2. In 4 consecutive trials, 4752 hens were recorded for keel bone status. Evaluation of plumage condition was made for 1440 hens and bone breaking strength was recorded for 1200 hens. A total of 4962 eggs were analysed for internal and external egg quality traits. Analyses involved 30 small group compartments per trial.
3. The layer line had a much more pronounced influence on humerus breaking strength than on tibia breaking strength.
4. Plumage condition, particularly on the neck, was positively correlated with humerus breaking strength in both layer lines.
5. An average of 34% of LB and 23% of LSL hens showed keel bone deformities, with higher proportions of slight deformities.
6. Slight keel bone deformities, rather than moderate to severe, increased significantly during the laying period.
7. Stocking density had no influence on bone breaking strength, keel bone status and egg quality traits.
8. LB layers had a 1.4-fold higher humerus, but only a 1.06-fold higher tibia breaking strength compared to LSL layers.
9. Tibia breaking strength was significantly affected by the interaction of group size and layer line. LSL layers in small groups had lower tibia breaking strengths than those of the large groups. 相似文献
2. A total of 160 Hy-Line Brown layers (45 weeks old) were randomly assigned into 4 treatments on the basis of laying performance. Each treatment had 4 replicates with 10 birds each.
3. Dietary treatments were basal diet supplemented with 0 (control), 2.5, 5.0 and 7.5 g/kg diet G. procumbens during 56-d feeding period.
4. Serum (d 21, 42 and 56) and egg yolk (d 28, 42 and 56) cholesterol and triglycerides concentrations were linearly reduced with increasing dietary concentrations of G. procumbens.
5. Increasing dietary concentrations of G. procumbens linearly reduced the excreta total anaerobic bacteria (d 28), Clostridium sp. and Escherichia coli (d 28 and 56) populations.
6. Overall egg production and egg mass were linearly increased, and overall feed efficiency was linearly improved with increase in dietary G. procumbens.
7. Dietary increasing concentrations of G. procumbens linearly improved egg yolk colour (d 28 and 56) and breaking strength of eggs (d 56).
8. The results obtained in the present experiment indicate that dietary supplementation with G. procumbens could reduce the egg yolk cholesterol, suppresses harmful excreta microflora and improves layers performance. 相似文献
2. A total of 96 Lohmann White laying hens weighing an average of 1500 g at 28 weeks of age were randomly assigned to a basal diet and the basal diet supplemented (0.5 g/kg) with either hesperidin, naringin or quercetin. Each treatment was replicated in 6 cages in an 8-week experimental period. Data were analysed using one-way analysis of variance.
3. None of the dietary flavonoids affected laying performance and eggshell quality. Hesperidin and quercetin supplementations decreased albumen and yolk indexes.
4. As compared to the control group, egg yolk cholesterol content decreased and egg yolk protein content increased in response to dietary hesperidin and quercetin supplementation. The mean egg yolk cholesterol (mg/g) and protein (g/100 g) contents were 10.08/14.28, 16.12/14.08, 14.75/15.04 and 15.15/14.85 for the control group and groups supplemented with naringin, hesperidin and quercetin, respectively.
5. Egg yolk lipid and protein profiles were variable.
6. In conclusion, dietary supplementation of hesperidin or quercetin could be used in the diets during the early laying period to reduce egg yolk cholesterol and increase egg yolk protein, which may be attractive to consumers. 相似文献
2. Changes in the body composition of the hens were followed in vivo by means of computed tomography (CT) four-weekly, between 20 and 72 weeks of age. The measurements covered the whole body of the hens using overlapping 10 mm slice thicknesses on a Siemens Somatom Emotion 6 multislice CT scanner.
3. The yolk, albumen and shell ratio of the eggs, produced on the days of the CT measurements by the hens, were determined and their composition was analysed chemically.
4. The body fat content of the hens increased continuously until 44 weeks of age and plateaued thereafter in both genotypes. However, the body fat content of the white egg layers was always higher than that of the brown egg layers.
5. The yolk ratio and the dry matter and crude fat content of the eggs of white egg layers were higher than the brown egg layers throughout the experiment.
6. Moderate correlations were observed in both genotypes between the body fat content of the hens and egg yolk ratio of their eggs. 相似文献
2. A total of 260 Pharaoh quails (Coturnix coturnix Pharaoh) aged 6 weeks were equally divided into 5 groups of 65 (4 replicates of 13 quails each). The mixture of diets was as follows: a control treatment with 0 mg volatile oil/kg of diet; (1) 200 mg/kg rosemary volatile oil; (2) 200 mg/kg oregano volatile oil; (3) 40 mg/kg rosemary volatile oil plus 160 mg/kg oregano volatile oil (ratio 20:80) and (4) 160 mg/kg rosemary volatile oil plus 40 mg/kg oregano volatile oil (ratio 80:20). The diets were prepared fresh for each treatment. The experimental period lasted 10 weeks.
3. At the end of the experiment, there were no significant differences amongst the groups in body weight, egg weight, egg mass, egg shape index, Haugh unit, egg shell thickness or egg shell–breaking strength.
4. Diets containing rosemary volatile oil increased the egg production significantly. Feed intake significantly increased in the groups containing volatile oil mixture (groups 4 and 5). The inclusion of rosemary volatile oil at 200 mg/kg improved feed efficiency.
5. Egg albumen and egg yolk index values showed significant increases in the group given diets containing rosemary volatile oil. Egg yolk colour became darker with the addition of rosemary and oregano volatile oil. The treatment group had lower egg yolk MDA concentration than the control group.
6. It is concluded that, alone or in combination, rosemary and oregano volatile oil can be used in quail diets without adverse effects on the measured parameters. Inclusion of rosemary and oregano volatile oil in quail diets enhanced the antioxidant status of eggs. 相似文献
2. Supplementation with hesperidin did not affect egg production, egg weight and egg quality traits.
3. No hesperidin effect on yolk and plasma cholesterol was observed. A strain effect was found with lower total and per g yolk cholesterol of brown hens in comparison to the white ones.
4. Oxidative stability of egg yolk, expressed as ng MDA/g yolk, was significantly improved in the hesperidin groups even from the first week of supplementation. At the same time, a significant improvement in the oxidative stability of egg yolk due to the incorporation of hesperidin in hens’ diet was observed after 30 and 90 d of storage at 20°C and 4°C, respectively.
5. No hesperidin by strain interaction was detected for any of the traits measured.
6. In conclusion, incorporation of hesperidin to laying hens’ feed did not affect productive and egg qualitative traits. On the other hand, dietary hesperidin supplementation significantly improved oxidative stability of both fresh and stored eggs. Antioxidant properties of hesperidin seem to make it a promising natural agent for improving the shelf life of eggs. 相似文献
2. The first (control) group was given the basal diet without Se supplementation, whereas the second, third and fourth groups were given, respectively, the basal diet with 0.3 mg/kg of inorganic Se in the form of sodium selenite or 0.3 and 0.5 mg/kg of organic Se in the form of Se enriched yeast (Se-yeast).
3. The experiment was carried out for 10 weeks to compare and evaluate the influence of Se supplementation on breeder performance, egg production, hatchability and the quality of eggs. Samples were collected for analysis at weeks 0, 5 and 10 of the experimental period.
4. At the end of the experiment (39 weeks), there was a reduction in mortality in breeders given diets supplemented with 0.5 mg/kg of Se-yeast. Supplementation of feed with 0.5 mg/kg organic Se increased egg production, percentage of settable eggs and hatchability.
5. Selenium supplementation increased egg weight and specific gravity compared to the control diet. However, no significant variation was found in albumen or yolk protein content at the end of week 10.
6. Selenium accumulation and glutathione peroxidase (GSHPx) activity were lower in the egg albumen and yolk of control compared with Se-supplemented treatments. Se accumulation and GSHPx activity were higher in the group given 0.3 mg/kg organic compared to 0.3 mg/kg of inorganic Se.
7. The results favour the use of Se-yeast at the dose of 0.5 mg/kg in broiler breeder diets for better productivity of eggs, settable eggs, hatchability and higher Se accumulation and antioxidant status in eggs. 相似文献
2. Protein and energy metabolism were studied in males from these selected lines fed on a diet of intermediate protein content.
3. All selected birds retained more nitrogen than those studied 10 years previously.
4. There was no difference in nitrogen retention between groups, although relative growth rate of group B birds was higher.
5. Heat productions relative to gross energy intake were 0.38 (group B) and 045 (group A). Energy retentions relative to gross energy intake were 0.39 (group B) and 0.35 (group A); the difference being primarily due to higher fat retention in group B.
6. Using a common maintenance requirement for metabolisable energy, group B utilised metabolisable energy for growth (0.78) better than did group A (0.71).
7. At 53 d of age plasma glucose (10%) and insulin (50%) were higher in group B than in group A. 相似文献
2. A total of 108 laying hens, aged 36 weeks, were divided into three treatment groups with 12 replicates and each replicate contained three laying hens. The treatments were as follows: (1) Control (no hempseed), (2) 15% raw hempseed (RHS) in diet and (3) 15% HHS in the diet. Experiments lasted for 12 weeks.
3. Feed intake of the RHS group was lower than those of the control and HHS groups. Egg weight, egg mass, shell weight, shell surface area and shell thickness of the HHS group were significantly (P < 0.05) higher than that of the RHS group. Roche (DSM) colour fan values of the RHS group were higher than that of the HHS group (P < 0.01).
4. Palmitic, palmitoleic and oleic acids of egg yolk were significantly (P < 0.05) decreased in the RHS and HHS groups; however, linoleic, α-linolenic and docosahexaenoic acids (DHA) of egg yolk increased (P < 0.05) for both treatment diets compared to the control group.
5. Both RHS and HHS supplementation to layer diets did not influence malondialdehyde (MDA) and superoxide dismutase (SOD) activity and blood lipid profile.
6. It was concluded that HHS was superior in improving the egg quality of laying hens as compared to the RHS. 相似文献
2. The Sinai egg was smaller and its shell thicker and stronger than the Leghorn egg. All the differences were statistically significant.
3. Shell thickness and strength of Leghorn eggs were in accordance with values predicted on the basis of egg mass, while those of the Sinai and the two crosses were considerably higher than predicted.
4. The apparent differences in mean egg mass between Sinai and Leghorn breeds did not explain the differences in egg‐shell quality, neither did the shape index which was very similar among all breeds.
5. The findings suggest that the differences in egg‐shell properties are of a genetic origin.
6. The thick, strong and less permeable egg‐shell of the Sinai breed may reflect adaptations to its arid environmental origin and to incubation in the open.
7. These genetically‐determined egg‐shell characteristics might serve in a future selection for improved egg‐shell quality in poultry. 相似文献
2. Egg, yolk, albumen and shell plus membrane weights increased, whereas the egg shape, specific gravity and shell thickness decreased between 49 and 154 days of age.
3. Yolk, albumen and shell plus membrane comprised 32–59%, 53–57% and 7–80%, respectively of the total egg weight.
4. Regression between the quail's age and the characteristics of eggs were derived and correlation coefficients ranged from —0–42 to — 0–86. The albumen weight was more highly correlated with egg weight than yolk weight.
5. Relationships were also derived between egg shape and specific gravity, and egg shape and albumen weight.
6. It was concluded that the eggs’ characteristics were modified as the quails aged, and the best criterion of the shell's strength was the egg shape. 相似文献
2. A total of 360 Beijing PINK-1 laying hens (60 weeks old) were randomly distributed among five dietary treatments, each of which included 6 replicates of 12 hens. Dietary treatments were basal diet supplemented with 0 (control), 0.5, 1.0, 2.0 and 4.0 g/kg diet resveratrol. The study lasted for 9 weeks including 1 week of adaptation and 8 weeks of the main experimental period.
3. The results indicated that dietary resveratrol significantly improved feed conversion ratios during 5–8 weeks and 1–8 weeks of the trial. Increasing dietary concentrations of the resveratrol linearly improved Haugh unit and albumen height of eggs.
4. The content of total cholesterol (TC), total triglyceride (TG), low density lipoprotein cholesterol (LDL-C), very low density lipoprotein cholesterol (VLDL-C) in serum and cholesterol in yolk was significantly decreased by dietary resveratrol, and there were significant linear correlations between these indexes and resveratrol supplemental levels.
5. Dietary resveratrol supplementation significantly improved serum Glutathione peroxidase (GSH-Px) enzyme activity and decreased serum malondialdehyde (MDA) content in groups with 2.0 and 4.0 g/kg resveratrol as compared to the control, respectively. However, supplementation of resveratrol did not affect the activity of serum superoxide dismutase (SOD).
6. It is concluded that resveratrol supplementation has a positive effect on performance, lipid-related traits and antioxidant activity of laying hens. 相似文献
2. After a 4-d period of acclimatisation, hens were individually housed and provided with ad libitum food and water for a 24-h period. The number of eggs laid, egg weight, feed and water consumption during this period were recorded. Keel bone strength was also assessed.
3. Hens free from keel fractures laid more eggs (91.7% vs. 84.9%) of significantly heavier weight (61.9 g vs. 60.2 g), ate less feed (139 g vs. 151 g) and drank less water (212 ml vs. 237 ml) than hens with fractures.
4. There was a significant positive association between keel fracture severity and water consumption, and a significant negative association between keel fracture severity and egg weight and keel bone strength.
5. This small-scale study on individual birds shows that keel bone fractures may have an impact on the economics of egg production. 相似文献
2. During the 12-week experimental period, a total of 72 laying hens aged 52 weeks were randomly distributed among 6 experimental groups. Each experimental group contained 4 replicates, each with three birds. The experiment was a randomised design consisting of a 3 × 2 factorial arrangement, with three levels of wheat substitution and two levels of enzyme (xylanase: 1500.00 U/kg, β-glucanase: 100 000 U/kg, cellulase: 1 000 000 U/kg, α-amylase: 160 000 U/kg) inclusion in the diet. Wheat replaced 0, 50, or 100% of maize with or without 1.0 g/kg enzyme supplementation in iso-nitrogenous and iso-caloric experimental diets.
3. Body weight, egg production, egg weight, egg mass, eggshell thickness, and the feed conversion ratio were adversely affected by the wheat-based diet. The eggshell quality parameters decreased with enzyme supplementation to the diet.
4. Wheat-based diets adversely affected calcium and phosphorus concentrations in the tibia, but the addition of the enzymes to the wheat-based diet prevented the negative effects of wheat-based diets on tibia mineralisation in laying hens. The wheat-based diets tended to reduce plasma mineral contents, and the addition of enzymes tended to affect plasma minerals and biomechanical properties of the tibia positively in laying hens.
5. These results indicate that wheat-based diets in aged laying hens adversely affected the mineral metabolism compared with maize-based diets, and the negative effects of wheat on bone mineralisation can be prevented by enzyme supplementation to the diets in laying hens. 相似文献
2. There were no significant differences between egg types in terms of egg shape index, eggshell strength and thickness, albumen height, Haugh unit, yolk colour, weight of the eggshell with or without membranes, calcium, phosphorus, copper and manganese contents in the eggshell (with the inner and outer membranes or without the inner membrane), albumen weight, dry matter of albumen, crude protein (CP) of thick albumen and pH of the thick albumen.
3. The weight of eggshells with membranes, weight of thick albumen and CP of thin albumen in striped eggs were lower than those in normal eggs.
4. The thin albumen in striped eggs was heavier than that in normal eggs. The pH of the thin albumin in striped egg was significantly higher than that in normal eggs.
5. There were no significant differences in EW loss during incubation or duckling weight between striped and normal eggs. However, the hatchability of striped eggs was lower.
6. The lower weight of the eggshell inner membrane and thick albumen, lower CP content and higher pH in the thin albumen of striped eggs might contribute to lower hatchability. 相似文献
2. The yolk: albumen ratio of the goose egg was higher.
3. The fat concentration in the egg yolk and the protein concentration in the egg albumen were lower.
4. Deposition of dry matter in the embryo and energy expenditure during incubation were similar. In both species, the nitrogen in the embryo exceeded the nitrogen in the egg contents. This is probably due to the utilisation of egg‐shell membrane proteins.
5. Lysine concentration in the goose egg proteins was lower, which was reflected in the hatched gosling proteins.
6. There were high correlations in amino acid concentrations between chicken and goose eggs and between the efficiencies of amino acid utilisation by their embryos, implying that similar metabolic processes are involved in these two species. 相似文献
2. The estimates of heritability for the frequency of cracked eggs ranged from 0.11 to 0.43, for egg number from 0.12 to 0.29 and for egg weight from 0.58 to 0.65.
3. The estimates of the genetic correlations between the traits were variable but in general showed no evidence of antagonism between a reduction in crack frequency and an increase in the production traits.
4. The efficiency of selection for reduction in the frequency of cracked eggs based on early measurements is briefly discussed. 相似文献
2. The water content was highest in White Leghorn eggs, which were the heaviest.
3. Cholesterol content was similar in all eggs except for Dwarf Sussex in which it was less.
4. English Gamecock eggs contained a higher proportion of protein than those of the other breeds.
5. From the data presented, egg size, under similar conditions of feeding, does not determine the contents of components of the egg, but there are underlying genetic factors. 相似文献
2. A total of 400 female Pharaoh quails were equally divided into 4 groups containing 100 quails (5 replicates of 20 quails each). The study included a control treatment with no diet additives, and the treatments were as follows: (group 1) 100 mg JO/kg; (group 2) 200 mg JO/kg; (group 3) 300 mg JO/kg. The experiment was carried out for 60 d.
3. At the end of the experiment, there were no significant differences in body weight, egg weight, egg mass, egg shape index, yolk colour, egg production, feed consumption or feed efficiency.
4. The Haugh unit was increased in groups 2 and 3 compared to the control group. Dietary fortification with JO improved eggshell thickness and breaking strength compared to the control group. Furthermore, the damaged egg ratio was significantly decreased in group 3 compared to the control. The increasing concentration of JO (200 and 300 mg/kg) caused a significant decrease in egg yolk MDA concentration after 15 and 30 d of storage at 20°C.
5. It was concluded that inclusion of JO in layer diets can improve egg quality characteristics in terms of Haugh unit, eggshell thickness and breaking strength. Moreover, supplementation of JO in the diets of quail may enhance the antioxidant status of eggs, and the most effective doses of JO were 200 and 300 mg/kg. 相似文献
2. Unprocessed data were collected from a commercial egg farm on a daily basis over 7 years. Records from a total of 24 flocks, each with approximately 20 000 laying hens, were studied.
3. Other similar works have required a prior feature extraction by a poultry expert, and this method is dependent on time and expert knowledge.
4. The present approach reduces the dependency on time and expert knowledge because of the automatic selection of relevant features and the use of artificial neural networks capable of cost-sensitive learning.
5. The optimum configuration of features and parameters in the proposed model was evaluated on unseen test data obtained by a repeated cross-validation technique.
6. The accuracy, sensitivity, specificity and positive predictive value are presented and discussed at 5 forecasting intervals. The accuracy of the proposed model was 0.9896 for the day before a problem occurs. 相似文献