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The Long Term Effects of Fairly Low-level of Supplemental Fat on the Productive Performance of Commercial Layers

  • Bozkurt, Mehmet (Erbeyli Poultry Research Institute) ;
  • Kucukyilmaz, Kamil (Erbeyli Poultry Research Institute) ;
  • Cabuk, Metin (Department of Poultry Science, Vocational School of Celal Bayar University) ;
  • Catli, Abdullah Ugur (Erbeyli Poultry Research Institute)
  • Received : 2011.10.18
  • Accepted : 2011.12.15
  • Published : 2012.04.01

Abstract

Laying hens were fed commercial diets added with supplemented fat (SFAT) at 0.6, 1.2, and 1.8% in order to study the long term dietary effects - on - their productive performance from 22 to 75 wk of age. Five hundred and seventy six Single Comb White Leghorn hens were assigned to one of the four dietary treatments. The experimental phase consisted of three periods of 18 wk each. The final body weight and gain of hens fed on diets with SFAT at 1.2% and 1.8% were lower (p<0.05) than those hens given no SFAT. The SFAT at the 1.2% and 1.8% levels improved egg production rate, egg weight and mass, as well as FCR. Mortality and feed consumption were not affected by dietary SFAT. Administration of a diet with SFAT significantly decreased the cracked-broken egg ratio (p<0.01). The beneficial effects of SFAT on egg production performance were particularly more pronounced at intermediate and later ages. Hence, SFAT by period interactions were significant for all traits studied except feed intake. Hens fed SFAT deposited significantly higher abdominal fat than those on the no-SFAT diet. As a result, SFAT at 1.2% and 1.8% inclusion levels provided benefits in terms of efficient table egg production.

Keywords

Supplemental Fat;Laying Hen;Performance;Liver and Abdominal Fat Weight

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