Minerais orgânicos e licopeno na alimentação de poedeiras: desempenho zootécnico e qualidade dos ovos

Garcia, Elis Regina de Moraes; Cruz, Flávia Kleszcz da; Kiefer, Charles; Ávila, Laura Ramos de; Souza, R.P.P.

doi:10.1590/1678-4162-8418

Cited by 2 publications

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References 12 publications

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“…The quail yolk egg is constituted by 31.5 of fat and 25.1% of polyunsaturated fatty acid (Tolik, Polawska, Charuta, Nowaczewski, & Cooper, 2014), becoming susceptible to lipid oxidation. Some factors are responsible for fast lipid oxidation and internal egg quality, such as temperature-humidity index (El-Tarabany, 2016), temperature and time storage (Liu, Chen, Wu, Lee, & Tan, 2016) and laying nutrition (Garcia, Cruz, Kiefer, Avila, & Souza, 2015). According to Fellenberg and Speisky (2006), the oxidative rancidity represents one of the major causes of deterioration in food for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Egg characteristics of Japanese quail fed diets containing guava extract (Psidium guajava L.)

Oliveira

Leandro

Mascarenhas

et al. 2021

Acta Sci. Anim. Sci.

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The main purpose of this study was to evaluate the characteristics of eggs produced by Japanese quails fed with guava extract. A total of 400 eggs collected from the quails fed with experimental diets, were distributed in a completely randomized design in factorial arrangement 4 x 4 with main effects including four dietary levels of guava extract (0, 3, 6 and 9 g kg-1) and four storage periods (0, 9, 18 and 27 days) totalizing 16 treatments with five replicates of five eggs. The eggs were produced by Japanese quails, fed with experimental diets. The diets were isonutritive formulated by corn-soybean basis. The eggs were stored for different periods, at the same conditions, to constitute the treatments. The parameters evaluated were egg weight loss (g and %), yolk color, Haugh unit, specific gravity, eggshell thickness and pH of the yolk and albumen. Data were submitted to ANOVA, and means were compared using Scott-Knott test, using α = 0.05. The specific gravity of fresh eggs was better with the use of 6 g kg-1 of guava extract in the diet. The use of 3 g kg-1 of guava extract resulted in smaller eggshell thickness of fresh eggs. The Haugh unit was affected just by the storage periods. The dietary guava extract (3, 6 or 9 g kg-1) increased the pH of albumen in eggs stored for 27 days. The use of 6 g kg-1 of guava extract in quails diet increase the specific gravity in fresh eggs and increase the yolk color when the eggs are stored.

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