Lysine and Methionine plus Cystine for Laying Hens During the Post-Molting Phase

• Main Author: Domingues, C. H. de F. [UNESP]
• Publication Date: 2012
• Other Authors: Sgavioli, S. [UNESP], Praes, M. F. F. M. [UNESP], Duarte, K. F. [UNESP], Castiblanco, D. M. C. [UNESP], Santos, E. T. [UNESP], Alva, J. C. R. [UNESP], Junqueira, O. M. [UNESP]
• Format: Article
• Language: eng
• Source: Repositório Institucional da UNESP
• Download full: http://hdl.handle.net/11449/194771
• topic: Sulfur amino acids; amino acid ratios; forced molting; morphometrics

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 post-molting 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.