Food intake of normal and internal layers: A question of energy balance

Abstract

1. Normal adult laying hens, which produced 41 g egg/hen d, ate 30 g/hen d more of a pelleted diet than did hens of the same age which were induced to lay eggs internally by surgical treatment of their oviducts. This implied that 0.336 MJ metabolised energy was required to produce 0.251 MJ egg, or 75% efficiency of utilisation of ME.

2. This may not have represented the true cost of egg production because both normal and internal layers gained weight during testing, at slightly different rates, suggesting that they did not regulate energy balance precisely.

3. The internal layers were less active and also saved energy by resorbing egg material. Their greater body weight was due to unre‐sorbed eggs and to heavier fat deposits, which were accompanied by higher concentrations of lipid in the blood.

4. It was estimated that internal layers ate 4 to 5% more per day than was required to maintain the same lipid status as normal layers; these data provide further evidence that poultry do not regulate their food intake precisely by energostatic or lipostatic means.