Egg quality of laying hens fed diets with plant extracts

Moraleco, Debora Duarte; Valentim, Jean Kaíque; Silva, Larissa Gonçalves; Lima, Heder José D’Ávila; Bitencourtt, Tatiana Marques; Dallago, Gabriel Machado

doi:10.4025/actascianimsci.v41i1.43801

Cited by 13 publications

(12 citation statements)

References 12 publications

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“…Natural alternatives give the same coloring result when choosing eggs, without hurting egg quality and human health. Moraleco et al (2019) Regarding egg and shell weight as well as shell percentage there were no significant effects (p > 0.05), these results are in agreement with those reported by Galobart et al (2004), which suggested that natural extracts do not influence animal performance and the quality of the eggs. Moura et al (2011) demonstrated the ability of pigmentation of these additives while working with the inclusion of natural pigments in the sorghum-based diet fed to Japanese quail and observed incremental potentializing of the color evaluated using a colorimetric score.…”

Section: Resultssupporting

confidence: 89%

Vegetable pigments in sorghum-based diets for laying hens

Nunes

Lima

Valentim³

et al. 2020

Cad. Cienc. Agrar.

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The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot). Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

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Section: Resultssupporting

confidence: 89%

Vegetable pigments in sorghum-based diets for laying hens

Nunes

Lima

Valentim³

et al. 2020

Cad. Cienc. Agrar.

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“…It can be observed by the regression equation both for egg weight and albumen there was a linear decrease (p < 0.05) with the passage of storage days. This fact can be explained by the reduction of water from the albumen, lost through the pores of the shell during the process of gas exchange, transferring moisture from the most concentrated medium to the one with the lowest concentration that occurs continuously after laying, being one of the main causes of egg weight loss, and can be accelerated by inadequate storage conditions, especially when associated with high temperatures (Moraleco et al, 2019). This result was described by Freitas et al (2011) when storing eggs from commercial laying hens at room temperature for 21 days.…”

Section: Resultsmentioning

confidence: 99%

“…To minimize egg losses due to the quality and integrity of shell, the industry seeks alternatives aimed to internal and external preservation of eggs, so research with different additives to improve the eggshell are on the rise. The occurrence of eggs with fragile shell and visible defects increases the percentage of disposal of eggs or conditions their commercialization for lower remuneration, reducing the producer profit margin (Moraleco et al, 2019). The porosity increase in eggs predisposes albumen and yolk contamination by surface pathogens penetration.…”

Section: Introductionmentioning

confidence: 99%

Influence of homeopathy on the quality of eggs of quails stored

Santos

Garcia

Eberhart

et al. 2021

Acta Sci. Anim. Sci.

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This study aimed to evaluate the influence of homeopathic products in diets of quails in the egg quality when submitted to different storage periods. In the trial we used 200 Japanese quails in a completely randomized design with 4 diets: reference diet, vehicle used in homeopathic products and 2 homeopathic products - Fertsigo® and Ovosigo® with ten replicates of three eggs in each. Egg quality parameters were evaluated during 3 storage periods. Data were evaluated as repeated measures in time, the effects of the interactions between treatments and time as well as their isolated effects were verified. There was the interaction between homeopathic products and storage time in the parameters of albumen and yolk height, Haugh unit, and yolk index, in which a reduction was obtained over time. For egg weight, yolk, albumen and shell, percentage of albumen, and percentage of eggshell there was a significant effect only for homeopathy. The inclusion of homeopathic additives increased egg weight. It is indicated the addition of the product with homeopathic basis Ovosigo® and FertSigo® in diets of Japanese quails in the laying phase resulting in better egg and components but did not influence the quality maintenance of eggs of Japanese quails in the periods evaluated.

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“…Animal Sciences, v. 43, e52738, 2021 middle of the egg. The shell thickness of each repetition was determined by the arithmetic mean of the measurements, according to the methodology proposed by Moraleco et al (2019).…”

Section: Shell Thicknessmentioning

confidence: 99%

Physical quality of eggs of four strains of poultry

Almeida

Mendonça

Weitzel

et al. 2021

Acta Sci. Anim. Sci.

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The layer poultry is an important activity for food production with high biological value. Measuring egg quality has great relevance to ensure safety and quality products for consumers. Thus, the objective was to evaluate the egg physical quality of four laying hen’s strains. Were used 864 eggs from four laying hens’ lines (Hisex Brown®, Hy-Line Brown®, Isa Label®, and Lohmann Brown®). The experimental design was completely randomized composed of four treatments (strains) with nine replications with four eggs each. Egg weight, egg diameter, egg length, specific gravity, yolk, albumen and shell weight and percentage, Haugh units, and shell thickness were evaluated. There was a significant difference for all parameters evaluated. The Hisex Brown® strain showed the best results for egg diameter, egg length, specific weight, albumen height, Haugh units, yolk weight, albumen%, shell weight, shell%, and shell thickness, while the Hy-Line Brown® produced bigger and heavier eggs, and Isa Label® presented the highest yolk%. The Hisex Brown® strain showed the better physical quality of eggs when compared to the other studied lines, the strain being indicated when the objective is to produce eggs with better internal and external quality.

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Egg quality of laying hens fed diets with plant extracts

Cited by 13 publications

References 12 publications

Vegetable pigments in sorghum-based diets for laying hens

Vegetable pigments in sorghum-based diets for laying hens

Influence of homeopathy on the quality of eggs of quails stored

Physical quality of eggs of four strains of poultry

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