Work

Effect of Inclusion of Tambaqui (Colossoma macropomum) Residual Oil in Diets for Commercial Hens on Productive Performance, Physiological Parameters and Egg Quality

Year: 2025

Type: article

Abstract: The increasing demand for sustainable and cost-effective animal feed alternatives has stimulated the use of agro-industrial by-products in poultry diets. This study evaluated the effects of tambaqui (Colossoma macropomum) residual oil (TRO), derived from aquaculture waste, on productive performance, physiological responses, and egg quality in commercial laying hens. A total of 144 Hisex Brown hens were assigned to diets containing 0%, 1.5%, 3.0%, or 4.5% TRO for 63 days. While TRO inclusion did not affect overall productivity, moderate levels (1.5% and 3.0%) improved egg weight, yolk pigmentation, and internal quality (Haugh unit). Hematological and biochemical parameters indicated metabolic adaptations, with increased cholesterol and decreased triglycerides in treated groups. The yolk fatty acid profile revealed higher omega-3 content with TRO inclusion, but lipid oxidation (TBARS) also increased, especially at higher levels. Sensory evaluation showed reduced aroma and flavor acceptability in eggs from hens fed 3.0% and 4.5% TRO. These findings suggest that moderate TRO inclusion can enhance egg nutritional value and support sustainable aquaculture waste reuse, though excessive levels may compromise product acceptability. Optimal inclusion levels should be further explored to balance metabolic benefits, oxidative stability, and consumer preferences.

Source: Poultry

DOI: 10.3390/poultry4040050