ЕFFECTIVE LEVEL OF ARGININE IN THE RATION OF HENS THE PARENTAL FLOCK
Abstract
It has been experimentally found effective level of arginine in the diets of laying hens, parental herd of egg productivity direction according to the different periods of their use. The influence of different levels of arginine in compound feeds hens parent flock on their performance, quality of eggs and digestibility of nutrients.
The study was conducted on kuryah breeder cross by Nick Brown in conventional breeding scheme and research methods.
Experimentally that ration feeding chickens breeder should be based on the content of the diets are not only critical amino acids and other essential, particularly those in the metabolism exhibit antagonistic properties.
For laying hens breeder effective levels of arginine in compound feed proved to be 0,91; 0,87; 0,85% respectively to three times their use of constant energy, protein and fat nutrition. Such levels of arginine in the diets of breeder hens provide better performance and egg quality compared to bird control group, the performance of which was at the requirements of the standard cross.
High efficiency furnace experimental group was due to better digestibility of protein and they FNS feed.
Different levels of arginine in compound feed hens research has not significantly affected the hatching eggs and chicks output, although it can be assumed that because of the large mass of eggs poultry fourth group, these figures were lower compared with the control.
The balance of nitrogen in poultry all study groups was positive, and the least amount of nitrogen retained in the body of chickens third group was due to the large number of eggs taken down for physiological experiments.
Mathematically described the birds need to arginine depending on its effective level in the fodder and age of the bird and its performance.
It should also be noted that an individual needs to clarify the question a balance between arginine and lysine at different levels in the diets of chickens breeder egg productivity direction, and the role of other so-called essential amino-acids, whose share in the composition of crude protein is about 50% .
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