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

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.

Chemical composition maize silage with and without ears / Composição química da silagem de plantas de milho com e sem espigas

The research was conducted aiming to evaluate some characteristics of silage from two maize varieties. The following treatments were designed: T1 –- maize silage, variety “Cati verde”, plants with ears; T2 –- maize silage, variety “Cati verde”, plants without ears; T3 –- maize silage, variety “Cati verde”, plants without ears + 5% of citrus pulp; T4 –- maize silage, variety “AL Bandeirante”, plants with ears; T5 -– maize silage, variety “AL Bandeirante”, plants without ears; T6 –- maize silage, variety “AL Bandeirante”, plants without ears + 5% of citric pulp. Harvesting and silage were conducted when maize were in a “green stage” and for treatments without ears were discharged and only plants were processed into silage. Plastic buckets of 15 kg capacity were used as experiment silos. The experiment was evaluated in a completely randomized design with five replications. Contents of dry material resulted under the recommended to assure an adequate fermentation and contents of crude protein, in an average value of 7.7%, were not affected by the presence or absence of ears. Citrus pulp did not increase the silages dry matter content. Fiber contents were high, in an average value of 65% (DNF) and 47% (DAF). The average value to "in vitro" digestibility of dry material was estimated in 60%. The two varieties of maize resulted in silage with similar characteristics. In order to obtai

A pesquisa foi realizada com o objetivo de avaliar algumas características das silagens das plantas de duas variedades de milho. Os tratamentos foram: T1 – silagem de milho variedade Cati Verde, plantas com espigas; T2 – silagem de milho variedade Cati Verde, plantas sem espigas; T3 – silagem de milho variedade Cati Verde, plantas sem espigas + 5% de polpa cítrica; T4 – silagem de milho variedade AL Bandeirante, plantas com espigas; T5 – silagem de milho variedade AL Bandeirante, plantas sem espigas. T6 – silagem de milho variedade AL Bandeirante, plantas sem espigas + 5% de polpa cítrica. A colheita e ensilagem foram realizadas quando o milho estava no estádio de “milho verde” e, para os tratamentos sem espigas, estas foram colhidas e ensiladas apenas as plantas. Utilizaram-se baldes plásticos com capacidade de 15kg como silos experimentais. O delineamento experimental foi inteiramente casualizado, com cinco repetições. Os teores de matéria seca foram abaixo do recomendado para assegurar boa fermentação e os teores de proteína bruta não foram alterados pela presença ou ausência de espigas, sendo o valor médio de 7,7%. A polpa cítrica não aumentou a matéria seca das silagens. Os teores de fibras foram elevados, com valores médios de 65% para FDN e de 47% para FDA. O valor médio da digestibilidade "in vitro" da matéria seca foi de 60%. As duas variedades de milho resultaram em s

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

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. 

Chemical composition maize silage with and without ears / Composição química da silagem de plantas de milho com e sem espigas

The research was conducted aiming to evaluate some characteristics of silage from two maize varieties. The following treatments were designed: T1 –- maize silage, variety “Cati verde”, plants with ears; T2 –- maize silage, variety “Cati verde”, plants without ears; T3 –- maize silage, variety “Cati verde”, plants without ears + 5% of citrus pulp; T4 –- maize silage, variety “AL Bandeirante”, plants with ears; T5 -maize silage, variety “AL Bandeirante”, plants without ears; T6 –- maize silage, variety “AL Bandeirante”, plants without ears + 5% of citric pulp. Harvesting and silage were conducted when maize were in a “green stage” and for treatments without ears were discharged and only plants were processed into silage. Plastic buckets of 15 kg capacity were used as experiment silos. The experiment was evaluated in a completely randomized design with five replications. Contents of dry material resulted under the recommended to assure an adequate fermentation and contents of crude protein, in an average value of 7.7%, were not affected by the presence or absence of ears. Citrus pulp did not increase the silages dry matter content. Fiber contents were high, in an average value of 65% (DNF) and 47% (DAF). The average value to "in vitro" digestibility of dry material was estimated in 60%. The two varieties of maize resulted in silage with similar characteristics. In order to obtai

A pesquisa foi realizada com o objetivo de avaliar algumas características das silagens das plantas de duas variedades de milho. Os tratamentos foram: T1 silagem de milho variedade Cati Verde, plantas com espigas; T2 silagem de milho variedade Cati Verde, plantas sem espigas; T3 silagem de milho variedade Cati Verde, plantas sem espigas + 5% de polpa cítrica; T4 silagem de milho variedade AL Bandeirante, plantas com espigas; T5 silagem de milho variedade AL Bandeirante, plantas sem espigas. T6 silagem de milho variedade AL Bandeirante, plantas sem espigas + 5% de polpa cítrica. A colheita e ensilagem foram realizadas quando o milho estava no estádio de “milho verde” e, para os tratamentos sem espigas, estas foram colhidas e ensiladas apenas as plantas. Utilizaram-se baldes plásticos com capacidade de 15kg como silos experimentais. O delineamento experimental foi inteiramente casualizado, com cinco repetições. Os teores de matéria seca foram abaixo do recomendado para assegurar boa fermentação e os teores de proteína bruta não foram alterados pela presença ou ausência de espigas, sendo o valor médio de 7,7%. A polpa cítrica não aumentou a matéria seca das silagens. Os teores de fibras foram elevados, com valores médios de 65% para FDN e de 47% para FDA. O valor médio da digestibilidade "in vitro" da matéria seca foi de 60%. As duas variedades de milho resultaram em s