Requirement of Sodium to Molted Laying Hens
ABSTRACT The objective of this study was to determine the ideal requirement of sodium to molted laying hens. The experimental period lasted 105 days, divided into five periods of 21 days. Hisex White laying hens 150 with 84 weeks-of-age were used. The experimental design was completely randomized in...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Fundação APINCO de Ciência e Tecnologia Avícolas
2020-08-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100325&tlng=en |
| _version_ | 1818975229735600128 |
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| author | RD Melo FGG Cruz LD Melo JC Feijó JPF Rufino RJM Brasil PA Oliveira Fº FMF Silva |
| author_facet | RD Melo FGG Cruz LD Melo JC Feijó JPF Rufino RJM Brasil PA Oliveira Fº FMF Silva |
| author_sort | RD Melo |
| collection | DOAJ |
| description | ABSTRACT The objective of this study was to determine the ideal requirement of sodium to molted laying hens. The experimental period lasted 105 days, divided into five periods of 21 days. Hisex White laying hens 150 with 84 weeks-of-age were used. The experimental design was completely randomized in a factorial scheme (5x3) with treatments constituted by five levels of sodium (0.10, 0.15, 0.20, 0.25, and 0.30%) in the diets, and three postmolt stages (early = 21 days, medium = 63 days, and final = 105 days). Performance and egg quality results were evaluated by Tukey test at 5%. Eggshell resistance and weight gain results were evaluated by polynomial regression at 5%. Except the yolk height, all performance and egg quality variables were affected (p<0.05) by the sodium levels and the hens’ age postmolt. The level of 0.15% of sodium in diets to postmolt laying hens provided better performance and egg quality, especially in the eggshell. Higher levels of sodium negatively affected the performance and egg quality. Hens in the early stage of postmolt period presented better performance and egg quality. At long-term, the postmolt hens presented worst results. |
| first_indexed | 2024-12-20T15:52:38Z |
| format | Article |
| id | doaj.art-637e98d9ca184aa4a32a27977abe1f45 |
| institution | Directory Open Access Journal |
| issn | 1806-9061 |
| language | English |
| last_indexed | 2024-12-20T15:52:38Z |
| publishDate | 2020-08-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-637e98d9ca184aa4a32a27977abe1f452022-12-21T19:34:37ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612020-08-0122110.1590/1806-9061-2019-1102Requirement of Sodium to Molted Laying HensRD Melohttps://orcid.org/0000-0001-5982-9313FGG Cruzhttps://orcid.org/0000-0001-9076-9849LD Melohttps://orcid.org/0000-0002-8243-670XJC Feijóhttps://orcid.org/0000-0001-8290-9741JPF Rufinohttps://orcid.org/0000-0002-1605-5255RJM Brasilhttps://orcid.org/0000-0002-8765-0780PA Oliveira Fºhttps://orcid.org/0000-0001-9754-2022FMF Silvahttps://orcid.org/0000-0002-1692-0624ABSTRACT The objective of this study was to determine the ideal requirement of sodium to molted laying hens. The experimental period lasted 105 days, divided into five periods of 21 days. Hisex White laying hens 150 with 84 weeks-of-age were used. The experimental design was completely randomized in a factorial scheme (5x3) with treatments constituted by five levels of sodium (0.10, 0.15, 0.20, 0.25, and 0.30%) in the diets, and three postmolt stages (early = 21 days, medium = 63 days, and final = 105 days). Performance and egg quality results were evaluated by Tukey test at 5%. Eggshell resistance and weight gain results were evaluated by polynomial regression at 5%. Except the yolk height, all performance and egg quality variables were affected (p<0.05) by the sodium levels and the hens’ age postmolt. The level of 0.15% of sodium in diets to postmolt laying hens provided better performance and egg quality, especially in the eggshell. Higher levels of sodium negatively affected the performance and egg quality. Hens in the early stage of postmolt period presented better performance and egg quality. At long-term, the postmolt hens presented worst results.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100325&tlng=enEgg qualityeggshellperformancesodiumweight gain |
| spellingShingle | RD Melo FGG Cruz LD Melo JC Feijó JPF Rufino RJM Brasil PA Oliveira Fº FMF Silva Requirement of Sodium to Molted Laying Hens Brazilian Journal of Poultry Science Egg quality eggshell performance sodium weight gain |
| title | Requirement of Sodium to Molted Laying Hens |
| title_full | Requirement of Sodium to Molted Laying Hens |
| title_fullStr | Requirement of Sodium to Molted Laying Hens |
| title_full_unstemmed | Requirement of Sodium to Molted Laying Hens |
| title_short | Requirement of Sodium to Molted Laying Hens |
| title_sort | requirement of sodium to molted laying hens |
| topic | Egg quality eggshell performance sodium weight gain |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100325&tlng=en |
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