Influence of Different Levels of Certain Essential Amino Acids on the Performance, Egg Quality Criteria and Economics of Lohmann Brown Laying Hens

Improving productivity, reducing feed cost or increasing economic efficiency are main challenges in laying hen farms. Thus, the present experiment was conducted to study the effect of different levels of lysine and Total Sulfur Amino Acids (TSAA) on productive performance, egg quality and economical evaluation of Lohmann Brown laying hens. A total number of 144 hens aged from 34-50 weeks of age, were randomly divided into 9 experimental groups of 16 hens each. Each group was subdivided into four replicates (4 hens per each). The experimental design was a 3x3 factorial arrangement with 3 levels of total lysine (0.74, 0.84 and 0.94%) and 3 levels of TSAA (0.67, 0.72 and 0.77%). Lohmann Brown hens consumed different levels of lysine, TSAA and their interaction showed non-significant differences in final body weight and body weight change at the end of experimental period. Feed consumption for hens fed 0.74 and 0.94% lysine significantly increased vs. those received 0.84% lysine diet during the experimental periods (34-38 and 38-42 weeks of age). Feeding different levels of lysine, TSAA and their interaction showed insignificant differences in productive performance criteria during the experiment. Egg quality was not affected by lysine levels except albumen percentage, Unit Surface Shell Weight (USSW) and yolk: albumen at 42 weeks as well as USSW and yolk diameter at 50 weeks of age. Egg market price, net revenue and economic feasibility were affected with different levels of lysine and TSAA, whereas, 0.84 and 0.72% of TSAA recorded the highest economic evaluation values, respectively. It can be conducted that, using 0.84% lysine and 0.72% TSAA was better to get the best productive performance and economical efficiency of Brown Lohmann hens throughout the production period of 18-34 weeks of age.

 

Key words: Layer, lysine, TSAA, productive performance, feed utilization, egg quality.