Effect of Adding Different Dietary Calcium to Available Phosphorus Ratios on Productive Performance and Eggshell Quality of White Egg Layer Hens

To establish the optimum dietary calcium to available phosphorus ratio for the best productive performance and eggshell quality of layer hens, a total of 160 laying hens, 44-wk-old were used to study the effect of adding four different dietary ratios (13:1, 7.6:1, 5.17:1 and 3.87:1) of calcium to available phosphorus on the productive performance and eggshell quality of layer hens. Each treatment was replicated ten times with 4 hens each. Initial and final body weights, egg production, egg weight, egg mass, feed consumption, feed conversion ratio per egg mass, egg specific gravity, eggshell weight and eggshell thickness, eggshell percentage, eggshell weight per surface area Haugh unit and yolk colour were measured. The results obtained from the present study showed no significant differences among all the dietary calcium to available phosphorus ratios on body weight, egg production, egg weight, egg mass, feed consumption, feed conversion ratio per egg mass, egg specific gravity, eggshell thickness, eggshell percentage, eggshell weight per surface area, Haugh unit and yolk colour for the entire experimental period (from 44 to 52 wk of age) of layer hen hens. Based on the results obtained from the present study, it was possible to conclude that the greatest calcium to available phosphorus ratio 13:1 (the highest calcium level, 4.29 and 0.33% the lowest available phosphorus level) was sufficient to maintain the productive performance and eggshell quality at the lowest cost of white egg layer hen from 44 to 52 wk of age.