I THE EFFECT OF USING DIFFERENT LEVELS OF CRUDE PROTEIN AND ADDING SOME AMINO ACIDS TO THE DIET IN THE HUGH UNIT AND SOME SPECIFIC CHARACTERISTICS OF EGGS AND THE RELATIVE WEIGHT OF VISCERA AND BELLY FAT FOR LAYING HENS LOHMANN BROWN
Abstract - This experiment was conducted at the poultry house of the Department of Animal Production - College of Agriculture - Tikrit University for the period between 13/2/2021 and 8/5/2021 and aimed to use different levels of crude protein and add some amino acids to the diet of laying hens of Lohmann Brown breed The experiment included 240 chickens at the age of (34) weeks and continued for three production periods, each 28 days long. The treatments were fed as follows:T1: the base diet without any addition (control treatment according to the breeding guide). the other five treatments T2, T3, T4, T5 and T6, the base diet reduced the level of crude protein by 0.5, 1, 1.5, 2, and 2.5, respectively, and supported it with amino acids (lysine, methionine, threonine) to be equal to what it is in the control diet.The results There were no significant differences in each of the traits, unit hue, and the relative weight of white, yolk, liver, ovary, oviduct, and small intestine. As for the relative weight of the shell, the third treatment was significantly superior to the sixth, and the relative weight of the heart, the fifth treatment was significantly superior to the fourth and sixth treatments, as well as the second and fifth treatments were significantly superior to All the other treatments of the experiment in the relative weight of abdominal fat, and the first treatment recorded the lowest relative weight in abdominal fat compared with the treatments of the other experiment. It can be concludedthat there was no significant difference in the Hugh unit and the relative weight of egg white, yolk, shell, liver and ovary. T5 significantly outperformed T4 and T6 in the relative weight of the heart, and T5 outperformed the rest of the treatments in abdominal fat.
Keywords - Chicken, Low Protein, Lysine, Methionine, Threonine.