Evaluating the economics of fat use for table egg producers

摘要

With the current high cost of fat and corn, the cost of increasing protein is relatively small compared to the cost of increasing energy. The price of fat has increased from less than 10 to over 50 cents per pound. This price increase is causing the use of fat in corn-soy layer diets to be re-evaluated. For many producers it is a common practice to maintain a minimum 0.5% added fat in all diets after egg size reaches large. The million dollar question is: At what fat price does it become uneconomicalto add the fat?