Productivity and Egg Quality in Commercial Brown Laying Hens


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

₹ 5,066

Availability: Out of stock


Delivery :

Product Out of Stock Subscription

(Notify me when this product is back in stock)

  • Product Description

In this book, some factors affecting productivity and egg quality in brown laying hens were studied and discussed. From the study of the effect of methionine, linoleic acid and supplemented fat in the diet it could be concluded that the levels of these components of commercial diets currently used in Spain, in the last part of the production cycle, can be reduced considerably without any effect on hen productivity and little effect on egg quality. In response to the influence of calcium level and source of the diet of laying hens it could be concluded that brown egg-laying hens late in the production cycle require more than 3.5% Ca in the diet (4.08 g Ca/d) to maintain productivity and shell quality. Also, the substitution of part of the fine limestone of the diet by coarse limestone or oyster shell does not affect productive performance and tibia characteristics although it might improve some shell quality traits. Regarding the influence of main cereal and mean particle size of the cereal in the diet of laying hens it could be concluded that both corn and hard wheat can be used indistinctly in diets for laying hens when ground to pass through a 6- to 10-mm screen.

Product Specifications
SKU :COC100021
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
0 Review(s)