Feed for a layer

Details Feed for a layer Feed for a layer

2000-05-24

2001-07-10

Sayala, Chhaya D. (Department: 1761)

Food or edible material: processes, compositions, and products

Treatment of live animal

C426S635000, C426S648000, C426S805000

Reexamination Certificate

active

06258388

ABSTRACT:

BACKGROUND OF THE INVENTION
A. Field of the Invention
The present invention relates to a feed for a layer, and more particularly to a feed for a layer which prevents the decline in eggshell quality which occurs when only vegetable feed is fed to a layer without being blended with any animal feed.
B. Description of the Related Art
There has been extensively used a feed for a layer which comprises animal feeds having a high metabolic energy such as fish meal, meat and bone meal and the like as the main component from the aspects of the economy and securing acceptable eggshell strength. Recently, there has been increased fear regarding the safety of animal feed with the possibility of an increase in food poisoning by Salmonella which gets into the inside of eggs due to the decline in the quality of the animal protein raw material and due to unsanitary treatment during its processing step, and correspondingly consumption of value added eggs has been expanded. Under these circumstances, there is a high tendency to shift the feed for a layer to a complete vegetable feed which contains no animal protein raw material. However, feeding of vegetable feed alone to a layer causes the deterioration (decline) in the eggshell quality of the produced eggs and causes a relative decrease in the number of eggs having a sufficient eggshell strength so that they stand up to handling including the selection of the eggs depending on size by machinery and transportation (delivery). The deterioration in eggshell quality leads to an increase in egg breakage rate and to selling of inexpensive liquid egg, thus giving an economical loss to layer feeding farmers. It also causes an increase in black spots appearing on the surface of the eggshell (so-called “shell mottling”) which decreases the value of the eggs.
BRIEF SUMMARY OF THE INVENTION
An object of the present invention is to provide a feed for a layer which improves the decline in eggshell quality which occurs when feed consisting essentially of vegetable raw material as protein and energy sources is fed to a layer.
As a result of having ardently studied to achieve the above object, the present inventors have found that even when the protein and metabolic sources present in the compound feed for a layer were shifted to the vegetable feed with supplementation of a sufficient amount of the nutrients necessary for the formation of the eggshell, such as calcium, phosphorous and vitamin D
3
, the formed eggshell becomes soft and that the cause of soft eggshell formation is due to the fact that the magnesium content in the complete vegetable feed and further in the eggshell of the produced eggs is smaller than that in the conventional animal raw material compound feed. The present inventors have further found that the eggshell quality may be significantly improved by increasing the magnesium content in the complete vegetable feed to a certain range thereby attributing greatly to the improvement in the egg crack rate (the ratio of cracked eggs to total eggs) in the egg production farm and to preventing the occurrence of shell mottling and have accordingly completed the present invention.
That is, one aspect of the present invention relates to a feed for a layer which improves eggshell quality and which consists essentially of a vegetable feed, the magnesium content in said vegetable feed being in the range of 0.21 to 0.28% by weight.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1
graphically illustrates the changes in the eggshell strength and the ratio of eggshell weight to egg weight in Example 1.
FIG. 2
graphically illustrates the changes in the eggshell strength and the ratio of eggshell weight to egg weight in Example 2.
FIG. 3
graphically illustrates the changes in the eggshell strength and the ratio of eggshell weight to egg weight in Example 3.
FIG. 4
graphically illustrates the changes in the eggshell strength and the egg crack ratio in Example 4.
FIG. 5
graphically illustrates the relationship between the preservation days of eggs and the occurrence of shell mottling in Example 5.


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