Abstract
Abstract: The objective of this work was to evaluate the influence of the inclusion of soybean (Glycine max) gum in the diet of laying hens on egg production, egg external and internal quality, and economic viability, as well as of temperature and storage time on the oxidative stability of eggs. One hundred and eighty 40-week-old Lohmann-LSL layers were fed 0, 1, 2, 3, 4, and 5% soybean gum in the diet. In the economic analysis, the average productive performance of the layers and the cost of feed were considered. In order to evaluate oxidative stability, eggs were stored at room temperature (~30oC) or refrigerated (5oC) for 0, 7, and 21 days. The inclusion of soybean gum in the diet increased feed intake and also egg production, average weight, and mass. Soybean gum improved external and internal egg quality parameters, but reduced the Haugh unit. Oxidative stability was higher in eggs from hens fed 4% gum, at 5oC, for 21 days; however, the largest economic return was with 1% gum. The inclusion of soybean gum promotes improvements in the production, external and internal quality, and oxidative stability of eggs from commercial laying hens.
Highlights
Soybean [Glycine max (L.) Merr.] is one of the most important agricultural commodities in the national and world scene
Use of soybean gum as an emulsifier in diets for commercial laying hens Abstract – The objective of this work was to evaluate the influence of the inclusion of soybean (Glycine max) gum in the diet of laying hens on egg production, egg external and internal quality, and economic viability, as well as of temperature and storage time on the oxidative stability of eggs
Oxidative stability was higher in eggs from hens fed 4% gum, at 5oC, for 21 days; the largest economic return was with 1% gum
Summary
Soybean [Glycine max (L.) Merr.] is one of the most important agricultural commodities in the national and world scene. The oil extracted from soybean through processing can be used for human and animal feed or for biofuel production, and its by-products are intended primarily for animal feed (Borsatti et al, 2018). In the first stage of soybean processing, crude oil is extracted, and the obtained by-product is soybean meal, an important protein ingredient for poultry and swine feed. Crude oil is subjected to hydration and centrifugation, in order to obtain the degummed soybean oil, and gums are the resulting by-product (Araújo, 2009). According to Mandalawi et al (2015), soybean gum is the largest source of commercially available raw lecithin, which has antioxidant properties that protect polyunsaturated fatty acids, avoiding their oxidation and the production of free radicals (Aabdallah & Eid, 2004)
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