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Effects of Hen Age and Force Molting Programs on Some Egg Quality Traits in Laying Hens

Yıl 2014, Cilt: 28 Sayı: 2, 58 - 62, 15.09.2015

Öz

The aim of this study was to determine the effects of hen age and force molting programs on egg quality during postmolt period. The experiment was conducted using 320 Hy-Line W36 hens (63 and 75 week of age) randomly assigned to experimental groups (five replicates of 8 hens for each treatment). The experimental design of the study was a 2 × 4 factorial arrangement of a completely randomized design.  Eight treatments were compared in a 2 x 4 factorial arrangement with 2 age treatment (63 and 75 week of age) and 4 force molting treatments [feed withdrawal (FW), 100% alfalfa (A), 50% alfalfa and 50%oat (AO), and 100% oat (O)]). The respective diet and water were allowed ad libitum, and hens were placed on an artificial lighting program of 8L:16D during the 10 d molt period. At 11 d, all hens were fed a layer diet and the lighting program was changed to 16L:8D. Three eggs from each replicate were analyzed for egg quality traits on every 2 week from week 3 to 36 during the postmolt period. The hen age had no significant effect on egg quality traits in postmolt period. Molting methods had significantly (P<0.05) effect only on egg weight during postmolt period. The O group had significantly (P<0.05) higher egg weight than FW group. However, there were no significant differences among molting treatments for shape index, specific gravity, shell strength, albumen height and Haugh Unit during postmolt period. Our results indicated that hen age did not influence the egg quality during the postmolt period. In addition, as non feed withdrawal methods, especially O program can be used successfully for force molting.

Kaynakça

  • Akbas Y, Altan O, Koçak C (1996). Effects of hen's age on external and internal egg quality characteristics. Turkish Journal of Veterinary and Animal Sciences 20: 455-460.
  • Alodan MA, Mashaly MM (1999). Effect of induced molting in laying hens on production and immune parameters. Poultry Science 78: 71-177.
  • Aygun A, Yetisir R (2009). Researches on the responses of different hybrid layers with respect to egg production performances to forced molting programs with and without feed withdrawal. Journal of Animal and Veterinary Advances 8: 2680-2686.
  • Aygun A, Olgun O (2010). The effect of nonfeed and feed withdrawal molting methods on molt and postmolt performance in laying hens. Trends in Animal and Veterinary Sciences 1: 1-4.
  • Bar A, Razaphkovsky V, Shinder D, Vax E (2003). Alternative procedures for molt ınduction. Practical aspects. Poultry Science 82: 543-550.
  • Bell DD (2003). Historical and current molting practices in the US table egg industry. Poultry Science 82: 965-970.
  • Berry WD, Brake J (1985). Comparison of parameters associated with molt induced by fasting zinc and low dietary sodium in caged layers. Poultry Science 64: 2027–2036.
  • Biggs PE, Douglas MW, Koelkebeck KW, Parsons CM (2003). Evaluation of nonfeed removal methods for molting programs. Poultry Science 82: 749-753.
  • Biladeau AM, Keener KM (2009). The effects of edible coatings on chicken egg quality under refrigerated storage. Poultry Science 88: 1266–1274.
  • Davis AJ, Lordelo MM, Dale N (2002). The use of cottonseed meal with or without added soapstock in laying hen diets. The Journal of Applied Poultry Research 11: 127-133.
  • De Ketelaere B, Govaerts T, Coucke P, Dewil E, Visscher J, Decuypere E, De Baerdemaeker J (2002). Measuring the eggshell strength of 6 different genetic strains of laying hens: Techniques and comparisons. British Poultry Science. 43: 238–244.
  • Donalson LM, Kim WK, Woodward CL, Herrera P, Kubena LF, Nisbet DJ, Ricke SC (2005). Utilizing different ratios of alfalfa and layer ration for molt induction and performance in commercial laying hens. Poultry Science 84: 362-369.
  • Fletcher DL, Britton WM, Rahn AP, Savage SI (1981). The influence of layer flock age on egg component yields and solids content. Poultry Science 60: 983–987.
  • Haugh RR (1937). The Haugh unit for measuring egg quality. US Poultry & Egg Magazine 43: 522-573.
  • Ingram DR, Hatten LF, Homan KD (2008). A study on the relationship between eggshell color and eggshell quality in commercial broiler breeders. International Journal of Poultry Science 7: 700-703.
  • Keshavarz K, Quimby FW (2002). An investigation of different molting techniques with an emphasis on animal welfare. The Journal of Applied Poultry Research 11: 54-67.
  • Kocak Ç, Gönül T, Mutaf Y, Önder M (1980). Çeşitli genotipten tavuklarda yumurta üretim süresinin zorlamalı tüy değiştirme yoluyla uzatılması olanakları. Ege Universitesi Ziraat Fakültesi Dergisi 17: 135-149.
  • Kucukyilmaz K, Erensayın C, Orhan H (2003). Zorlamalı tüy döktürülen yumurta tavuklarında değişik açlık sürelerinin yumurta verim performansı ile yumurta iç ve kabuk kalite kriterleri üzerine etkileri. Akdeniz Universitesi Ziraat Fakültesi Dergisi 16: 199-210.
  • Landers KL, Woodward CL, Li X, Kubena LF, Nisbet DJ, Ricke SC (2005a). Alfalfa as a single dietary source for molt induction in laying hens. Bioresource Technology 96: 565-570.
  • Landers KL, Howard ZR, Woodward CL, Birkhold SG, Riche SC (2005b). Potential of alfalfa as an alternative molt induction diet for laying hens: egg quality and consumer acceptability. Bioresource Technology 96: 907-911.
  • McReynolds JL, Moore RW, Kubena LF, Byrd JA, Woodward CL, Nisbet DJ, Ricke SC (2006). Effect of various combinations of alfalfa and standard layer diet on susceptibility of laying hens to salmonella enteritidis during forced molt. Poultry Science 85: 1123-1128.
  • Mejia L, Meyer ET, Utterback PL, Utterback CW, Parsons CM, Koelkebeck KW (2010). Evaluation of limit feeding corn and distillers dried grains with solubles in non-feed-withdrawal molt programs for laying hens. Poultry Science 89: 386-392.
  • NRC 1994. Nutrient Requirement of Poultry. 9th Edn., National Academy Press, Washington, DC., pp. 176.
  • Onbasilar EE, Erol H (2007). Effects of different forced molting methods on postmolt production, corticosterone level, and immune response to sheep red blood cells in laying hens. The Journal of Applied Poultry Research 16: 529-536.
  • Petek M, Gezen SS, Alpay F, Cibik R (2008). Effects of non-feed removal molting methods on egg quality traits in commercial Brown egg laying hens in Turkey. Tropical Animal Health and Production 40: 413-417
  • Romanoff AL, Romanoff AJ (1949). The Avian Egg. John Wiley, New York, NY.
  • Sarica M, Öztürk E, Karaçay N (1996). Değişik zorlamalı tüy döküm programlarının yumurta verimi ve yumurta kalitesi üzerine etkileri. Turkish Journal of Veterinary and Animal Sciences 20: 143-150.
  • Sarica M, Erensayın C (2009). Tavukçuluk ürünleri. Ed. Türkoğlu, M., Sarıca, M. Tavukçuluk Bilimi, Yetiştirme, Besleme ve Hastalıklar. Bey-Ofset Matbaacılık Ltd., Ankara, pp. 89-138.
  • Senkoylu N (2001). Yumurtanın Biyolojik Özellikleri. Modern Tavuk Üretimi. Anadolu Matbaası, İstanbul, pp. 55-64.
  • Stadelman WJ (1995). The preservation of quality in shell eggs. In Stadelman WJ, Cotterill OJ (Eds) Egg Science and Technology. Food Products Press, Binghamton, NY, pp. 67-79.
  • Tona K, Bamelis F, De Ketelaere B, Bruggeman V, Decuypere E (2002). Effect of induced molting on albumen quality, hatchability, and chick body weight from broiler breeders. Poultry Science 81: 327-332
  • Vermaut S, De Coninck K, Flo G, Cokelaere M, Onagbesan M, Decuypere E (1997). Effect of deoiled jojoba meal on feed intake in chickens: Satiating or taste effect? Journal of Agricultural and Food Chemistry 45:3158–3163.
  • Wells RG (1968). A study of the hen's egg. In Proceedings British Egg Marketing Board Symposium, Edinburgh, UK, pp. 207-249.
  • Wu G, Gunawardana P, Bryant MM, Voitle RA, Roland Sr., DA (2007). Effect of molting method and dietary energy on postmolt performance, egg components, egg solid, and egg quality in bovans white and dekalb white hens during second cycle phases two and three. Poultry Science 86: 869-876.
  • Wu G, Gunawardana P, Bryant M, Voitle R, Roland D (2008). Effect of molting method and dietary energy on postmolt performance of two strains of single comb white leghorn hens. The Journal of Applied Poultry Research 17: 1-10.
  • Yetisir R, Soysal M, Düzgüneş O (1985). Çeşitli yumurtacı hibritleri ikinci verim yılında kullanma imkanları. Teknik Tavukçuluk Dergisi 47: 23-31.
  • Yousaf, M., Chaudhry, A.S. 2008. History, changing scenarios and future strategies to induce moulting in laying hens. World's Poultry Science Journal 64: 65-75.
Yıl 2014, Cilt: 28 Sayı: 2, 58 - 62, 15.09.2015

Öz

Kaynakça

  • Akbas Y, Altan O, Koçak C (1996). Effects of hen's age on external and internal egg quality characteristics. Turkish Journal of Veterinary and Animal Sciences 20: 455-460.
  • Alodan MA, Mashaly MM (1999). Effect of induced molting in laying hens on production and immune parameters. Poultry Science 78: 71-177.
  • Aygun A, Yetisir R (2009). Researches on the responses of different hybrid layers with respect to egg production performances to forced molting programs with and without feed withdrawal. Journal of Animal and Veterinary Advances 8: 2680-2686.
  • Aygun A, Olgun O (2010). The effect of nonfeed and feed withdrawal molting methods on molt and postmolt performance in laying hens. Trends in Animal and Veterinary Sciences 1: 1-4.
  • Bar A, Razaphkovsky V, Shinder D, Vax E (2003). Alternative procedures for molt ınduction. Practical aspects. Poultry Science 82: 543-550.
  • Bell DD (2003). Historical and current molting practices in the US table egg industry. Poultry Science 82: 965-970.
  • Berry WD, Brake J (1985). Comparison of parameters associated with molt induced by fasting zinc and low dietary sodium in caged layers. Poultry Science 64: 2027–2036.
  • Biggs PE, Douglas MW, Koelkebeck KW, Parsons CM (2003). Evaluation of nonfeed removal methods for molting programs. Poultry Science 82: 749-753.
  • Biladeau AM, Keener KM (2009). The effects of edible coatings on chicken egg quality under refrigerated storage. Poultry Science 88: 1266–1274.
  • Davis AJ, Lordelo MM, Dale N (2002). The use of cottonseed meal with or without added soapstock in laying hen diets. The Journal of Applied Poultry Research 11: 127-133.
  • De Ketelaere B, Govaerts T, Coucke P, Dewil E, Visscher J, Decuypere E, De Baerdemaeker J (2002). Measuring the eggshell strength of 6 different genetic strains of laying hens: Techniques and comparisons. British Poultry Science. 43: 238–244.
  • Donalson LM, Kim WK, Woodward CL, Herrera P, Kubena LF, Nisbet DJ, Ricke SC (2005). Utilizing different ratios of alfalfa and layer ration for molt induction and performance in commercial laying hens. Poultry Science 84: 362-369.
  • Fletcher DL, Britton WM, Rahn AP, Savage SI (1981). The influence of layer flock age on egg component yields and solids content. Poultry Science 60: 983–987.
  • Haugh RR (1937). The Haugh unit for measuring egg quality. US Poultry & Egg Magazine 43: 522-573.
  • Ingram DR, Hatten LF, Homan KD (2008). A study on the relationship between eggshell color and eggshell quality in commercial broiler breeders. International Journal of Poultry Science 7: 700-703.
  • Keshavarz K, Quimby FW (2002). An investigation of different molting techniques with an emphasis on animal welfare. The Journal of Applied Poultry Research 11: 54-67.
  • Kocak Ç, Gönül T, Mutaf Y, Önder M (1980). Çeşitli genotipten tavuklarda yumurta üretim süresinin zorlamalı tüy değiştirme yoluyla uzatılması olanakları. Ege Universitesi Ziraat Fakültesi Dergisi 17: 135-149.
  • Kucukyilmaz K, Erensayın C, Orhan H (2003). Zorlamalı tüy döktürülen yumurta tavuklarında değişik açlık sürelerinin yumurta verim performansı ile yumurta iç ve kabuk kalite kriterleri üzerine etkileri. Akdeniz Universitesi Ziraat Fakültesi Dergisi 16: 199-210.
  • Landers KL, Woodward CL, Li X, Kubena LF, Nisbet DJ, Ricke SC (2005a). Alfalfa as a single dietary source for molt induction in laying hens. Bioresource Technology 96: 565-570.
  • Landers KL, Howard ZR, Woodward CL, Birkhold SG, Riche SC (2005b). Potential of alfalfa as an alternative molt induction diet for laying hens: egg quality and consumer acceptability. Bioresource Technology 96: 907-911.
  • McReynolds JL, Moore RW, Kubena LF, Byrd JA, Woodward CL, Nisbet DJ, Ricke SC (2006). Effect of various combinations of alfalfa and standard layer diet on susceptibility of laying hens to salmonella enteritidis during forced molt. Poultry Science 85: 1123-1128.
  • Mejia L, Meyer ET, Utterback PL, Utterback CW, Parsons CM, Koelkebeck KW (2010). Evaluation of limit feeding corn and distillers dried grains with solubles in non-feed-withdrawal molt programs for laying hens. Poultry Science 89: 386-392.
  • NRC 1994. Nutrient Requirement of Poultry. 9th Edn., National Academy Press, Washington, DC., pp. 176.
  • Onbasilar EE, Erol H (2007). Effects of different forced molting methods on postmolt production, corticosterone level, and immune response to sheep red blood cells in laying hens. The Journal of Applied Poultry Research 16: 529-536.
  • Petek M, Gezen SS, Alpay F, Cibik R (2008). Effects of non-feed removal molting methods on egg quality traits in commercial Brown egg laying hens in Turkey. Tropical Animal Health and Production 40: 413-417
  • Romanoff AL, Romanoff AJ (1949). The Avian Egg. John Wiley, New York, NY.
  • Sarica M, Öztürk E, Karaçay N (1996). Değişik zorlamalı tüy döküm programlarının yumurta verimi ve yumurta kalitesi üzerine etkileri. Turkish Journal of Veterinary and Animal Sciences 20: 143-150.
  • Sarica M, Erensayın C (2009). Tavukçuluk ürünleri. Ed. Türkoğlu, M., Sarıca, M. Tavukçuluk Bilimi, Yetiştirme, Besleme ve Hastalıklar. Bey-Ofset Matbaacılık Ltd., Ankara, pp. 89-138.
  • Senkoylu N (2001). Yumurtanın Biyolojik Özellikleri. Modern Tavuk Üretimi. Anadolu Matbaası, İstanbul, pp. 55-64.
  • Stadelman WJ (1995). The preservation of quality in shell eggs. In Stadelman WJ, Cotterill OJ (Eds) Egg Science and Technology. Food Products Press, Binghamton, NY, pp. 67-79.
  • Tona K, Bamelis F, De Ketelaere B, Bruggeman V, Decuypere E (2002). Effect of induced molting on albumen quality, hatchability, and chick body weight from broiler breeders. Poultry Science 81: 327-332
  • Vermaut S, De Coninck K, Flo G, Cokelaere M, Onagbesan M, Decuypere E (1997). Effect of deoiled jojoba meal on feed intake in chickens: Satiating or taste effect? Journal of Agricultural and Food Chemistry 45:3158–3163.
  • Wells RG (1968). A study of the hen's egg. In Proceedings British Egg Marketing Board Symposium, Edinburgh, UK, pp. 207-249.
  • Wu G, Gunawardana P, Bryant MM, Voitle RA, Roland Sr., DA (2007). Effect of molting method and dietary energy on postmolt performance, egg components, egg solid, and egg quality in bovans white and dekalb white hens during second cycle phases two and three. Poultry Science 86: 869-876.
  • Wu G, Gunawardana P, Bryant M, Voitle R, Roland D (2008). Effect of molting method and dietary energy on postmolt performance of two strains of single comb white leghorn hens. The Journal of Applied Poultry Research 17: 1-10.
  • Yetisir R, Soysal M, Düzgüneş O (1985). Çeşitli yumurtacı hibritleri ikinci verim yılında kullanma imkanları. Teknik Tavukçuluk Dergisi 47: 23-31.
  • Yousaf, M., Chaudhry, A.S. 2008. History, changing scenarios and future strategies to induce moulting in laying hens. World's Poultry Science Journal 64: 65-75.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Review Articles
Yazarlar

Ali Aygun

Ramazan Yetişir Bu kişi benim

Yayımlanma Tarihi 15 Eylül 2015
Gönderilme Tarihi 26 Ocak 2015
Yayımlandığı Sayı Yıl 2014 Cilt: 28 Sayı: 2

Kaynak Göster

EndNote Aygun A, Yetişir R (01 Eylül 2015) Effects of Hen Age and Force Molting Programs on Some Egg Quality Traits in Laying Hens. Selcuk Journal of Agriculture and Food Sciences 28 2 58–62.

Selcuk Journal of Agriculture and Food Sciences Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.