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Utilizing fungus myceliated grain for molt induction and performance in commercial laying hens¹

W. L. Willis^*,2, O. S. Isikhuemhen, J. W. Allen^*, A. Byers^*, K. King^* and C. Thomas^*

^* Department of Animal Sciences, and Department of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, Greensboro 27411

² Corresponding author: willisw{at}ncat.edu

Molting in poultry is used to rejuvenate hens for a second or third laying cycle. Feed withdrawal was once the most effective method used for molt induction; however, it has being phased out due to food safety and animal welfare concerns. This study evaluated the utilization of fungus myceliated grain as a safe and effective alternative for inducing molt, enhancing immunity, reducing Salmonella growth, and returning to egg production. Laying hens were subjected to 1 of 5 treatments: 1) nonfed (NF), 2) full-fed (FF), 3) fungus myceliated meal (FM), 4) 90% fungus myceliated meal + 10% standard layer ration (FM-90), and 5) 90% alfalfa meal + 10% fungus myceliated meal (AF-90). Each treatment condition was replicated 9 times during a 9-d molt period. The results revealed that egg production for treatments 1 and 3 ceased completely by d 5, whereas hens in treatments 4 and 5 ceased egg production by d 6. The percentage of BW loss decreased significantly (P < 0.05) in treatments 1 (57%), 2 (8%), 3 (35%), 4 (37%), and 5 (44%). Ovary weights of hens fed all molting diets decreased significantly from the full-fed control but did not differ significantly (P < 0.05) from each other. Salmonella population in the crop, ovary, and ceca from hens differed significantly (P < 0.05) among treatments. Return to egg production differed between treatments with higher production beginning in treatment 3 and ending in treatment 5. Antibody titers did differ (P < 0.05) among treatments. From these results, fungus myceliated meal appears to be a viable alternative to conventional feed withdrawal and other methods for the successful induction of molt and retention of postmolt performance.

Key Words: molting layer • fungus myceliated grain • Salmonella • weight loss

¹ Research was supported by Evans-Allen funding through the USDA-Cooperative State Research, Education and Extension Service, Washington, DC.