caa a22 4500 397567804 CHVBK 20180308164832.0 cr unu---uuuuu 161202e199610 xx s 000 0 eng 10.3382/ps.0751268 doi (NATIONALLICENCE)oxford-10.3382/ps.0751268 The Effect of L-Lysine Intake on Egg Component Yield and Composition in Laying Hens [Elektronische Daten] [J. F. PROCHASKA, J. B. CAREY, D. J. SHAFER] Currently, 24% of the total U.S. egg supply is consumed as liquid egg product (LEP). In addition to egg weight and size, the commercial value of LEP is a function of percentage solids. The influence of L-Lys on LEP, the texture profile analysis of heat formed albumen and yolk gel plugs, and yolk emulsion separations was examined in two experiments. In Experiment 1, 108 layer hens (42 wk of age) were fed three sorghum-soybean diets with Lys levels ranging from 677 to 1613 mg per hen per d (mg/HD). In Experiment 2, 108 layer hens (23 wk of age) were fed four sorghum diets with Lys levels ranging from 638 to 1165 mg/HD. In Experiment 1, Lys intake of 1,613 compared to 677 mg/HD significantly increased albumen weight, solids, and protein and egg weight. There were no significant differences in egg production, feed consumption, or yolk weight, protein, and solids. In Experiment 2, Lys intake of 1,165 mg/HD resulted in significantly lower feed consumption, nutrient intake, and egg production. Lysine intake of 1,062 compared to 638 mg/HD resulted in significantly greater albumen solids, protein, and hardness, and egg production. Lysine intake of 828 compared to 638 mg/HD resulted in significant increases in yolk weight, protein, hardness, and emulsion separations. Lysine intakes of 1,062 mg/HD resulted in most yolk parameters returning to levels observed at 638 mg/HD. There were no significant differences in egg weight or yolk solids. This increased understanding of the influence of L-Lys on LEP parameters offers economic benefit to liquid egg producers. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence lysine nationallicence albumen nationallicence yolk nationallicence protein nationallicence component yield nationallicence PROCHASKA J. F. aut CAREY J. B. 2To whom correspondence should be addressed. aut SHAFER D. J. aut Poultry Science Oxford University Press 75/10(1996-10), 1268-1277 0032-5791 75:10<1268 1996 75 ps https://doi.org/10.3382/ps.0751268 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0751268 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- PROCHASKA J. F. aut NATIONALLICENCE 700 1- CAREY J. B. 2To whom correspondence should be addressed aut NATIONALLICENCE 700 1- SHAFER D. J. aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/10(1996-10), 1268-1277 0032-5791 75:10<1268 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford