Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001100651 |
Resumo: | ABSTRACT: This study investigated the inclusion of kaolin levels in the diet of brown egg layers at the end of the production cycle. A completely randomized design involved the distribution of 288 brown egg layers into six treatments of eight replications, with six birds per replication. When the birds reached the age of 63 weeks, the feeding of the experimental diets began. Diets differed by the inclusion of increasing levels of kaolin: Control (no additive), and the inclusion of 1%, 2%, 3%, 4%, and 5% kaolin. The performance, egg quality, intestinal morphometry, and excreta moisture were evaluated. The inclusion of kaolin promoted improvement in the jejunum villus height, enabling less feed intake; however, there were no significant differences in egg quality. The excreta moisture decreased linearly as the kaolin level in the diet increased. The inclusion of 5% kaolin in the diet of brown egg layers at the end of the production cycle improved intestinal morphometry and the quality of excreta through a reduction of moisture. |
id |
UFSM-2_51e4c3fd6ba9fcac50ad24e2cfccde25 |
---|---|
oai_identifier_str |
oai:scielo:S0103-84782021001100651 |
network_acronym_str |
UFSM-2 |
network_name_str |
Ciência rural (Online) |
repository_id_str |
|
spelling |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycleclayegg productionegg shell qualitypoultry nutritionABSTRACT: This study investigated the inclusion of kaolin levels in the diet of brown egg layers at the end of the production cycle. A completely randomized design involved the distribution of 288 brown egg layers into six treatments of eight replications, with six birds per replication. When the birds reached the age of 63 weeks, the feeding of the experimental diets began. Diets differed by the inclusion of increasing levels of kaolin: Control (no additive), and the inclusion of 1%, 2%, 3%, 4%, and 5% kaolin. The performance, egg quality, intestinal morphometry, and excreta moisture were evaluated. The inclusion of kaolin promoted improvement in the jejunum villus height, enabling less feed intake; however, there were no significant differences in egg quality. The excreta moisture decreased linearly as the kaolin level in the diet increased. The inclusion of 5% kaolin in the diet of brown egg layers at the end of the production cycle improved intestinal morphometry and the quality of excreta through a reduction of moisture.Universidade Federal de Santa Maria2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001100651Ciência Rural v.51 n.11 2021reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200788info:eu-repo/semantics/openAccessReis,Túlio LeiteQuintero,Juan Carlos PalominoDilelis,FelipeCordido,Karoll Alfonso TorresFassani,Edison JoséCalixto,Ligia Fátima Limaeng2021-06-17T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
title |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
spellingShingle |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle Reis,Túlio Leite clay egg production egg shell quality poultry nutrition |
title_short |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
title_full |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
title_fullStr |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
title_full_unstemmed |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
title_sort |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
author |
Reis,Túlio Leite |
author_facet |
Reis,Túlio Leite Quintero,Juan Carlos Palomino Dilelis,Felipe Cordido,Karoll Alfonso Torres Fassani,Edison José Calixto,Ligia Fátima Lima |
author_role |
author |
author2 |
Quintero,Juan Carlos Palomino Dilelis,Felipe Cordido,Karoll Alfonso Torres Fassani,Edison José Calixto,Ligia Fátima Lima |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Reis,Túlio Leite Quintero,Juan Carlos Palomino Dilelis,Felipe Cordido,Karoll Alfonso Torres Fassani,Edison José Calixto,Ligia Fátima Lima |
dc.subject.por.fl_str_mv |
clay egg production egg shell quality poultry nutrition |
topic |
clay egg production egg shell quality poultry nutrition |
description |
ABSTRACT: This study investigated the inclusion of kaolin levels in the diet of brown egg layers at the end of the production cycle. A completely randomized design involved the distribution of 288 brown egg layers into six treatments of eight replications, with six birds per replication. When the birds reached the age of 63 weeks, the feeding of the experimental diets began. Diets differed by the inclusion of increasing levels of kaolin: Control (no additive), and the inclusion of 1%, 2%, 3%, 4%, and 5% kaolin. The performance, egg quality, intestinal morphometry, and excreta moisture were evaluated. The inclusion of kaolin promoted improvement in the jejunum villus height, enabling less feed intake; however, there were no significant differences in egg quality. The excreta moisture decreased linearly as the kaolin level in the diet increased. The inclusion of 5% kaolin in the diet of brown egg layers at the end of the production cycle improved intestinal morphometry and the quality of excreta through a reduction of moisture. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001100651 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001100651 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20200788 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.51 n.11 2021 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140556185862144 |