Scholarly record

PROTEIN DIGESTIBILITY IN LAYING HENS

Hanan Al-Khalaifah

Abstract

Optimizing protein digestibility in laying hens is essential for maximizing egg production, reducing feed costs, and minimizing nitrogen excretion into the environment. This abstract examines the physiological and dietary factors influencing the efficiency of protein utilization in modern high-production strains. Standard dietary protein sources, such as soybean meal, typically exhibit ileal digestibility coefficients between 0.80 and 0.90; however, these values are highly sensitive to the presence of anti-nutritional factors and the precision of the amino acid profile. Recent research highlights that reducing crude protein levels, supplemented with crystalline amino acids, can improve overall digestibility and gut health by reducing the fermentable protein load in the hindgut. Furthermore, the inclusion of exogenous enzymes and phytogenic additives has been shown to enhance nutrient breakdown and absorption. Understanding these digestibility dynamics allows for the formulation of precision diets that support bird welfare and environmental sustainability without compromising egg quality or hen performance. The current article sheds light on the priciples of measuring protein digestibility in laying hens.

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