Estimating energy utilization in laying hens using imaging technology

Name: Estimating energy utilization in laying hens using imaging technology
Uploaded: 2020-03-05T00:00:00-03:00
Description: Mike Persia (Virginia Tech) talked about body composition and the advantages of this technology when evaluating energy status, during IPPE 2020 in Atlanta, USA.

Published: March 5, 2020

Mike Persia (Virginia Tech) talked about body composition and the advantages of this technology when evaluating energy status, during IPPE 2020 in Atlanta, USA.

Related topics:

#Poultry nutrition - Other additives

Authors:

Mike Persia

Virginia Tech

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7Comments

650Views

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Kondom Ahangba Isaac

18 de junio de 2020

I have layers but they are not laying properly

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Dr Fawad khalil

3 de noviembre de 2020

Dear Mike; So excluding or minimizing energy from. Dietary source would not affect laying. Is it so? Dr Fawad Khalil DVM, Mphil

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Mike Persia

Virginia Tech

3 de noviembre de 2020

Dr. Fawad Khalil,

Reduced dietary energy will eventually lead to reduced egg production, but body condition will be lost first. The hen is pretty resilient and will lay eggs at the cost of body condition until her fat reserves become depleted and she reduces or stops egg production. In the short term your statement is correct, but in the long run egg production will be reduced. Thanks, Mike.

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Dr Fawad khalil

3 de noviembre de 2020

Mike Persia Professor, thanks for clarification. Highly appreciated. Dr Fawad Khalil

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Mohammad Afrouziyeh

University of Alberta

12 de noviembre de 2020

Mike Persia Fruitful discussion! In fact, in addition to dietary energy the growth trajectory also can affect the body composition, and subsequently it can trigger the metabolic status of the bird to commence the laying or even keep the production persistency. Therefore, poultry industry really needs to have a shift in thinking from short effect of diet towards the long effect of body composition. Thanks!

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Syed Farjad Zaidi

21 de noviembre de 2020

Is there any difference in providing the same amount of energy from carbohydrates and fats/oils?
Effect of reduced energy can cause the same negative effect at any stage of production.

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