Desempenho e qualidade dos ovos de poedeiras comerciais submetidas a dieta com azeite lampante de oliva.

The addition of oleaginous sources to the diet of the animals is an alternative that confers several benefits and is used as a strategy in certain formulations according to the purpose of the breeding and the environment in which the animal is inserted. Lampante olive oil, a product of high production and availability in Portugal, can not be marketed for human consumption due to specific characteristics such as high acidity, which makes it a difficult by-product by-product. The objective of this work was to evaluate the possible benefits of the addition of this lipid source in commercial laying hens diets and their effects on the productive performance and egg quality. According to the results, it was possible to find a viable destination for use of this by-product, contributing to sustainability in animal production. Twenty laying hens were distributed in two treatments, one reference diet without the inclusion of olive oil and another ration with the addition of 3% lampante olive oil. Egg productivity data were collected and analyzed, as well as physical-chemical analyzes of the eggs, in order to verify the possible changes caused by the addition of the tested source. The parameters of egg weight, specific weight, weight and percentage of yolk, weight and percentage of clear, Haugh Unit, thickness and percentage of peel, clear pH and yolk pH were analyzed. It was possible to infer from the observed results that the addition of lampante olive oil provided improvements in yolk weight, probably because the oil source is rich in long chain fatty acids, being metabolically targeted to this egg fraction. No harmful effect on egg quality was recorded, which corroborates the fact that this energy source can be used as a raw material for the formulation of feed for laying hens, contributing to greater economic, environmental and social sustainability.