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Brazilian Journal of Poultry Science

Print version ISSN 1516-635X

Abstract

DOMINGUES, C H de F et al. Lysine and methionine + cystine for laying hens during the post-molting phase. Rev. Bras. Cienc. Avic. [online]. 2012, vol.14, n.3, pp.187-192. ISSN 1516-635X.  https://doi.org/10.1590/S1516-635X2012000300005.

One experiment was conducted to evaluate the effect of using different lysine and methionine + cystine levels on body weight recovery, performance, and egg quality of laying hens during the post-molting period. In this trial, 432 Isa Brown layers, with 72 weeks of age, were distributed in 54 cages according to a completely randomized design with six treatments and nine replicates of eight birds each. During the resting period, six diets with different digestible lysine and methionine + cystine levels were used, as follows: 0.48% digestible lysine and 0.43% methionine + cystine; 0.48% digestible lysine and 0.47% methionine + cystine; 0.48% digestible lysine and 0.52% methionine + cystine; 0.56% digestible lysine and 0.50% methionine + cystine; 0.56% digestible lysine and 0.56% methionine + cystine; 0.56% digestible lysine and 0.62% methionine + cystine. Data were submitted to analysis of variance and means were compared at by Tukey’s test at 5% probability level. The different lysine and methionine + cystine levels in the diets fed during the resting period significantly influenced layer performance. The diet containing 0.56% lysine and 0.56% methionine + cystine promoted higher egg weight eggs during the second production cycle.

Keywords : Sulfur amino acids; amino acid ratios; forced molting; morphometrics.

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