Abstract

MARTINEZ AGUILAR, Yordan et al. Productivity and egg quality in laying hens fed increasing levels of pumpkin (Cucurbita maxima) seed meal. Rev. mex. de cienc. pecuarias [online]. 2012, vol.3, n.1, pp.65-75. ISSN 2448-6698.

A total of 160 White Leghorn (L-₃₃ Hybrid) egg-laying hens in the middle of their laying pick, were placed according to a complete randomized design to evaluate the productive performance and the egg quality. There were four treatments: 0, 33, 66 and 100 g/kg of pumpkin seed meal on the diet, totally substituting the imported vegetable oil and partially substituting the soybean meal. There were 20 replicates/treatment. There was no evidence of morbidity and mortality in the egg-laying hens due to the inclusion of this seed in their diet. There were not significant differences either (P>0.05) among treatments for the production of eggs, viability, consumption of metabolizable energy and nutriments (except for crude fiber and ether extract), weight of the egg, height of the dense white, yolk height, shell thickness, unsuitable eggs and egg sensorial quality (flavor, scent, texture). For the treatments with 66 and 100 g/kg of flour of pumpkin seed there was an increase in the final body weight of the hens of 61 and 66 g, respectively, compared with the control treatment. The results allow recommending the inclusion of up to 100 g/kg of flour of pumpkin seed in the diets of egg-laying hens, without altering the productive parameters and the egg quality.

Keywords : Flour; Pumpkin seed; Hen; Egg.

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