The rickets of young hens may be due to low calcium, low phosphorus, vd3 or other trace elements in the diet. Sometimes several factors are intertwined, resulting in more serious results. Usually, 1% calcium is sufficient for the growth of all chickens under 15 weeks of age. 0.5% phosphorus can meet the needs of chicks in the first three weeks of age, 0.48% of phosphorus can meet the needs of chickens from 3 weeks to 6 weeks of age, and 0.45% of phosphorus can meet the needs of caged chickens. Vd3 requires 3300-4400 international units to meet the needs of young hens. Even if all of the above levels are sufficient, rickets may still occur, mainly because chickens have enteritis, especially chicks that have just hatched at two weeks of age are more likely to occur. Enteritis can increase the incidence of young chicken rickets. The rickets that occur in caged laying hens are similar to those that occur in young hens. Laying hens dynamically undergo calcium metabolism due to the formation of eggshells, and hens with high egg production rates may collapse if the supply of calcium is insufficient. This can happen in a short 3-4 days. The demand for calcium is relatively tight. Usually, 4 grams of calcium per day can meet the calcium needs of the hens at the peak of laying. Effective phosphorus intake gradually decreases from a peak of 500 mg to 380 mg/day, and 3300 international units of vd3 can meet the needs of normal caged laying hens.
The quality of the eggshell depends to a large extent on the bone condition of the chicken. Chickens with rickets, their eggshells are always thin. If you feed a calcium-deficient feed, you will be able to reflect the thin eggshell after 4 days. High levels of phosphorus can also lead to thin eggshells, especially in older hens. The number of gouts this year is higher than that found over the years. This may be due to the overfeed of excess calcium, which is prematurely fed to young chickens with 1.5+% of the feed, which causes damage to the kidneys, low sodium and low salt. The feed may cause the chicken to ingest too little water, which may then cause gout. Excessive levels of crude protein in laying hens can also cause gout. When phytase was first developed and utilized in Europe, it is usually added to wheat-based feed because it contains considerable natural acid enzymes. Corn and sorghum-based feeds in the United States contain less phytase and are used primarily in the poultry industry. We must be careful not to overestimate the ability of phytase to provide phosphorus through the release of enzymes. Professor Kuhl suggested a recommended phytic acid level, effective phosphorus can be reduced by 20% (for example, 0.5% of phosphorus expected, 0.4% can be utilized by phytase), effectively reduced by 2.5% (for example, expectation 4% calcium, 3.9% can be used by phytase). Dr. Kuhl also warned about this addition of phytase, making sure to add it to the diet of the laying hen. In a recent experiment, phytase was added to the premixed multivitamins, and the feed administrator thought it had been added to the feed. Feeding them in laying hens of different ages, the egg production of young hens decreased rapidly, the egg production of the old hens dropped second, and the feed intake dropped from 95 grams to 77 grams. The reasons for the reduced feed consumption are still unclear. After the rapid drop in egg production, Dr. Kuhl was invited to investigate the cause for four weeks. Two weeks later, the problem persisted. Later, when the feed blender used the new premix, it was found that the phytase was not listed on the label. After restoring the phytase in the feed, the egg production level returned to normal after one week. The bones of the chickens were normal throughout the process, probably because of the previous drop in egg production without damage to the bones. Dr. Kuhl said that by adding phytase to reduce the amount of phosphorus in the diet, care must be taken to ensure the precise addition of phytase.
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