Page 6 - National Poultry Newspaper

cashew nut shell with an inclusion of 300 g/ton). The experiment lasted sixteen weeks
(92 to 96 weeks of age) and the last four weeks was used for data collection (egg
production). To calculate the predicted age the predicted age of hens in weeks (t) w manual. For this, only post-peak producti describe the decline in EP as a function of t The function used was: EP =λe-βt, where λ the value of t in weeks for some EP (%) values of λ and β were 115 and 0.0043, r experimental unit, the respective t values
The author Erikson Raimundo is one of the research- layers.
of use of the hens.
Using the egg produc-
ers from the Poultry Science Laboratory-LAVINESP
Some research shows that the antioxidant capac- ity of commercial laying hens at 75 weeks was re- duced by 30 percent com- pared to values for hens at 28 weeks of age.
to ANOVA, considering a significance of 5%.
tion curve (f), which repre- sents the genetic potential of hens as a function of bird age (t) to interpret the response at t, using the in- verse function (f -1) may
A total of 128 commer- cial laying hens of Lohm- ann LSL-Lite strain at 80 weeks of age were used.
of the Faculty of Agrarian and Veterinary Sciences, UNESP campus Jaboticabal – SP/Brazil.
The values of EP and t at the beginning and end of the test were submitted to analysis of variance, con- sidering a significance of 5 percent.
Assessment of essential oils in diet of
of the layers, the relationship between EP and
as first adjusted using data from the lineage
laying hens on persistence of rate of lay
on data, from 27 to 95 weeks of age, which
he increase in t given in weeks (f) were used.
THE ageing is character- as essential oils have an
out at the Poultry Science Laboratory-LAVINESP of the Faculty of Agrarian and Veterinary Sciences, UNESP campus Jabotica- bal – SP/Brazil.
To calculate the value of t in weeks for some EP (percent) was used: f -1: t = -ln(EP/λ)/β).
These results corrobo- rate previous results that found that older laying hens responded positively to supplementation with nutritional additives and improved antioxidant ca- pacity.
anidseβd bayrethesntiomn-afutendctipoanr-amiemtpearcst. oTnodcealalyciunglaateging
ality of the animal’s cells, and maintaining or im-
-1
wastisususesda:nfd or:gatn=s. -ln(EP/λp)r/oβv)in.gTEhPe. adjusted
The adjusted values of λ and β were 115 and 0.0043, respectively.
The main changes are These results have been related to the digestive confirming the effective-
espectively. Based on the EP values of each
The Animal Ethics and Welfare Committee ap- proved all experimental procedures used in this study under the protocol number 1481/21.
and reproductive systems, ness of the molecules – glands and metabolic however doubt remains
Based on the EP values of each experimental unit, the respective t values for the beginning and end of the experiment were cal- culated.
for the beginning and end of the experiment
were calculated. The values of EP and t at the beginning and end of the test were submitted
pathways, directly affect- about the extent of this ef- ing the egg production of fect applied to the period
This research offers a methodological proposal to evaluate the effect of additives on the longevity of hens, which we propose here the predicted age, us- ing data from the lineage manual.
RESULTS AND DISCUSSION
The initial condition in the trial of t weeks of trial, for hens fed diets supplem effect between treatments with EP of 92. control diet without EO supplementation ( the predicted age variable (P<0.01). Accor
heEIPf,ownatshesoanmeehafnodr,ibntoetr-htrbeeatampoesnsitbsi.liAty.fter16 est in the mechanisms in- Considering the above, entveodlvwediitnhagEiOngsh,aistgwrowasn, verthifisierdesaearscihgn–ifbicyaEnKt M on the other hand there is a Raimundo, DS Santos, MB 2%deamnadndafpropmropxroidmucaetreslyto 7%Limgar,eaMteGrBLthaSnoustah,eHC increase the period of use Costa, LM Gomes and EP Tabolfeco1m).mAercsiiaglnloitfsi.canteffeScitlvwaa–svaiemreifdietdofeovralu- In commercial produc- ate the supplementation of dintigont,othtihsecaEnPb,ehaentosolfetod wEiOths oEnOthse sEhPowf aegdedalay- ing hens and, through the adjusted curve, calculate the age of the correspond-
The experimental de- sign was completely ran- domised with two treat- ments, eight replicates of eight layers each.
Results and discussion
According to Gu et al 2021, the antioxidant ca- pacity of aged commercial laying hens – 75 weeks – reduced 30 percent, how- ever the hens used in this research started the experi- ment at 80 weeks of age andpossiblypresentedan even greater deficit than that reported by Gu et al.
The team of researchers assessing the use of essen- tial oils in the diet of laying hens on the persistence of rate of lay.
Table 1 - Cumulative effect of egg production laying hens after 16 weeks fed with essential oils1. (1Supplementation of 300g/ton of mix of functional oils from copaiba, peppers and cashew-nut shell. 2Coefficient of variation.)
increase the persistence of the EP and improve plan- ning for new flocks.
ing hen.
The experiment lasted sixteen weeks – 92-96 weeks of age – and the last four weeks was used for data collection – egg production.
After 16 weeks of trial, forhensfeddietssupple- mented with EOs, it was verified a significant effect between treatments with EP of 92.2 percent and approximately 7 percent greater than the control diet without EO supple- mentation (Table 1).
This hypothesis may jus- tify the 19-week difference in predicted age between treatments with and with- out EO supplementation.
Several studies have shown that supplementing antioxidant molecules such
Method
The difference between the predicted and chrono- logical age is based on the organic state of the hen and, in this research, it was demonstrated that the pe- riod of use of laying hens can be extended depending on the rearing conditions, especially the nutrition aiming the redox state.
The study was carried
A significant effect was verified for the predicted age variable (P<0.01).
The treatments consisted of a control diet without and with EO supplementa- tion–amixoffunctional oils of copaiba, pepper and cashew-nut shell with an inclusion of 300g/tonne.
The initial condition in the trial of the EP was the same for both treatments.
To calculate the predict- ed age of the layers, the relationship between EP and the predicted age of hens in weeks (t) was first adjusted using data from the lineage manual.
According to the EP, hens fed with EOs showed a similar response to hens at 49.1 weeks of age, which corresponded to a 19-week difference when com- pared to the predicted age of hens not supplemented with EOs.
Table 1 - Cumulative effect of egg production laying hens after 16 weeks fed with essential oils1
Variables
Rate lay Observed, %
Age
Predicted, weeks
Rate lay Observed, %
Age
Predicted, weeks
Treatments Without EOs With EOs Without EOs With EOs Without EOs With EOs Without EOs With EOs
Mean Minimum Maximum General P-value CV2
Initial condition
Final condition
90.4 90.2 90.7 90.5 90.2 90.8
55.9 55.2 56.5 55.6 54.9 56.5
85.8 78.1 92.4 93.2 91.1 98.0
68.3 51.0 89.9 49.1 37.3 54.3
90.5 0.380 0.3 55.8 0.381 1.1 89.3 0.004 4.5 59.3 0.004 18.0
For this, only post-peak production data – from 27- 95 weeks of age – which describe the decline in EP as a function of the in- crease in t given in weeks (f) were used.
The EP of hens sup- plemented with EOs in- creased at the end of the 16 weeks of the experiment, when we only expected them to maintain EP.
The supplementation of 300g/tonne of EO in the diet of commercial laying hens improved egg pro- duction and longevity of laying hen from 80 to 96 weeks of age.
The function used was: EP =λe-βt, where λ and β are estimated parameters.
Erikson Raimundo
previous results that found that older laying hens responded positively to supplementation
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Page 6 – National Poultry Newspaper, June 2022
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