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Related Experiment Videos

Dietary prilled fat and layer chicken performance and egg composition

J L Grimes1, D V Maurice, S F Lightsey

  • 1Poultry Science Department, Clemson University, South Carolina 29634-0379, USA.

Poultry Science
|February 1, 1996
PubMed
Summary

Prilled fat impacted older hens

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Area of Science:

  • Animal Nutrition
  • Poultry Science
  • Lipid Metabolism

Background:

  • Dietary fats are crucial for poultry health and productivity.
  • Understanding the impact of different fat sources on laying hens is essential for optimizing feed formulations.
  • Prilled fat and poultry fat represent distinct lipid sources with potentially different metabolic effects.

Purpose of the Study:

  • To compare the effects of prilled fat versus poultry fat on key physiological and production parameters in laying hens of different ages.
  • To evaluate the influence of dietary fat source on egg characteristics, plasma lipid profiles, nutrient utilization, and gastrointestinal transit time.

Main Methods:

  • Feeding trials involving 58-week-old and 2-week-old hens supplemented with 2% or 4% prilled fat, respectively, for 8 weeks.
  • Comparative analysis of body weight, feed intake, egg production, egg quality, yolk and plasma cholesterol, fatty acid composition, and gastrointestinal transit time.
  • Assessment of dietary metabolizable energy (ME) and fatty acid utilization.

Main Results:

  • Older hens fed prilled fat showed reduced egg weight, increased egg production, lower high-density lipoprotein (HDL) cholesterol, and decreased energy utilization.
  • Younger hens fed prilled fat exhibited lower body weight, reduced plasma total, low-density, and very-low-density lipoprotein cholesterol.
  • Prilled fat altered fatty acid profiles in both groups, increasing yolk saturated fatty acids and decreasing polyunsaturated fatty acids, while affecting stearic and linoleic acid utilization differently in young hens. Gastrointestinal transit time was also increased in young hens fed prilled fat.

Conclusions:

  • Dietary prilled fat influences egg production, egg weight, and plasma lipid profiles differently in young and old laying hens.
  • Prilled fat alters fatty acid metabolism and utilization, impacting yolk composition and potentially energy absorption.
  • The findings suggest that the source of dietary fat, specifically prilled versus poultry fat, has significant implications for poultry nutrition and physiology.

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