Digestibility and egg quality parameters in laying hens fed Sacha inchi (Plukenetia volubilis) diets

Abstract

This study was conducted at the Amazon Experimental Research and Production Center in Pastaza Province, Ecuador. The objective was to evaluate egg digestibility and quality parameters in laying hens consuming diets with two levels of Sacha inchi (Plukenetia volubilis) inclusion. One hundred and eight Hy-line Brown laying hens aged 45 weeks were used, and the experiment lasted 10 days. The treatments evaluated were Treatment I (5% Sacha inchi), Treatment II (10% Sacha inchi), and Control. To produce the flour, 20 kg of hulled and peeled seeds were purchased and dried at 40°C for 3 days. The distribution was carried out in a completely randomized design. The measured production indicators were: weight (initial, final), feed rejection, feed conversion, number of eggs, mass (egg), laying; with respect to egg quality indicators, weight, pH (white, yolk), index (yolk, albumen, shell, shape) and Haugh units were taken into account; for the nutrient and mineral digestibility coefficients, dry matter, organic matter, protein, fiber, fat, metabolizable energy, calcium, phosphorus, sodium, potassium, copper, and zinc were analyzed. An ANOVA was performed, and Duncan's multiple comparison test was applied. The inclusion of Sacha inchi at 10% showed the best feed conversion. The Haugh Units were excellent for both inclusion percentages. Sacha inchi at 10% did not affect the digestibility coefficients of DM, OM, FB, fat, ME, Ca, P, K, and Na. The findings of this study are relevant for future research as an alternative raw material for the formulation of diets for laying hens.