EFFECT OF PROTEIN LEVELS ON EGG PRODUCTION AND EGG QUALITY OF LAYERS
di Ahmad, Abdullah
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Consegna: tra martedì 5 luglio 2022 e giovedì 7 luglio 2022
The study was conducted to determine the optimum protein level for laying hens during its third production cycle ad its effects on the production performance and egg quality. 36 White Leghorn single comb commercial layers of Euribred strains of uniform body weight were randomly selected. The birds were divided into 9 experimental units randomly. Each unit contained four birds. Moult was induced by 10 days fasting and three days water deprivation, followed by feeding crushed maize grains for 25 days on skip a day basis. 3 isocaloric rations containing 15.5, 17.0 and 18.5% crude protein were allotted to the birds randomly so that each treatment contains 3 replicates & fed for eight weeks to hens during their post moult egg production period. Data on egg production, feed consumption and body weight of hens were collected and physical characteristics of eggs (weight, shell thickness, haugh unit valve, yolk index, blood and meat spots) and chemical analysis of egg albumen with respect to protein contents, amino acid profile, macro minerals (Na,K,Ca,CI) and micro mineral (Mn,Fe,Zn,Cu) of egg albumen as well as yolk were determined during this period.
Ur Rehman, Zia
Dr. Abdullah Ahmad is Quality Control Manager in Sharif Feeds Pvt. Ltd. Okara ,Pakistan. Dr.Zia ur Rehman is Chairman Department of Physiology & Pharmacology , University Of Agriculture Faisalabad. Muhammad Arif is Lecturer in Animal Sciences at University College of Agriculture, University Of Sargodha.
Numero di Pagine:
LAP Lambert Academic Publishing
Dimensioni del collo:
0.22 x 0.15 x 0.006 m; 0.209 kg