Scientific Reports of the National University of Life and Environmental Sciences of Ukraine

Efficiency of food egg production used for keeping layers of monochrome light with different wavelengths

Yuliia Osadcha, G. Sakhatsky
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Abstract

The efficiency of egg production for the use of monochrome light with different wavelengths for keeping laying hens has been studied. It was found that reducing the wavelength of light from 653 to 632 nm, that is changing the light color from red to orange, does not lead to a significant reduction in their preservation and egg weight, but is accompanied by a decrease in egg production, resulting in reduced egg yield the European egg production rate is reduced by 1.0 units. Reducing the wavelength of light to 603 nm, that is to yellow, already leads to a significant reduction in the preservation and egg production by increasing feed costs for the production of 1 kg of egg mass, which reduces the European egg production rate by 2.6 units. A further decrease in the wavelength of light to 458 nm, that is to a blue color, is accompanied by an increasing decrease in the preservation and egg production due to increased feed costs for the production of 1 kg of egg mass, which ultimately reduces the European egg production rate by 3.8 units

Keywords

laying hens, egg-laying, egg mass, preservation, live weight, light wavelength, light color

Suggested citation
Osadcha, Yu., & Sakhatsky, G. (2021). Efficiency of food egg production used for keeping layers of monochrome light with different wavelengths. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 17(6),135-147. https://doi.org/10.31548/dopovidi2021.06.011
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