Books > Science & Mathematics > Biology, life sciences
|
Buy Now
Effect of Protein Levels on Egg Production and Egg Quality of Layers (Paperback)
Loot Price: R1,294
Discovery Miles 12 940
|
|
Effect of Protein Levels on Egg Production and Egg Quality of Layers (Paperback)
Expected to ship within 10 - 15 working days
|
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.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
|
|
Email address subscribed successfully.
A activation email has been sent to you.
Please click the link in that email to activate your subscription.