Abstract
The objective of this study was to evaluate the reduction of protein, the formulation of diets and supplementation of an enzyme complex for laying hens. The layers were distributed in a completely randomized 2 × 2 × 2 factorial arrangement, with two levels of crude protein reduction (0.0 and 4.0 g/kg), two kinds of diet formulation (without and with reformulation, considering 75 kcal of metabolizable energy) and two enzyme supplementations (without and with enzyme complex supplementation), totalizing 8 treatments of 8 layers each, with 7 replications, in a total of 448 laying hens at 30 weeks of age. After data analysis, it was found that the enzyme complex supplementation in the diet of layers improves performance, promotes a similar egg quality and improves the bone and intestinal health of the layers.
Highlights
It was found that the enzyme complex supplementation in the diet of layers improves performance, promotes a similar egg quality and improves the bone and intestinal health of the layers
Enzymes are added to animal feed in order to increase digestibility (Li et al, 2010), to remove antinutritional factors, and to improve nutrient availability, as well as for environmental reasons, and can be an improvement to intestinal health in relation to bacterial contamination (Peek, 2009)
According to Soto-Salanova (1996), feed enzymes act by causing the rupture of cell walls of fibers, reducing digesta viscosity in the intestine, which can cause a reduction of proteins and the effects of anti-nutritional factors, increasing nutrient digestibility and supplementing the production of endogenous enzymes
Summary
Enzymes are added to animal feed in order to increase digestibility (Li et al, 2010), to remove antinutritional factors, and to improve nutrient availability, as well as for environmental reasons, and can be an improvement to intestinal health in relation to bacterial contamination (Peek, 2009). Various additives have been used in poultry diets as alternatives to antibiotics, among which are mannanoligosaccharides, fructooligosacharides, fumaric acid, dried mushroom and probiotics (Santos et al, 2002), as well as enzymes (Selle & Ravindran, 2007) that promote reduction in the substrate available for microorganisms in the cecum of layers, improving their health status. These additives have provided favorable conditions for the development of beneficial microorganisms in the gastrointestinal tract, resulting in better digestion and absorption of nutrients, improving the quality of final products, without endangering the health of the consumer (Fuini, 2001; Santos et al, 2002)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
