Glycerin and lecithin inclusion in diets for brown egg-layinghens: Effects on egg production and nutrient digestibility

Mandalawi, H. A.; Lazaro Garcia, Rosa Pilar; Redón, Miguel; Herrera, J.; Menoyo Luque, David y Gonzalez Mateos, Gonzalo (2015). Glycerin and lecithin inclusion in diets for brown egg-layinghens: Effects on egg production and nutrient digestibility. "Animal Feed Science And Technology", v. 209 ; pp. 145-156. ISSN 0377-8401. https://doi.org/10.1016/j.anifeedsci.2015.07.019.

Descripción

Título: Glycerin and lecithin inclusion in diets for brown egg-layinghens: Effects on egg production and nutrient digestibility
Autor/es:
  • Mandalawi, H. A.
  • Lazaro Garcia, Rosa Pilar
  • Redón, Miguel
  • Herrera, J.
  • Menoyo Luque, David
  • Gonzalez Mateos, Gonzalo
Tipo de Documento: Artículo
Título de Revista/Publicación: Animal Feed Science And Technology
Fecha: 2015
Volumen: 209
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Producción Agraria
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

The effects of the inclusion of raw glycerin (GLYC) and lecithin in the diet on egg production,egg quality and total tract apparent retention (TTAR) of dietary components was studied inbrown egg-laying hens from 23 to 51 wk of age. The experimental design was completelyrandomized with six diets combined as a 2 × 3 factorial with two levels of GLYC (0 vs.70 g/kg) and three animal fat to lecithin ratios (40:0, 20:20 and 0:40 g/kg). Each treatmentwas replicated eight times and the experimental unit was a cage with ten hens. Productionwas recorded by replicate every 28-d period and cumulatively. For the entire experiment,the inclusion of GLYC in the diet hindered feed conversion ratio per kilogram of eggs (2.071vs. 2.039; P < 0.05) but did not affect any of the other production or egg quality traits studied.The replacement of animal fat by lecithin (40:0, 20:20 and 0:40 g/kg) increased egg weight(60.1, 60.7 and 61.8 g, respectively; P < 0.001) and egg mass production (56.8, 57.5 and58.8 g/d, respectively; P < 0.01) and improved yolk color as measured by the DSM colorfan (9.2, 9.2 and 9.5, respectively; P < 0.001) and feed conversion ratio per kilogram of eggs(2.072, 2.068 and 2.027, respectively; P < 0.05). Feed intake, egg production and body weightgain, however, were not affected. The inclusion of GLYC in the diet did not affect nutrientretention but lecithin inclusion improved TTAR of dry matter (P < 0.05), organic matter(P < 0.05), ether extract (P < 0.001) and gross energy (P < 0.001). In summary, the inclusionof 70 g glycerol/kg diet hindered feed conversion ratio per kilogram of eggs but did notaffect any other production or digestibility trait. The replacement of animal fat by lecithinimproved egg weight, egg yolk color and nutrient digestibility. Consequently, lecithin canbe used as a lipid source in laying hen diets with beneficial effects on egg production

Proyectos asociados

TipoCódigoAcrónimoResponsableTítulo
Gobierno de EspañaAGL 2014-56139Sin especificarSin especificarSin especificar

Más información

ID de Registro: 40309
Identificador DC: http://oa.upm.es/40309/
Identificador OAI: oai:oa.upm.es:40309
Identificador DOI: 10.1016/j.anifeedsci.2015.07.019
URL Oficial: http://www.sciencedirect.com/science/article/pii/S0377840115002473
Depositado por: Memoria Investigacion
Depositado el: 17 May 2016 16:18
Ultima Modificación: 17 May 2016 16:18
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