Egg quality of laying hens fed with cassava (Manihot esculenta), moringa (Moringa oleifera) and bocaiuva (Acrocomia aculeata) in semi-intensive rearing system

Arnaldo Vitorino Ofiço,Natália Ramos Batista Chaves,Jeovania Vilhalba Leite,Thiago Rodrigues Da Silva,Nadine Godoy De Oliveira,Karina Márcia Ribeiro De Souza Nascimento,Larissa Albuquerque Rosa Silva,Charles Kiefer,Henrique Barbosa De Freitas,Patrícia Gomes Santana,Raquel Soares Juliano,Frederico Olivieri Lisita,Luanna Lopes Paiva Copat

doi:10.33448/rsd-v10i6.4828

Abstract

This study aimed to evaluate the introduction of cassava flour, moringa leaf meal and bocaiuva pulp in laying hens’ diets on egg quality. Nine hundred eggs from Dekalb® White laying hens between 34 and 54 weeks of age rearing in semi-intensive system were used in the experiment. The laying hens were submitted to the following diets: 1 - diet control: maize and soybean meal base diet; 2 - diet with inclusion of 18% of cassava root meal+4% moringa leaf meal+4% of bocaiuva pulp; 3 - diet with the inclusion of 24% of cassava root meal+6% of moringa leaf meal+6% of bocaiuva pulp; 4 - diet with the inclusion of 30% of cassava root meal+8% of moringa leaf meal+8% bocaiuva pulp. The inclusion of higher levels of alternative ingredients intensified yolk color; it improved the percentage of albumen, yolk index, specific gravity and reduced yolk percentage. The association of 30% de cassava root meal+8% de moringa leaf meal+8% de bocaiuva pulp does not decrease the egg quality; it gives the yolk an orange yellow tone and it can be used in diets of laying hens with 34 and 54 weeks of age in semi-intensive systems.

Highlights

Energy and protein sources traditionally used in egg laying hens’ diets are maize and soya bran
In relation to the external quality of the eggs, it has been observed that the introduction of varying levels of cassava root meal (CR), bocaiuva pulp (BP) and moringa leaf meal (ML) interfered in the average weight of the eggs (P0.05) the percentage and thickness of the shell (Table 3)
The group of birds that received the diet containing M+SB and the diet made of 24CR+6ML+6BP presented high egg weight in relation to the group that received a diet consisting of 18CR+4ML+4BP

Summary

Introduction

Energy and protein sources traditionally used in egg laying hens’ diets are maize and soya bran. These ingredients are scarce, expensive and commonly used in human diets, especially for small farmers living in the Brazilian. In order to contextualize the egg production in the region of the Brazilian Pantanal west border, it is important to report that the breeding system is extensive, with low technological resources applied and animals without a defined breed. Encouraging small farmers to produce eggs can be an alternative to ensure food security and to add income to these families by providing quality eggs to the local market. It is necessary to study local available feeding alternatives rich in proteins and energy, amongst which are cassava, moringa leaf and bocaiuva, in order to replace maize and soya bran

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Conclusion