May 17, 2021

USPOULTRY: Researchers examine role of amino acid levels on laying hen performance

USPOULTRY and the USPOULTRY Foundation had announced on May 12 the completion of a funded research project at Mississippi State University (US) in which researchers examined the role of protease, crude protein and amino acid levels on laying hen performance and egg quality.

The research was made possible in part by an endowing foundation gift from Cal-Maine Foods and is part of the association's comprehensive research programme encompassing all phases of poultry and egg production and processing.

The project is called "Project #716: Effect of Varying Protein/Amino Acid Level of Diets with or without Protease to Reduce Feed Cost, Improve Egg Quality and Egg Solids in Post-Peak and Late-Lay".

Project members Dr. Pratima Adhikari and colleagues at Mississippi State University had completed the layer nutrition research project with objectives that included determining the role of protease and varying levels of crude protein and amino acids (AA) on performance as well as egg quality.

The effect of the protease was beneficial in understanding AA digestibility in both early and late-lay phases. No interaction of protease and crude protein/amino acid on economic return was observed during the post-peak trial. There were significant AA levels and protease interactions for egg production, percent yolk and other factors during the late-lay trial.

- USPOULTRY