Sunflower cake associated with crude glycerin in white laying hens diets: Performance and quality, antioxidant activity and lipid oxidation of eggs

The objective of this study was to evaluate the effects of sunflower cake inclusion and its association with crude glycerin in the diet of laying hens. A total of 320 laying hens with 39 weeks of age were distributed in a completely randomized design in a 4 × 2 factorial scheme with 5 replications o...

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Veröffentlicht in:Research in veterinary science 2023-11, Vol.164, p.105038-105038, Article 105038
Hauptverfasser: de Oliveira Costa, Monik Kelly, Nepomuceno, Rafael Carlos, Souza, Davyd Herik, de Melo, Marcelle Craveiro Abreu, de Souza, Otoniel Félix, Silva, Valquíria Sousa, Gomes, Thalles Ribeiro, Watanabe, Pedro Henrique, Freitas, Ednardo Rodrigues
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Sprache:eng
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Zusammenfassung:The objective of this study was to evaluate the effects of sunflower cake inclusion and its association with crude glycerin in the diet of laying hens. A total of 320 laying hens with 39 weeks of age were distributed in a completely randomized design in a 4 × 2 factorial scheme with 5 replications of 8 birds. The studied factors were 4 inclusion levels of sunflower cake and 2 levels of crude glycerin. The inclusion of 210 g/kg of sunflower cake reduced egg mass and worsened feed conversion, and after the level 70 g/kg there was reduction in yolk coloration and specific density of eggs with or without the addition of glycerin in the diet. The addition of 70 g/kg of crude glycerin reduced the specific density of eggs in all levels of sunflower cake. There was increase in phenolic compounds, antioxidant capacity and antioxidant activity in eggs and reduction in lipid oxidation of yolks from fresh and stored eggs, with the inclusion of sunflower cake. The addition of crude glycerin increased the lipid oxidation of egg yolks. Therefore, it is possible to include up to 140 g/kg sunflower cake in the diet of laying hens, with or without crude glycerin, without impairing performance and egg quality, obtaining higher antioxidant capacity of eggs and lower lipid oxidation in yolks from fresh and stored eggs. The inclusion of 70 g/kg crude glycerin does not affect laying hens performance, however, it worsens shell quality and increases lipid oxidation in the liver and egg yolks. •Crude glycerin or sunflower cake in the diet increases lipid oxidation in the liver.•Inclusion of sunflower cake in the diet increases antioxidant activity in eggs.•Addition of crude glycerin in the diet increases lipid oxidation in eggs.
ISSN:0034-5288
1532-2661
DOI:10.1016/j.rvsc.2023.105038