Effects on egg production and quality of supplementing the diet of hens laying brown eggs with blood meal and magnesium chloride

Abstract

SUMMARYIn a 2 × 4 factorial experiment, the laying performance of hens given diets with or without blood meal and four concentrations (0, 5·71, 11·43 and 17·14 g/kg) of added magnesium chloride was measured for 280 days. The inclusion of 50 g/kg blood meal in the laying diet reduced the rate of laying (P < 0·05), egg weight (P < 0·01), egg output (P < 0·01), food intake (P < 0·01), body weight gain (P < 0·01) and body weight at 457 days (P < 0·05). It increased the height of albumen (P < 0·05), Haugh unit score (P < 0·01) and shell colour intensity (P < 0·05) of fresh eggs. The inclusion of increasing dietary concentrations of magnesium chloride reduced (P < 0·01) the specific gravity of eggs but had no significant effect on any of the other egg quality or production characteristics. The dietary treatments had no significant effect on Haugh units of stored eggs.