Effects of Different Proportions of Sorghum (Sorghum vulgare) and Methionine Additions in the Rations on Laying Performance and Egg Quality Properties in Hens

The effects of substitution of maize with different proportional additions of sorghum and methionine to laying hen rations on egg production and some egg quality properties were investigated in this study. Fifty five week old Lohman laying hens (n = 168) were used. Ration compositions included 49% maize (Control = C), 30% sorghum (Medium Sorghum = MS), MS + 0.2% methionine, MS + 0.4% methionine, 40% sorghum (High Sorghum = HS), HS + 0.2% methionine and HS + 0.4% methionine. The research was carried out in 6 repeated stages. Groups fed sorghum-containing feed showed negative weight gain and reduced egg production (p<0.01). Addition of 0.4% methionine to the ration caused further negative effects on egg production. While the ratio of broken eggs was similar in the Control and MS groups, the other groups had higher egg breakage than the control group (p<0.05). In Control, MS and MS + 0.2% methionine groups, feed consumption and feed benefits were similar, while the other groups were significantly different from Control and MS groups in these aspects (p<0.01). The rations did not affect egg weights, but egg shell quality was determined as the best in the MS+0.2% methionine group and the worst in MS + 0.4% methionine group (p<0.01). The eggshell thickness was the highest in Control and MS + 0.2% methionine groups and the lowest in MS + 0.4% methionine and HS + 0.2% methionine (p<0.05). In summary, sorghum addition to the ration negatively affected the laying performance of the animals and 0.4% methionine further increased this negative effect. Thus, it was determined that the high tannin sorghum content of laying hen rations should not exceed 30%.