Desempenho, qualidade de ovos e an芍lise econ mica da produ o de poedeiras semipesadas alimentadas com diferentes n赤veis de raspa de mandioca = Performance, egg quality and economic analysis of the production of commercial brown laying hens fed different levels of cassava shavings

作者：Fernando Guilherme Perazzo Costa; Claudia de Castro Goulart; Janaine Sena Costa; Cristovo Joaquim de Souza

来源：Acta Scientiarum - Animal Sciences, 2009.

• alimento alternativo
• desempenho
• margem bruta relativa
• alternative feedstuff
• performance
• relative gross margin

Objetivou-se avaliar o efeito da inclus o de raspa de mandioca na ra o sobre o desempenho, a qualidade dos ovos e a viabilidade econ mica da produ o de poedeiras semipesadas. Foram utilizadas 180 poedeiras, distribu赤das em um delineamento experimental inteiramente casualizado, constitu赤do de seis tratamentos (0, 5, 10, 15, 20 e25% de inclus o de raspa de mandioca), com cinco repeti es de seis aves por parcela. Foram avaliados o consumo de ra o, a produ o de ovos, o peso e a massa de ovo, a convers o por massa de ovo e por d迆zia de ovo, as percentagens de alb迆men, de gema e de casca, a pigmenta o da gema e a margem bruta relativa. Apenas o consumo de ra o, a produ o de ovos, a convers o por massa de ovo e por d迆zia de ovo e a porcentagem de alb迆men responderam linearmente ao aumento dos n赤veis de inclus o da raspa de mandioca, resultando em pior desempenho das aves. A margem bruta relativa reduziu com5% de inclus o da raspa de mandioca e aumentou at谷 o n赤vel de inclus o de 15%, reduzindo ligeiramente at谷 25% de inclus o, permanecendo sempre abaixo de 100%. The aim of this work was to evaluate the effect of the inclusion of cassava shavings in the diet on egg production, egg quality and economic feasibility of brown laying hens. The study used 180laying hens, distributed in a completely randomized design, composed of six treatments (0, 5, 10, 15, 20 and 25% of cassava shaving inclusion), with five replicates of six birds per experimental unit. Feed intake, egg production, egg weight and egg mass, conversion by egg mass and by egg dozen, percentage of albumen, yolk and shell, yolk pigmentation and relative gross margin were evaluated. Feed intake, egg production, conversion by egg mass and by eggdozen and the percentage of albumen responded linearly to the increase in inclusion levels, leading to a decreased performance. There was a reduction of relative gross margin with 5% ofshavings inclusion, and values increased until the inclusion level of 15% and dropped slightly until 25% of inclusion, always below 100%.