Effects of partial substitution of dietary fat with lysophospholipid on the performance of layers

A study was conducted to determine the effects of partial substitution of dietary fat with lysophospholipid on the performance of layers. One hundred ready-to-lay pullets (White Dekalb strain) were distributed to four treatment groups following a 2x2 factorial arrangement in CRD [complete randomized design], using two factors: energy level (normal energy and reduced energy) and lysophospholipid supplementation (with or without). The digestibility of crude protein was lower (P0.05) in the normal energy level than in the reduced energy level. Digestibility of ether extract did not differ among treatments. At normal energy level, supplementation with lysophospholipid decreased (P0.05) the digestibility of gross energy while at reduced energy level, supplementation with lysophospholipid increased the digestibility of gross energy. The resulting metabolizable energy values were similarly affected. Energy level and lysophospholipid supplementation did not affect production and feed intake. Layers fed diets with normal energy level had higher (P0.05) egg weights, better feed efficiency and higher livability than those fed diets with reduced energy level but lysophospholipid supplementation did not influence these parameters. Egg quality parameters (shell thickness and yolk color) were not significantly influenced by energy level and lysophospholipid supplementation. Lysophospholipid supplementation and energy level did not affect blood lipid profile (total cholesterol, triglycerides, HDL and LDL). At normal energy level, lysophospholipid supplementation slightly decreased egg cholesterol content of eggs while at reduced energy level, lysophospholipid supplementation greatly increased egg cholesterol content of eggs. Lysophospholipid supplementation of diets resulted to higher income over feed cost. Added cost due to lysophospholipid supplementation was compensated by higher returns due to heavier eggs.