The effects of diets supplemented with different fat sources and feed additives on performance, egg quality and lipid oxidation in laying hens

Document Type : Research Paper

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Abstract

This study was conducted to assess the effect of different fat source and feed additives in diets on performance, egg quality and lipid oxidation yolk in laying hens in. A total of 108 hy-line W-36 number laying hens were used in the second laying period in a completely randomly design(CRD) with a factorial arrangement of (2×3). Experimental factors were two fat sources (waste cooking oil and a commercial mixture of Ca- protected unsaturated fatty acids) and three types of feed additive (without feed additive, virginiamycin and biohebal® feed). A 70-d experimental period was, used after a 10-d adaptation period. The results of this study showed that type of dietary fat had significant effect on the production, egg mass and feed intake, so that most responsive was treatment with waste cooking oil (P<0.05). Fat source did not affect shell percentage and shell strength (P>0.05). Chickens receiving waste cooking oil produced eggs with thicker eggshell (P<0.05). No significant main and interaction effects were observed on the albumen percent, albumen height and haugh unit (P>0.05). Treatments with waste cooking oil caused a significant increase in yolk color index (P<0.05). There was no significant effect on levels of malondialdehyde fresh eggs yolk samples(zero time),( P>0.05). The highest rates of under induced oxidation of fat oxidation was related to treatments containing fat powder (P<0.05). The result of this experiment showed that cooking fat had a better effect on layers production performances criteria and herbal mix extract improved the egg during storage.

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Animal Sciences Journal
Volume 30, Issue 117
March 2018
Pages 227-240

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