Egg quality of laying hens fed with cassava (Manihot esculenta), moringa (Moringa oleifera) and bocaiuva (Acrocomia aculeata) in semi-intensive rearing system
DOI:
https://doi.org/10.33448/rsd-v10i6.4828Keywords:
Non-conventional diets; Yolk color; Alternative ingredients; Specific gravity.Abstract
This study aimed to evaluate the introduction of cassava flour, moringa leaf meal and bocaiuva pulp in laying hens’ diets on egg quality. Nine hundred eggs from Dekalb® White laying hens between 34 and 54 weeks of age rearing in semi-intensive system were used in the experiment. The laying hens were submitted to the following diets: 1 - diet control: maize and soybean meal base diet; 2 - diet with inclusion of 18% of cassava root meal+4% moringa leaf meal+4% of bocaiuva pulp; 3 - diet with the inclusion of 24% of cassava root meal+6% of moringa leaf meal+6% of bocaiuva pulp; 4 - diet with the inclusion of 30% of cassava root meal+8% of moringa leaf meal+8% bocaiuva pulp. The inclusion of higher levels of alternative ingredients intensified yolk color; it improved the percentage of albumen, yolk index, specific gravity and reduced yolk percentage. The association of 30% de cassava root meal+8% de moringa leaf meal+8% de bocaiuva pulp does not decrease the egg quality; it gives the yolk an orange yellow tone and it can be used in diets of laying hens with 34 and 54 weeks of age in semi-intensive systems.
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Copyright (c) 2021 Arnaldo Vitorino Ofiço, Karina Márcia Ribeiro de Souza Nascimento, Charles Kiefer, Raquel Soares Juliano, Frederico Olivieri Lisita, Henrique Barbosa de Freitas, Thiago Rodrigues da Silva, Luanna Lopes Paiva Copat, Natália Ramos Batista Chaves, Larissa Albuquerque Rosa Silva, Jeovania Vilhalba Leite, Patrícia Gomes Santana, Nadine Godoy de Oliveira
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