Laying Egg Production Supplemented with Antioxidants: An Economical View

作     者：Christine Laganá Erika Salgado Politi Braga Saldanha José Roberto Sartori Elisabeth Gonzales Patrícia Helena Nogueira Turco Renato Luis Luciano Greice Zanatta Adelina Azevedo 

作者机构：Agência Paulista de Tecnologia dos Agronegócios Polo Regional do Leste Paulista and UPD Brotas Secretariat of Agriculture and Supply to the State of Sã o Paulo (SAA) Monte Alegre do Sul Brazil Faculty of Veterinary Medicine and Zootechnics State University of Sã o Paulo Botucatu Campus Botucatu Brazil Advanced Center for Poultry Agribusiness Technological Research of the Biological Institute (SAA) Descalvado Brazil 

出 版 物：《Agricultural Sciences》 (农业科学（英文）)

年 卷 期：2019年第10卷第5期

页      面：665-670页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Plant Extracts Phytogenic Additives Turmeric Vitamin E 

摘      要：A 112-day experiment was conducted to economically evaluate the production of eggs from commercial layers submitted to diets supplemented with levels of plant extracts (dried turmeric powder) added or not to vitamin E. A total of 432 20-week-old white layers were used, distributed in an entirely randomized design, in a 4 × 3 factor scheme (turmeric extract levels and vitamin E levels), with 6 repetitions of 6 birds per cage. The treatments consisted of four levels of turmeric extract inclusion (0;0.1%;0.2% and 0.3%) and three levels of vitamin E inclusion (0;50 and 100 IU/kg). The results calculated at work were favorable to the activity, and the items that most influenced the expenses in the effective production cost were: poultry, feed and labor, respectively. The best economic response in egg production was obtained by layers that consumed 100 IU/kg vitamin E and 0.2% turmeric;because the leveling point represents that the activity equals the revenues with the costs. The best profitability index was found in treatment that contained 50 IU/kg vitamin E and 0.1% turmeric com (16.78%).