Performance of Commercial Layers When Fed Diets with Four Levels of Corn Oil or Poultry Fat

Abstract

An experiment was conducted to determine the influence of adding various levels of corn oil or poultry fat to the diet of commercial laying hens. One-half of the hens were maintained in one house at 29°C; the temperature in the other house was allowed to fluctuate from 10 to 29.4°C. The interaction for temperature × treatment was not significant for any measurement. Egg production was not affected by level or source of fat in the diet. Egg weight (EW) increased as the level of fat in the diet increased. The increase in EW was significantly greater with the addition of corn oil when compared to the addition of poultry fat. Energy intake was increased when the fat was added to the diet. Weight gain increased as the level of fat was increased in the diet.