Abstract
INTRODUCTIONSINCE the discovery that fats provide an excellent source of energy in broiler rations, considerable work has been conducted to determine the value of fat in rations for laying hens. Lillie el al. (1952) replaced 3% corn with an equal amount of lard in a laying ration and improved feed conversion without affecting egg production. Hill et al. (1956) showed that the addition of up to 5% animal fat improved both egg production and feed efficiency during the winter months. These workers found that for each 1% added fat there was a 2% reduction in feed consumption, and also that body weight gain during the production year increased with increasing energy concentration in the ration. In one experiment, Weiss and Fisher (1957) found that 10% added animal fat fed to White Leghorns from 8 to 32 weeks of age reduced egg production and resulted in a mortality level of …
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