Signs Observed in Commercial Laying Hens fed a Low Dietary Salt Level

Abstract

Much research has studied the use of a low salt diet to force rest laying hens, but little focuses on the accidental omission of salt from a commercial laying hen diet. In this study sixty hens were fed a low salt diet (0.02% sodium) to investigate the effects on ovarian activity. Hens were necropsied on predetermined days and the ovaries carefully examined. Follicular development was unaffected for at least five days from initiation of the low salt diet. The follicles then underwent regression, beginning with the largest follicle and continuing to progressively smaller follicles. Serum sodium levels were significantly lower and potassium higher for hens receiving the low salt diet for eleven days compared to hens receiving a control diet. Egg production, feed consumption, and egg weight decreased in groups receiving the low salt diet for six or more days. The longer the hens received the low salt diet, the greater the decrease for these parameters. The percentage of hens that molted was significantly higher in the low salt groups than in the control group; the longer hens received this diet the more significant the molting they experienced.