QUALITY OF FOOD EGGS IN CASE OF DIFFERENT DURATION OF FEEDING PHASES OF LAYING HENS

Abstract

Quality parameters of food eggs are influenced by paratypic factors and, firstly, by feeding factor. The issues of maintaining appropriate quality characteristics of eggs while improving poultry feeding programs seem to be relevant. In this regard, the aim of our study was to evaluate quality parameters of food eggs of Lohmann LSL Classic cross hens, depending on application time of three-phase compound feed in poultry feeding. The study was carried out at OOO Varaksino Poultry Farm, Zaviyalovsky District, Udmurt Republic. Three groups of laying hens were formed for the study, by the method of analogue groups, each of which consisted of 3 parts of birds. The groups differed by time of application of compound feed recipes of three phases. Morphological analysis of food eggs was carried out by instrumental method, the components were weighed on a VK-600 electronic scales. Biophysical parameters of the constituent components of the eggs were determined using a digital ovoscope DE 16000. The analysis of the qualitative characteristics of eggs at the age of 52 and 72 weeks did not reveal a significant difference between the groups in terms of morphological and biophysical parameters, except for yolk diameter at 52 weeks. The diameter of the egg yolk in the third group was significantly less (P ≥ 0.95) than the same value in the second group by 2.6%. Consequently, the factor of using different phase durations in feeding of laying hens did not have a significant effect on qualitative characteristics of food eggs. Obviously, final effectiveness of application of the studied feeding factor will depend on the level of egg production and the cost of feeds.