Effect of dietary sand on the performance of broilers and laying hens /
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| Other Authors: | , , , |
| Format: | Thesis Book |
| Language: | English |
| Published: |
[College Station, Tex.] :
Hooge,
1978.
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| Subjects: | |
| Online Access: | Link to ProQuest copy. Link to OAKTrust copy |
| Abstract: | Experiments were conducted with 380 Hy-line pullets fed dietary supplements of 0, 5, 10, or 15 percent sand for twelve 28-day periods and with 440, 120, and 540 day-old Hubbard x Hubbard broiler chicks fed diets with up to twelve percent sand for twenty-one days. Dietary sand decreased body weight and adjusted feed conversion values (i.e., with sand portion subtracted from quantity of feed consumed), increased feed consumption and feed conversion values, but had no significant effect on egg production, egg weight, percentage of egg as shell, tibia breaking strength, tibia ash, or organ weights of laying hens. A high-fat, ten percent sand diet, formulated to be insonitrogenous and isocaloric with the basal diet, increased egg weight, but decreased the gizzard weight and tibia ash percentage of hens compared to the values of hens fed the basal diet. The basal diet contained no supplemental fat or sand. Dietary sand improved adjusted feed conversion values of broiler chicks, but this was associated with a decrease in body weight in one study utilizing nine broiler-starter diets varying in protein and energy. Body weight of the twenty-one day old broiler chicks was increased by the addition of a level of three to nine percent sand to a broiler-starter basal diet containing 23% protein and 3200 kcal ME/kg. Gizzard weight, tibia breaking strength, and tibia ash values were not significantly affected, but the sight of gizzard contents was increased, compared to values for control birds, by the addition of six percent sand to a broiler starter diet. |
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| Item Description: | "Major subject: Poultry Science." Vita. |
| Physical Description: | x, 69 leaves ; 28 cm |
| Bibliography: | Includes bibliographical references (leaves 65-68). |