Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle
ABSTRACT: This study investigated the inclusion of kaolin levels in the diet of brown egg layers at the end of the production cycle. A completely randomized design involved the distribution of 288 brown egg layers into six treatments of eight replications, with six birds per replication. When the birds reached the age of 63 weeks, the feeding of the experimental diets began. Diets differed by the inclusion of increasing levels of kaolin: Control (no additive), and the inclusion of 1%, 2%, 3%, 4%, and 5% kaolin. The performance, egg quality, intestinal morphometry, and excreta moisture were evaluated. The inclusion of kaolin promoted improvement in the jejunum villus height, enabling less feed intake; however, there were no significant differences in egg quality. The excreta moisture decreased linearly as the kaolin level in the diet increased. The inclusion of 5% kaolin in the diet of brown egg layers at the end of the production cycle improved intestinal morphometry and the quality of excreta through a reduction of moisture.
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Universidade Federal de Santa Maria
2021
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oai:scielo:S0103-847820210011006512021-06-17Inclusion of kaolin in the diet of brown egg layers at the end of the production cycleReis,Túlio LeiteQuintero,Juan Carlos PalominoDilelis,FelipeCordido,Karoll Alfonso TorresFassani,Edison JoséCalixto,Ligia Fátima Lima clay egg production egg shell quality poultry nutrition ABSTRACT: This study investigated the inclusion of kaolin levels in the diet of brown egg layers at the end of the production cycle. A completely randomized design involved the distribution of 288 brown egg layers into six treatments of eight replications, with six birds per replication. When the birds reached the age of 63 weeks, the feeding of the experimental diets began. Diets differed by the inclusion of increasing levels of kaolin: Control (no additive), and the inclusion of 1%, 2%, 3%, 4%, and 5% kaolin. The performance, egg quality, intestinal morphometry, and excreta moisture were evaluated. The inclusion of kaolin promoted improvement in the jejunum villus height, enabling less feed intake; however, there were no significant differences in egg quality. The excreta moisture decreased linearly as the kaolin level in the diet increased. The inclusion of 5% kaolin in the diet of brown egg layers at the end of the production cycle improved intestinal morphometry and the quality of excreta through a reduction of moisture.info:eu-repo/semantics/openAccessUniversidade Federal de Santa MariaCiência Rural v.51 n.11 20212021-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001100651en10.1590/0103-8478cr20200788 |
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Reis,Túlio Leite Quintero,Juan Carlos Palomino Dilelis,Felipe Cordido,Karoll Alfonso Torres Fassani,Edison José Calixto,Ligia Fátima Lima |
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Reis,Túlio Leite Quintero,Juan Carlos Palomino Dilelis,Felipe Cordido,Karoll Alfonso Torres Fassani,Edison José Calixto,Ligia Fátima Lima Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
| author_facet |
Reis,Túlio Leite Quintero,Juan Carlos Palomino Dilelis,Felipe Cordido,Karoll Alfonso Torres Fassani,Edison José Calixto,Ligia Fátima Lima |
| author_sort |
Reis,Túlio Leite |
| title |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
| title_short |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
| title_full |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
| title_fullStr |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
| title_full_unstemmed |
Inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
| title_sort |
inclusion of kaolin in the diet of brown egg layers at the end of the production cycle |
| description |
ABSTRACT: This study investigated the inclusion of kaolin levels in the diet of brown egg layers at the end of the production cycle. A completely randomized design involved the distribution of 288 brown egg layers into six treatments of eight replications, with six birds per replication. When the birds reached the age of 63 weeks, the feeding of the experimental diets began. Diets differed by the inclusion of increasing levels of kaolin: Control (no additive), and the inclusion of 1%, 2%, 3%, 4%, and 5% kaolin. The performance, egg quality, intestinal morphometry, and excreta moisture were evaluated. The inclusion of kaolin promoted improvement in the jejunum villus height, enabling less feed intake; however, there were no significant differences in egg quality. The excreta moisture decreased linearly as the kaolin level in the diet increased. The inclusion of 5% kaolin in the diet of brown egg layers at the end of the production cycle improved intestinal morphometry and the quality of excreta through a reduction of moisture. |
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Universidade Federal de Santa Maria |
| publishDate |
2021 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001100651 |
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