Combinations of cholecalciferol and 25-hydroxycholecalciferol as vitamin D sources in white laying hen feed diets

• Autor(a) principal: Rivera,Diego Fernando Remolina
• Data de Publicação: 2014
• Outros Autores: Bertechini,Antonio Gilberto, Oliveira,Tiago Ferreira Birro, Castro,Solange de Faria, Oliveira,Henrique Braga, Bobadilla-Mendez,Manuel Fernando
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência e Agrotecnologia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600006
• topic: Vitamin sources; productive performance; eggshell quality; bone characteristics

The effect of cholecalciferol (D3) and 25-hydroxycholecalciferol (25-OHD3) as isolated or associated sources of vitamin D (100%-0%, 75%-25%, 50%-50%, 25%-75%, 0%-100%) on the productive performance, egg quality, and bone characteristics was evaluated in white egg-laying hens fed two levels of calcium (Ca) and phosphorus (P) in the basal diet (BD) (BD1 = 0.38% Ca - 0.36% available P and BD2 = 3.2% Ca - 0.30% available P). Nine hundred and sixty Dekalb White hens (24 weeks old) were distributed into 80 cages, under a completely randomized factorial design for 16 weeks. The use of associated sources of vitamin D reduced the feed intake and feed conversion ratio, as well as BD1, which also increased the egg production and egg mass. The association of vitamin D sources with up to 50% 25-OHD3 increased the eggshell percentage. There was interaction (p<0.05) between the sources of vitamin D and the concentrations of Ca and available P, sources with at least 50% 25-OHD3 increased ash percentage and bone radiographic densitometry (BRD) with BD1; in BD2 the use of 25-OHD3 as isolated vitamin D source increased BRD. The association of D3 and 25-OHD3 improved the productive performance, increased the percentage of eggshell and had different positive effects on the bone characteristics that depend on the concentrations of Ca and available P in the balanced feed of white egg-laying hens.