Improving methods for preventing hepatosis in laying hens
It has been established that in laying hens, hepatodystrophy develops due to increased demand for vitamins, minerals, and proteins during the active egg-laying period, which leads to metabolic disturbances in the liver. It was determined that the fiber content in the hens’ diet exceeds the norm by 0...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/32/bioconf_esdca2025_01032.pdf |
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| Summary: | It has been established that in laying hens, hepatodystrophy develops due to increased demand for vitamins, minerals, and proteins during the active egg-laying period, which leads to metabolic disturbances in the liver. It was determined that the fiber content in the hens’ diet exceeds the norm by 0.8%, and there is a deficiency of lysine by 0.08%, methionine by 0.06%, threonine by 0.07%, phosphorus by 0.09%, retinol by 330 IU, cholecalciferol by 86 IU, tocopherol by 0.32 mg, and choline chloride (B4) by 18 mg compared to normative indicators. It was found that hepatodystrophy manifests in 40-45% of laying hens with clinical signs of general weakness, skin paleness, hypodynamia, decreased appetite, and reduced productivity. A method for preventing hepatodystrophy in laying hens has been developed by additionally introducing 400 mg/kg of choline chloride (B4), 3 g/kg of LD-methionine, 2 ml/liter of E-selenium OR (once a month), and 3 g/100 liters of the probiotic MaxLak/DW into the diet. This approach promotes an increase in the retinol content in egg yolks to an average of 0.82 µg/g, hemoglobin levels in blood to 96.4±1.6 g/l, total protein to 52.4±0.24 g/l, and glucose to 7.14±0.22 mmol/l. |
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| ISSN: | 2117-4458 |