Effect of dietary methionine intake on egg component yield and composition. Academic Article uri icon

abstract

  • The effects of methionine intake on liquid egg component yield and composition were examined in two laying hen experiments using diets supplemented with differing levels of methionine. In Experiment 1, a high methionine intake level of 512 was compared to 326 mg per hen-day (HD). The 512 mg/HD intake significantly increased egg weight, component mass, and total solids in both albumen and yolk. Experiment 2 examined methionine intakes of 328, 354, 392, and 423 mg/ HD. There were no significant differences in egg weight, component yield, or egg production among the treatments. Albumen solids from the 423 mg/HD intake level were significantly elevated when compared to 328 and 354 mg/HD. A methionine consumption of 354 mg/HD resulted in significantly lower yolk solids than 328, 392, and 423 mg/HD. Methionine intakes of 392 and 423 mg/HD did result in significantly increased crude protein content of albumen and yolk compared to 328 and 354 mg/HD methionine. Experiment 1 found elevated dietary methionine increased egg size, component mass, and solids content of albumen and yolk. Experiment 2 methionine intake significantly increased crude protein of albumen and yolk without changes in egg size or component yield. These results indicate a methionine intake range that will later liquid component composition while egg size remains unchanged.

published proceedings

  • Poult Sci

author list (cited authors)

  • Shafer, D. J., Carey, J. B., & Prochaska, J. F.

citation count

  • 55

complete list of authors

  • Shafer, DJ||Carey, JB||Prochaska, JF

publication date

  • January 1996