Effect of different sources and inclusion levels of dietary fat on productive performance and egg quality in laying hens raised under hot environmental conditions

• Published in: Animal bioscience Vol. 32; no. 9; pp. 1407 - 1413
• Main Authors: Kim, Jong Hyuk, Lee, Han Kyu, Yang, Tae Sung, Kang, Hwan Ku, Kil, Dong Yong
• Format: Journal Article
• Language: English
• Published: Korea (South) Asian - Australasian Association of Animal Production Societies 01.09.2019; Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST); Asian-Australasian Association of Animal Production Societies; 아세아·태평양축산학회
• Subjects: Body weight; Colorants; Dietary fat; Egg Quality; Eggs (Food); Environmental quality; Fat Source; Hot Environmental Condition; Humidity; Inclusion Level of Dietary Fat; Laying Hen; Productive Performance; Soybeans; 축산학; Canada; United Kingdom; South Korea; Fat Source; Productive Performance; Hot Environmental Condition; Inclusion Level of Dietary Fat; Egg Quality; Laying Hen
• ISSN: 1011-2367; 2765-0189; 1976-5517; 2765-0235
• DOI: 10.5713/ajas.19.0063

This experiment aimed to investigate the effect of different sources and inclusion levels of dietary fat on productive performance and egg quality in laying hens raised under hot environmental conditions. A total of 480 Hy-Line Brown laying hens at 31 wk of age were randomly allotted to 1 of 5 experimental diets. The control diet contained 2,800 kcal/kg AMEn with no fat addition. Four additional diets were prepared by adding 2.0 or 4.0% of animal fat (AF) or soybean oil (SO). Energy and nutrient concentrations were consistent among all diets. Diets were fed to hens for 4 weeks. Average daily room temperature and humidity were 26.7 ± 1.52°C and 77.4 ± 4.50%. The heat stress index was approximately 76, indicating that hens were raised under heat stress conditions. Final BW was greater (p<0.05) for hens fed diets containing 2.0 or 4.0% AF than for those fed the control diet or diets containing 2.0 or 4.0% SO. The BW gain and feed intake were greater (p<0.05) for hens fed diets containing additional AF or SO than those fed the control diet. Eggshell thickness were the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Egg yolk color was the greatest (p<0.05) for hens fed to the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Inclusion of supplemental fat (AF and SO) in diets exhibits preventative effects on BW loss for hens raised under hot environmental conditions when energy and nutrient concentrations in diets were maintained. The effects were greater for AF than for SO. However, inclusion of supplemental fat in diets decreases eggshell thickness and egg yolk yellowness, possibly due to a reduction in Ca absorption and intake of egg yolk colorants.