Effects of Cyclic High Temperature Applied to Laying Hens with Different Body Weights During Molting on Second Laying Period Performance, Some Organ Weights and Leg Bone Characteristics
DOI:
https://doi.org/10.24925/turjaf.v13i1.22-32.7091Keywords:
Molting, layer hen, cyclic temperature, body weight, egg production, tibia, femurAbstract
This study aimed to evaluate the effects of different temperatures and body weights on the performance, egg quality, some organ weights and leg bone characteristics of laying hens in a non-fasting moulting treatment based on crushed barley consumption. In the study, 288 brown laying hens (Lohmann Brown-Classic) at the age of 80 weeks were used. Hens were divided into body weight (light, medium and heavy) and temperature (control and cyclic temperature) groups before moulting. During the moulting period, hens were kept at 21-22°C in the control group, and at 32°C from 10:00 to 18:00 h and from 21-22°C 10:00 to 18:00 h daily in the cyclic temperature group. The moulting program ensured that all hens in the groups lost 25% of their body weight in 35 days and there were no hen deaths during this period. The post-moulting performance of the hens was investigated in a curtain-sided poultry house under three months of spring and one month summer seasons. Cyclic high temperatures applied during the moulting period were not affected the performance of the production period, but improved the breaking strength, Haugh unit and albumen index of the eggs. In addition, in hens with high body weight, egg weight, tibia weight, length, width and breaking strength and weight and breaking strength of femur were increased in the post-moulting period. Egg production, egg weight, feed conversion ratio and egg quality characteristics improved significantly in the post-moult period compared to the pre-moult period. In moulted hens, while spleen weight increased, ovary, oviduct and liver weights decreased significantly It was found that cyclic high temperature applied during the moulting period positively affected some egg quality characteristics in the second production period.
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