Effect of dietary energy and protein on the performance, egg quality, blood properties and yolk fatty acid composition of laying hens

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1 Effect of dietary energy and protein on the performance, egg quality, blood properties and yolk fatty acid composition of laying hens M. R. HASSAN 1, H. S. CHOE 2 AND K. S. RYU 1* 1 Department of Animal Science, Chonbuk National University, Jeonju, Republic of Korea, 2 Department of Animal Biotechnology, Chonbuk National University, Jeonju, Republic of Korea *Corresponding author: seon@jbnu.ac.kr This experiment was conducted to evaluate the effect of dietary ME and CP on the performance, egg quality, blood properties and yolk fatty acid composition of laying hens. In a 3 2 factorial arrangement, 540 Hy-line Brown pullets were randomly distributed into 6 treatments. Each treatment was replicated 5 times having 18 pullets per replicate cage. Birds had ad libitum access to feed and water. At weeks, performance of laying hens were not significantly affected by the dietary treatment while weeks, the egg production was increased in dietary 2,650 kcal of ME/kg and 16% CP treatment (P<0.05). ESBS was increased consistently with the concentration of ME and CP in the diet (P<0.05). Both albumin height and Haugh unit were maximized by the interaction of ME and CP (2,775 17, and in the early, middle and late production stage) in the diet. Variation of energy and protein did not affect the blood properties but total cholesterol and triglyceride tend to reduce with the decreasing concentration of ME and increasing of CP. In egg yolk, SFA, UFA and SFA:UFA ratio did not influence by the dietary interaction of ME and CP. Thus the results suggested that these concentration (early , middle and late 2650 kcal/kg and 16%) of ME and CP would enhance the performance and egg quality but had similar blood and yolk fatty acid composition of laying hens. Key words: metabolizable energy; crude protein; performance; egg quality; laying hen Introduction Dietary energy and protein were expensive dietary components in poultry ration, and as consumption of energy increases rapidly around the world (Pardue, 2010), energy costs will continue to drive grain prices. Therefore, an optimum dietary energy and protein concentration for laying hen is a strategy to maximize the performance and mitigate diet cost. These factors may be important in the Republic of Korea, where most of the feed ingredients have been imported from USA, Brazil, and China etc. to meet their domestic demands. Therefore, effect of dietary energy and protein concentrations on the performance of domestic fowl has been the subject of several studies. Research over time has demonstrated that egg production can be enhanced by increasing protein and decreasing energy level in the diet (Yu et al., 2008), egg mass and feed conversion (Nahashon et al., 2007 and Harms et al., 2000) but, limited information on the effect of dietary concentrations of metabolizable energy and protein in different production stage on performance, egg quality, blood properties and fatty acid composition of laying hens. Therefore, this study was undertaken to evaluate the levels of dietary ME and CP on the performance, egg quality, blood properties, and yolk fatty acid composition of laying hens. World s Poultry Science Journal, Volume 69, Supplement 1

2 Materials and Methods At 12 weeks of age, 540 Hy-line Brown pullets were obtained from a commercial farm. Upon arrival pullets were randomly housed in cages providing 450 cm 2 of floor per bird. All the birds were reared following Hy-line Brown guidelines and assigned free access to feed and water. The light schedule was provided 10L:14D h from 12 weeks of age and was increased in a stepwise manner each week to reach 16 h light when the birds were 18 weeks of age. Egg production, egg weight, and feed consumption in each treatment were recorded daily. Consequently, egg mass (% of egg production egg weight/100) and feed conversion (g of feed/g of egg mass) were calculated based on egg production, egg weight, and feed consumption. At 7 weeks interval, 30 eggs were randomly picked from each experimental group to assess egg quality parameters. Egg shell breaking strength was measured with an egg multi-tester instrument (QC-SPA, TSS, Cambridge, UK) and expressed as kg/cm 2. On the other hand, egg shell color, albumin (ALB) height, Haugh units, and yolk color were measured with egg quality equipment (QCM+System, TSS). At the end of the experiment, biochemical blood parameters (albumin, glucose, total protein, total cholesterol, triglycerides, high density lipoprotein, aspartate aminotransferase and alanine aminotransferase content were measured on a Konelab 20 analyzer (Thermo Fisher Scientific Inc, Vantaa, Finland). yolk fatty acid composition was measured (Agilent Technologies 6890N, a gas chromatograph) as described by Hassan et al., (2013). All data were analyzed by two-way ANOVA with interaction using the GLM procedure of SAS (2005) and ignificant differences were separated using the DMRT (Steel and Torrie, 1980). Results and Discussion At weeks, performance of laying hens were not significantly affected by the dietary interaction between ME and CP while weeks, the egg production was significantly (P<0.05) increased in dietary 2,650 kcal of ME/kg and 16% CP treatment (Table 1). Table 1 Effect of various levels of dietary ME and CP on the performance in laying hens. 18/17/16 18/17/16 % Treatments 2750/2700/2650 kcal/kg ME /2725/2675 kcal/kg ME 2800/2750/2700 kcal/kg ME SEM P value 17/16/15 % 17/16/15 17/16/15 17/16/15 ME CP CP 1 % CP % CP % CP 1 CP % CP Egg production (%) wks wks wks b a b ab b ab Egg weight (g) wks wks wks Egg mass wks wks wks Feed intake (g/d) wks wks wks a ab abc a c bc FCR wks wks wks value indicates ME/CP from 61 to 80 wks; a,b Means within the column followed by different letters are significantly different(p<0.05). World s Poultry Science Journal, Volume 69, Supplement 2

3 Table 2 Effect of various levels of dietary ME and CP on egg quality in laying hens. Treatments 2750/2700/ /2725/ /2750/2700 kcal/kg ME 1 kcal/kg ME kcal/kg ME SEM ME CP 17/16/15 18/17/16 17/16/15 18/17/16 17/16/15 18/17/16 % CP 1 % CP % CP % CP % CP % CP Egg shell color wks wks wks Albumin height (mm) wks 6.84 c 7.06 bc 7.57 a 7.28 abc 7.07 bc 7.51 ab wks 6.27 a 6.11 a 5.60 b 6.32 a 6.21 a 6.14 a wks 5.61 b 5.90 ab 5.96 ab 6.10 a 5.66 b 6.30 a Haugh Uint wks c abc a ab bc a wks a a b a a a wks c abc ab ab bc a Yolk color wks wks wks Egg Shell Breaking Strength (kg/cm 2 ) wks 3.31 b 3.60 a 3.27 b 3.18 b 3.62 a 3.30 b wks 2.53 b 2.62 b 2.73 b 2.60 b 2.70 b 2.98 a wks value indicates ME/CP from 61 to 80 wks; a,b,c Means within the column followed by different letters are significantly different(p<0.05). Table 3 Effect of various levels of dietary ME and CP on blood composition in laying hens. Treatments (ME, kcal/kg CP, %) 2750/2700/ /2725/ /2750/2700 kcal/kg ME 1 kcal/kg ME kcal/kg ME SEM ME CP 17/16/15 18/17/16 17/16/1 17/16/15 18/17/16 17/16/1 % CP 1 % CP 5 % CP % CP 1 % CP 5 % CP Blood properties TPN(g/dL) ALB(g/dL) GLU (mg/dl) TCL(mg/dL) TG (mg/dl) HDL (mg/dl) Serum enzyme activities AST (U/I) ALT (U/I) value indicates ME/CP from 61 to 80 wks; TPN = total protein; ALB = albumin; TCL = total cholesterol; TG = triacylglyceride; HDL = high density lipoprotein; AST= aspartate aminotransferase; ALT= Aalanine aminotransferase Data describing the effects of energy and protein level on egg quality traits are shown in Table 2. In the present results, ESBS was increased consistently with the concentration of ME and CP in the diet World s Poultry Science Journal, Volume 69, Supplement 3

4 (P<0.05). Both albumin height and Haugh unit were maximized by the interaction of ME and CP (2,775 17, and in the early, middle and late production stage) in the diet and which corresponds with the finding of Gunawardana et al., 2008 and Guangbing et al., Total protein content in blood was not influenced by the interaction of dietary ME and CP level (Table 3). On the other hand, variation of energy and protein did not affect the blood albumin, total cholesterol, triglyceride and HDL contents of laying hens. Consequently, total cholesterol and triglyceride contents were non-significantly higher in (2,775 17, and in the early, middle and late production stage) than that of other dietary treatments. In the present results, the fatty acid compositions of egg yolk were not influenced by the interaction of ME and CP in the diets (Table 4). Though the effect was nonsignificant, but saturated fatty acid (SFA) percentage was decreased, unsaturated fatty acid (UFA) percentage and UFA/SFA were increased with the interaction of ME CP (2,775 18, and in the early, middle and late production stage) in the diet. The present results also illustrated that mono-unsaturated fatty acid (MUFA) and poly-unsaturated fatty acid (PUFA) were not influenced by the energy and protein level in the laying hen s diet. These might be due to the hypothesis that small changes in dietary ME and CP will be reflected by a modification in the combination of maintenance, productive, and storage energy (Murugesan and Persia, 2013). Table 4 Effects of various feeding dietary ME and CP on fatty acid composition of egg yolk. Item 2,650 kcal/kg 2,675 kcal/kg 2,700 kcal/kg 15% 16% 15% 16% 15% 16% SEM C14: C14: C16: C16: C18: C18: C18: C18: C20: C20: C20: C22: C22: MUFA PUFA UFA SFA UFA/SFA SFA=Saturated fatty acids were calculated as C14:0+C16:0+C18:0+C20:0; UFA=Unsaturated fatty acids were calculated as C14:1+C16:1+C18:1+C18:2+C18:3+C20:1+C20:4+C20:5+C22:6; MUFA=Mono unsaturated fatty acids were calculated as C14:1+C 16 :1+C 18 :1; PUFA=Poly unsaturated fatty acids were calculated as C18:2+ C18:3+ C20:4+C20:5+ C22:6. World s Poultry Science Journal, Volume 69, Supplement 4

5 Conclusions The results suggested that these concentration (early , middle and late 2650 kcal/kg and 16%) of ME and CP would enhance the performance and egg quality but had similar effect on blood and yolk fatty acid composition of laying hens. References GUANGBING, W., GUNAWARDANA, P., BRYANT, M.M. and ROLAND SR. D.A. (2007) Effect of dietary energy and protein on performance, egg composition, egg solids, egg quality and profits of hy-line W-36 hens during phase 2. International Journal of Poultry science 6: GUNAWARDANA, P., ROLAND SR. D.A. and BRYANT, M.M. (2008) Effect of energy and protein on performance, egg components, egg solids, egg quality and profits in molted Hy-Line W-36 hens. Journal of Applied Poultry Research 17: HARMS, R.H., RUSSELL, G.B. and SLOAN, D.R. (2000) Performance of four strains of commercial layers with major changes in dietary energy. Journal of Applied Poultry Research 9: HASSAN, M.R., CHOE, H.S., JEONG, Y.D., HWANGBO, J. and RYU, K.S. (2013) Effect of dietary energy and protein on the performance, egg quality, bone mineral density, blood properties and yolk fatty acid composition of organic laying hens. Italian Journal of Animal science 12: MURUGESAN, G.R. and PERSIA, M.E. (2013) Validation of the effects of small differences in dietary metabolizable energy and feed restriction in first-cycle laying hens. Poultry Science 92: NAHASHON, S.N., ADEFOPE, A., AMENYENU, A. and WRIGHT, D. (2007) Effect of varying concentrations of dietary crude protein and metabolizable energy on laying performance of pearl grey guinea fowl hens. Poultry Science 86: PARDUE, S.L. (2010) Food, energy, and the environment. Poultry Science 89: YU, D.J., NA, J.C., CHOI, H.C., BANG H. T. and KIM, A.H. (2008) Effects of varying levels of dietary metabolizable energy and crude protein on performance and egg quality of organic laying hens. Korean Journal of Poultry Science 35: World s Poultry Science Journal, Volume 69, Supplement 5