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Antioxidants in Layer Feed
The inclusion of lipid sources in layer diets is a common practice, as they increase energy density, improve feed conversion and the palatability of feed, and also facilitate the absorption and digestion of non-lipid components, as well as being sources of essential fatty acids.
In addition to the functions already mentioned, lipids have unique actions on the body that are only exercised by them, such as:
Most lipid synthesis in poultry takes place in liver tissue. Because lipogenesis occurs almost exclusively in the liver, birds are more predisposed to metabolic disorders such as hepatic lipidosis (Bertechini, 2012).
The addition of oils or fats to the feed as a source of unsaturated fatty acids is essential to obtain adequate nutrition and production from the animals (Nogueira et al.,2014).
In the period before the start of laying, pullets reduce the feed consumption due to stress metabolic production, this fact suggests the need to raise the dietary energy levels so that the bird can accumulate reserves for production.
Stress affects the physiology of poultry at all stages of rearing, producing metabolic oxidation reactions which, at high levels, impair performance and increase predisposition to disease, since oxidative stress alters the functioning of the immune system (Souza, 2022).
An important caveat that is common to non-ruminants is that the fatty acid profile of the diet directly influences the lipid profile deposited in both the carcass and the eggs.
Eggs are considered to be one of the most complete foods, because as well as being a natural food and a low-cost source of protein, they also contain fats, vitamins, minerals and are low in calories.
It is an important reserve of nutrients favorable to health and preventive of diseases, acting in antibacterial, antiviral activities and in the modulation of the immune system (Amaral et al., 2016).
Due to their composition, which is rich in essential fatty acids, eggs are subject to lipid oxidation as soon as they are laid.
According to Amensour et al., (2010), although oxidative processes are not seen as an obstacle, when ingredients rich in unsaturated fatty acids are added to the diet and, consequently, the production of eggs enriched in these long-chain acids, there may be a greater susceptibility to oxidative deterioration, affecting e...
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