Effect of Protein Levels on Egg Production and Egg Quality of LayersPaperback, 28 January 2011

The study was conducted to determine the optimum protein level for laying hens during its third production cycle ad its effects on the production performance and egg quality. 36 White Leghorn single comb commercial layers of Euribred strains of uniform body weight were randomly selected. The birds were divided into 9 experimental units randomly. Each unit contained four birds. Moult was induced by 10 days fasting and three days water deprivation, followed by feeding crushed maize grains for 25 days on skip a day basis. 3 isocaloric rations containing 15.5, 17.0 and 18.5% crude protein were allotted to the birds randomly so that each treatment contains 3 replicates & fed for eight weeks to hens during their post moult egg production period. Data on egg production, feed consumption and body weight of hens were collected and physical characteristics of eggs (weight, shell thickness, haugh unit valve, yolk index, blood and meat spots) and chemical analysis of egg albumen with respect to protein contents, amino acid profile, macro minerals (Na, K, Ca, CI) and micro mineral (Mn, Fe, Zn, Cu) of egg albumen as well as yolk were determined during this period.