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Effect of Molting Method and Dietary Energy on Postmolt Performance, Egg Components, Egg Solid, and Egg Quality in Bovans White and Dekalb White Hens During Second Cycle Phases Two and Three

Department of Poultry Science, Auburn University, Auburn, AL 36849

¹ Corresponding author: roland1{at}auburn.edu

Two experiments of 4 x 2 x 2 factorial arrangements of 4 dietary energy levels, 2 molting methods (feed withdrawal and no salt diet), and 2 strains (Bovans White and Dekalb White) were conducted to determine the effect of dietary energy and molting method on long-term postmolt performance of 2 strains of commercial Leghorns. In experiments 1 and 2, Bovans White hens (n = 576) and Dekalb White hens (n = 576) were randomly divided into 16 treatments (6 replicates of 12 birds per treatment). Experiment 1 lasted from 86 to 96 wk of age, and experiment 2 lasted from 100 to 110 wk of age. Bovans White hens had significantly higher egg production than Dekalb White hens, whereas Bovans White hens had significantly lower egg weight, percentage of eggshell, and egg specific gravity than Dekalb White hens. Based on improved feed conversion, dietary energy of 2,846 kcal of ME/kg appeared to be enough for optimal performance during second cycle phase 2. Based on BW of hens, dietary energy level for optimal performance should be less than 2,936 kcal of ME/kg during second cycle phase 3. There can be no fixed ideal dietary energy level for optimal profits for postmolt egg production. Molting method had no effect on egg production and egg mass during the early and middle stages of the postmolt production period. However, hens molted by feed withdrawal had significantly higher egg production and egg mass during the later stage of the postmolt production period compared with hens molted by a no salt diet. There was no significant difference in egg specific gravity due to molting method. Feeding a no salt diet resulted in reasonable long-term postmolt performance and eggshell quality, rather than optimal performance and eggshell quality.

Key Words: strain • dietary energy • molting method • laying hen

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