Supplementation of Red Seaweed (Chondrus crispus) and Tasco® (Ascophyllum nodosum) in Laying Hen Diets
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This study evaluated the effect of dietary red seaweed (CC) and brown seaweed (Tasco®) on laying hens. Two commercial strains of hens [Lohmann LSL Lite (LL) and Lohmann Brown Lite (LB)] were assessed for production performance and egg quality from 34 to 70 weeks of age. The CC was included as a ground or extruded ingredient. After 70 weeks of age, birds were moved to controlled environment rooms where heat stress could be applied to half the birds for a 4-week period. As the birds aged, the two strains performed differently. LB hens had smaller eggs compared to LL hens, subsequently causing higher shell density, shell thickness and shell breaking strength in the LB hens. The LB hens were more reactive to heat stress conditions than LL. There is indication that for albumen height and shell density, extrusion of CC could reduce the impact of heat stress on LB hens.