Fatty Acid Profile, Performance and Quality of Eggs from Laying Hens Fed with Crude Vegetable Glycerine21 October 2013
A recently published study from Brazil reveals that crude vegetable glycerine can be effectively used in the diet of laying hens up to a level of 7.5 per cent. Its inclusion improved egg production and the fatty acid profile of eggs and did not affect excreta moisture.
The goal of an experiment reported by K.M.O. Boso and colleagues at Universidade Estadual de Maringá in Brazil and published in International Journal of Poultry Sciences was to evaluate the performance, quality and fatty acid profile of eggs from laying hens fed with diets containing crude vegetable glycerine (CVG) originating from biodiesel production.
Two hundred and forty 35-week-old Hy-Line W36 laying hens were used. The experiment lasted 112 days, split into four 28-day cycles. The birds were distributed in a completely randomsed experimental design to six treatments with CVG inclusion of 0, 1.5, 3.0, 4.5, 6.0 and 7.5 per cent, with five replicates and eight birds per experimental unit.
With increased CVG inclusion, the egg-laying percentage linearly increased (P<0.05). The percentage of linoleic and behenic acid, polyunsaturated fatty acids (PUFAs) and omega-6 fatty acids in eggs from laying hens fed with CVG increased as the levels of inclusion (P<0.05). The ratio of omega-6 to omega-3 fatty acids was not affected by the levels of CVG inclusion.
Excreta moisture was not affected by the inclusion of glycerine in the diet (P<0.05) in this study.
Boso and colleagues concluded that CVG can be included in the diet of laying hens up to the level of 7.5 per cent of inclusion, considering the improvement in performance and lipid profile of the eggs.
Boso K.M.O., A.E. Murakami, C.R.A. Duarte, G.R. Nascimento, P.T. Matumoto-Pintro and I.C. Ospina-Rojas. 2013. Fatty acid profile, performance and quality of eggs from laying hens fed with crude vegetable glycerine. International Journal of Poultry Science 12 (6): 341-347.
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