The partial replacement of sodium chloride with sodium bicarbonate or sodium sulfate in laying hen diets improved laying performance, and eggshell quality and ultrastructure.
[en] This study investigated the effects of dietary chloride (Cl) reduction on laying performance and eggshell quality by substitution of sodium bicarbonate (NaHCO3) or sodium sulfate (Na2SO4) for part of dietary sodium chloride (NaCl), and further explored its mechanism for improving eggshell quality. A total of 360 29-wk-old Hy-line Brown laying hens were randomly allocated to 5 dietary treatments, including a basal diet contained 0.33% NaCl (control group, 0.27% dietary Cl), and 4 experimental diets that contained 0.21% and 0.15% dietary Cl by substituting Na2SO4 or NaHCO3 for part of NaCl in the basal diet. No significant differences were observed in blood Na+, Cl-, K+ and Ca2+ levels and pH value as well as serum creatinine and uric acid contents among 5 treatments (P > 0.05). Dietary Cl reduction increased egg production and ADFI during wk 33 to 36, 37 to 40 and 29 to 40 of age and decreased feed conversion ratio during wk 37 to 40 of age (P < 0.05). The hens fed with diets containing 0.15% Cl increased eggshell breaking strength, thickness and weight ratio in wk 40 of age (P < 0.05). Birds fed with dietary 0.21% and 0.15% Cl exhibited higher effective layer thickness and lower mammillary layer thickness of eggshell than those fed with dietary 0.27% Cl (P < 0.05). Apparent Ca metabolizability of hens was increased with dietary Cl reduction (P < 0.05). Total Ca of eggshell of dietary 0.15% Cl group was higher than that of dietary 0.27% Cl group (P < 0.05). No significant differences in laying performance, eggshell quality and Ca metabolism of layers were observed between Na2SO4 and NaHCO3 replacement groups (P > 0.05). Overall, dietary Cl reductions could improve laying performance and eggshell quality by substitution of NaHCO3 or Na2SO4 for part of NaCl, and there were no differences in the improvements between these two substitutes. The improved eggshell quality may be attributed to improved eggshell ultrastructure and increased supply of eggshell Ca2CO3.
Disciplines :
Animal production & animal husbandry
Author, co-author :
Fu, Yu ; Université de Liège - ULiège > TERRA Research Centre ; Key Laboratory of Feed Biotechnology of Ministry of Agriculture & Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Wang, Jing; Key Laboratory of Feed Biotechnology of Ministry of Agriculture & Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Zhang, Hai-Jun; Key Laboratory of Feed Biotechnology of Ministry of Agriculture & Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Wu, Shu-Geng; Key Laboratory of Feed Biotechnology of Ministry of Agriculture & Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Zhou, Jian-Min; Key Laboratory of Feed Biotechnology of Ministry of Agriculture & Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Qi, Guang-Hai; Key Laboratory of Feed Biotechnology of Ministry of Agriculture & Rural Affairs, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China. Electronic address: qiguanghai@caas.cn
Language :
English
Title :
The partial replacement of sodium chloride with sodium bicarbonate or sodium sulfate in laying hen diets improved laying performance, and eggshell quality and ultrastructure.
This study was supported by Shandong Key Science and Technology Innovation Program (2019JZZY010704), China Agriculture Research System (CARS-40-K12), Beijing Innovation Consortium of Agriculture Research System (BAIC04-2020) and Agricultural Science and Technology Innovation Program (ASTIP) of the Chinese Academy of Agricultural Sciences.
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