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O objetivo do estudo foi avaliar o desempenho de poedeiras comerciais durante a muda forcada submetidas a diferentes dietas e temperaturas. As aves foram distribuidas em um delineamento inteiramente ao acaso, em esquema fatorial 5x3 (dietas x temperaturas), com cinco repeticoes de oito aves cada. As dietas testados consistiram de inclusao de alfafa, em 90%, 70% e 50%, dieta com 2.800 ppm de zinco e o controle jejum alimentar. As temperaturas utilizadas foram: 20 oC, 27 oC e 35 oC. As deitas foram fornecidas durante 14 dias. Durante o processo de muda e descanso, foram avaliadas as caracteristicas de desempenho das aves. Os dados obtidos foram submetidos a analise de variância pelo programa SAS ® e as medias comparadas por meio de contrastes ortogonais e polinomiais. Os resultados indicaram que dietas com a inclusao de alfafa induziram o processo de muda em poedeiras comerciais em 3,85 dias apos o fornecimento. As aves arracoadas com alfafa apresentaram perda de peso corporal para induzir a muda de 26,88%, enquanto que para o controle (jejum alimentar) a perda de peso corporal foi de 30,26%. Aves mantidas em temperatura termoneutra, durante a muda, cessaram a producao de ovos em 2,73 dias, antes das aves mantidas nas demais temperaturas, alem disso, o retorno da postura foi mais breve para aves mantidas em temperatura quente (10,47 dias) durante a muda e o descanso, com uma maior recuperacao do peso corporal nesta temperatura, para as aves que receberam dietas contendo 50% de alfafa (35,66%). A inclusao de alfafa pode ser utilizada com alternativa ao metodo de jejum alimentar, causando uma perda de peso corporal suficiente para a inducao da muda, independente da temperatura em que for realizada. SUMMARY This study evaluates the performance of laying hens during molt subjected to different diets and temperatures. The birds were distributed in a completely randomized design, 5x3 factorial (diet x temperature), with five replicates of eight birds each. The diets tested to induce molt were: 90%, 70%, 50% alfalfa; added of 2,800 ppm of zinc while the last group was on full feed restriction. The temperatures used were: 20, 27 and 35oC. Performance parameters of the birds were evaluated during the process of molt and rest. The data underwent analysis of variance by SAS® and means were compared using orthogonal and polynomial contrasts. The results indicated that diets including alfalfa induced molt in laying hens at 3.85 days after being fed. The birds fed alfalfa had weight loss of 26.88% in order to induce molt compared to 30.26% for the birds of the control group (fasting). Egg production of birds kept at neutral temperature during molt ceased at 2.73 days, earlier than the other temperatures studied. Furthermore, birds kept at warmer temperatures (10.47 days) during molt and rest returned earlier to posture while greater body weight recovery was observed at this temperature for birds fed diets containing 50% alfalfa (35.66%). The alfalfa inclusion can be used as an alternative to fasting to cause a weight loss sufficient to induce molt, independent of temperature.

ars veterinária

DIET MANAGEMENT ASSOCIATED WITH DIFFERENT TEMPERATURES FOR INDUCING MOLT IN LAYING HENS/Manipulação da dieta associada a diferentes temperaturas para aves de postura em muda forçada