Lipid Sources in Diets for Hy-Line White Laying: Performance, Biometrics of Digestive Organs, and Bone Characteristics

• Autor(a) principal: Moura,CP
• Data de Publicação: 2019
• Outros Autores: Leite,SCB, Nogueira,APA, Farias,MRS, Abreu,CG, Sena,TL, Freitas,ER
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Poultry Science (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300309
• topic: Energy feedstuff; cottonseed oil; laying; chicken fat

ABSTRACT Dietary inclusion of lipid sources has been one of the methods adopted by nutritionists aiming at better energy balancing. However, alternative energy feedstuffs have been sought in an attempt to reduce production costs. In this regard, lipid sources that can replace conventional ones, such as beef tallow, cottonseed oil, and sunflower oil have been investigated. The objective of this study was to examine the effects of different lipid sources on the performance, egg quality, biometrics of digestive organs, and bone quality of white-egg commercial layers in the first production cycle. A total of 216 Hy-Line White layers at 70 weeks of age, weighing 1.701 ± 0.103 kg, were used in a completely randomized design with four treatments and six replicates. The diets provided to them contained equal amounts of protein, calories, and amino acids, with only the lipid source varying - soybean oil (control), cottonseed oil, beef tallow, and sunflower oil. No significant effect of lipid sources was observed on any of the performance or egg-quality variables assessed (p>0.05). Biometric variables were not influenced by lipid sources, except for abdominal fat, which was highest in the birds receiving the beef-tallow treatments and lowest in birds fed the sunflower-oil diets (p<0.05). Except for mineral matter, bone traits were not influenced by the treatments; this variable was highest in the control treatments and lowest in the beef-tallow treatments. In conclusion, cottonseed and sunflower oils can be used to fully replace soybean oil in diets for white-egg commercial layers.