An assessment of the optimal range of dietary sodium for inducing a pause in laying
Title:
An assessment of the optimal range of dietary sodium for inducing a pause in laying
Author:
Whitehead, C. C. Sharp, P. J.
Appeared in:
British poultry science
Paging:
Volume 17 (1976) nr. 6 pages 601-611
Year:
1976-11
Contents:
1. Laying hens were fed on a diet containing 0-9 g sodium/kg until 34 weeks of age, then groups were fed on diets containing 0.2, 0.3, 0.4, 0.5, 0.6 or 0.9 g sodium/kg for 16 weeks before that containing 0.9 g sodium/kg was reintroduced for all birds. 2. Egg production and food consumption were depressed by the low-sodium diets in proportion to the dietary sodium content. 3. Birds receiving 0.3 to 0.6 g sodium/kg diet lost weight initially but subsequently gained weight; birds receiving 0.2 g sodium/kg diet lost weight continuously. 4. In birds receiving 0.2 g sodium/kg diet, the reproductive organs were completely regressed, whereas these organs resembled those of point-of-lay pullets in birds fed on 0.3 or 0.4 g sodium/kg. 5. When the control diet was reintroduced, birds which had received the low-sodium diets resumed normal egg production and food consumption and regained body weight. 6. The optimal range of dietary sodium for inducing a pause in egg laying is 0.3 to 0.4 g/kg.
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