Lysine and methionine + cystine for laying hens during the post-molting phase

• Autor(a) principal: Domingues, Carla Heloisa de Faria [UNESP]
• Data de Publicação: 2012
• Outros Autores: Sgavioli, Sarah [UNESP], Praes, Maria Fernanda Ferreira Menegucci [UNESP], Duarte, Karina Ferreira [UNESP], Castiblanco, Diana Maryuri Correa [UNESP], Santos, E. T. [UNESP], Alva, Juan Carlos Ríos [UNESP], Junqueira, Otto Mack [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/S1516-635X2012000300005; http://hdl.handle.net/11449/73881
• topic: Amino acid ratios; Forced molting; Morphometrics; Sulfur amino acids; Aves

One experiment was conducted to evaluate the effect of using different lysine and methionine + cystine levels on body weight recovery, performance, and egg quality of laying hens during the postmolting period. In this trial, 432 Isa Brown layers, with 72 weeks of age, were distributed in 54 cages according to a completely randomized design with six treatments and nine replicates of eight birds each. During the resting period, six diets with different digestible lysine and methionine + cystine levels were used, as follows: 0.48% digestible lysine and 0.43% methionine + cystine; 0.48% digestible lysine and 0.47% methionine + cystine; 0.48% digestible lysine and 0.52% methionine + cystine; 0.56% digestible lysine and 0.50% methionine + cystine; 0.56% digestible lysine and 0.56% methionine + cystine; 0.56% digestible lysine and 0.62% methionine + cystine. Data were submitted to analysis of variance and means were compared at by Tukey's test at 5% probability level. The different lysine and methionine + cystine levels in the diets fed during the resting period significantly influenced layer performance. The diet containing 0.56% lysine and 0.56% methionine + cystine promoted higher egg weight eggs during the second production cycle.