Pasta waste in the feeding of meat quail

Santos, Jussiede Silva; Lüdke, Maria do Carmo Mohaupt Marques; Júnior, Wilson Moreira Dutra; Viapiana, Juliane Garlet; Barros, Julia S; Santos, Clariana Silva; Rabello, Carlos Bôa-Viagem; Santos, Marcos José Batista dos

doi:10.1590/0001-3765202020180972

Cited by 3 publications

(4 citation statements)

References 5 publications

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“…In this context, the energy concentration in quail diets affects the growth rate and the deposition of protein and fat in the carcass 3 . Therefore, the levels of metabolizable energy must be adequate in the diet formulations, as their levels can directly affects the production, meat quality and production cost.…”

Section: Introductionmentioning

confidence: 99%

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In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

Santos

Alves

Araujo

et al. 2023

Sci Rep

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The aim was to evaluate the growth and meat production and some meat quality characteristics of domestic quail (Coturnix japonica) as a function of metabolizable energy (ME) levels in the diet and to adjust predicting equations in ratio to area pectoralis major muscle of the carcass through the ultrasound. Two hundred and seventy mixed sex quail from 7 to 49 days old were distributed in three treatments (7 to 21 days old, diets with 2700; 2900 and 3100 kcal ME/kg; from 21 to 49 days, diets with 2900, 3050 and 3200 kcal of ME/kg), with five replications per treatment. Ultrasonography was performed at 21; 35 and 49 days of age in the pectoralis major muscle to determine prediction equations through multiple linear regression. Feed intake (FI) and feed efficiency (FE) were linearly influenced (P < 0.05) by energy levels in both phases evaluated. Regarding sensory analysis, there was no interference of ME levels on sensory attributes. The equation for predicting breast area was Y = 0.00271*ME + 0.25411*Age-9.58002, R2 = 74.25%. It is concluded that increasing the energy level of the feed from 2700 to 3100 kcal ME/kg reduces FI and improves the FE of quail. The increase in carcass fat from 35 days of age does not harm the physical and sensory characteristics of the meat. The ultrasonography in vivo of the M. pectoralis major, considering the age and energy level of the diet, made it possible to predict the pectoral muscle are a with higher reliability.

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Section: Introductionmentioning

confidence: 99%

“…Santos et al 3 inform that diets with 3050 kcal of ME/kg increment the abdominal fat deposition of the carcasses of domestic meat quails. While Lima et al 5 did not observe an increase in abdominal fat in domestic meat quail fed 2950 kcal of ME/kg.…”

Section: Introductionmentioning

confidence: 99%

In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

Santos

Alves

Araujo

et al. 2023

Sci Rep

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“…Feed represents the largest part of quail production cost, as the main bases of their diet are corn and soybean meal, the most costly ingredients (Santos et al., 2020 ). Increasing the global population without a proportional increase of food resources, leading to increases in the importance of adequate food production for humans and get problem to achieving food security in developing countries.…”

Section: Introductionmentioning

confidence: 99%

Pasta wastes, as substitute for corn, in the laying Japanese quails diet: Effects on production performance, egg quality and blood biochemistry

Mohammadi

Pirsaraei

Mousavi

et al. 2023

Veterinary Medicine & Sci

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Background: Animal food shortage and finding efficient ways to produce poultry products are getting more and more important issues in the world.Objectives: This study was aimed to determine the effect of replacing corn with pasta wastes (0%, 50% and 100%) in the diet on production performance, some blood variables and the egg quality traits of laying quails.Methods: A total of 240 laying quails were allocated into 3 experimental groups with 8 replicates for 8 weeks. Egg production percentage, egg mass, feed intake and also mortality rate and percentage of abnormal eggs, egg quality traits and blood variables were evaluated.Results: None of the pasta wastes inclusion had significant effect on egg mass, abnormal egg percentage, mortality rate, yolk diameter, yolk weight, albumen height, yolk index, shell weight percentage, egg shape index and blood parameters (except for triglycerides). Replacing 100% corn with pasta by-product reduced feed conversion ratio and increased egg weight values. Replacing 100% corn by pasta wastes significantly increased the albumen weight, shell weight and also egg length and width and decreased the Haugh unit. Replacing 50% and 100% corn had a significant increase in yolk height, egg surface area and significantly decreased shell thickness and yolk colour. Overall, 100% replacement of corn by pasta by-product increased blood triglycerides compared to the 50% group. Conclusions:Based on the result of current experiment, total replacement of corn with pasta wastes could increase the egg weight and also improve feed conversion ratio in the laying quail diets.

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“…Defected pasta can be re-milled and reused in the same production process, but only at low addition levels since higher amounts affect the product quality. Therefore, although defected pasta is a valuable material discarded only for physical non-conformities, it is commonly destined for animal feeding, such as meat quail (Santos et al, 2020) or broilers (Santos et al, 2018) without any particular interest in its revalourisation. Indeed, while the incorporation of by-products from other food supply chains in pasta manufacturing is quite well investigated (Pasqualone et al, 2015(Pasqualone et al, , 2017, the reuse of defected fresh pasta for innovative food applications has been rarely proposed.…”

Section: Introductionmentioning

confidence: 99%

Dry fractionation as a promising technology to reuse the physically defected legume‐based gluten‐free pasta

Angelis

Pasqualone

et al. 2022

Int J of Food Sci Tech

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Summary Dry fractionation was applied to the legume‐based pasta (yellow lentils:whole rice 90:10 w:w) discarded for physical defects. After the air classification, the fine fraction showed a 33% increment of the protein content compared to the raw material, with a 21% yield. The scanning electron micrographs revealed the presence of protein–starch complexes and broken starch granules which led to a low protein separation efficiency. The fine fraction showed interesting nutritional features due to the high concentration of the essential micronutrients Zn (43.3 mg kg−1) and Fe (72.6 mg kg−1). However, also the alpha‐galactosides were enriched into the same fraction. The two fractions, fine and coarse, were both characterised by elevated water absorption capacity, with significantly higher values in the fine one. Finally, the gelling capacity varied among the fractions, being influenced by the protein content. Overall, these ingredients could be used to fortify the protein and the essential mineral contents of bakery products, sauces, and creams.

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Pasta waste in the feeding of meat quail

Cited by 3 publications

References 5 publications

In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

Pasta wastes, as substitute for corn, in the laying Japanese quails diet: Effects on production performance, egg quality and blood biochemistry

Dry fractionation as a promising technology to reuse the physically defected legume‐based gluten‐free pasta

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