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Feeding Reduced Nutrient Diets for Short Periods to Commercial Layers

Institute of Food and Agricultural Sciences, Department of Poultry Science, Mehrhof Bldg. , University of Florida, Gainesville, FL 32611; Phone: (904) 392-1931; FAX: (904) 392-8479

R. H. Harms

Two Experiments were conducted to evaluate the effects of removing selected ingredients from a commercial layer diet. In Experiment 1, hens were fed four diets: 1A) a complete diet for hens near the end of the first cycle of production; 1B) a diet containing corn, calcium (4.5%), microingredients, and salt; 1C) diet 1B without microingredients; or 1D) diet 1B without microingredients and salt. In Experiment 2, hens were fed five diets:2A) a complete diet for hens less than six weeks to market; 2B) a diet of corn, calcium (4.5%), dicalcium phosphate (P), microingredients, and salt; 2C) diet 2B without P; 2D) a diet of corn, calcium (6%), P, microingredients, and salt; and 2E) diet 2D without P. Feed intake was significantly reduced within two days when hens were fed the reduced nutrient diets. Egg production was not significantly reduced in treatment groups until day 6 after which production decreased rapidly. Egg weight decreased after day 3. All eggs produced by hens on the reduced nutrient diets had adequate shell quality to be marketed. After seven days, hens on experimental diets had evidence of follicular regression. Utilization of reduced nutrient feed prior to marketing laying hens would result in feed cost reduction and continued production of salable eggs.

Key Words: Egg production • eggshell • laying hen • reduced nutrient hen feed