Efeito da redução da densidade energética de dietas sobre as características do ovo de codorna japonesa

Abstract

RESUMO -Objetivou-se avaliar os efeitos da redução da densidade energética da dieta sobre a qualidade de ovo de codornas japonesas, mantendo a mesma relação energia metabolizável (EM):nutrientes. Foram utilizadas 400 codornas japonesas dos 76 aos 160 dias de idade, distribuídas em delineamento inteiramente casualizado, com cinco tratamentos, 10 repetições e 8 aves por unidade experimental. Utilizaram-se cinco dietas com densidades energéticas distintas (2.900, 2.800, 2.700, 2.600 e 2.500 kcal de EM/kg), mantendo constante a relação entre energia metabolizável e nutrientes da dieta, que continha 2.900 kcal de EM/kg. As aves foram arraçoadas à vontade durante todo o período experimental. Houve diferença significativa apenas no consumo de ração e peso no específico de ovo. Para consumo de EM, PB e aminoácidos, peso do ovo, massa do ovo, peso da gema, porcentagem da gema, peso do albúmen, porcentagem do albúmen, peso da casca, porcentagem da casca, diâmetro do ovo e altura do ovo, não foram encontradas diferença significativas entre as dietas.Recomenda-se utilizar dietas com 2.800 e 2.900 kcal de EM/kg, mantendo a mesma relação EM:nutrientes da dieta, quando o objetivo for qualidade de ovo.Palavras-chave: coturnicultura, Coturnix coturnix japonica, energia metabolizável, nutrição de codornas, nutrientes Effect of energetic density reduction of diets on characteristics of Japanese quail eggsABSTRACT -The aim of this study was to evaluate the effects of reduction of energetic density of the diet on the quality of Japanese quail eggs, keeping the same metabolizable energy (ME):nutrients relationship. It was used 400Japanese quails from 76 to 160 days of age, distributed in a complete random design, with five treatments, 10 replicates and 8 birds per experimental unity. It was used five diets with different energetic densities (2,900; 2,800; 2,700; 2,600;and 2,500 kcal ME/kg), keeping constant the relationship between metabolizable energy and nutrients of the diet, which had 2,900 kcal ME/kg. Diet was fed ad libitum during all the experimental period. There was a significant difference only on the ration intake and on the egg specific weight. It was not observed significant difference among diets for the following parameters: metabolizable energy intake, crude protein and amino acids, egg weight, egg mass, yolk weight, yolk percentage, albumen height, albumen percentage, shell weight, shell percentage, egg diameters and egg height. Diets with 2,800 and 2,900 kcal ME/kg, by keeping constant metabolizable energy:nutrients ratio, provide the same egg quality. IntroduçãoO ovo de codorna é considerado uma ótima alternativa para a alimentação humana, pois apresenta, na sua composição, uma proteína de alto valor biológico, elevado índice de digestibilidade (Albino & Barreto, 2003), além de vitaminas e minerais (Murakami et al., 1994).Para que todo esse potencial nutritivo seja utilizado pelo homem, a produção de ovos tem que remunerar satisfatoriamente o produtor e, ao mesmo tempo, beneficiar economicamente o consumidor. Dest...

Performance, egg quality, and sensory analysis of the eggs of quails fed whole rice bran stabilized with organic acids and stored for different amounts of time

“…Egg mass and feed consumption are directly proportional because as consumption increases so does the intake of amino acids, which increases egg mass. Moura et al (2010) found an increase in egg mass for diets with low energy density.…”

Estimate of the weight of japanese quail eggs through fuzzy sets theory

“…The distribution of absolute deviation (Figure 4) indicates that the fuzzy system realistically estimated the weight of the eggs for the environmental conditions in this work, since the deviations were concentrated below 0.20g (79.49%), which represents 2% of the average weight for Japanese quail eggs that is 10g as reported by Albino and Barreto (2003). The development of the membership functions for the output variables was based on field data collection and on research conducted by Pinto et al (2003), Araujo et al (2007), Barreto et al (2007), Umigi et al (2007), Moura et al (2010a), Moura et al (2010b), and Vercese (2010), Lima et al (2011); who reported information regarding egg weight under six temperatures and four humidity levels, totaling twenty-four thermal conditions.…”

“…Quail rearing proves interesting because of the small physical space required, in addition to several inherent characteristics of the animal, such as low feed intake, short breeding interval, early sexual maturity and persistence in high egg production. In addition, the high quality of final product and the easy breeding and management of these birds should be highlighted (BARRETO et al, 2007), as the egg is the main product for commercial exploitation (MOURA et al, 2010b).…”

Quality of quail eggs at different times of storage

“…The quail egg is considered a nutritive food for human consumption, being one of the best and most economical sources of high quality protein, since its composition meets the most essential amino acids, as well as vitamins, minerals and fatty acids requirements 1 . However, for the nutritional potential of quail egg remain totally available for human consumption, the egg must be preserved during the storing period, since it may take weeks between the time of laying and its acquisition and preparation; thus, the greater this period, the worse the internal quality of the eggs, since they depreciate continuously after laying.…”