Performance and egg quality of laying hens fed diet containing radish cake (Raphanus sativus)

João Waine Pinheiro, Nilva Aparecida Nicolao Fonseca, Ana Maria Bridi, Caio Abércio da Silva, Alexandre Oba, Lara Gonçalves de Medeiros, Michely Lidiany Lima de Oliveira

Abstract


 The experiment was conducted with the aim to evaluate the effects of different levels of radish cake (0, 5, 10 and 20%) in laying hens rations on performance parameters and qualitative and sensorial characteristics of egg. A total of 240 light laying hens, with 52 to 60 weeks of age, standartized according the weight and laying performance distributed a completely randomized design, with six repetitions with eight birds per unit, were used. The experiment was conducted during eight weeks, subdivided within four periods of two weeks. There was effect of radish cake (P < 0.05) for rations consumption, percentage of laying, egg mass, egg color parameters and sensorial avaluation. None differences were observed between the treatments for conversion rate and egg’s weight. The use of radish cake to laying hens resulted a worst effects for performance parameters and sensorial egg characteristics.


Keywords


Eggshell quality; Glicosinolate; Hedonic scale; Nutrition; Sensory analisys; Trimethylamine.



DOI: http://dx.doi.org/10.5433/1679-0359.2012v33n4p1555

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional