Influence of the natural dyes bixin and curcumin in the shelf life of eggs from laying hens in the second production cycle - doi: 10.4025/actascianimsci.v34i2.12096

Abstract

ABSTRACT. This study was developed to evaluate the effect of adding natural pigments on the storage of eggs from laying hens in the second production cycle submitted to diets based on corn and low-tannin sorghum. A total of 160 eggs from Hy-Line Brown laying hens at 90 -weeks old after forced molting were used. The study evaluated the isolated effect and the interaction of two factors: the inclusion of natural pigments (control diet -50% low-tannin sorghum replacing the corn; RC -2% powdered dry turmeric rhizome; PU -2% dry annatto powder; RCPU -1% turmeric rhizome + 1% dry annatto powder) combined with the storage period (0, 3, 7, 14 and 21 days). The studied variables were: specific gravity, percentages of yolk, albumen and shell in relation to the egg weight, and yolk color. Yolk color was more intense with increasing percentage of annatto. The inclusion of 2% annatto powder promotes and maintains an adequate pigmentation of egg yolk when stored for up to 21 days. Regardless of natural pigment supplementation, the egg quality decreases as storage time increases.Keywords: coloring, storage, yolk, specific gravity, pigment, sorghum.Influência dos corantes naturais bixina e curcumina na vida útil de ovos de poedeiras vermelhas no segundo ciclo de produção RESUMO. A pesquisa foi desenvolvida objetivando-se avaliar o efeito da inclusão de pigmentantes naturais no período de estocagem de ovos de poedeiras em segundo ciclo de produção, submetidas a dietas à base de milho e sorgo baixo tanino. Foram utilizados 160 ovos, provenientes de aves da linhagem Hy-Line Brown de 90 semanas pós-muda forçada. Foi avaliado o efeito isolado e a interação de dois fatores: inclusão de pigmentantes naturais na dieta-controle -50% sorgo baixo tanino em substituição ao milho; RC -2% pó de rizoma de cúrcuma seco; PU -2% pó de urucum seco; RCPU -1% cúrcuma + 1% urucum associada ao período de estocagem (zero, três, sete, 14 e 21 dias). As variáveis estudadas foram: gravidade específica (GE), percentagens de gema, albúmen e casca em relação ao peso do ovo, e coloração da gema. A coloração da gema apresentou-se mais intensa quanto maior foi a percentagem de urucum utilizada. A inclusão de 2% de pó de urucum promove e mantém adequada a pigmentação das gemas dos ovos quando armazenados por até 21 dias. Independente da suplementação de pigmentantes naturais, a qualidade do ovo decresce com o incremento do tempo de armazenamento.

Turmeric and sorghum for egg-laying quails

“…The functional and phytogenic properties of curcumin have effects on egg-laying quails and on the quality, integrity (Lagan a et al 2012;Saraswati et al 2013;Saraswati and Tana 2016), external appearance, size, internal composition and nutritional potential of quail eggs, which promote the growing consumption of quail eggs, as shown in several studies This study aimed to assess the effect of replacing corn with sorghum and including increasing turmeric levels (0%; 0.5%; 1.0%; 1.5% and 2.0%) on animal performance, yolk colour, egg quality, blood and liver biochemical profiles and sensory characteristics of the eggs.…”

Quality of eggs sold in different commercial establishments and the study of the conditions of storage

“…Thus, good quality fresh eggs have a neutral pH and the egg white will be limpid, clear, consistent, dense and thick, with a small fluid portion (Leandro et al, 2005). Laganá et al (2012) showed that the values obtained for specific gravity, percentage of albumen, and yolk were significantly higher at the beginning of shelf life, in comparison to the later periods of storage. The percentage of albumen and yolk characteristics related to internal egg quality worsened linearly during the storage period.…”

<b>Pequi peel flour in diets for Japanese quail

“…Corn is the main energetic ingredient in diets for birds, and its price rises in the off-season, so sorghum is generally used as a corn substitute. However, sorghum is low in pigments (Laganá, Pizzolante, Turco, Moraes, & Saldanha, 2012;Garcia et al, 2013), making necessary an artificial pigment inclusion in rations. Although the pigment content in PPF was not very high, it was sufficient to increase the yolk colour.…”