Journal of the Faculty of Fisheries and Animal Husbandry, Hiroshima University Volume 9 Issue 2
1971-03-20 発行

Effects of Environmental Temperature on Egg Production, Food Intake and Water Consumption in Laying White Leghorns

Ito, Toshio
Moriya, Tesshu
Yamamoto, Sadaki
Mimura, Ko
In order to investigate the effects of environmental temperature on egg production, food intake and water consumption in laying White Leghorns, this experiment was performed. Fifteen hens (10 of them were 1 year old hens, 5 were 2 years old hens) were kept in the temperature room from 25 to 35°C changing by 2.5°C at each interval during 10-15 days. The results obtained were as follows;

1) The higher the temperature becomes, the lesser food intake was observed. The decreasing rate was 1.6% per Centigrade rise of environmental temperature from 25°C to 35°C. Water consumption increased with the rise of temperature. Each ratio of water consumed per one g of food intake was about 2 times at 32.5°C, and about 3 times at 35°C as much as that at 25°C.

2) Egg production rate was lowest at 35°C, being 73%. Daily egg production was also lowest at 35°C, but food efficiency for egg production, was highest at 35°C, being 61%.

3) Excluding abnormal eggs, net efficiency for egg production was highest at 32.5°C, being 53%, but being 42% at 35°C. Appearing rate of abnormal eggs was attained to 31% at 35°C. Comparing 25°C with 32.5°C, the latter temperature regime had by 15% higher food converting efficiency. The reason for the highest food converting rate for egg production at 32.5°C was discussed.