The effect of L-lysine intake on egg component yield and composition in laying hens /
% lysine. In Experiment 2, lysine levels of 2.04%
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1994.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | % lysine. In Experiment 2, lysine levels of 2.04% although production increased in Experiment 2, up to 1.6 and egg production. Supplemental lysine increased egg and yolk emulsion separations. Two experiments were area of the commercial egg industry that has exhibited capita consumption of processed eggs increased from 31 to 54 commercial value of liquid yolk and albumen is primarily composition, texture profile analysis in albumen and yolk, conducted using standard layer rations supplemented with consumption has been in the form of processed eggs. Per effect of dietary lysine on albumen protein was at Egg production was not affected in Experiment 1, evaluated by percent solids. With the increasing demand for examine the effect of lysine-HCI on egg component yield and experiment, whereas in Experiment 2, increased lysine experiment. Yolk protein did not increase in the first experiments. Albumen crude protein and total solids experiments. Yolk solids did not increase in either graded levels of lysine ranging from .71 to 2.04%. growth as per capita shell egg consumption decreases. The however, albumen hardness values were increased in a increased with elevated lysine intakes in both intake significantly increased yolk protein levels. LEP's it would be beneficial if producers had a better linear fashion with increasing lysine supplementation. lysine intake did not significantly effect springiness, monohvdrochloride (lysine-HCI) and its effects on liquid egg nutritional effects on liquid egg composition. The focus of observed 1477 mg lysine/hen per day. observed at 1040 mg lysine/hen per day. The maximum over the past 20 years. This comprises 21-23% of the total Over the past two decades an increasing percentage of egg production. Experimental procedures were designed to resulted in significant reductions in feed consumption second. Egg component yield and composition were significantly affected by supplemental lysine in both Texture profile analysis revealed that supplemental this experiment was the examination of dietary L-lysine U. S. egg supply. Liquid egg products (LEP) are the one understanding of layer flock production, management, and weight in the first experiment while it did not in the Yolk hardness increased as well, the maximum level of yolk protein, solids, and functional properties were |
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| Item Description: | "Major subject: Poultry Science". Vita. |
| Physical Description: | ix, 55 leaves ; 28 cm. Also available online. |
| Bibliography: | Includes bibliographical references. |