Evaluation of the whole Pumpkin flour in the productive parameters and the pigmentation of the yolk

The objective of this investigation was to evaluate the effect of the substitution of maize in three levels by integral Pumpkin flour (0; 5 and 10 %) on the productive parameters and pigmentation of the yolk of laying hens. 240 hens of 52 weeks of age and an average weight of 1.98 kilograms, from the Hy-Line Brown line, were used, which were located in a shed divided into compartments for each experimental unit for 45 days. A completely randomized experimental design was applied for the 3 treatments (0, 5 and 10 % HIZ) with 3 repetitions and a total of 80 hens per experimental unit. The variables evaluated were feed intake, weight gain, feed conversion, egg production and weight, and yolk pigmentation. There were statistical differences (P<0.05) in the variables food consumption (8.25 & PLUSMN; 0.02 kg), weight gain (1,923 & PLUSMN; 109 g), and weight per egg (60.28 & PLUSMN; 1.52 g) and yolk pigmentation (Hy-Line International scale); while in feed conversion, egg production there were no statistical differences (P<0.05); Therefore, it can be concluded that the partial replacement of whole Pumpkin flour by cornmeal in the diets of laying hens does positively influence the productive parameters and pigmentation of the yolk.

Automated summary

The objective of this study was to evaluate the effect of substituting maize with integral Pumpkin flour on productive parameters and yolk pigmentation in laying hens. The results showed that partial replacement of Pumpkin flour positively influenced the productive parameters and yolk pigmentation in laying hens.