RESUMEN

The effect of dietary energy and lysine levels on laying persistency and body composition in brown and white hens was studied. Dietary treatments with 2 Metabolizable Energy levels (ME lay; constant or reduction over time) and 2 apparent fecal digestible Lys levels (AFD Lys; constant or reduction over time), were fed to Lohmann white or brown hens, from 17 to 75 wk of age, in a 2 × 2 × 2 factorial design. Data were subjected to mixed model analyses. The egg production curve was modeled using a non-linear regression function. White hens showed an improved laying persistency and a higher number of total eggs per hen compared to brown hens, indicated by a shorter peak production phase but a significant lower slope of decline after peak (P < 0.05). Similarly, hensfed a reduced instead of a constant ME Lay diet had a better laying persistency, indicated by a shorter peak production phase and a significant smaller slope of decline after peak (P < 0.05). This improved laying persistency was probably related to a higher ADFI and nutrient intake of hens fed the reduced ME Lay diets (P < 0.05). A segmented regression analysis showed reasonable correlation between egg mass production and ME Lay intake, with an R2 adjusted of 0.78 for the overall model. The egg mass production was not increased for intakes above 330 kcal of ME Lay intake for white hens and 324 kcal for brown hens. Limited effects of dietary treatments on body crude fat and crude protein were found. Both energy and protein requirement seemed to increase over time, indicated by higher voluntary nutrient intake and a reducing body crude fat after wk 43 in all treatments. The egg mass production correlated poorly with the AFD Lys intake, with an R2 of 0.22. In conclusion, laying persistency was mostly influenced by breed and dietary ME Lay level, but not dietary AFD Lys level.