Navegando por Autor "Silva, R. B."

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    The inclusion of coffee in commercial layer diets
    (Fundação APINCO de Ciência e Tecnologia Avícolas, 2013) Mendes, L. R.; Silva, R. B.; Bueno, C. F. D.; Couto, F. A. P.; Dias, A. N.; Fernandes, V.; Faria Filho, D. E.
    This experiment aimed at evaluating the effect of the dietary inclusion of caffeinated and decaffeinated coffee on the performance and internal and external egg quality of commercial layers. One hundred and twenty 25-week-old Hy-line Brown layers, with 1575 ± 91 average body weight, were distributed according to a completely randomized experimental design with three treatments (control, 1.2% caffeinated coffee, or 1.2% decaffeinated coffee) of five replicates of eight birds each. The inclusion of 1.2% caffeinated coffee was calculated to supply 6mg caffeine per kg body weight, which is considered a moderate dose. The applied treatments did not influence (p>0.05) feed intake, egg production, egg weight, egg mass, feed conversion ratio, Haugh units, yolk color or albumen and yolk percentages. The eggs of hens fed 1.2% caffeinated coffee presented lower (p<0.05) eggshell thickness and egg specific density. The eggs of layers fed 1.2% caffeinated coffee tended (p=0.0637) to present lower eggshell percentage. It was concluded that feeding caffeinated coffee to commercial layers does not affect their performance or internal egg quality; however, eggshell quality is impaired.