Resumo
The present study aimed to verify whether the inclusion of other ingredients in the diet of laying hens could interfere with the traceability of bovine meat and bone meal (BMBM) in eggs through stable carbon and nitrogen isotope analysis. Two hundred and fifty-six white laying hens were used and randomly distributed into eight treatments composed of: CONTROL: control diet; GLUTEN: control diet + corn gluten; YEAST: control diet + yeast; GLUTEN + YEAST: control diet + corn gluten + yeast; BMBM: control diet + 4.5 % BMBM; BMBM + GLUTEN: control diet + corn gluten + 4.5 % BMBM; BMBM + YEAST: control diet + yeast + 4.5 % BMBM; BMBM + GLUTEN + YEAST: control diet + corn gluten + yeast + 4.5 % BMBM. The isotopic results were subjected to multivariate analysis of variance (MANOVA) and LDA multivariate linear discriminant analysis. At 28 days, the eggs of the birds given diets without the addition of BMBM differed from the CONTROL group. The yolks showed that all treatments were significantly different from the CONTROL, and at 56 days, all eggs and egg yolks were different from the CONTROL. At 28 days, albumen was significantly different for all CONTROL experimental treatments; however, at 56 days, the YEAST treatment showed no difference from the control. Thus, it was concluded that even with the addition of other ingredients, the isotope technique is still able to detect the BMBM in eggs.
Assuntos
Feminino , Animais , Dieta/veterinária , Gema de Ovo , Isótopos de Carbono/análise , Isótopos de Nitrogênio/análiseResumo
The present study aimed to verify whether the inclusion of other ingredients in the diet of laying hens could interfere with the traceability of bovine meat and bone meal (BMBM) in eggs through stable carbon and nitrogen isotope analysis. Two hundred and fifty-six white laying hens were used and randomly distributed into eight treatments composed of: CONTROL: control diet; GLUTEN: control diet + corn gluten; YEAST: control diet + yeast; GLUTEN + YEAST: control diet + corn gluten + yeast; BMBM: control diet + 4.5 % BMBM; BMBM + GLUTEN: control diet + corn gluten + 4.5 % BMBM; BMBM + YEAST: control diet + yeast + 4.5 % BMBM; BMBM + GLUTEN + YEAST: control diet + corn gluten + yeast + 4.5 % BMBM. The isotopic results were subjected to multivariate analysis of variance (MANOVA) and LDA multivariate linear discriminant analysis. At 28 days, the eggs of the birds given diets without the addition of BMBM differed from the CONTROL group. The yolks showed that all treatments were significantly different from the CONTROL, and at 56 days, all eggs and egg yolks were different from the CONTROL. At 28 days, albumen was significantly different for all CONTROL experimental treatments; however, at 56 days, the YEAST treatment showed no difference from the control. Thus, it was concluded that even with the addition of other ingredients, the isotope technique is still able to detect the BMBM in eggs.(AU)
Assuntos
Animais , Bovinos/fisiologia , Farinha/análise , Isótopos/análise , Programas de Rastreamento/métodosResumo
ABSTRACT The present study aimed to verify whether the inclusion of other ingredients in the diet of laying hens could interfere with the traceability of bovine meat and bone meal (BMBM) in eggs through stable carbon and nitrogen isotope analysis. Two hundred and fifty-six white laying hens were used and randomly distributed into eight treatments composed of: CONTROL: control diet; GLUTEN: control diet + corn gluten; YEAST: control diet + yeast; GLUTEN + YEAST: control diet + corn gluten + yeast; BMBM: control diet + 4.5 % BMBM; BMBM + GLUTEN: control diet + corn gluten + 4.5 % BMBM; BMBM + YEAST: control diet + yeast + 4.5 % BMBM; BMBM + GLUTEN + YEAST: control diet + corn gluten + yeast + 4.5 % BMBM. The isotopic results were subjected to multivariate analysis of variance (MANOVA) and LDA multivariate linear discriminant analysis. At 28 days, the eggs of the birds given diets without the addition of BMBM differed from the CONTROL group. The yolks showed that all treatments were significantly different from the CONTROL, and at 56 days, all eggs and egg yolks were different from the CONTROL. At 28 days, albumen was significantly different for all CONTROL experimental treatments; however, at 56 days, the YEAST treatment showed no difference from the control. Thus, it was concluded that even with the addition of other ingredients, the isotope technique is still able to detect the BMBM in eggs.
Resumo
In order to evaluate the performance and egg quality of quails on different time feeding, One hundred ninety two Japanese quail (Coturnix coturnix japonica) at 24 weeks of age were distributed in a completely randomized design with two replications and twelve treatments eight birds each. The treatments consisted of two different times of feeding at 6h and 16h. The performance was evaluated by the feed intake (g/bird/day), egg production (%), egg mass (g), feed conversion per egg mass (kg/kg ), feed conversion per dozen eggs (kg/dz) and viability (%). The egg quality was evaluated by the eggshell thickness (mm), percentage of albumen, yolk percentage and average egg weight (g). The feeding time at 16h favored the performance of Japanese quails at 26 and 34 wk of age considering egg production, egg mass and average egg weight. Thus, it is recommended to feed the quails at times that coincide with the highest egg laying intensity, which ranges from 16 to 19h.(AU)
Com o objetivo de avaliar o desempenho e a qualidade de ovos de codornas arraçoadas em diferentes horários na produção, foram utilizadas 192 codornas japonesas com 24 semanas de idade, distribuídas em um delineamento inteiramente casualizado com dois tratamentos e doze repetições de oito aves cada. Os tratamentos corresponderam a dois horários de arraçoamento: 6:00h e 16:00h. Para o desempenho foram avaliados: consumo de ração (g/ave/dia), produção de ovos (%), massa de ovos (g), conversão alimentar por massa de ovos (kg/kg), conversão alimentar por dúzia de ovos (kg/dz) e viabilidade (%); para qualidade dos ovos foram avaliados: espessura de casca (mm), porcentagem de albúmen, porcentagem de gema e peso médio dos ovos (g). O horário de arraçoamento influenciou o desempenho e a qualidade de ovos de codorna.O horário de 16 horas apresentou melhores resultados em todos os ciclos testados, exceto os ciclos que apresentaram maior temperatura, quando a qualidade dos ovos produzidos e o desempenho foram favorecidos peloarraçoamento realizado às 6 horas da manhã. Dessa forma recomenda-se o arraçoamento às 16 horas para codornas que não estejam submetidas às condições de estresse calórico.(AU)
Assuntos
Animais , Ovos/análise , Coturnix/crescimento & desenvolvimentoResumo
In order to evaluate the performance and egg quality of quails on different time feeding, One hundred ninety two Japanese quail (Coturnix coturnix japonica) at 24 weeks of age were distributed in a completely randomized design with two replications and twelve treatments eight birds each. The treatments consisted of two different times of feeding at 6h and 16h. The performance was evaluated by the feed intake (g/bird/day), egg production (%), egg mass (g), feed conversion per egg mass (kg/kg ), feed conversion per dozen eggs (kg/dz) and viability (%). The egg quality was evaluated by the eggshell thickness (mm), percentage of albumen, yolk percentage and average egg weight (g). The feeding time at 16h favored the performance of Japanese quails at 26 and 34 wk of age considering egg production, egg mass and average egg weight. Thus, it is recommended to feed the quails at times that coincide with the highest egg laying intensity, which ranges from 16 to 19h.
Com o objetivo de avaliar o desempenho e a qualidade de ovos de codornas arraçoadas em diferentes horários na produção, foram utilizadas 192 codornas japonesas com 24 semanas de idade, distribuídas em um delineamento inteiramente casualizado com dois tratamentos e doze repetições de oito aves cada. Os tratamentos corresponderam a dois horários de arraçoamento: 6:00h e 16:00h. Para o desempenho foram avaliados: consumo de ração (g/ave/dia), produção de ovos (%), massa de ovos (g), conversão alimentar por massa de ovos (kg/kg), conversão alimentar por dúzia de ovos (kg/dz) e viabilidade (%); para qualidade dos ovos foram avaliados: espessura de casca (mm), porcentagem de albúmen, porcentagem de gema e peso médio dos ovos (g). O horário de arraçoamento influenciou o desempenho e a qualidade de ovos de codorna.O horário de 16 horas apresentou melhores resultados em todos os ciclos testados, exceto os ciclos que apresentaram maior temperatura, quando a qualidade dos ovos produzidos e o desempenho foram favorecidos peloarraçoamento realizado às 6 horas da manhã. Dessa forma recomenda-se o arraçoamento às 16 horas para codornas que não estejam submetidas às condições de estresse calórico.
Assuntos
Animais , Coturnix/crescimento & desenvolvimento , Ovos/análiseResumo
The aim of this study was to assess whether the inclusion of low amounts of ingredients such as wheat bran, corn gluten and yeast in the diet of laying hens can interfere with the traceability of meat and bone meal (MBM) in eggs and its fractions (albumen and yolk). We used 256 laying hens distributed across eight treatment groups, which consisted of a diet based on corn-soybean-wheat (CSW) bran meal and other diets that had additions comprising gluten and/or (MBM) and/or yeast. To analyse the isotopic ratios (13C:12C and 15N:14N), on the 28th and 56th days, 16 eggs were randomly taken for each treatment (four for each repetition), where eight eggs (two for each repetition) were used to harvest yolk and albumen samples and the remaining eight (two for each repetition) were used to analyse the whole egg. We concluded that detection of 2.0% MBM in the egg and its fractions is possible; however, the results for treatments containing gluten and yeast were not different from those containing MBM. Therefore, the inclusion of 3.0% gluten and/or yeast does not result in different ?13C and ?15N isotopic values in the egg and its fractions compared to the values obtained with the addition of 2.0% MBM in the diet.(AU)
O objetivo foi verificar se a baixa inclusão de outros ingredientes, como farelo de trigo, glúten de milho e levedura na dieta de poedeiras, pode interferir na rastreabilidade da farinha de carne e ossos bovinos (FCOB) em ovos e suas frações (albúmen e gema). Foram utilizadas 256 galinhas poedeiras distribuídas em oito tratamentos, no qual, foram compostos de uma dieta MST a base de milho, farelo de soja e farelo de trigo e as demais dietas foram acrescidos de glúten e/ou (FCOB) e/ ou levedura. Para análise da razão isotópica (13C/12C e 15N/14N), nos 28º e 56º dias foram tomados aleatoriamente 16 ovos por tratamento (quatro por repetição), onde oito ovos (dois por repetição) serviram para colheitas de amostras de gema e albúmen e os outros oito (dois por repetição) para ovo total. Pode-se concluir que, a detecção de 2,0% de FCOB no ovo e suas frações é possível, porém, os tratamentos com inclusão de glúten e levedura não foram diferentes dos tratamentos com inclusão da FCOB. Portanto, a inclusão de 3,0% de glúten e ou levedura na ração, não permite a diferenciação dos valores isotópicos de ?13C e ?15N do ovo e suas frações destes grupos dos que possuem 2,0% FCOB.(AU)
Assuntos
Animais , Feminino , Dieta/veterinária , Isótopos , Ração AnimalResumo
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.
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.
Assuntos
Animais , Aves , Pigmentação , Curcuma , Bixaceae , Dieta , Gema de Ovo , OvosAssuntos
Animais , Galinhas/classificação , Ovos/análise , Qualidade dos Alimentos , Proteínas/análise , VitaminasAssuntos
Animais , Qualidade dos Alimentos , Ovos/análise , Galinhas/classificação , Proteínas/análise , VitaminasResumo
The aim of this study was to assess whether the inclusion of low amounts of ingredients such as wheat bran, corn gluten and yeast in the diet of laying hens can interfere with the traceability of meat and bone meal (MBM) in eggs and its fractions (albumen and yolk). We used 256 laying hens distributed across eight treatment groups, which consisted of a diet based on corn-soybean-wheat (CSW) bran meal and other diets that had additions comprising gluten and/or (MBM) and/or yeast. To analyse the isotopic ratios (13C:12C and 15N:14N), on the 28th and 56th days, 16 eggs were randomly taken for each treatment (four for each repetition), where eight eggs (two for each repetition) were used to harvest yolk and albumen samples and the remaining eight (two for each repetition) were used to analyse the whole egg. We concluded that detection of 2.0% MBM in the egg and its fractions is possible; however, the results for treatments containing gluten and yeast were not different from those containing MBM. Therefore, the inclusion of 3.0% gluten and/or yeast does not result in different ?13C and ?15N isotopic values in the egg and its fractions compared to the values obtained with the addition of 2.0% MBM in the diet.
O objetivo foi verificar se a baixa inclusão de outros ingredientes, como farelo de trigo, glúten de milho e levedura na dieta de poedeiras, pode interferir na rastreabilidade da farinha de carne e ossos bovinos (FCOB) em ovos e suas frações (albúmen e gema). Foram utilizadas 256 galinhas poedeiras distribuídas em oito tratamentos, no qual, foram compostos de uma dieta MST a base de milho, farelo de soja e farelo de trigo e as demais dietas foram acrescidos de glúten e/ou (FCOB) e/ ou levedura. Para análise da razão isotópica (13C/12C e 15N/14N), nos 28º e 56º dias foram tomados aleatoriamente 16 ovos por tratamento (quatro por repetição), onde oito ovos (dois por repetição) serviram para colheitas de amostras de gema e albúmen e os outros oito (dois por repetição) para ovo total. Pode-se concluir que, a detecção de 2,0% de FCOB no ovo e suas frações é possível, porém, os tratamentos com inclusão de glúten e levedura não foram diferentes dos tratamentos com inclusão da FCOB. Portanto, a inclusão de 3,0% de glúten e ou levedura na ração, não permite a diferenciação dos valores isotópicos de ?13C e ?15N do ovo e suas frações destes grupos dos que possuem 2,0% FCOB.