Data/hora: 05/06/2024 18:04:47

Provedor de dados: 	89	
País: 	Brazil	
Título: 	Requirement of Sodium to Molted Laying Hens	
Autores: 	Melo,RD; Cruz,FGG; Melo,LD; Feijó,JC; Rufino,JPF; Brasil,RJM; Oliveira Fº,PA; Silva,FMF.	
Data: 	2020-01-01	
Ano: 	2020	
Palavras-chave: 	Egg quality; Eggshell; Performance; Sodium; Weight gain.	
Resumo: 	ABSTRACT The objective of this study was to determine the ideal requirement of sodium to molted laying hens. The experimental period lasted 105 days, divided into five periods of 21 days. Hisex White laying hens 150 with 84 weeks-of-age were used. The experimental design was completely randomized in a factorial scheme (5x3) with treatments constituted by five levels of sodium (0.10, 0.15, 0.20, 0.25, and 0.30%) in the diets, and three postmolt stages (early = 21 days, medium = 63 days, and final = 105 days). Performance and egg quality results were evaluated by Tukey test at 5%. Eggshell resistance and weight gain results were evaluated by polynomial regression at 5%. Except the yolk height, all performance and egg quality variables were affected (p&lt;0.05) by the sodium levels and the hens’ age postmolt. The level of 0.15% of sodium in diets to postmolt laying hens provided better performance and egg quality, especially in the eggshell. Higher levels of sodium negatively affected the performance and egg quality. Hens in the early stage of postmolt period presented better performance and egg quality. At long-term, the postmolt hens presented worst results.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100325	
Editor: 	Fundação APINCO de Ciência e Tecnologia Avícolas	
Relação: 	10.1590/1806-9061-2019-1102	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Poultry Science  v.22 n.1 2020	
Fonte: 	info:eu-repo/semantics/openAccess