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Effect of Nutrient Density on Performance, Egg Components, Egg Solids, Egg Quality, and Profits in Eight Commercial Leghorn Strains During Phase One

Department of Poultry Science, Auburn University, AL 36849

¹ Corresponding author: roland1{at}auburn.edu

This study was a 3 x 8 factorial arrangement of 3 nutrient densities (low, medium, and high) and 8 commercial Leghorn strains. The objective of this experiment was to determine the effect of increasing both dietary energy and other nutrients (amino acids, Ca, and available P) on performance, egg composition, egg solids, egg quality, and profits in 8 commercial Leghorn strains during phase 1 (from 21 to 36 wk of age). This experiment lasted 16 wk. Eight strains of hens (n = 270 of each strain) at 21 wk of age were randomly divided into 24 treatments (6 replicates of 15 birds/treatment). There were no interactions between strain and diet except for BW. Strain had a significant effect on all measured parameters except mortality, whole egg solids, and yolk color. As nutrient density increased, hens linearly adjusted feed intake to achieve similar energy intakes so that the similar quantities of dietary energy (5.8 to 5.9 kcal) were used to produce 1 g of egg. As nutrient density increased, egg mass linearly increased, and feed conversion linearly improved. Egg-specific gravity and Haugh unit linearly decreased with increasing nutrient density. There was a quadratic response of the percentage of albumen solids to the increased nutrient density. Increasing both dietary energy and other nutrient (amino acids, Ca, and available P) contents significantly increased yolk and albumen weight at the same time, resulting in a significant increase of egg weight during early egg production. Egg weight may be maximized to genetic potential by increasing both dietary energy and other nutrient (amino acids, Ca, and available P) contents during early egg production. Because egg prices and ingredient prices often change, there can be no fixed optimal nutrient density for optimal profits.

Key Words: strain • energy-lysine ratio • dietary energy • lysine • total sulfur amino acid