Effects of Cactus Flour (Opuntia ficus-indica) on Productive Performance and Eggshell Quality of Laying Hens

The poultry industry plays a crucial role in the production of animal proteins for human consumption and generating sources of employment. Thus, it is essential to explore effective strategies to enhance both the productivity of laying hens and the quality of their products, particularly eggshell quality, due to its significant economic implications for the poultry sector. This study aimed to evaluate the effects of cactus flour (CF; Opuntia ficus-indica) on the productive performance and eggshell quality of laying hens. Twenty-four Rhode Island Red laying hens were randomly divided into two groups (n = 12 experimental units -hens-/group) consisting of a control group and another fed CF (1% of the diet volume). The variables assessed included initial and final weight, weight gain, feed and calcium intake, egg production, egg mass, feed conversion index/kg of egg, economic efficiency index, egg weight, shell weight, shell thickness, shell percentage, and calcium levels in eggshells and excreta (daytime and nighttime). The addition of CF in the diet affected the final weight of hens, with the CF-fed hens (2.1 kg) being heavier than the control (1.9 kg). Egg production was higher in the CF-fed hens than in the control hens. Additionally, the mean egg weight was higher (68.5 g) in the CF-fed hens than in the control (62.2 g). The feed conversion index was lower in the CF-fed hens (2.1 kg/kg) than in the control (1.8 kg/kg). The economic efficiency index was higher in the CF-fed hens (94.8 %) than in the control (90.2 %). Eggshell weight (5.8 g), thickness (0.31 mm), and calcium levels (35.6 %) were significantly higher in the CF-fed hens than in the control (5.1 g, 0.27 mm, and 33.4 % for eggshell weight, thickness, and calcium levels, respectively). In conclusion, the inclusion of CF in the diet of laying hens improved the productive indicators and eggshell quality, thereby enhancing economic efficiency.