Investigating the effects of using different levels of urea and molasses on performance, some egg traits and blood parameters in late laying period of laying hens

Abstract

Abstract This study was conducted to evaluate the effects of using different levels of urea and molasses on performance, some egg traits and blood serum biochemical parameters in late laying period of laying hens. This experiment was conducted with two hundred and sixteen Hy Line- (W-36) laying hens from 62 to 74 weeks of age in a 3× 2 factorial design with 3 levels of urea (0.25%, 0.5% and 0.75%) and two levels of molasses (0 and 3%). The diets included: 1) 0.25% of urea + 0 percent of molasses, 2) 0.25% of urea + 3 percent of molasses, 3) 0. 5% of urea + 0 percent of molasses, 4) 0.5% of urea + 3 percent of molasses, 5) 0.75% of urea + 0 percent of molasses, 6) 0.25% of urea + 3 percent of molasses. The results of this experiment showed that using 0.5% of urea and 3% of molasses did not have any significant effect in the performance and egg traits (p>0.05) and only produced significant decrease in blood glucose levels (p

Keywords

• Egg quality
• laying hen
• Molasses
• Performance
• Urea