Effects of Various Levels of Oxidized Oil on Performance, Egg Quality and Some Blood Metabolites in Laying Hens

The influence of dietary oxidized oil was studied on laying hen performance, egg quality and blood metabolites. Experiments were conducted on 160 laying hens (Hy-Line W 36, 54-61 weeks of age) in a completely randomized design with five treatments and four replicated cages containing eight birds per cage. Dietary treatments replaced fresh soybean oil in the control diet (3% fresh soybean oil, 15.25% crude protein, and 2858 Kcal/kg metabolizable energy) with 0, 25, 50, 75 and 100% oxidized oil. Egg production (EP) and egg weight (EW) were recorded daily and feed intake (FI), feed conversion ratio (FCR), and egg mass (EM) were calculated weekly. Egg quality traits were recorded on a biweekly basis. Hen’s body weight (BW) was measured individually at the beginning and end of the experiment. Serum metabolites were determined at the end of the experiment. There was a significant difference between diets with different oxidized oil levels in EW, EM, EP, and FCR (P