Resumo

ARQUINEGO-ALDERETE, Edwin Gustavo; CANTARO-SEGURA, Jose Luis  e  CUMPA-GAVIDIA, Marcial Estanislao. Effects of different protein and sulfur amino acids levels on layers’ production efficiency. Cienc. Tecnol. Agropecuaria [online]. 2021, vol.22, n.1, e1921.  Epub 01-Jan-2021. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol22_num1_art:1921.

This research aims to evaluate the effect of three protein levels (15.0, 16.5, and 18.0%) and three sulfur amino acid levels (0.71, 0.78, and 0.86%) on hens’ production efficiency and egg quality. It used Hy-Line Brown layers (n = 216) at 25 weeks of age. The nine treatments were distributed in a completely randomized design with a 3 x 3 factorial pattern. The experiment lasted 12 weeks. The best egg production was reported by hens fed 18.0% protein, while the best egg weight value was obtained with 15.0% protein. The highest weight gain was achieved with diets containing 16.5% protein. Except for weight gain, there were no significant effects (p > 0.05) of methionine + cystine levels on the factors studied, obtaining the most significant weight gain with a methionine + cystine level of 0.86%. The highest returns were attained with protein and sulfur amino acid levels of 16.5 and 0.71% or 15.00 and 0.86%, respectively.

Palavras-chave : eggs; essential amino acids; crude protein; cystine; methionine; sulfur amino acids.

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