Effects of force molting on eggshell colour, egg production and quality traits in laying hens
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ECOLE NATIONALE VETERINAIRE TOULOUSE
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of this study was to explore the effects of force molting on eggshell colour, egg production and quality traits in brown laying hens. Lohmann Brown Classic adult hens were randomly divided into 2 groups: the molted group (n = 38) was submitted to a 10 day long molt period (consuming only alfalfa) whereas control hens (n = 36) were fed with a standard layer diet during the whole experimental period. Eggs in pre-molt (4 weeks) and post-molt (12 weeks) periods were examined for egg production, quality traits and eggshell colours. Force molting induced significant weight loss in hens. Egg production was dropped since the 5th day of the molt period and started again at the 3rd week of the post-molt period for reaching initial egg production. Whereas no difference was evidenced between the 2 groups during the pre-molt period, the eggshell strength as well as the red chromaticity and the yellow chromaticity were significantly increased in eggs from the molted hens during the post-molt period. These results suggest that a molt period may improve some egg qualities.
Açıklama
Anahtar Kelimeler
Laying hen, force molting, eggshell colour, egg production, egg quality, eggshell strength
Kaynak
REVUE DE MEDECINE VETERINAIRE
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
164
Sayı
2
