Abstract
AbstractSupplemental fat, at levels up to 4–6% of the diet, has been shown to produce an “extra‐caloric effect” beyond explanation, on the basis of metabolizable energy (ME) contribution to the diet. In addition, during periods of high‐temperature stress (above 27 C mean daily temperature), consumption of ME above maintenance requirements decreases to an extent incompatible with economic production of eggs. The feeding of supplemental fat under these conditions to hens less than 50 weeks of age resulted in increased ME intakes and significant increases in egg production, egg weight, or both. This improved performance has been found to be associated with both the reduced heat increment of most diets when fat is added, and the effect on ME consumption. Fatty acid composition was not found to be related to improved performance.
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