Impact of laying hen nutrition on egg quality. Nys,Y. Village Neuf 2013

Nys Yves / Impact of Laying hen nutrition on egg quality 20/ 11/ 2013
.01
Impact of laying hen nutrition on egg quality
Yves Nys*
(nys@tours.inra.fr)
and Isabelle Bouvarel**
*INRA, « Function and regulation of egg proteins »
**UMT BIRD, Centre INRA de Tours
UR83 Recherches Avicoles, 37380 Nouzilly, FRANCE

High productivity
More than 300 eggs a year
Representing more than 10 times its live body weight
Transformation of raw materials into eggs = a metabolic challenge
2Nys Yves / Impact of Laying hen nutrition on egg quality 20/ 11/ 2013
.02

Early sexual maturity
100
120
140
160
180
Brown egg strains White egg strains
1958
2009
Anderson et al., 2013
Age at 50% production
A half ‐day reduction per year
o Feed intake capacity
o Growth curve and weight at the onset of laying
26.8 34
3Nys Yves / Impact of Laying hen nutrition on egg quality 20/ 11/ 2013
.03

Extension of the laying period
300
320
340
360
380
400
1981 1991 2001 2011
Laying period (days)
ITAVI
o Egg weight
o Shell strength
.04

Influence of pullet and laying diets
Yolk
carotenoids
Vitamins
Trace‐
elements
Fatty acid
composition
Proportion
Yolk/
Albumen
Shell
strength
Egg mass

Vitamins
trace‐
elements
Yolk
carotenoids
Fatty acid
composition
Prop.
Yolk/
Albumen
Shell
strength
Egg
mass

7
• Where possible, adult pullet weight must be attained before the onset of laying
• Growth should be encouraged during the initial period of pullet growth (before the reproductive
tract develops)
If not part of the diet would be used to complete growth
Influence of pullet weight at sexual maturity on egg weight
48
50
52
54
56
58
60
62
800 850 900 950 1000 1050 1100 1150 1200 1250 1300
Mature pullet weight , g
Summers et Leeson , 1994
Keshavarz , 1984
Keshavarz et Jackson, 1992
Keshavarz , 1984
48
50
52
54
56
58
60
62
Egg weight, g
800 850 900 950 1000 1050 1100 1150 1200 1250 1300
Mature pullet weight , g
Keshavarz , 1984
Keshavarz , 1984
0.7g for each 100g
BW gain
.07

8
Diet composition
Protein and energy intake
Nutrition and pullet weight
800
850
900
950
1000
1050
1100
1150
1200
Body weight at 16wk, g
8 10 12 14 16 18 20 22
Crude Protein, %
+32g per
additional point
of CPR²=0,94
Summers and Leeson, 1994
1,140 g of protein intake and 20.0 Mcal of ME intake (0‐20 wk)
 Maximise laying performance (Cheng et al., 1991)
Nys Yves / Impact of Laying hen nutrition on egg quality 20 / 11/ 2013
.08

9
Feed presentation
Particle size and feed form
Nutrition and pullet weight
8
8,5
9
9,5
10
10,5
6 mm 8 mm
screen
10 mm
BWG g/d
Frikha et al., 2011
a
b b
b
a a
45 days of age
1‐45 d
Screen size  8‐mm
Interest for pelleting (Frikha et al., 2009)
46‐120 d
Use of coarse particles and/or insoluble fiber
(Hetland et al., 2005)
9Nys Yves / Impact of Laying hen nutrition on egg quality 20 / 11/ 2013
.09

to control egg weight
Managing diets for laying hens
10

Nutrition and egg weight
Nutritional
values
Energy/ Fatty acids
Protein/ Amino acids
Raw
materials
Leguminous seeds
Feed
presentation
Mode of
distribution
11

Nutritional
values
Energy/ Fatty acids
Protein/ Amino acids
Raw
materials
Leguminous seeds
Feed
presentation
Mode of
distribution

13
Feed intake according to dietary energy content
Laying hens adapt their feed intake to a certain degree according to diet
energy content
-30
-20
-10
0
10
20
30
-30 -20 -10 0 10 20 30
Différence ME, % Walker et al., 1991
Van Krimpen et al., 2009
Valkonen et al., 2008
Peguri et Coon, 1991
Leeson et al., 2001
Joly et Bougon, 1997
Jalal et al., 2007
Jalal et al., 2006
Harms et al., 2000
Grobas et al., 1999a
-30
-20
-10
0
10
20
30
-30 -20 -10 0 10 20 30
Différence ME, % Walker et al., 1991
Leeson et al., 2001
Jalal et al., 2007
Jalal et al., 2006
Harms et al., 2000
R²=0,87
Difference in consumption, %
.013

14
50
52
54
56
58
60
62
64
66
68
70Eggweight,g
240 260 280 300 320 340 360
Energy consumption, Kcal/d
Walker et al., 1991
Leeson et al., 2001
Jalal et al., 2007
Jalal et al., 2006
Harms et al., 2000
50
52
54
56
58
60
62
64
66
68
70Eggweight,g
240 260 280 300 320 340 360
Energy consumption, Kcal/d
Walker et al., 1991
Leeson et al., 2001
Jalal et al., 2007
Jalal et al., 2006
Harms et al., 2000
Effects of energy consumption on egg weight
+ 0.96g egg weight for each additional intake of 10 kcal
Low effect for high energy content of the diet: up to 2,850 kcal/kg (Perez‐Bonilla et al., 2012)
R²=0,33
.014

15
50
52
54
56
58
60
62
64
66
68
70
Eggweight,g
14 15 16 17 18 19 20 21 22 23 24 25
CP consumption, g/d
Leeson et al., 2001
Jalal et al., 2007
Jalal et al., 2006
Harms et al., 2000
50
52
54
56
58
60
62
64
66
68
70
Eggweight,g
14 15 16 17 18 19 20 21 22 23 24 25
CP consumption, g/d
Leeson et al., 2001
Jalal et al., 2007
Jalal et al., 2006
Harms et al., 2000
Effect of dietary protein level on egg weight
Egg weight increased by 1.4g for each 1g of additional protein
Brown egg‐laying hens do not need more than 16.5% CP to maximise egg production (Perez‐Bonilla et
al., 2012)
R²=0,58
.015

16
50
52
54
56
58
60
62
Poidsœuf,g
,2 ,25 ,3 ,35 ,4 ,45 ,5 ,55
MET, %
Schutte et al., 1994 - 25-37 semaines
Narvaez-Solarte et al., 2005 - 22-38 s
Danner et al, 2002 - 22-45 semaines
Bertramet al, 1995b - 23-35 semaine
Bertramet al, 1995a - 24-36 semaine
EggWeight,g
Bertam et al, 1995a (24-36w)
Bertram et al, 1995b (23-56w)
Danner et Bessei, 2002 (22-45w)
Narvaez-Solarte et al, 2005 (22-38w)
Schutte et al, 1994 (25-37w, exp1)
50
52
54
56
58
60
62
Poidsœuf,g
,2 ,25 ,3 ,35 ,4 ,45 ,5 ,55
MET, %
Narvaez-Solarte et al., 2005 - 22-38 s
Danner et al, 2002 - 22-45 semaines
Bertramet al, 1995b - 23-35 semaine
Bertramet al, 1995a - 24-36 semaine
EggWeight,g
Bertam et al, 1995a (24-36w)
Bertram et al, 1995b (23-56w)
Danner et Bessei, 2002 (22-45w)
Narvaez-Solarte et al, 2005 (22-38w)
Effect of total methionine content in feed on egg weight
Curvilinear increase with a
plateau at 0.36 % methionine
• Linoleic acid alone or combined with oleic acid increases egg weight
• Minimum of 1% needed, improving the absorption of all other fatty acids
Effect of fatty acids on egg weight
.016

Vitamins
trace‐
elements
Yolk
carotenoids
Fatty acid
composition
Proportion
Yolk/ Albumen
Shell
strength
Egg mass
17

18
Proportion of albumen and yolk
• Linoleic acid slightly decreases the proportion of yolk when added at higher
dietary levels
• Lower protein levels slightly reduced the amount of albumen
• No effect of methionine or lysine on egg composition
22
23
24
25
26
27
28
29
Proportionofyolk,%
0 1 2 3 4 5 6 7
Yousefi et al., 2006- 94-106w
Whitehead, 1981- 20-73w
Whitehead et al., 1991- 42w
Grobaset al., 1999b- 20-32w
Dänicke et al., 2000- 22-45w
22
23
24
25
26
27
28
29
Proportionofyolk,%
0 1 2 3 4 5 6 7
Yousefi et al., 2006- 94-106w
Whitehead, 1981- 20-73w
Grobaset al., 1999b- 20-32w
Dänicke et al., 2000- 22-45w
Linoleic acid, %

Nutritional
values
Energy/ Fatty acids
Protein Amino acids
Raw
materials
Leguminous seeds
Feed
presentation
Mode of
distribution

20
Effect of raw materials on egg weight
Use of leguminous seeds can reduce egg size
Peas included at 10 to 30 % slightly reduced egg weight (‐ 3% )
(Lacassagne, 1988)
Faba beans at levels higher than 7% reduced egg weight due to the presence
of vicine‐convicine (anti nutritional factors)
(Lessire et al., 2005)
Varieties without vicine‐convicine have no negative effect until 30 % inclusion
(Dänner, 2003)
Rapeseed reduced egg weight (up to 8‐9 %) in proportion to its dietary level
(related to presence of glucosinate)
(Lacassagne, 1988)
Can induce a fishy taste in brown eggs (due to trimethyl amine), tends to
disappear through genetic selection.
Wheat included at 50 % does not influence egg weight, yolk/albumen
(Safaa et al., 2009)
.020

Nutritional
values
Energy/ Fatty acids
Protein Amino acids
Raw
materials
Leguminous seeds
Feed
presentation
Mode of
distribution
21

Feed presentation and egg weight
22
Laying hens select their food intake according to:
‐ relative size of particles in relation to the beak
‐ ability to recognize particular components of diets
‐ feed recognition

Particle size
0
5
10
15
20
25
30
35
40
45
>2.36 >1.18 >0.85
mm
>0.71 >0.60 <0.6 Crumbles
Mash
23
% of the diet
Particle size
0
10
20
30
40
50
60
70
80
>2.36 >1.18 >0.85
mm
>0.71 >0.60 <0.6
% of the diet in relation to initial concentration
Disappearance of particles
Portella et al., 1988
Preference for larger particles is reduced with a homogeneous meal [2,36 – 0,6mm]
 Best nutritional balance: the nutrient composition varies with particle size
 Use of oil allows particles to stick together
Micro
nutrients

Nutritional
values
Energy/ Fatty acids
Protein Amino acids
Raw
materials
Leguminous seeds
Feed
presentation
Mode of
distribution
24

Umar Faruk et al., 2010
25
Developing new sustainable production systems:
sequential feeding of hens
4 am 8 am 3 pm 8 pm
First
Distribution
Second
DistributionLight on Light off
Control
Sequential
Night
Complete diet Complete dietComplete diet
Day Night
Balancer diet Balancer dietWhole or ground wheat
Balancer diet (limited amount) : 2400 kcal ME/kg,
23% CP; 7.2% Ca
.025

26
Developing new sustainable production systems:
sequential feeding of hens
Ground wheat
GW +vit+P
Whole wheat
Complete
Balancer diet
Wheat
0
20
40
60
80
100
120
Feed Intake
(g/b/d)
a b
a b a
a a b
0
10
20
30
40
50
(g)
abb
aab
Egg mass FCR
0
0,5
1
1,5
2
a
abb
Lower feed intake due to low wheat intake in Sequential feeding
Increased feed efficiency (5%)Similar egg production
.026

Developing new sustainable system of production:
sequential feeding in hens
Sequential
whole wheat
Control
0
200
600
1000
1400
1800
Body weight (g)
1921 a
1740 b
Sequential
whole wheat
0
1
2
3
4
5
6
Abdominal fat (% BW)
Control
5.5 a
2.8 b
.027

28
ControlSF Whole wheatSF Corn + whole wheatSF Wheat+ whole wheat
1,5
1,6
1,7
1,8
1,9
2
2,1
2,2
b b
a
c
30
35
40
45
50
55
60
Egg mass (g)
NS
FCR
Developing new sustainable production systems: sequential
feeding of hens
Traineau et al., 2013
Sequential feeding allows on‐farm or locally produced whole cereals to be used and is
effective in lowering costs, while maintaining production and reducing the cost of energy
required for grinding and transport
.028
Feed intake was similar between groups

Vitamins
trace‐
elements
Yolk
carotenoids
Fatty acid
composition
Prop.
Yolk/
Albumen
Shell strength
Egg mass

Nutrition and egg shell quality
o Control of egg size
Level and presentation of calcium
o Mineral nutrition as a means to limit shell breakage
.030

Effect of a low calcium diet on egg shell quality
at the onset of laying period
Dietary calcium (%) Eggshell deformation (µm)
0.9
2
3.5
15 first eggs 4th week
25.8a 26a
24.3b 23b
21.3c 24ab
Leeson et al., 1986
Introduction of a calcium enriched diet before transfer to laying
house (intermediate diet with 2.5% Ca)
Egg production ++
Bone mineralization ++
.031

Effect Of Dietary Calcium Levels On Eggshell And Bone
Quality
Dietary calcium (%)
<2.5 3.5 >4
Shell thickness (µm) 1
1 : Hãrtel, 1990; 2 : Cheng and Coon, 1989
Bone ash (mg/ml) 2
348a 374b 378b
316a 369b 403c
4 to 4.5 g day (Leghorn) (Kezhavarz, 1998; Scott, 1999; Liu et al., 2007)
No evidence of any improvement at high calcium level (5%), or when using
high Ca step-up phase feeding system (3.5-4.5-5.5% Ca) (Keshavarz, 1986;
Valkonen et al., 2010)
.032

Improve SYNCHRONIZATION between dietary Ca supply
and shell deposition
 Coarse Ca particles
Guinotte and Nys, 1993
FACTORS Percentage of positive responses *
Particle size >1.2 mm 0.1‐1 mm
77% 42%
Ca dietary level <3.5 >3.5%
48% 39%
Laying hen age >70 wk <39 wk
62% 22%
Temperature >25°C 20°C
77% 42%
.033
*>300 trials

Decrease In Size Of The Calcium Carbonate Particles During The
Pelleting And Crumbling Process
Guinotte, Nys 1993
Ca sources
Limestone
Marble
Seashell
After mixing After pelleting
and crumbling
0.6 1.16 2.36 0.6 1.16 2.36
5 %
7%
33%
68%
70%
53%
11%
12%
44%
32%
48%
29%
(mm) (mm)
Ca Particles should be separetly introduced when using
crumbling
.034

Nutrition and egg shell quality
o Control of egg size
Level and presentation of calcium
o Mineral nutrition as a means to limit shell breakage
35
Low phosphorus diets

How far can nPP be lowered?
14 trials
Phytase (FTU/kg)
400
300
150
0
Phytase, FTU/kg 0 150 300 400
NPP, % diet 0,22 0,18 0,15 0,14
Ahmadi and Rodehutscord, 2012
Optimum levels of NPP required to optimize the response of:
egg production, egg mass and feed conversion ratio
Phytase : 300FTU/kg equivalent to 0.7 g/kg NPP
Egg performance
.036

4000
4100
4200
4300
4400
4500
4600
4700
4800
4900
Control +
(NPP=0,28%)
Control‐
(NPP=0,15%)
Control‐
+Phytase 1
Control‐
+Phytase 2
Control‐
+Phytase 3
Shell hardness (g/cm²)
a
b
ab
ab
ab
300 FTU/kg
How far can nPP be lowered?
Liu et al., 2007
Shell quality
.037
Laying hens: eggshell quality lowered by high dietary phosphorus (>0.35%)
however phytase can improve eggshell strength when the supply of P is
very low

Effect of Mn, Zn and Cu supplementation on eggshell
fracture toughness (N/mm3/2)
Zn-Mn-Cu
IL = 30-30-5 Inorganic
IH = 60-60-10 Inorganic
OL = 30-30-5 Organic
OH = 60-60-10 Organic
Mabe, Rapp and Nys, 2003
Age = 60 to 73wks Age = 69 to 82wks
A
B
A
A A A
BB
A
A
B
300
320
340
360
380
400
Basal IL IH OL OH
A
300
320
340
360
380
400
Basal IL IH OL OH
38
.038
Positive effect mainly due to Mn

Fatty acids
Vitamins
Trace‐
elements
Yolk
carotenoids
Prop.
Yolk/
Albumen
Shell
strength
Egg mass
39

Yolk colour dependent on ingested carotenoids (quantity,
colouring capacity, efficiency, stability)
Numerous natural and manufactured pigments:
variable efficiency depending on their digestibility,
metabolism and colour hue
Effort to produce more stable, efficient, concentrated sources
Carotenoids
302520151050
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Lucerne
Tagetes
Corn gluten
+ Canthaxanthin
Apo8ester
Yellow Xanthophylls (mg/kg)
DSM Fan
403020100
‐5
5
15
Lucerne concentrate
Tagetes
Corn gluten
Apo8ester
a*
403020100
20
30
40
50
Lucerne concentrate
Tagetes
Corn glutenApo8ester
b*
.040

Carotenoid concentration in feedstuffs (mg/kg) and variation
Ingredient Average
(mg/kg)
Variation
(mg/kg)
Source
Alfalfa meal 15-17%
Alfalfa meal 25%
Lucerne concentrate (45 % CP)
Lucerne concentrate (59 % CP)
Yellow maize
Yellow maize
Corn gluten 59% CP
Corn gluten
Marigold meal concentrate
Marigold extracts 20g
Paprika extracts 5g
140
485
1560
9000
31
17
361
180
26000
12870
2866
40-286
350-620
900-2100
4500-1400
+/- 4
27-7
278-440
82-322
12000-40000
7845-20706
1667-3969
Latscha, 1990
Latscha, 1990
Nys, 2000
Nys, 2000
Looten 2003
Hernandez 2005
Looten 2003
Hernandez 2005
Huyghebaert 1993
Hernandez 2005
Hernandez 2005
Schlatterer and Breithaupt,
2006
.041

Deposition rate of various carotenoids in the egg yolk
Bauernfeind et al., 1981, Hammershoj et al., 2010, Sirri et al. 2007, Fru et al., 2006, Fru et al., 2007
Min Max
Yellow
X 3-4
1
1
Red
1
0,6
0,2-0,4
42

10 wk‐storage = 30% carotenoid losses with Marigold extract
Synthetic products more standardized and stable
Sirri et al, 2007
Stability of carotenoids influenced by source of
carotenoids
0
50
100
150
200
250
300
Initial
Storage ‐ 10wks
Marigold Apo‐8‐Ester
Concentration, ppm

R²= 0.98
R²= 0.97
0
10
20
30
40
50
60
70
80
0 5 10 15 20 25
Analyzed feed content (mg/kg)
Apoester (mg/kg) in egg yolk
ApoEster1 (10%) with 56 % isomer trans
ApoEster2 (10%) with 84 % isomer trans
Effect of trans‐cis isomer proportion
on yield transfer in the egg
Raffaella et al., 2013

Influence of pullet and laying diets ?
Fatty acids
Vitamins Trace‐
elements
Yolk
carotenoids
Prop.
Yolk/
Albumen
Shell
strength
Egg mass
45

 Composition of major elements is very stable
Variability only due to egg white/yolk ratio (hen age)
9
40
18
23
CV, %
4.6
6.9
4.7
1.2
CV%
cholesterol         Ash
Linoleic          Lipids
Oleic         Proteins
StearicDry matter
Fatty acidsMacro components
Gittins, Overfield 1991
 Fatty acid profile reflects diet composition
W3/w6 ratio can range from >30 to <2
Fatty Acids Corn Safflower* Linseed* Fish *
Oleic 42.8 26.5 34.7 39
Linoleic 15.6 31.8 18.4 9
Linolenic 0.4 0.1 9.9 0.4
DHA 22/6, w6 0.6 0.2 2.3 6.9
*10 % oil in the diet
Nutrition and egg composition

Vitamins CV % Minerals CV %
Vitamin A, E 35, 46 Ca, P, Na, K 8-11
Vitamin D 95 Fe 12
Thiamine, Riboflavin 17, 21 Mn, Zn 28
Ac. Panthotenic, Folacin 32, 35 Cu 40
 Large variation coefficient for vitamins and minerals
– High transfer for vit A until 8000UI
–Vit D and 25 OH D3 : until 10 fold
–Vit E from 150 to 500 µg/ g yolk (0 to 400 mg/kg diet)
– Riboflavin: curvilinear with plateau at 10 mg
 Possibility of enrichment of egg in vitamins
– for I (x60)
– Se (x5‐10), F, Mn
–Zn and Cu (lower magnitude because of binding proteins)
 Possibility of enrichment of egg in minerals

Effect of dietary selenium supplementation
on the Se content of whole egg
48
0
5
10
15
20
25
30
35
40
45
50
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8
Se‐yeast
Sodium Se
Se malt
Selenite
Se‐ yeast
Se‐bean prout
g Se / egg
Surai and Parks, 2001 ; Jiakui and Xialong,
2004 ; Chinrasri et al., 2009
Dietary Supplementation, mg/kg
Se : ANC adults = 50‐60 µg /day
max = 0,3 mg/kg in hen diet (EU regulation)

To conclude
No new egg quality criteria : productivity, egg weight, shell strength,
appearance
but need to adapt to genetic (increased duration laying period) and
environmental changes (nutrition more crucial at high temperature)
to avoid metabolic disorders (liver)
And need to better take into account: pullet stage, feeding behaviour
New techniques to meet challenges of sustainability
Using local feedstuffs
Sequential feeding improves efficiency  reduces cost and environmental impacts
Possibilities to enrich microcomponent of eggs for human health

Impact of laying hen nutrition on egg quality. Nys,Y. Village Neuf 2013

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Impact of laying hen nutrition on egg quality. Nys,Y. Village Neuf 2013