Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp

Abstract

This study aimed to evaluate the long-term dietary effects of dried olive pulp (OP) on production performance, fatty acid profile and health lipid indices and quality characteristics of produced eggs, health and welfare indicators of laying hens. It was carried out in a commercial poultry farm using 300 Isa Brown layers at 23 weeks of age. The hens were randomly and equally divided in six dietary groups CON, OP2, OP3, OP4, OP5 and OP6, according to the inclusion rate of OP in the ration (0%, 2%, 3%, 4%, 5% and 6%, respectively). OP feeding increased the percentage of polyunsaturated fatty acids (PUFA) in eggs, decreased that of saturated fatty acids (SFA) and improved the PUFA to SFA ratio and health lipid indices, as indicated by the decrease of AI and TI and the increase in the h/H ratio of produced eggs, in a dose-dependent way. OP-fed layers presented a lower percentage of broken eggshells compared to controls. No adverse effects on birds’ performance, egg quality traits, health and welfare parameters were observed but a positive impact on Keel Bone Damage (KBD) incidence and belly plumage damage was recorded. OP feeding at the rates of 5% and 6% seems to be beneficial in improving egg nutrition quality.