The Influence of Mature Body Weight Variation on Egg Production and Egg Quality Traits of Hy-Line Brown Hens
The Influence of Mature Body Weight Variation on Egg Production and Egg Quality Traits of Hy-Line Brown Hens
Elfira Kariane Suawa1*, Juliet R. Roberts2, Greg Parkinson3, Angelina Novita Tethool1
ABSTRACT
The present study was to evaluate the effect of body weight variation of flocks of laying hens on egg production, shell and internal egg quality. Sixty pullets were designed to be both at and significantly above the breeder standard, were allocated into one of 3 groups in accordance with their body weights. Each group had 20 replicates of one bird each. Eggs were processed for measurements of eggshell and egg internal quality variables, scoring of ultrastructural mammillary layer features, completeness of cuticle cover. Body weight at point of lay and mature body weight at 40-45 weeks did not significantly affected egg production, but significantly impacted on egg size eggshell quality and internal egg quality. Cuticle cover (ΔE*ab value), shell breaking strength, deformation, percentage shell and Haugh unit were higher in the light BW group associated with a lower average egg weight. If body weight can be maintained at the level of breeder standards there are significant gains in egg quality characteristics. The correct body weight and high uniformity of the flock at point of lay provide the platform for the maximum expression of genetic potential for production performance and egg shell quality over the laying period. In contrast deviations in body weight are not necessarily associated with lower egg production, but are likely to be associated with significant losses due to compromised egg shell quality.
Keywords | Laying hen, Body weight, Flock uniformity, Egg shell quality
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