Egypt. Poult. Sci. Vol (34) (II): (619-635) (2014) (1498)

Egyptian Poultry Science Journal

http://www.epsaegypt.com

ISSN: 1110-5623 (Print) – 2090-0570 (On line)

EFFECT OF FASTING PERIOD AND FEED FORM ON POST MOLT

PERFORMANCE AND EGG QUALITY IN LAYING HENS

M. El-Sagheer, H.Y. El-Hammady, H.H.M. Hassanien1 and H.A. Hassan

1

Dep. of Poul. Prod., Fac. of Agric., Assiut Univ., 71526 Assiut, Egypt 1Dep. of Anim. and Poul. Prod., Fac. of Agric., South Value Univ., 83523 Qena, Egypt

Received: 13/02/2014 Accepted: 29/05/2014

ABSTRACT: One hundred and eighty,60 weeks old, Hi-sex Brown laying hens were

randomly classified into three equal experimental groups. Eachof them included twelve

replicates, of 5 hens each. Birds in all replicateswere kept individually in wire cagesunder

controlled conditions in a closed laying house.Experimental hens in groups 1, 2 and 3 were

fasted all 24 hrs for 8, 10 and 12 days, respectively. All hens were receiving water ad

libitum.At the end of fastening, birds in each group were divided into two equal subgroups.

Birds in the first three subgroupswere fed on mash diets, while those of the second three

subgroups fed pelleted diets. Body weight loss of fasted hens for 12 d (35.8%) excelled

significantly those (30.6 and 27.3%) of fasted hens for 8 and 10 d, respectively. All fasted

groups ceased egg production by 5d of the start of fasting and remained out of production

until 19, 21 and 27 days before the onset of laying for 8, 10, 12 days fasted groups,

respectively. They reached 50% hen-day post molt egg production by 40, 48, 55 d,

respectively. During the experimental period, the mortality rate (MR) of 10 d fasted group

(5.1%) decreased significantly than both of 8 and 12 d fasted groups (6.6%). The molted

hens by 10 d fastingwhichfed on either fed oneither mash or pelleted diets had lower

morality than the other subgroups. The molted hens by fasting 10 or 12 d had significantly

better hen day egg production (HDP) and egg mass (EM); significantly moreshell and yolk

percentages(SP and YP, respectively); and significantly less albumen percentage (AP) than

those of the molted hens by 8 d. The molted hens by fasting 10 d had significantly

improved feed conversation ratio (FCR) than thoseof fasted hens by 8 and 12 d. The

differences due to fasting periods in egg weight (EW), feed consumption (FC), mortality

rate (MR), egg shape index (ESI), Haugh unit (HU) and egg yolk index (EYI) were very

limited and insignificant.Feeding on pelleted rations had significantly higher HDP, EW,

EM, FC, shell thickness (ST), SP and HU; as well as significantly less FCR as compared

with hens fed on mashdiets. Feed form did not affect MR, YP, AP, ESI and EYI.

All fasted hens on mash dietshad significantly decreased FC; increased EW; and improved

Key Words: Fasting period, feed form, force molt, laying hens.

Corresponding author: sagheer68@yahoo.com

M. El-Sagheer et al

620

FCR as compared with those of fasted hens fed pelleted diets. The achieved results could

suggest that inducing molt of laying hens by 10 d fasting and feeding on mash diets can

achieves better FCR, lower MR, and without adverse effects on the productive

performance.

INTRODUCTION

Molting is a natural process that

occurs once a year in most avian species.

Molting refers to periodic shedding and

feather replacement, coincided with a

decrease in the reproductive efficacy

function (Berry, 2003) and body weight

loss of about 25% (Mrosovsky and Sherry,

1980). The reproductive system is

rejuvenated, allowing the hen to resume

egg laying. However, this reproductive

inactivity has been found to be incomplete

and the hen often continues to lay eggs at a

lower rate for a prolonged period.

Commercial egg producers often induce

molting in laying hens to extend the

reproductive capacity of the flock.

Commercial induced molting as an

important management tool has been

widely used by the majority of United

States egg producers to rejuvenate laying

hens for a second cycle of egg production

(Wu et al., 2007). Induced molting may

also increase profits by optimizing the use

of replacement pullets on commercial layer

farms. Forty-seven percent more chickens

would be required to keep houses full using

the one-cycle option (Bell, 2003). Induced

molting which causes cessation of egg

production and entering into non-

reproductive state for a period of time and a

rapid loss in body weight and is commonly

initiated, when hens are between 65 and 72

weeks of age (Webster, 2003).

Molting methods are of three basic

types (feed removal or limitation, low-

nutrient rations, and feed additives),

coincided with some variations and

modifications,as the length of treatment,the

lighting program alterations, types of

resting rations fed, and the age at onset of

molt (Bell, 2003). Ideally, a molting

program should be simple to apply, low in

cost, result in low mortality, and lead to

high subsequent performance (Koelkebeck

et al., 1992). According to Baker et al.

(1983), an optimum weight loss ranging

between 27 to 31% was needed to achieve

maximum improvement in post-molt

performance and to ensure ovarian and

oviduct regression. The practice of

withholding food from laying hens for five

to twenty-one days, or until they lose 25 to

35 percentage of their initial body weight

(Webster, 2000), is currently done by 75 to

80 percent of the layer industry in the

United States (Bell, 1999). Molting has

been commonly achieved by fasting hens

for 10 days or more in combination with a

decrease in the daily photoperiod. The body

weight loss and cessation of egg production

allows the hen’s reproductive tract,

particularly the ovary and oviduct, to

regress and rejuvenate.

Fasting periods can vary from 4 to

14 days. Brake and Thaxton (1979)

concluded that a 12days feed withdrawal

period resulted in a 25% body weight loss

and that one-fourth of this loss was

attributed to liver, ovary and oviduct

weight reduction. Koelkebeck et al. (1992)

stated that a 14days fasting period might

result in a decreased long term production

as compared with fasting periods less than

10 days. Many researchers have

recommended weight losses ranging from

25 to 35% (; Baker et al., 1983;

Zimmermann et al., 1987).Lee, (1982) and

Ruszler, (1998), stated that the enhanced

postmolt performance is related to the

amount of regression and subsequent

redevelopment of body organs and tissues.

They found a positive and significant

Rabbit, Fasting period, feed form, force molt, laying hens

621

correlation between the length of the

rest period and postmolt hen-day egg

production.

Recently, the nutritional impact of

feed physical form has increased, to

optimize feed utilization and to improve the

production efficiency (Hott et al., 2008).

The scientific information available in the

literature of feed form influence on the

performance of laying hens is limited.

Feeding broilers, on pelleted rations

increased body weight gain and reduced

feed efficiency as compared with feeding

on mash form (Reece et al., 1985; Amerah

et al., 2007). Pullets fed pelleted diets had

higher body weight gain (Deaton et al.,

1988), and decreased feed consumption

(Gous and Morris, 2001) than pullets fed

rations in mash form. In contrast, the

results of Leeson and Summers (1984)

indicated that crumbling of rearing diets

had no effect on body weight of pullets at

maturity or on subsequent egg production.

However, birds fed crumbles consumed

more feed from hatching up to 10 wk of

age. Feed form influenced nutrient

digestibility,and organ development in

broilers (Kilburn and Edwards, 2001).

The information available in the

literature regarding the interaction between

fasting period and feed form on post molt

performance and egg quality are scarce.

The present study aimed to evaluate the

influence of fasting period (8, 10 and 12

days) and feed physical form (pellet or

mash) on the productive performance and

egg quality parameters during the postmolt

period in Brown Hi-sex laying hens.

MATERIALS AND METHODS

Experimental Design:

One hundred and eighty,60

weeksold,Hi-sex Brown laying hens were

wingbanded,individually weighed and

randomly distributed into three equal

groups.Each of them includedtwelve

replicatesof five hens each. The laying hens

in the first, second and third experimental

groups were force molted by fasting all 24

hrs for 8, 10 and 12 days, respectively. All

hens were receiving water ad libitum. At

the end of fasting periods, the laying hens

in each of the experimental groups were

divided into two equal subgroups. The hens

of the first three experimental subgroups

were fedon mash diets, while those of the

second three subgroupswere fed on pelleted

diet.

Environmental conditions and housing:

Laying hens in each replicate

were individually kept in wire cages

(61x55x45cm) under standard commercial

management conditions in a closed system

house. All experimental hens were raised

under 65% relative humidity and 18 to

22°C temperature. Theywere exposed to a

photoperiod of 8 hrs/day during fasting

period,which increased gradually to reach

17 hrs/day, while light intensities ranged

from 20 to 25 Luxes. After the end of

fasting period, feed were available ad

libitum. All hens were kept under similar

adequate managerial and hygienic

conditions until the end of the experimental

periods. The composition and calculated

analysis of the experimental diets are

shown in Table (1).

Traits under study:

The initial body weight of all hens

and at the end of the fasting period as well

as 10% egg production wasrecorded.

Thebodyweightloss wascalculatedbysubtrac

tingbody weightat the end of fasting period

from its corresponding value at the start of

fasting periods. The last day of egg

production from the onset of the fasting

period as well as the first day on which

hens resumed egg productionfrom start of

fasting period were determined and

recorded, while the period from the start of

fasting until attaining 50% egg production

was calculated and recorded.

Theweeklyfeedconsumption (g) as well as

feed conversion values (as g feed/g egg)

were calculated for each replicate from the

restart of laying and till the end ofthe

M. El-Sagheer et al

622

experiment. Averages of egg weight, egg

mass and eggproduction (Hen-day egg

production, HDP) werecalculatedfromthe

restart of layingand during 28 weeks

period.Deadbirds weredailyrecordedandthe

percentageof mortality rate was calculated

and recorded during the whole experiment.

After the resumption of layingall

newly-laid eggs during three days every

four weeks throughout a laying period of

twenty-eight weeks were taken from each

replicate to evaluate the egg quality traits

(egg weight, egg

shapeindex,eggyolkindex,eggshellthickness

andHaughunits)andthe eggcomponents.

Eggs were individually weighed by using a

special automatic balance and recorded for

the nearest 0.1 gram on the same day of

collection. The length and width of eggs

were determined by using an automatic

sliding caliper and the egg shape index was

determined according to Hamilton (1982).

The eggs were gently broken on a glass

surface, to measure the height of the thick

albumen and the yolk. The diameter of yolk

was measured, using an automatic sliding

caliber (before removing the chalazae). The

yolk was separated from the albumen and

weighed. The shell with its membranes

were dried and then weighed to the nearest

0.01gm. The thickness of the dried shell

with membranes was measured for the

nearest 0.005 mm. may byusing shell

thickness apparatus at three different

regions at (equator and both each of the

two ends) and the average was calculated in

millimeters. Individual Haugh unit score

was calculated using the egg weight and

thick albumen height by applying the

following formula: Haugh unit = 100 Log

(H – 1.7X W0.37

+7.6),where: H = the

observed height of the thick albumen in

millimeters and W = Weight of egg (g)

(Doyon et al., 1986). In addition, the egg

yolk index (EYI) was calculated by

dividing the yolk’s height X 100 /yolk

’s

diameter. The albumen was determined by

subtracting the egg weight minus the shell

plus yolk weights. The three egg

components were expressed as percentages

of the egg weight.

Statistical analysis:

Data were analyzed by tow-way

analysis of variance using ANOVA

procedure of SAS software (SAS Institute,

2005). The significant differences in

parameters (Egg production, feed

consumption, feed conversion, egg weight,

egg mass, body weight, percentage of body

weight loss, egg quality traits and egg

components) among themeans treatment

groups, were compared by using Duncan’s

multiple range tests (Duncan, 1955). None

of the data were transformed prior to

analysis. In all achieved results the level of

significance was P ≤ 0.05.

RESULTS AND DISCUSSION

Body weight:

The body weight (BW) loss

percentage in the 12 d fasted group

(35.8%)excelled significantly (P≤ 0.05)

those of both 10 d (30.6%) and 8 d (27.3%)

fasted groups as shown in Table 2. This is

in agreement with the findings of many

researchers such as Baker et al. (1983) and

Zimmermann et al. (1987) they found

weight losses ranged from 25 to 35%.Body

weight loss is an important factor

contributing to the success of the induced

molting through its effective impact on

reproduction and on fat deposits (Baker, et

al., 1983; Park et al., 2004). This leads to

regression of the reproductive tract, which

is proportional to the loss of BW, the

rejuvenation of the reproductive tract, and

the removal of accumulated fat which

stimulate and the reproductive efficiency

(Alodan and Mashaly, 1999). Webster,

(2003) reported that thebody weight losses

have ranged from 15 to 35%, but the

optimal BW loss of hens during induced

molt was not identified.

Onset of egg production:

The effects of fasting periods on

date of reentry into egg production are

Rabbit, Fasting period, feed form, force molt, laying hens

623

shown in Table 2. All fasted groups ceased

egg production by d 5 of the start fasting

and remained out of production until d 19,

21 and 27,which are the first

daysresumption of egg production for 8,

10, 12d fasted groups, respectively. The

hens molted by fasting 8 and 10 d returned

to egg production faster than molted hens

by fasting for 12 d. On the other hand, hens

reached 50% hen-day postmolt egg

production by d 40, 48, 55 for 8, 10 and 12

d fasted groups, respectively. Kuney and

Bell (1989) reported that, hens that were

fasted for 4 d returned to production sooner

than those fasted for 10 or 14 d, but

postmolt egg production was lower for

hens fasted for only 4 d. Hurwitz et al.

(1995) using feed withdrawal method,

reported that the production rate was

improved when the length of the rest period

increased and the maximal improvement

appeared to be reached with the rest period

ranging from 14 to 21 days. The flocks

fasted up to 10 d producedtheir first egg

within 5 wk and reached 50% production

by 8 wk from the onset of fasting (Swanson

and Bell, 1974).

Mortality rate:

The mortality rate at the end

forfasting period amounted 2.2% for both

of 8 and 10 d fasted groups, while it

increased to reach 3.3% by 12 d fasted for

group (Table 2). The results in Table 3

showed that, the mortality percentage for10

d fasted group (5.1%) decreased

significantly than that 6.6% for both of 8

and 12 d fasted groups. Swanson and Bell

(1974) reported that the average livability

for 63 flocks molted by 10 d fasting

amounted 98.7% during the feed

withdrawal period. In contrast, Buhr and

Cunninghm (1994) by using fasting method

found that, the post-molt mortality

percentage did not differ among laying

groups which lost 25, 20 and 15% of their

body weight.As shown in (Table 3), there

were no significant differences in livability

during thepost molt period due to feed

form. The differences due to the interaction

between fasting period and feed form

showed that, hens molted by 10 d fasting

fed mash or pelleted diets had lower

mortality rate than in the other subgroups

(Table 4). No interaction effect between

feed form and fasting period was found.

Egg production:

The hens molted by fasting for 10 or

12 d had significantly higher hen day egg

production (HDP) than that of hens molted

by fasted 8 d (Table 3). This result could be

attributed tobody weight loss as by Brake

and Thaxton (1979) and Brake (1992),

these authors also reported that induced

molting lead to the involution of

reproductive tract, which was proportional

to the loss of body weight, and that the

rebuilding of the reproductive tract would

lead to the removal of fat accumulation

subsequently to increased tissue efficiency.

Another possible reason for improved egg

production is the length of laying period.

In the present study, although hens

in 10 or 12 d fasted groups lost more BW

than thosefasted for 8 d; both groups laid

eggs at the same rate (83%) throughout the

experiment. This result could be attributed

to the fact that hens in 10 or 12 d fasted

groups stayed out of production for a

longer period 21 and 27 d, respectively

than that (19 d)of hens in 8 d fasted group.

Kuney and Bell (1989) reported that, hens

fasted for 4 d returned to production sooner

than those of fasted groups by10 or 12 d,

but the post fast egg production was lower

for hens fasted for only 4 d. Lee (1982)

found a positive and significant correlation

between the length of the rest period and

postmolt hen-day egg production.

Concerning the effect of feed form, the

hens fed pelleted dietshad significantly

higher HDP than that of hens fed mash diet

(Table 3). Regarding the effect of

interaction between fasting period and feed

form, HDP was significantly higher in the

molted by 10 d fasted subgroups which fed

pelleted diet and 12 d fasted subgroups fed

M. El-Sagheer et al

624

pelleted or mash diets than in the other

subgroups (Table 4).

Egg weight and egg mass:

The fasting period had no

significant effect (P≥0.05) on egg weight

(EW), while egg mass of hens molted by 10

or 12 d fasted groups increased

significantly than that of hens molted by 8

d fasted groups (Table 3). This finding is in

agreement with those reported previously

by Buhr and Cunninghm (1994), theyused

feed restriction till the experimental hens,

lost 15, 20 and 25% of their body weights.

The authorsfound that body weight loss did

not affect egg weight.

Concerning theeffect of feed form,

the EW and EM were significantly higher

in hens fed pelletedthan dietsthose fed

mash diet (Table 3). Regarding the

interactingeffect between fasting period

and feed form, EW was significantly higher

in all molted hens by fasting 8, 10 and 12 d

which fed pelleted diets than those molted

fed mash diets (Table 4). The molted hens

by fasting for 10 and 12 d and feeding them

on pelleted or mash dietshad significantly

higher EM than those fasted by 8 d and fed

pelleted or mash diets.

Feed consumption:

Results in Table 3 showed that, the

differences in postmolt feed consumption

(FC) among fasting groups were

insignificant. This is in agreement with the

finding of Buhr and Cunninghm (1994),

who found that, the percentage of body

weight loss (10, 15 and 25%)did not affect

feed consumption. The FC was greater for

hens fed pelleted than mash diets. All

fasted hens fed mash diets consumed

significantly less feed than those fed

pelleted diets. Feed consumption values

were higher for laying hens fed pellets than

those fed mash. These results agree with

the findings of some data from previous

studies conducted with broilers (Hetland et

al., 2002; Amerah et al., 2007; Frikha et al.,

2009). The increased consumption of

pelleted thanmash diets, may be

attributedto the improved texture of the

pelleted feeds,during the process of

pelleting,through the beneficial effects of

the steam and mechanical pressure on the

mash, which agglomerate the particles, and

increase the bulk density of the rations and

consequentlyfacilitates feed intake. Also,

the rate of feed passage in the upper

gastrointestinal tract was accelerated with

pelleted feeding (Sibbald, 1979), which

results in faster gastric emptying and

increased feed consumption (Svihus and

Hetland, 2001). Also, Gous and Morris,

(2001) reported that pullets fed pelleted

diets had higher BW and decreased FC than

those pullets fed mash. However, Ocak and

Erener (2005) sited that, either of pelleted

or mash dietshad no effect on FC in

Japanese quail.

Feed conversion:

The results presented in Table (3)

showed that hens of 10 d fasted group had

significantly better feed conversion ratio

(FCR) than those of 8 and 12 d fasted

groups. The FCR for hens fed mash diets

was significantly better than those of hens

fed pelleted diets. The interaction between

fasting period and feed form revealed that

the FCR of hens molted by 10 or 12 d

fasted and fed mash diets was significantly

better than those of the other subgroups

(Table 4). Reece et al. (1985) and Amerah

et al. (2007) stated that broiler fed pelleted

diets had increased body weight gain and

less FCR as compared with feeding on

mash diets. The physical form may have a

stimulatory effect on the digestive tract that

improves nutrient utilization of the pelleted

diets. Although, lower FCR is primarily a

result of increased FC,several studies

showed that feeding pellets did not affect

(P≥0.05) FCR in broilers (Plavnik et al.,

1997; Frikha et al., 2009) and in Japanese

quail (Ocak and Erener, 2005). In contrast,

feeding pellets consistently improved FCR

in broilers (Plavnik et al., 1997; Amerah et

al., 2007), in turkey (Plavnik et al., 1997)

Rabbit, Fasting period, feed form, force molt, laying hens

625

and in pullets (Gous and Morris, 2001).The

improvement in FCR of using pelleted diets

may be due to the decreased feed waste

(Hetland et al., 2002), reduced selective

feeding and ingredient selection (Behnke,

1994).

Egg quality:

The shell thickness (ST) was

significantly higher in eggs laid by molted

hens which fasted 10 d than 12 d (Table 5),

while there were no significant differences

among fasting groups in egg shape index

(ESI), Haugh units (HU) and egg yolk

index (EYI) among fasting groups. Len et

al. (1964) reported an association between

improvements in postmolt egg yield and

quality and the length of the laying period.

The degree of improvement in post molting

performance was associated with the

increased length of the pause during which

no eggs were produced. Baker et al. (1981)

reported that starving hens to achieved 30%

body weight loss at 77 weeks of agehad

significantly increased egg shell quality

than those of 20, 25 and 35% body weight

losses.

As shown in Table 5 that, no

significant differences were observed in

EYI and ESI due to feed form; however the

ST and HU in eggs produced byhens fed

pelleted diets had significantly higher

values than those of hens fed mash diets.

The differences in HU and EYI due to the

interaction between fasting period and the

feed form were insignificant; however the

ST of fasted hens for 8 or 10 d, which fed

pelleteddiets, had significantly the best

improvement than of the other subgroups

(Table 6). The egg quality parameters were

not influenced by feed form or the

interaction between fasting period and feed

form.

Egg components:

Eggs produced by hens fasted for10

and 12 d had significantly higher yolk and

shell percentages (YP and SP) and lower

albumen percentage (AP) during the post

molt period than those fasted for 8 d (Table

5). The increased SP may be attributed to

the reduced fat accumulation in the

glandular epithelium of the uterus which

increases the efficiency of glandular

epithelium.This is in agreement with the

findings of Brake (1992). It is well known

that the glandular epithelium in the uterus

isresponsible for providing the calcium

portion of the shell. The author concluded

that rebuilding of the uterus from the

regressed state would renew the tissue and

the glandular epithelium, which would

decrease the percentage of shell-less, or

poorly shelled eggs.

Concerning the effect of feed form,

the hens fed pelleted diets had significantly

higher SP than of those fed mash diet,

while there were no significant differences

in AP and YP due to feed form (Table 5).

The interaction between fasting period and

feed form did not affect YP. The fasted

groups by 10 or 12 d increased significantly

SP; whilesignificantly decreased AP than

that of fasted group by 8 d (Table 6).

In general, hens fed pelleted

dietshad better productive performance

(HDP, EW, EM and FC; SP, ST and HU;

and less FCR)than hens fed mash diets.

This improvement could be attributed the

decreased feed wastage, reduced selective

feeding, decreased ingredient selection, less

time and energy expended for prehension,

destruction of pathogenic organisms,

thermal modification of starch and protein

and improved palatability (Behnke, 1994).

In broilers, Nir et al. (1994) observed that

feeding crumbles or pellets reduced the

relative weight (g/kg of BW) of the gizzard

compared with feeding mash. In addition,

Nir et al. (1994) reported that pelleting

reduced the relative length (cm/kg of BW)

of the jejunum and ileum. The results of

Amerah et al. (2007) and Frikha et al.

(2009) indicated that the decreased length

of gastrointestinal tract with feeding on

pelletswas associated with an improvement

in broiler performance.

In conclusion, the fasted hens by 10

M. El-Sagheer et al

626

or 12 d improved significantly the

performance of egg production; sine it

increased SP and YP; and decreased AP

significantly than thosefasted hens by 8 d.

However, the fasted hens by 10 d improved

significantly the FCR than by 8 or 12 d. No

significant differences due to fasting

periods in EW, FC, MR, EGI, HU and EYI

were observed. Feeding pelleted rations

improved significantly egg production,

EW, EM, FC, ST, SP and HU; and reduced

significantly FCR as compared with

feeding mash. All fasted hens fed mash

dietshad significantly decreased FC;

increased EW; and improved FCR than

those of hens fed pelleted diets. Taking in

consideration the achieved results,it could

be concluded that induced molt of laying

hens by 10 d fasting and feeding on mash

diets can achieve a betterFCR; and lower

MR without adverse effects on productive

performance.

Table (1): Composition and calculated analysis of the experimental diet.

Items %

Ingredients

Yellow corn 60.90

Soybean meal (44%CP) 21.60

Corn gluten meal (60%CP) 6.00

Vit& Min. premix1 0.30

Wheat bran 0.45

Dicalcium phosphate 1.36

Calcium carbonate 8.95

Salt 0.40

DL-Methionine 0.04

Total 100

Calculated analysis2

Crudeprotein (%) 18.45

Crude fiber (%) 2.68

Crude fat (%) 2.78

Calcium (%) 3.87

P (Available, %) 0.38

Lysine, (%) 0.85

Methionine, (%) 0.40

Metabolizableenergy (Kcal/Kg diet) 2766 1Vitamins and minerals premix provided per kilogram of the diet: Vit. A,

1000 IU; D3 2000 ICU; Vit. E, 10 mg; Vit. K, 1mg; B1, 10 mg; B2, 5 mg; B6,

1500 mg; B12, 10mg Pantothenic acid, 10 mg; Nicotinic acid, 30 mg; Folic acid,

1mg; Biotin, 50 mcg; Chloride, 500 mg; Copper, 10 mg; Iron, 50 mg;

Manganese, 60 mg; Zinc, 50mg, and Selenium, 0.1 mg. 2According to NRC (1994).

Rab

bit, F

astin

g p

eriod

, feed fo

rm

, force m

olt, la

yin

g h

ens

627

Table (2): Body weight, day from start of fating to return to 50% production and mortality rate of Hi-sex Brown

laying hens as affected fasting period and feed form1.

Fasting period (day)

RSD Probability 8 10 12

Body weight (g)

At 60 weeks of age (at fasting starting) 1854 1833 1840 10.7 NS

At the fasting period end

1348a 1273

b 1182

c 83.1 *

When the egg production each 10%.

1606a 1581

b 1469

b 73.0 *

Loss percentage -27.3c -30.6

b -35.8

a 10.7 *

Day from start of fasting to

Last day of egg production 5 5 5 0.0

First day return to egg production 19 21 27 4.2

Return to 50% production 40 48 55 4.9

Mortality rate (%) 2.2b 2.2

b 3.3

a 0.6 **

a—c Means within each column for each division with no common superscripts are significantlydifferent (P≤0.05).

*P≤0.05; **P≤0.01; NS = Non-Significant. 1n = 64 to 70 hens.

RSD = Residual standard deviation.

M. E

l-Sagh

eer et al

628

Table (3): Hen day egg production (HDP), egg weight (EW), egg mass (EM), feed consumption (FC), feed conversion ratio (FCR) and

mortality rate (MR) throughout the experiment of Hi-sex Brown laying hens as affected by fasting period and feed form.

Fasting period (day)

Probability Feed form

Probability 8 10 12 Mash Pellets

HDP (%) 82.1b±0.4 83.3

a±0.4 83.4

a±0.4 ** 82.5

b±0.3 83.3

a±0.3 *

EW (g) 65. 8±0.1 65.9±0.1 65.6±0.1 NS 65.4 b

±0.1 66.1a ±0.1 **

EM (g egg/hen/28 wks) 1506.8b ±7.6 1528.2

a ±7.5 1529.8

a ±6.9 ** 1514.5

b ±5.2 1528.7

a ±5.5 *

FC (g feed/hen/day) 108.4±0.5 108.2±0.5 111.0±3.1 NS 107.7b±0.4 117.1

a±1.5 **

FCR (g feed/ g egg) 2.31a±0.02 2.24

b±0.02 2.31

a±0.02 ** 2.20

b±0.01 2.37

a±0.01 **

MR (%) 6.6a±0.1 5.1

b±0.1 6.6

a±0.1 ** 6.0±0.2 6.1±0.2 NS

a—b Means ±SE within each column for each division (fasting period and feed form) with no common superscripts are significantly

different(P≤0.05).

*P≤0.05; **P≤0.01

Table (4): Effect of interaction among fasting period and feed form on Hen day egg production (HDP), egg weight (EW), egg mass

(EM), feed consumption (FC), feed conversion ratio (FCR) and total mortality rate (TMR) of Brown Hi-sex Hens.

Fasting period (day)

Probability 8 8 10 10 12 12

Mash Pellet Mash Pellet Mash Pellet

HDP (%) 81.8c±0.5 82.4

b±0. 7 82.8

b±0.6 83.8

a±0.6 83.0

ab±0.5 83.7

a±0.5 **

EW (g) 65.3cd

±0.2 66.2a±0.1 65.6

bcd±0.1 66.2

a±0.2 65.4

bcd±0.2 65.8

abc±0.2 **

EM (g egg/hen/28 wks) 1500.8c±9.2 1512.8

b±12.2 1519.0

ab±11.1 1537.3

a±10.0 1523.6

ab±9.9 1536.0

a±9.6 **

FC (g feed/hen/day) 108.6c±0.6 115.3

b±0.6 107.4

c±0.5 114.5

b±0.5 107.2

c±0.7 121.4

a±0.8 **

FCR(g feed/ g egg) 2.23cd

±0.02 2.38a±0.02 2.18

d±0.02 2.31

b±0.02 2.19

d±0.02 2.43

a±0.02 **

TMR (%) 6.5a±0.1 6.7

a±0.1 5.1

b±0.1 5.0

b±0.1 6.5

a±0.1 6.7

a±0.1 **

a—d Means(±SE)inthesamecolumnwithdifferentsuperscriptsaresignificantlydifferent(P≤0.05). **P≤0.01

Rab

bit, F

astin

g p

eriod

, feed fo

rm

, force m

olt, la

yin

g h

ens

629

Table (5): Egg components and some egg quality characteristics throughout the experiment of Hi-sex Brown laying hens as

affected by fasting period and feed form.

Fasting period (day)

Probability Feed form

Probability 8 10 12 Mash Pellet

Egg Quality

Egg shape index (%) 74.5±0.3 75.7±0.3 75.1±0.3 NS 74.6±0.2 75.6±0.2 NS

Shell thickness (mm) 376.9ab

±1.6 380.3a±2.0 373.7

b±1.8 ** 374.6

b ±1.6 379.3

a ±1.4 **

Haught units 83.5±0.4 82.5±0.4 83.7±0.4 NS 82.7b ±0.3 83.7

a ±0.3 *

Egg yolk index (%) 45.2 ±0.3 45.6 ±0.3 45.5 ±0.3 NS 45.2±0.2 45.7±0.2 NS

Egg Components

Yolk (%) 27.7b±0.4 29.0

a±0.4 28.7

a±0.4 * 28.5±0.3 28.4±0.2 NS

Albumen (%) 58.8a±0.5 57.0

b±0.5 57.4

b±0.5 ** 57.8±0.3 57.6±0.3 NS

Shell (%) 13.5b±0.1 14.0

a±0.1 13.9

a±0.1 ** 13.6

b±0.1 14.0

a±0.1 **

a—b Means ±SE within each column for each division (fasting period and feed form) with no common superscripts are

significantly different(P≤0.05).

*P≤0.05; **P≤0.01; NS = Non-Significant

M. E

l-Sagh

eer et al

630

Table (6): Effect of interaction among fasting period and feed form on egg components and some egg quality

characteristics throughout the experiment of Hi-sex Brown laying hens.

Fasting period (day)

Probability 8 8 10 10 12 12

Mash Pellet Mash Pellet Mash Pellet

Egg Quality

Egg shape index (%) 74.2c±0.4 74.9

abc±0.5 75.3

abc±0.4 76.1

a±0.5 74.4

c±0.4 75.8

ab±0.5 *

Shell thickness (mm) 371.9b±2.5 381.9

a±1.8 377.8

ab±3.0 382.7

a±2.7 374.0

b±2.6 373.4

b±2.5 **

Haught units 83.5±0.5 83.4±0.7 81.7±0.6 83.3±0.5 82.9±0.6 84.4±0.4 NS

Egg yolk index (%) 44.9±0.5 45.5±0.4 45.3±0.5 45.8±0.4 45.3±0.4 45.7±0.5 NS

Egg Components

Yolk (%) 27.4±0.5 28.0±0.5 29.2±0.5 29.0±0.5 28.8±0.5 28.3±0.5 NS

Albumen (%) 59.3a±0.6 58.2

ab±0.7 57.0

c±0.7 57.0

c±0.7 57.0

c±0.7 57.6

bc±0.6 **

Shell (%) 13.2bc

±0.2 13.7ab

±0.2 13.9a±0.2 14.1

a±0.2 13.8

a±0.2 14.1

a±0.2 **

a—cMeans(±SE)inthesamecolumnwithdifferentsuperscriptsaresignificantlydifferent(P≤0.05).

*P≤0.05; **P≤0.01; NS = Non-Significant

Rabbit, Fasting period, feed form, force molt, laying hens

631

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الملخص العربي

البياضدجاج الفي بعد القلشتهوجود لبيضايةنتاجإالعليقةعلى صورةالتصويم و مدةتأثير

حسام حسن حسانين -حاتم يوسف الحمادي –محمد الصغير محمد *

حمدي أحمد حسن -*

مصر -أسيوط 62517 -جامعة أسيوط -كلية الزراعة -قسم إنتاج الدواجن مصر –قنا 38518-جامعة جنوب الوادي –كلية الزراعة -قسم اإلنتاج الحيواني والدواجن*

علي بالتساوى ةوزعم، سبوعا إ 76عمر مائة وثمانون دجاجة من دجاج الهايسكس البني البحث على أجرى

طيور كل مكرره في وتم إسكان. دجاجات 5 منهابكل مكرره 21علي نهاثالث مجموعات ، واشتملت كل م

ولي األ اتمجموعالثالث وتم تصويمدجاجات . مغلقمبنى في تحت ظروف محكمة سم X 55 X 55 72 أقفاصأبعادها

نهاية فترات التصويم قسمت عندو مع تقديم الماء طول الوقت ، علي التوالي ، يوما 21، 26، 3والثانية والثالثة لمده

ولي للمجاميع تم تغذية دجاجات التحت مجموعة األأيضاو. تحت مجموعتين لى إبالتساوى وكل مجموعة الطيور ب

البحث مكن تلخيص نتائجيو . الثانية علي عليقة محببة دجاجات التحت مجموعة غذيت ، بينماالثالثة علي عليقة ناعمة

:ليي امك

لدجاجات مثيلهل عن%( 8553)والذى بلغ يوم 21اد معدل الفقد في وزن الجسم للدجاجات المصومة لمدة دزإ .2

(. علي التوالي% 1658، 8657)أيام 26، 3المصومة لمدة

نتاج البيض إعاودت والتصويم ، ء كل مجاميع التصويم عند اليوم الخامس من بدبنتاج البيض إالدجاج عن توقف .1

. علي التوالي يوما 21، 26، 3للمجاميع المصومة لمدة ( البيض إلنتاجول اليوم األ) 16، 12، 21 يامعند األ

21، 26، 3للمجاميع المصومة لمدة يوما 55، 53، 56 يامعند األ% 56لي إبعد القلش نتاج البيض إعدل بلغ م .8

. علي التوالي يوما

عنه فى كل من %( 552)أيام 26ثناء التجربة للمجموعة المصومة لمدة أمعدل النفوق معنويا نخفض إ .5

نخفض معدل النفوق بدرجة ملحوظة للدجاجات إكذلكو. )لكل مجموعة% 757(يوما 21، 3لمدة المجموعتين

. خريالمغذاه علي العليقة المحببة أو الناعمة عن التحت مجاميع األأيام و 26المصومة لمدة

للدجاجات ، ونقصت نسبة البياض معنويا والصفار القشرة تينتاج البيض وكتلة البيضه ، وزادت نسبإتحسن .5

.أيام 3الدجاجات المصومة لمده بالمقارنة بيوما 21أو 26المصومة لمدة

، 3الدجاجات المصومة لمده كل من أيام عن 26معدل التحويل الغذائي للدجاجات المصومة لمدة معنويا تحسن .7

.يوما 21

لفترات التصويم في وزن البيضة ، والغذاء المستهلك ، ومعدل ن تعزى أيمكن ختالفات معنوية إي أم تالحظ ل .6

. ل صفار البيضة، ودلي( HU)النفوق ، ودليل شكل البيضة ، ووحدات قياس جوده البياض

، وسمك تهلكس، والغذاء الم، ووزن البيضة، وكتلة البيضنتاج البيضإ سنت التغذية علي العليقة المحببةح .3

عن ملحوظةالكفاءة الغذائية بدرجة كما قلت ، (HU)ووحدات قياس جوده البياض القشرة، ونسبة القشرة

ونسبة البياض، ودليل علي معدل النفوق ، ونسبة الصفار،شكل العليقة أثر ولقد . التغذية علي العليقة الناعمة

اد وزن البيضة وتحسنت الكفاءة الغذائية بدرجة دزإ، وونقص الغذاء المستهلك ،الصفارمعامل ، وشكل البيضة

علي والمغذاةملحوظة لتحت مجموعات للدجاجات المصومة والمغذاة علي عليقة ناعمة عن تلك المصومة

.العليقة المحببة

مر األأيام والتغذية علي العليقة الناعمة 26بالتصويم لمدة الدجاج البياضالقلش في إحداثإمكانيةالى الباحثونويخلص

. نتاجيداء اإلوق وبدون نقص في ال فأقل نسبة نبrكفاءة غذائية و فضللحصول علي أيمكن من االذى