Résumé:
From the studies we will discover that the breeder is mainly interested in 3 things: the health of the hen and the weight of the egg and the strength of the shell. the health of the chickens depended on good rearing conditions, and in particular a balanced diet. The latter must meet all daily needs in terms of quality and quantity. And any imbalance in the feed makes the chicken vulnerable to several diseases with remarkable low productivity. The weight of the egg is conditioned by the genetic origin and the age of the hen, but also by the nutritional intake of the hen and then the hen. The weight of the hen at the start of lay, the energy concentration of the feed, the protein and amino acid content (notably methionine) and fatty acids (linoleic and oleic acids) influence the weight of the egg. Less studied the form of the food and the modes of distribution are important and deserve special attention for future research. The strength of the shell is determined by the calcium diet in terms of the amount of calcium than the size of the particles. The effects of food on the proportions of albumen and yolk, which are of interest to the processor, are marginal compared to the effects of the age of the hen, however slight effects are observed by modifying the intake of proteins, acids amino or linoleic acid. It is thus possible to improve the nutritional value of the egg through the feed. The composition of mineral microelements is invariable, but many trace elements (iodine, selenium, manganese) can be modulated by food intake just like fat soluble vitamins (E, D3, A and K). The color of yellow, for its part, is dependent on food intake, the hen being unable to synthesize carotenoids. However, the color of the yellow varies according to the quality of food used.
