FEATHERED NUTRITION: A STUDY ON THE EFFECTS OF VARIOUS PROTEIN LEVELS IN SUPPLEMENTS ON THE PERFORMANCE AND EGG QUALITY OF HY-LINE BROWN HENS

Abstract

Eggs stand out as a significant protein source, boasting a high methionine content—an essential amino acid absent in cereals and legumes. In recent years, there has been a notable surge in both the quality and demand for eggs and their derivatives. This upsurge parallels the expansion of egg production within the livestock industry. With a growing emphasis on food quality, consumers are cultivating a consumer philosophy that prioritizes safety, environmental protection, and nutritional health. Consequently, farmers face the imperative of consistently delivering eggs of exceptional quality to meet evolving consumer expectations