Performance and egg quality of laying hens fed diet containing radish cake (Raphanus sativus)
DOI:
https://doi.org/10.5433/1679-0359.2012v33n4p1555Keywords:
Eggshell quality, Glicosinolate, Hedonic scale, Nutrition, Sensory analisys, Trimethylamine.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.
Metrics
Downloads
Published
How to Cite
Issue
Section
License
O Copyright dos manuscritos publicados pertence ao periódico. Como são publicados em um periódico de acesso aberto, eles estão disponíveis gratuitamente, para uso privado ou para fins educacionais e não comerciais.
A revista tem o direito de fazer, no documento original, alterações referentes às normas lingüísticas, ortografia e gramática, com o objetivo de garantir as normas padrão do idioma e a credibilidade da revista. No entanto, respeitará o estilo de escrita dos autores.
Quando necessário, alterações conceituais, correções ou sugestões serão encaminhadas aos autores. Nesses casos, o manuscrito deve ser submetido a uma nova avaliação após revisão.
A responsabilidade pelas opiniões expressas nos manuscritos é inteiramente dos autores.