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A Comparison of the Feeding Value of Different Sources of Fats for Laying Hens: 1. Performance Characteristics

Departamento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo Pirassununga, SP, 13635-900, Brazil

Correspondence: D. E. Faria, E-mail: defaria{at}usp.br

Three hundred and ninety Hy-Line W36 commercial laying hens, 46 wk of age, were fed diets containing 3% of different fat sources (canola oil, sunflower oil, flaxseed oil, fish oil, and a mixture of 50% flaxseed oil plus 50% fish oil) and 9% ground flaxseed with 2 levels of vitamin E (12 and 100 IU/kg) in a factorial arrangement with 5 replicates of 6 hens each. A control diet using soybean oil was also fed. Various characteristics of performance, including internal and external egg qualities were measured. The results indicated no influence of the treatments on feed intake, egg production, egg mass, egg weight, feed conversion, yolk color, Haugh units, yolk index, yolk and albumen percentages, and eggshell thickness. Eggshell percentage and egg specific gravity were reduced when hens were fed diets containing 100 IU of vitamin E/kg. The source of fat or level of vitamin E did not affect performance and egg internal quality characteristics.

Key Words: egg • fatty acid • ingredient • performance • vitamin E