of Analysis. 12th edn.Washington, DC: Association of Official Agricultural Chemists.Google Scholar
Agricultural Research Council (1975). The Nutrient Requirements of Farm Livestock. No. 1. Poultry. London: Agricultural Research Council.Google Scholar
Austic, R. E. (1984). Excess dietary chloride depresses eggshell quality. Poultry Science 63, 1773–1777.CrossRefGoogle Scholar
Dafwang, I. I., Olomu, J. M., Offiong, S. A. & Bello, S. A. (1986). The effects of replacing fishmeal with bloodmeal in the diets of laying chickens. Journal of Animal Production Research 6, 81–92.Google Scholar
Fisher, H. (1968). The amino acid deficiencies of blood meal for the chick. Poultry Science 47, 1478–1481.CrossRefGoogle Scholar
Granick, S. & Mauzerall, D. (1958). Enzymes of porphyrin synthesis in red blood cells. Annals of the New York Academy of Sciences 75, 115–121.CrossRefGoogle ScholarPubMed
Hunt, J. R. & Aitken, J. R. (1962). The effect of ammonium and chloride ions in the diet of hens on egg shell quality. Poultry Science 4, 434–438.CrossRefGoogle Scholar
Miller, E. R. (1977). Formulating swine, poultry rations using flash-dried blood meal. Feedstuffs 49 (16), 22–23.Google Scholar
Monsey, J. B., Robinson, D. J., Miller, W. S. & Ellis, M. (1977). The effect of feeding magnesium-enriched diets on the quality of the albumen of stored eggs. British Journal of Nutrition 37, 35–44.CrossRefGoogle ScholarPubMed
Noll, S. L., Waibel, P. E. & Behrends, B. R. (1984). Available lysine content of blood meal determined by turkey bioassay and fluorodinitrobenzine assay. Poultry Science 63, 144–152.CrossRefGoogle Scholar
Obioha, F. C., Onwubiko, O., Okoli, O. O., Okereke, H. E. & Ene, L. S. O. (1985). The substitution of blood meal and brewer's yeast for fish meal in layer diets. Archiv für Gelflugelkunde 49, 165–167.Google Scholar
Omar, S. & Day, E. J. (1987). Laying hen and broiler response to varying dietary levels of blood meal. Proceedings of 1987 Southern Poultry Science Annual Meeting, USA, p. 36.Google Scholar
Rayner, C. J. (1985). Protein hydrolysis of animal feeds for amino acid content. Journal of Agricultural and Food Chemistry 33, 722–725.CrossRefGoogle Scholar
Roberson, R. H. & Francis, D. W. (1966). Egg quality factors as affected by ascorbic acid, calcium lactatc and magnesium sulphate additions to the ration. Poultry Science 45, 1119.Google Scholar
Sauveur, B. (1976). Delayed thinning of egg white during storage in eggs produced by acidotic hens. Annales de Biologie Animale, Biochimie, Biophysique 16, 145–153.CrossRefGoogle Scholar
Sauveur, B. & Thapon, J. L. (1983). Effects of dietary maize solubles and minerals on albumen quality of fresh and stored brown-shelled eggs. Animal Feed Science and Technology 8, 177–189.CrossRefGoogle Scholar
Vogt, H., Torges, H. G. & Stute, K. (1975). Federmehl und Bluthmehl im Legehennenfutter. Archiv für Geflugelkunde 2, 44–47.Google Scholar