This experimentwas carried out to evaluate the effects of levels of methionine and lysine onperformance and on the internal and external egg quality of commercial layinghens. It was used 256 Hisex White laying hens at 68 weeks of age, which wereindividually housed in a complete random design in a 4 × 4 factorial schemewith four levels of lysine (0.482, 0.682, 0.882, and 1.082%) and of methionine(0.225, 0.318, 0.411, and 0.505%) totaling sixteen diets with four replicateswith four birds each. Performance was evaluated through the following characteristics:feed intake, consumption of lysine, methionine, crude protein and energy, weight,production and mass of eggs and feed conversion. Internal quality of eggs wasevaluated through the characteristics of weight and yolk percentage and by Haughunit. Birds showed maximal egg production when fed rations with 0.444% of totalmethionine and 0.872% total lysine. Rating of eggs by their types and internaland external quality of eggs were not influenced by levels of methionine andlysine in the diet.
