Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Abstract

a b s t r a c tThe effects of the inclusion of raw glycerin (GLYC) and lecithin in the diet on egg production, egg quality and total tract apparent retention (TTAR) of dietary components was studied in brown egg-laying hens from 23 to 51 wk of age. The experimental design was completely randomized with six diets combined as a 2 × 3 factorial with two levels of GLYC (0 vs. 70 g/kg) and three animal fat to lecithin ratios (40:0, 20:20 and 0:40 g/kg). Each treatment was replicated eight times and the experimental unit was a cage with ten hens. Production was recorded by replicate every 28-d period and cumulatively. For the entire experiment, the inclusion of GLYC in the diet hindered feed conversion ratio per kilogram of eggs (2.071 vs. 2.039; P < 0.05) but did not affect any of the other production or egg quality traits studied. The replacement of animal fat by lecithin (40:0, 20:20 and 0:40 g/kg) increased egg weight (60.1, 60.7 and 61.8 g, respectively; P < 0.001) and egg mass production (56.8, 57.5 and 58.8 g/d, respectively; P < 0.01) and improved yolk color as measured by the DSM color fan (9.2, 9.2 and 9.5, respectively; P < 0.001) and feed conversion ratio per kilogram of eggs (2.072, 2.068 and 2.027, respectively; P < 0.05). Feed intake, egg production and body weight gain, however, were not affected. The inclusion of GLYC in the diet did not affect nutrient retention but lecithin inclusion improved TTAR of dry matter (P < 0.05), organic matter (P < 0.05), ether extract (P < 0.001) and gross energy (P < 0.001). In summary, the inclusion of 70 g glycerol/kg diet hindered feed conversion ratio per kilogram of eggs but did not affect any other production or digestibility trait. The replacement of animal fat by lecithin improved egg weight, egg yolk color and nutrient digestibility. Consequently, lecithin can be used as a lipid source in laying hen diets with beneficial effects on egg production.

The Effects of Supplementing Lysophosphatidylcholine (LPC) in the Diet on Production Performance, Fat Digestibility, Blood Lipid Profile, and Gene Expression Related to Nutrients Transport in Small Intestine of Laying Hens

“…This means that LPC may improve energy utilization in an animal fed a low-energy diet by increasing the fat digestibility or absorption, or other nutrients uptake, as LPC supplementation increases the emulsification of fat or changes the structure of the lipid bilayer of the cell membrane. This is agreement with the results of Beemster et al (2002), Attia et al (2009), Han et al (2010b), Boontiam et al (2017) and Mandalawi et al (2015) who observed improved productive performance and feed efficiency contributed to various phospholipid functions (physiological processes of the reproductive system) by supplementing LPC.…”

Crude Glycerin and Energy Density of Diets for Growing, Pre-Lay and Pre-Peak Backcob Brown Egg-Laying Hens

“…Similarly, the physical characteristics of the eggs were not affected by the experimental treatments (results not presented), which on average, recorded the following values: 0.41 mm in shell thickness, 11.9 in color score, 5.95 mm in albumin height and 89.3 Haugh units. Similar to what was found in this study, the literature concludes that shell thickness, yolk color or the height of the albumin of the eggs are not affected by the levels of glycerin inclusion in the diets (Swiatkiewicz & Koreleski, 2009Boso et al, 2013Duarte et al, 2014;Mandalawi et al, 2015;Cufadar et al, 2016;Fontinele et al, 2017).…”

“…There are no reports in the literature of the dragging effect of glycerin consumption during the transition period on the subsequent performance of egglaying hens. However, research evaluating glycerin consumption on the productive response of egg-laying hens concludes, in accordance with what was found after the egg-laying peak, that the use of this co-product in diets does not affect feed consumption, not even when it is included in the formulation of diets (Swiatkiewicz & Koreleski, 2009;Boso et al, 2013;Mandalawi et al, 2015) or when it is used to replace oil in the formulation (Cufadar et al, 2016;Kanbur et al, 2017). The previous result has also been found in egglaying quails (Erol et al, 2009;Ghayas et al, 2017).…”

“…Similarly, the use of this resource does not affect the percentage of egg-laying or the weight of an egg of egg-laying hens, when inclusions are lower than 7.5% (Swiatkiewicz & Koreleski, 2009;Yalcin et al, 2010;Duarte et al, 2014, Mandalawi et al, 2015 or when up to 75% of the energy contribution of oils is replaced by glycerin (Cufadar et al, 2016;Kanbur et al, 2017). In egg-laying quails, the use of diets with inclusions of up to 10% glycerin did not affect the percentage of egg-laying or egg weight (Erol et al, 2009;Ghayas et al, 2017).…”

Impact of increasing crude glycerine levels in diet on growth, carcass traits, body measurements and blood cholesterol in growing Japanese quails

“…So, levels of 70 g · kg −1 of pure glycerine and 35.5 g · kg −1 of semi-pure glycerine were the best for broiler performance. Feed conversion ratio was worse after the addition of 70 g · kg −1 glycerine to the diet, but other production parameters and egg quality were not affected (Mandalawi et al, 2015).…”