Use of Cactus Pear Meal in the Feeding of Laying Hens in Semi-Intensive System

Simple Summary This study explores the effectiveness of the use of cactus pear meal in the feeding of laying hens to improve production and reduce costs. The objective was to evaluate the impact of different proportions of this flour on the birds' diet. The variety "Miuda" of cactus pear was found to be the most efficient, improving energy utilization and nutrient digestibility. Although the birds' productive performance was not significantly affected by the use of up to 9% of flour in the diet, improvements were observed in egg quality, including in the texture and color of the yolk, as well as a healthier composition in terms of fatty acids and cholesterol. The study concludes that a 3% inclusion of cactus pear meal is the most economically suitable, offering benefits without compromising quality or performance. These findings are important for egg farmers who seek sustainable and economical alternatives, thus contributing to a more conscious society regarding food production and nutrition.Abstract Little information is available in the literature on the use of cactus pear meal (CPM) in poultry diets; therefore, it is important to evaluate diets that provide excellent performance and lower production costs. Our objective was to study the use of Miuda CPM in the diets of laying hens. In the first study, two diets for male and female chicks were used-1: 80% reference diet + 20% Miuda cactus pear meal (CPM) and 2: 80% reference diet + 20% Gigante cactus pear meal (CPM). The variety Miuda provided a better use of metabolizable energy, as well as a greater digestibility coefficient of dry matter, protein, and mineral matter. In the second study, a control diet was compared to three diets with different levels of Miuda CPM for laying hens in the proportions of 3%, 6%, and 9%. No significant differences were found in productive performance. However, there were significant differences in the some parameters egg quality, texture and color profile of the cooked yolk, egg composition, fatty acids and cholesterol in the yolk. It is possible to use 9% Miuda CPM in the diet of laying hens in a semi-intensive system that does not compromise performance and egg quality, and using 3% Miuda CPM provides a higher economic return.