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Animal performance and egg quality of commercial laying hens fed macauba (acrocomia aculeata lodd.) oil and emulsifiers

sexta-feira, maio 18, 2018


Resultado de imagem para poedeiras comerciais
Authors: Jean Kaique Valentim, Saul Alves Carneiro, Adriano Geraldo, Gabriel Machado Dallago, Jeferson Éder Ferreira de Oliveira, Marllon José Karpegianne de Oliveira

Abstract

The objective of this study was to investigate the effects of emulsifiers and partial replacement of soybean oil for macauba oil (Acrocomia aculeata Lodd.) on animal performance and egg quality of commercial laying hens. One hundred and eighty semi-weighted Hisex Brown hens, aged 35 weeks, were randomly allocated in one of the five following treatments: T1– control diet + 1% soybean oil (SO), T2 – control diet + 1% SO + 0.012% emulsifier, T3– control diet + 0.2% macauba oil (MO) + 0.8% SO + 0.012% emulsifier, T4 – control diet + 0.4% MO + 0.6% SO + 0.012% emulsifier, or T5 – control diet + 0.6% MO + 0.4% SO + 0.012% emulsifier.

Egg production, feed intake, feed conversion per mass and per dozen of eggs, and average egg weight were the performance variables evaluated. Regarding egg quality, the following variables were evaluated: egg yolk color, Haugh Unit, specific gravity, shell thickness, percentage of yolk, egg white, and shell, and viable eggs. The study was carried out in a completely randomized design and means were compared using the SNK test as 1% of probability. There was a statistically significant effect (P < 0.01) of macauba oil and emulsifier on egg yolk color and feed intake. No effect was observed (P > 0.01) on other variables evaluated.

Therefore, emulsifiers and macauba oil can be used as a partial replacement for soybean oil in diet of laying hens. Keywords: Egg production, fatty acids, oil levels.


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