The inclusion of coffee in commercial layer diets

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dc.creatorLR Mendes
dc.creatorRB Silva
dc.creatorCFD Bueno
dc.creatorFAP Couto
dc.creatorAN Dias
dc.creatorV Fernandes
dc.creatorDE Faria Filho
dc.date2013
dc.date.accessioned2026-07-07T03:23:57Z
dc.descriptionThis experiment aimed at evaluating the effect of the dietary inclusion of caffeinated and decaffeinated coffee on the performance and internal and external egg quality of commercial layers. One hundred and twenty 25-week-old Hy-line Brown layers, with 1575 ± 91 average body weight, were distributed according to a completely randomized experimental design with three treatments (control, 1.2% caffeinated coffee, or 1.2% decaffeinated coffee) of five replicates of eight birds each. The inclusion of 1.2% caffeinated coffee was calculated to supply 6mg caffeine per kg body weight, which is considered a moderate dose. The applied treatments did not influence (p>0.05) feed intake, egg production, egg weight, egg mass, feed conversion ratio, Haugh units, yolk color or albumen and yolk percentages. The eggs of hens fed 1.2% caffeinated coffee presented lower (p<0.05) eggshell thickness and egg specific density. The eggs of layers fed 1.2% caffeinated coffee tended (p=0.0637) to present lower eggshell percentage. It was concluded that feeding caffeinated coffee to commercial layers does not affect their performance or internal egg quality; however, eggshell quality is impaired.
dc.formatapplication/pdf
dc.identifier1516-635X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179727930010
dc.identifier.urihttp://hdl.handle.net/123456789/432754
dc.languageen
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relationhttp://www.redalyc.org/revista.oa?id=1797
dc.rightsRevista Brasileira de Ciência Avícola
dc.sourceRevista Brasileira de Ciência Avícola (Brasil) Num.2 Vol.15
dc.subjectAgrociencias
dc.titleThe inclusion of coffee in commercial layer diets
dc.typeartículo científico

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