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

Mandalawi, H. A. and Lazaro Garcia, Rosa Pilar and Redón, Miguel and Herrera, J. and Menoyo Luque, David and 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.

Description

Title: Glycerin and lecithin inclusion in diets for brown egg-layinghens: Effects on egg production and nutrient digestibility
Author/s:
  • Mandalawi, H. A.
  • Lazaro Garcia, Rosa Pilar
  • Redón, Miguel
  • Herrera, J.
  • Menoyo Luque, David
  • Gonzalez Mateos, Gonzalo
Item Type: Article
Título de Revista/Publicación: Animal Feed Science And Technology
Date: 2015
ISSN: 0377-8401
Volume: 209
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Producción Agraria
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL 2014-56139UnspecifiedUnspecifiedUnspecified
Madrid Regional GovernmentS2013/ABI-2913MEDGANUnspecifiedTecnologías de manejo, nutrición y genética para optimizar la producción de alimentos de origen animal característicos de la dieta mediterránea

More information

Item ID: 40309
DC Identifier: http://oa.upm.es/40309/
OAI Identifier: oai:oa.upm.es:40309
DOI: 10.1016/j.anifeedsci.2015.07.019
Official URL: http://www.sciencedirect.com/science/article/pii/S0377840115002473
Deposited by: Memoria Investigacion
Deposited on: 17 May 2016 16:18
Last Modified: 04 Jun 2019 17:00
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