In the heart of the Canary Islands, a groundbreaking study led by Serezade Sigut of the Institute of Animal Health and Food Safety at the University of Las Palmas de Gran Canaria is challenging conventional wisdom in poultry farming. The research, published in the Journal of Applied Poultry Research, delves into the effects of a diet based on local cereals and forage on the productivity and egg quality of free-range hens. The findings offer a glimpse into a more sustainable future for poultry farming, one that could significantly impact the energy sector and food security.
Sigut and her team explored the use of local feedstuffs, a practice encouraged for small and medium-sized poultry farmers to boost production and enhance food security. The study focused on three hen genotypes—Lohmann White, Canarian, and Franciscana—over a 16-week period. The results were clear: hens fed a commercial diet outperformed those on a local cereal and forage diet in terms of body weight, laying rates, feed conversion ratios, and egg weight. However, the story doesn’t end there.
“The yolk color of hens fed with local cereals and forage were paler and less red and yellow than those fed with a commercial layer feed,” Sigut noted. This difference in appearance, however, did not translate to significant changes in the chemical composition or fatty acid profile of the egg yolks. When it came to taste, untrained consumers couldn’t distinguish between the two, suggesting that the local diet could be a viable option with some adjustments.
The implications of this research are vast. As the global demand for eggs continues to rise, so does the need for sustainable and cost-effective feed solutions. By leveraging local resources, farmers can reduce their reliance on imported feeds, lowering costs and environmental impact. This shift could also alleviate pressure on the energy sector, as local feed production often requires less transportation and processing.
However, the path to widespread adoption is not without challenges. The study highlights the need for improvements in the formulation of local diets to enhance productive performance and egg quality. “This improvement must be consolidated by incorporating external amino acids, pigments, and enzymes,” Sigut emphasized.
The findings from Sigut’s research published in the Journal of Applied Poultry Research, also known as the Journal of Applied Poultry Science, serve as a catalyst for future developments in sustainable poultry farming. As we look ahead, the integration of local feedstuffs could revolutionize the industry, making it more resilient and environmentally friendly. The journey towards a more sustainable future in poultry farming is underway, and studies like this are paving the way.