Industrial egg residue as a calcium source in broiler feed: digestibility and growth performance.

Abstract: Industrial egg residue (IER) possesses substantial concentrations of calcium and crude protein. The objective of this study was to measure the digestibility and performance of broilers when IER was added to the feed. Four treatments were tested, which caused increasing replacement of calcitic limestone by IER (0, 35, 70 and 100%) during a 42-day production cycle. First, total bird excreta were collected from broilers with and without IER, and we determined dry matter digestibility, apparent metabolizable energy (AME), calcium, and nitrogen retention. The IER presented 7.5% of crude protein, 31% of calcium, 209 kcal/kg of AME and the digestibility coefficients for dry matter, crude protein, and calcium were calculated at 83.95%, 86.20%, and 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were evaluated. No significant differences between the treatments were found in terms of performance (weight gain, feed conversion, consumption, and mortality), and no differences were found in terms of carcass or meat yield. A linear decrease in the percentage of abdominal fat was observed with increasing inclusion of IER in feed. These findings suggest that IER can totally replace limestone (calcium carbonate) in broiler diets.

Bibliographic Details

Main Authors:	NOVACK, C., BOIAGO, M. M., ZAMPAR, A., BARRETA, M., OLIVEIRA, R., ROSCAMP, E., DILKIN, J. D., PETROLLI, T. G., ARAÚJO, D. N., TAVERNARI, F. de C., LOPES, M. T., SILVA, A. S. da
Other Authors:	CLAUDIO NOVACK, Universidade do Estado de Santa Catarina/Chapecó; MARCEL MANENTE BOIAGO, Universidade do Estado de Santa Catarina/Chapecó; ALINE ZAMPAR, Universidade do Estado de Santa Catarina/Chapecó; MAURICIO BARRETA, Universidade do Estado de Santa Catarina/Chapecó; ROSILENE OLIVEIRA, Universidade do Estado de Santa Catarina/Chapecó; EDUARDO ROSCAMP, Universidade do Estado de Santa Catarina/Chapecó; JÉSSICA D. DILKIN, Universidade do Estado de Santa Catarina/Chapecó; TIAGO GOULART PETROLLI, Universidade do Estado de Santa Catarina/Chapecó; DENISE N. ARAUJO, Universidade do Estado de Santa Catarina/Chapecó; FERNANDO DE CASTRO TAVERNARI, CNPSA; MARCOS T. LOPES, Cooperativa Central Aurora Alimentos; ALEKSANDRO S. DA SILVA, Universidade do Estado de Santa Catarina/Chapecó.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2023-09-20
Subjects:	Alternative ingredients, Sustentabilidade, Nutrição Animal, Digestibilidade, Frango de Corte, Ração, Ovo, Animal nutrition, Digestibility, Environmental sustainability,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1156811 https://doi.org/10.1590/0001-3765202320201688
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