Animal performance and egg quality of commercial laying hens fed macauba (acrocomia aculeata lodd.) oil and emulsifiers
sexta-feira, maio 18, 2018
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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