Economic evaluation of the tomato and guava residues inclusion in laying hens ration

Abstract

The objective of this research was to economically analyze the effect of different levels of inclusion of tomatoes and guava residues on ration for laying hens. To it, 360 DekalbWhite hens with 30 weeks of age have been used. The birds have been distributed in a totally randomized design with nine treatments and five repetitions of eight birds per parcel. The treatments had: a reference ration and another eight rations with increasing levels of residues, being four of them with tomatoes residues(5, 10, 15 and 20%) and four with the guava residues (2, 4, 6 and 8%). The experimental period had 63 days, divided in three cycles of 21 days each. The parameters analyzed were: accumulated consumption (kg), egg production (units), ration cost (R$/kg), crude income (R$), feeding cost (R$), markup (R$) and profitability index (%). The levels 5, 10, 15 and 20% of tomato residues in ration, allowed an economy of R$26,00; 53,00; 79,00 and 106,00/ton of ration, respectively, in relation to the reference ration. With 5% inclusion of tomato residues in birds feeding, it has been observed: higher production, less consumption, less feeding cost, higher markup and profitability index. For guava residues the economy per ton of ration was only of R$1,00; 2,00; 4,00 and 5,00/ton for the levels of 2, 4, 6 and 8%, respectively. For the other variables it has not been observed any effect, in such a way, its maximum inclusion can be made, since it has had an oil supplementation.