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K. Keshavarz and S. Nakajima, “The Effect of Dietary Manipulations of Energy, Protein, and Fat during the Growing and Laying Periods on Early Egg Weight and Egg Components,” Poultry Science, Vol. 74, No. 1, 1995, pp. 50-62. doi:10.3382/ps.0740050

has been cited by the following article:

• TITLE: Influence of Varying Crude Protein Levels and Balanced Amino Acids on the Performance and Haematological Characteristics of Laying Hens at the Second Phase of Production

  AUTHORS: Gbemiga Oladimeji Adeyemo

  KEYWORDS: Varying Crude Protein; Balanced Amino Acids; Laying Hen; Second Phase

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.1, January 15, 2013

  ABSTRACT: Varying levels of dietary crude proteins and balanced amino acids were fed to layers for a period of eight weeks starting from the twenty-sixth week of age of birds and six weeks into egg production. Effects on performance and haematological characteristics were investigated at this second phase of production. Sixty Black Nera hens were randomly allotted into four (4) dietary treatments, containing the following levels of crude protein 14%, 15%, 16%, 17% and the metabolizable energy was iso-caloric for each treatment. The results showed that there were no significant differences (P > 0.05) observed for lymphocyte, Haemoglobin (Hb), Packed Cell Volume (PCV), Red Blood Cell (RBC) and White Blood Cell (WBC), these haematological parameters were within the range for healthy birds. Thus crude protein level of 14% can be used in diets of layers at the second phase of production provided that adequate amino acids are given, without adverse effect on egg laying, feed intake and measured blood parameters.