alexa Effects of breeder age and dietary fat source and level on broiler hatching egg characteristics.
Agri and Aquaculture

Agri and Aquaculture

Agrotechnology

Author(s): Peebles ED, Zumwalt CD, Doyle SM, Gerard PD, Latour MA,

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Abstract The effects of breeder age and added dietary fat source and level on broiler hatching egg characteristics were evaluated. Diets included no added fat (NAF) or 3.0\% added poultry fat (PF) for peak energy intakes of 430 and 467 kcal/hen-day (PCD) or 1.5\% PF or 3.0\% corn oil (CO) at 449 PCD. As added dietary fat was changed from CO to PF, the percentage of unsaturated dietary fatty acids, including linoleic acid, decreased. Feeding of experimental diets was initiated when breeders were 22 wk old. Total fresh egg weight; eggshell weight; percentages of yolk (PYK), albumen (PAB), and eggshell (PSHL) weights; and yolk:albumen ratio were measured at various weeks between 26 and 47 wk of age. Egg weight increased progressively with hen age. Significant increases in yolk:albumen ratio occurred between Weeks 26 and 31 and between Weeks 31 and 35. Low (430 PCD) dietary energy levels significantly reduced PYK at 35 wk and increased PAB across breeder age. Eggshell weight was lower in birds fed moderate (449 PCD) compared to low energy levels at Week 26, moderate compared to high (467 PCD) energy levels at Week 41, and PF compared to CO across fat level at Week 31. At Weeks 31 and 41, PSHL was increased by the use of 3.0\% PF compared to 1.5\%, and PSHL was increased at Weeks 26 and 41 by using added PF compared to CO across fat level. Increased dietary energy decreased PAB and the use of added dietary CO rather than PF decreased PSHL in broiler breeders between 26 and 47 wk of age.
This article was published in Poult Sci and referenced in Agrotechnology

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