Effects of Different Levels of Processed Fat and Vitamin E on Laying Hens Performance and Egg Yolk Cholesterol
An experiment was conducted to evaluate the effects of different levels of Calcium Soap Unsaturated Fatty Acids (CSUFA), with supplemental α-tocopheryl acetate (α-Toc) on laying hens performance and egg yolk cholesterol. Ninty six Leghorn hens (Hy-Line), from 38-46 weeks of age were used in a 2x3 factorial arrangement with tow levels of vitamin E (0 or 1000 mg kg-1 of diets) and three levels of CSUFA (0, 2 and 4% of diets) in a completely randomized design with six treatments and four replicates and four hens per replicate. Feed Intake (FI), Egg Production (EP), Egg Weight (EW), Yolk Weight (YW), Shell Thickness (ST), Haugh Unit (HU), Yolk Cholesterol (YC) and Feed Conversion Ratio (FCR) were measured. The result of this experiment indicated that EW, YW, FI, FCR were significantly (p<0.05) affected by fat levels. FI and FCR were decreased with fat levels from 0-4%. Different levels of dietary vitamin E had no significant effect on FI, EP, FCR, EW, YW, ST, HU and YC (p>0.05).