The effects of diets supplemented with different fat sources and feed additives on performance, egg quality and lipid oxidation in laying hens

This study was conducted to assess the effect of different fat source and feed additives in diets on performance, egg quality and lipid oxidation yolk in laying hens in. A total of 108 hy-line W-36 number laying hens were used in the second laying period in a completely randomly design(CRD) with a factorial arrangement of (2×3). Experimental factors were two fat sources (waste cooking oil and a commercial mixture of Ca- protected unsaturated fatty acids) and three types of feed additive (without feed additive, virginiamycin and biohebal® feed). A 70-d experimental period was, used after a 10-d adaptation period. The results of this study showed that type of dietary fat had significant effect on the production, egg mass and feed intake, so that most responsive was treatment with waste cooking oil (P0.05). Chickens receiving waste cooking oil produced eggs with thicker eggshell (P0.05). Treatments with waste cooking oil caused a significant increase in yolk color index (P0.05). The highest rates of under induced oxidation of fat oxidation was related to treatments containing fat powder (P