Effect of Dietary Energy and Protein Levels on Egg Quality of Laying Hens Under Heat Stress Conditions

The experiment was conducted to evaluate the effect of varying dietary metabolizable energy (ME) and crude protein (CP) concentrations on egg quality of laying hens under heat stress conditions 24 weeks of age Isabrown laying hens (n=540) were randomly divided into 45 experimental units of 12 hens each Three levels of dietary ME (2700, 2800 and 2900 kcal/kgfeed) and three levels of dietary CP (17,18 and 19 percent) were used in a 3x3 factorial arrangement giving nine dietary treatments Each of the experiment diets was offered to five replicates from 24 to 40 weeks of age No significant differences in egg yolk percentage and egg yolk colour were observed among the dietary treatments However, an increased level of ME in the diet from 2700 to2900 kcal/kg feed improved (P<0 05) eggshell percentage, egg specific gravity and eggshell thickness Egg weight and albumen percentage were also Increased (P<0 05) with the higher level of CP (19%)