NUTRIENT REQUIREMENTS OF LAYING HENS

Basic nutritional requirements of laying hens

Feed is necessary for four reasons.
1. Body maintenance

2. Body growth

3. Feather production

4. Egg Production
1. Body maintenance

The amount of feed necessary for body maintenance varies with the weight of
the birds and the type of the environment.

2. Body growth

A leghorn pullet should gain from 350 to 454 gram during her laying years.
A medium- size layer (producing brown shell eggs) should gain 454 to 570 gram
during her laying year.

3. Feather production

This includes the growing of new feathers to replace those molted or pulled
out.

4. Egg production

The feed requirement for the production of the eggs is determined by the
number and size of the eggs.
Daily energy requirement for body maintenance is determined by

▪ The body weight of the layer.

▪ Ambient (environmental) temperature

Maintenance energy requirement of laying hen under moderate temperature (70°F or 21°C)

Body Weight of the hen Feed required for maintenance Kcal of ME per hen per day
(kg) per hen per day (g)
1.4 58.57 164
1.8 72.5 203
2.3 85.71 240
2.7 98.57 276
3.2 110.36 309

Question: if the ME content of the ration is 2800 kcal/kg, calculate the amount
of feed required for maintenance per hen per day (g)

Diet provides 2800 kcal ME in 1kg (1000 g) of diet

To get 164 kcal 1.4 kg (body weight) hen will consume: [ 164x1000]/2800 g of
feed = 58.57 g
Effect of ambient temperature on the maintenance requirement
for energy

Maintenance requirement in kcal ME per

Temperature laying hen per day

°F °C Leghorn Medium-Size
50 10.0 230 243
60 15.6 204 217
70 21.1 184 197
80 26.7 172 185
90 32.2 162 175
100 37.8 154 167

Note: If the ambient temperature is low, energy requirement for

body maintenance will be increased.
 Energy requirement for egg production
Daily energy requirement of the laying hen is highly variable:

Varies with:

 Variation in body weight of pullets

 Environmental temperature

 Amount of bird activity (housing system)

 Variations in egg production

 Differences in egg size

 Prevalence of stress

 Age of the birds

 Amount of feather cover

General guide line:

The ME requirement of 1.8 kg layer kept at a moderate

temperature and laying at the rate of 75% hen-day production is
about 300-310 kcal per day (306 kcal per day).
The figure will increase in cold weather and decrease in hot
weather.
Dietary energy in the feed and daily feed requirement for 1.8 kg hen
at moderate temperature and 75% hen-day egg production

Kcal of ME/kg ration Feed required per day per 100 hens to
supply 306 kcal E per hen (kg)
2640 [306/2640]x100=11.6
2750 [306/2750]x100=11.1
2860 10.7
2970 10.3
3080 10.0
3190 9.6

Note: Amount of energy in the diet control feed consumption.

If dietary energy is high, amount of feed consumption will be low.
 Hen Day Egg Production

Rate of Lay. (Also called Hen Day Egg Production) A percentage

which reflects the number of eggs produced by a flock
that day (or period of time) divided by the number of birds in the
flock.
Environmental temperature and feed consumption in laying hen
▪ Hen’s energy requirement is higher in cold weather than in hot weather.

▪ Hen will eat more during cold weather than hot weather.

▪ If the weather is cold, the per cent of amount of feed changes will be less
than when the weather is hot.

Example : Between 40-50˚ F, for each degree temperature changes,

amount of feed changes will be 0.3%.

Between 90-100 ˚F, for each degree temperature changes,

amount of feed changes will be 3.14%.
Relationship between ambient temperature, energy content of the
diet, and feed consumed per 100 caged laying leghorns per day

Kcal of ME per kilo of ration

Average daytime ambient 2750 2860 2970
temperature Feed/100 birds/day
(˚C) kg kg kg
4.4 12.8 11.8 11.0
10.0 12.5 11.5 10.7
15.6 11.9 11.0 10.2
21.1 11.1 10.2 9.5
26.7 10.1 9.4 8.7
32.2 8.5 7.9 7.3
37.8 6.9 6.4 5.9
Poultry
 With the exception of birds reared for breeding, growing poultry are normally
fed to appetite.

 Nutrient requirements expressed not as quantities required per day but as

the nutrient concentrations in the diet .

 Poultry take food according to their energy requirement.

 The quantities of food eaten by poultry are inversely related to the

concentration of energy in their diets.

 If the energy concentration of a diet is increased without a corresponding

change in the concentration of other nutrients, then the birds will begin to eat
less of those nutrients.
Example: Intake of crude protein

ME content of the ration I is 2750 kcal/kg, Crude protein % = 16%

Feed consumption is 111 g/hen/day. Therefore protein intake will be =

[111x16]/100 =17.76g/hen/day

In ration II the crude protein % is the same (16%)

the energy (ME of the ration) is increased to 2860 kcal/kg
feed consumption of the hen will be decreased.
Because the amount of energy in the diet control feed consumption.
if the energy in the diet is high the bird will consume less. It is 107 g/hen/day

What is protein intake of the hen?

= [107x16]/100 = 17.12 g/hen/day

When increase the energy content of the ration without changing the protein
per cent, the bird will eat less amount of protein.
 Layer take energy from the diet according to their requirement so that their energy
intake may remain approximately the same, their protein intake will fall and the birds may
be deficient in protein.

 In general, a nutrient concentration that is adequate for a diet of low energy content may
be inadequate for a diet of higher energy content.

 Feeding standards should be expressed not only by nutrient concentrations, but also
together with specific energy concentration.
Example, for laying hen, layer ration must contains 2750 kcal ME/kg diet with 16%
protein.
ME/CP = 2750/16 = 171.87

 To get 17.76 gram of protein, how many % of crude protein must contain in ration II ?
Calculate ME/CP ratio for ration II.
Amount of feed consumed per hen per day is 107 gram.

In 107 gram of diet, protein content must be 17.76 gram.

so in 100 gram of ration protein must contain [100x17.76]/107= 16.6%
For ration II, ME/CP = 2860/16.6 = 172.289

 Recommended ME/CP for laying hen is 170-175. If energy in the ration is increased,
crude protein % must be increased to maintain recommended ME/CP.
 Mineral requirements during egg production
Leghorn Medium-size
21-40 week of 40 and over 21-40 week of 40 and over
age week of age age week of age
Calcium% 3.25 3.50 3.00 3.25
Phosphorus 0.5 0.5 0.5 0.5
(total)%
Sodium % 0.15 0.15 0.15 0.15
Manganese 110 110 110 110
(mg/kg)
Zinc (mg/kg) 50 50 50 50
Calcium requirement
Too much calcium during egg production is detrimental because it depress
appetite.

Surpluses are excreted in the faecal material. Uneconomical.

Calcium requirement depend on

1. Rate of lay (The higher the rate, the more calcium needed).
2. Size of bird (The larger birds consume more feed, get more calcium).
3. Age of birds (Those past 40 weeks of lay require more calcium % in the
diet)
4. ME content of the ration (The higher the ME, the less food consumed;
require more calcium% in the ration)
5. House temperature ( Birds eat less when temperatures are high; the
ration should contain more calcium %)
Percentage of calcium needed in the laying ration with varying feed consumption,
age and egg production

Age in weeks

Feed 21-40 After 40

consumed
(gram per % Hen-Day Egg Production
hen) 90 80 70 60 80 70 60 50

% calcium in ration

80 4.7 4.2 3.7 3.2 5.2 4.7 4.1 3.4

90 4.2 3.8 3.3 2.9 4.7 4.2 3.6 3.1

100 3.8 3.4 3.4 2.6 4.5 3.8 3.3 2.8

110 3.5 3.1 3.1 2.3 3.8 3.5 3.0 2.6

120 3.2 2.9 2.9 2.1 3.5 3.2 2.8 2.4

130 3.0 2.7 2.7 1.9 3.3 3.0 2.6 2.2

Trace mineral requirements of layer

 Except for manganese and zinc, natural feedstuffs seemed to supply the
necessary quantities.

 Most layer rations include supplementary manganese and zinc. Some

include selenium.
Vitamin requirements for egg production
Vitamins most added to laying rations

Vitamin A
Vitamin B12
Vitamin D3
Vitamin K
Riboflavin
Pantothenic acid
Choline
Niacin

Regarding vitamin D, it should be remembered that D3 (cholecalciferol) is

about ten times as potent for poultry as D2 (ergocalciferol).
 Vitamin Amount per unit of feed
Per kg
Vitamin A activity 4000
Vitamin D (ICU) 500
Vitamin E (IU) 5.0
Vitamin K (mg) 0.5
Thiamin (mg) 0.8
Riboflavin (mg) 2.2
Pantothenic acid (mg) 2.2
Niacin (mg) 10.0
Pyridoxine (mg) 3.0
Biotin (mg) 0.1
Choline (mg) ?
Vitamin B12 (mg) 0.004
One International unit of vitamin E is equivalent to 1 mg dl- α-tocopherol acetate
One IU of Vitamin A= biological equivalent of 0.3mcg retinol or 0.6 mcg beta carotene.
One IU of Vitamin D = biological equivalent of 0.025 mcg cholecalciferol or ergocalciferol
Source, Nutrient Requirement of poultry, 1984,
Could you discuss basic nutritional requirements of laying hens?

Could you discuss energy, minerals and vitamin requirements for egg production?
The composition of milk of farm animals (g/kg)
Species Fat protein lactose calcium phosphorus magnesium

Cow 37 34 48 1.2 0.9 0.12

Goat 45 33 41 1.3 1.1 0.20

Ewe 74 55 48 1.6 1.3 0.17

Sow 85 58 48 2.5 1.7 0.20

Mare 15 23 64 1.1 0.6 0.06

 Gross composition of Milk
Constituent Average content% Normal variation

WATER 87.2 82.4-90.7

FAT 3.7 2.5-6.0

SOLIDS NON-FAT (SNF) 9.1 6.8-11.6

1. Protein 3.5 2.7-4.8

- Casein 2.8 2.3-4.0

- Lactalbumin 0.7 0.4-0.8

- Lactoglobulins

2. Lactose 4.9 3.5-6.0

3. Minerals 0.7 0.6-0.8

TOTAL SOLIDS 12.8 9.3-17.6

 Carbohydrates in milk
Lactose - milk sugar, the most abundant form of carbohydrate in milk
- disaccharide (sugar formed from one molecule of glucose and one molecule of galactose)
- 4.5 to 5% in milk, depend on breed of animals.

In ruminants, most carbohydrates in the feed are broken down into VFA (volatile fatty acids)
such as acetic acid, propionic acid and butyric acid.

Acetic Mammary gland milk fat

Lactose synthetase
Propionic acid Glucose lactose
converted to production of

Butyric acid lactose

Fat
Casein
production
 Lipid in milk

 Only 25% of the fatty acids found in milk fat are from dietary fat.

 The remaining portion is synthesized through numerous metabolic schemes.

 Almost all of milk fat is triglycerides.

 Triglyceride is formed by combination of 3 fatty acid molecules with one molecule of

glycerol
 Protein in milk
 Alpha-casein, beta-casean, alpha lactalbumin, beta-lactoglobulin are predominant milk
protein.

 Formed from the free amino acid precursors in the blood.

 Found only in the milk.

 More than 90% of milk protein

 The remaining protein portion contains immune globulins, serum albumin, gamma casein,
which are not synthesized in mammary cells .

 They are absorbed from the blood intact and passed to the milk.
 Vitamins and minerals in milk
 Vitamins and minerals are passed from the blood through the epithelial cells and into the
milk through filtration.

 Vitamin passed unchanged from the blood to the milk.

 Most of the minerals passed from the blood are complexed with other compound.

 The primary minerals of milk are calcium, phosphorus, sodium, chlorine and magnesium.
 Factors affecting milk composition

1. Breed and individual inheritance

2. Stage of lactation

3. Persistency

4. Oestrus; pregnancy

5. First- and last- drawn milk

6. Age

7. Size

8. Frequency of milking

9. Irregular milking interval

10. Environmental temperature, season

1. Breed and individual inheritance
Total milk, fat, solids-not fat are inheritance characteristics. Breed and individual differences.

Holstein breed: butter fat 2.6-6%

Jersey breed: 3.3-8.4%

 2. Stage of lactation
 The greatest variation in the composition of milk take place immediately following parturition

 Colostrum, synthesized in the udder prior to the time of calving contains more globulins,
vitamin A ad D, iron calcium, magnesium, chlorine and phosphorus, but less lactose and potassium.

 Total milk production generally increases for the first month following calving. Decrease gradually
thereafter.

 Fat content higher at the end of lactation period.

 3. Persistency

 About one month after peak lactation period

 The total milk production in each month is approximately 90-95 % of the previous month.
4. Oestrous; pregnancy
 Milk fat production downward on the day of or the day following a heat period.

 Pregnancy little effect on milk production.

 About fifth month of pregnancy, total production of gestation cow decline more rapidly than
that of non pregnant cow

 Because, energy requirement of the late gestation fetus is equivalent to about 400-600 lbs of milk
5. First and last drawn milk
 % of fat is higher in last drawn milk compared to first drawn milk.

6. Age
 Most cow reach maturity and maximum milk production at about 6 years of age. Then
decline in milk production. About 25% more milk at maturity compared to that at 2 years
of age.

 Fat production gradually decrease with age.

7. Size
 Within a breed, large cows usually produce more milk than do small cows.

8. Frequency of milking
 Milk production increase with frequency of milking.

 More persistent in their production

 Milk production decline less rapidly

 9. Irregular milking interval
 Unequal intervals between milking affect both the quantity and composition of milk.

 More milk with slightly lower fat content is obtained following the longer intervals.

10. Environmental temperature, season

 Fat % of milk higher in the fall and winter and lower in the spring and summer.

 Variation 0.3 to 0.5 per cent.

 Solids-not fat lower in spring and summer.

 Cows calving in the fall month, consistently produce more than those calving at
other times of the year.
 Cows calving in the spring produce the least.

 The difference is as much as 10 to 15 per cent.

What are major milk constituents?

Discuss the factors affecting milk compositions.

What are the nutritional requirements of
sheep and goats?

• Sheep and goats are good grazers, and some

do well in a range environment.
• These animals are known for their scavenging
ability.
• Sheep and goats are efficient eaters of forage
compared to beef animals.
• Sheep will eat short grass and some
broadleaf plants.
• Goats will eat leaves off woody and broadleaf
plants.
 What are the nutritional requirements of
sheep and goats?

▪ Sheep and goats require carbohydrates and fats that

are used for energy.
– These substances are mainly supplied through pasture
and hay.
– Grain is used before and during lambing season, as
well as during drought, overgrazing, and in snow-
covered pastures.
– Grains commonly used in a sheep/goat ration are
corn, oats, wheat, and grain sorghums.
 What are the nutritional requirements of
sheep and goats?
▪ Sheep and goats also require high levels of protein.
– Protein levels are important due to the
production of wool.
– Legume grasses and plants found in a pasture
setting contain good sources of protein for
sheep and goats.
– High-quality hay, containing alfalfa and clover, is
also a good source of protein during the winter
months.
– Protein supplements may be used.
– Sheep and goats raised in a range situation may
develop a protein deficiency.
– The producer should provide supplemental
protein to prevent and/or control this problem.
What are the nutritional requirements of
sheep and goats?
▪ Sheep and goats need minerals and vitamins in their rations.
– Salt and mineral mixtures are common supplements given to these animals.
– Vitamins A, D, E, and K are important and should be maintained in the diet
or fed by free choice.

▪ Water is the final component of the sheep and goat diet.

– The average mature sheep will consume up to one gallon of water per day.
– It is important to offer fresh, clean water to sheep and goats.
– However, these animals can find water from other sources, such as snow,
dew, and lush, green pastures.