Effects of dietary brewery spent grain inclusion on egg laying performance and quality parameters of bovans brown chickens

Poultry rations are composed mainly of conventional cereal grains and proteins. Using non-conventional agro-industrial by-products may reduce the cost of production and thereby improve productivity. A study was conducted to evaluate the effect of dietary brewery spent grain inclusion on egg laying performance, quality parameters of bovans brown and profitability of the rations. A total of 200 pullets with similar body weight and age were randomly distributed to five treatments with four replications. The treatments were brewery spent grain (BSG) inclusion of 0, 10, 20, 30 and 40% levels for T1, T2, T3, T4 and T5, respectively. The CP and ME contents of treatment rations were 16.54-17.04% and 2871-2903 kcal/kg DM, respectively. Inclusion of the BSG in the layers ration did not affect dry matter intake, feed conversion efficiency and hen-day egg production (58.79, 57, 56.11, 55.11 and 54.13% (SEM=0.92)). Likewise, the inclusion of the BSG in the diets did not affect (albumen, yolk, shell) quality. However, feed cost decreased with the increasing level of the BSG in the rations because of its lower purchasing price. To conclude, a 40% inclusion of BSG in the diet of layers does not affect the production and the quality of the eggs and it can be economically profitable.(AU)

Effects of dietary brewery spent grain inclusion on egg laying performance and quality parameters of bovans brown chickens

Poultry rations are composed mainly of conventional cereal grains and proteins. Using non-conventional agro-industrial by-products may reduce the cost of production and thereby improve productivity. A study was conducted to evaluate the effect of dietary brewery spent grain inclusion on egg laying performance, quality parameters of bovans brown and profitability of the rations. A total of 200 pullets with similar body weight and age were randomly distributed to five treatments with four replications. The treatments were brewery spent grain (BSG) inclusion of 0, 10, 20, 30 and 40% levels for T1, T2, T3, T4 and T5, respectively. The CP and ME contents of treatment rations were 16.54-17.04% and 2871-2903 kcal/kg DM, respectively. Inclusion of the BSG in the layers ration did not affect dry matter intake, feed conversion efficiency and hen-day egg production (58.79, 57, 56.11, 55.11 and 54.13% (SEM=0.92)). Likewise, the inclusion of the BSG in the diets did not affect (albumen, yolk, shell) quality. However, feed cost decreased with the increasing level of the BSG in the rations because of its lower purchasing price. To conclude, a 40% inclusion of BSG in the diet of layers does not affect the production and the quality of the eggs and it can be economically profitable.

Ultrasonic pulse technique for evaluation of mechanical damage in processed coffee beans / Técnica de pulso ultrassônico para avaliação de danos mecânicos em grãos de café beneficiados

The knowledge of the physical characteristics of the coffee bean allows the transition from the conventional storage model in bags to the silo storage, and as an indirect measure of the improvement and conservation of the quality of the stored grain. The elastic modulus allows comparisons on the strength of material. The variations of this occur due to its chemical composition, microstructures and material defects, being able to be used as indicator of the physical integrity of the grain. The ultrasonic pulse technique is an alternative to obtain the elastic modulus in a simple and non-destructive way. In this context, it was proposed the development of a non-destructive methodology that will perform the quality evaluation by determining the elastic modulus of the coffee beans. For this purpose, a reference silo was constructed, reproducing the storage conditions, and the elastic modulus values were determined. The values obtained by the Stress Wave Timer apparatus are between 2.54 and 4.23 MPa, with a maximum load of 8.32 kN, and a calculated vertical pressure of 1,526 kPa. To evaluate the impact of the storage conditions and the loads applied during the non-destructive test, laboratory tests applied in seeds were performed, and the tetrazolium test was the only one able to differentiate the samples. It was concluded that Stress Wave Timer was able to determine the elastic modulus values for the coffee bean mass and could be used as an indicative of the quality.(AU)

O conhecimento das características físicas do grão de café permite a transição do modelo de armazenamento convencional em sacarias para o armazenamento em silos e como medida indireta da melhoria e conservação da qualidade do grão armazenado. O módulo de elasticidade permite comparações de resistência do material. As variações deste ocorrem devido à sua composição química, microestruturas e defeitos do material, podendo ser utilizado como indicador da integridade física do grão. A técnica de pulso ultrassônico é uma alternativa para obtenção do módulo de elasticidade de forma simples e não destrutiva. Nesse contexto, foi proposto o desenvolvimento de uma metodologia não destrutiva que realize a avaliação da qualidade por meio da determinação do módulo de elasticidade dos grãos de café. Para tanto um silo modelo foi construído, reproduzindo as condições de armazenamento, e os valores do módulo de elasticidade foram determinados. Os valores obtidos pelo aparelho Stress Wave Timer se encontram entre 2,54 a 4,23 MPa, com carga máxima exercida de 8,32 kN e pressão vertical calculada 1,526 kPa. Para avaliar o impacto das condições de armazenamento e das cargas aplicadas durante o ensaio não-destrutivo, testes laboratoriais, aplicados em sementes, foram realizados, sendo que o teste de tetrazólio foi o único capaz de diferenciar as amostras. Conclui-se que o Stress Wave Timer foi capaz de determinar os valores do módulo de elasticidade da massa de grãos de café,podendo ser utilizado como indicativo da qualidade.(AU)

Ultrasonic pulse technique for evaluation of mechanical damage in processed coffee beans / Técnica de pulso ultrassônico para avaliação de danos mecânicos em grãos de café beneficiados

The knowledge of the physical characteristics of the coffee bean allows the transition from the conventional storage model in bags to the silo storage, and as an indirect measure of the improvement and conservation of the quality of the stored grain. The elastic modulus allows comparisons on the strength of material. The variations of this occur due to its chemical composition, microstructures and material defects, being able to be used as indicator of the physical integrity of the grain. The ultrasonic pulse technique is an alternative to obtain the elastic modulus in a simple and non-destructive way. In this context, it was proposed the development of a non-destructive methodology that will perform the quality evaluation by determining the elastic modulus of the coffee beans. For this purpose, a reference silo was constructed, reproducing the storage conditions, and the elastic modulus values were determined. The values obtained by the Stress Wave Timer apparatus are between 2.54 and 4.23 MPa, with a maximum load of 8.32 kN, and a calculated vertical pressure of 1,526 kPa. To evaluate the impact of the storage conditions and the loads applied during the non-destructive test, laboratory tests applied in seeds were performed, and the tetrazolium test was the only one able to differentiate the samples. It was concluded that Stress Wave Timer was able to determine the elastic modulus values for the coffee bean mass and could be used as an indicative of the quality.

O conhecimento das características físicas do grão de café permite a transição do modelo de armazenamento convencional em sacarias para o armazenamento em silos e como medida indireta da melhoria e conservação da qualidade do grão armazenado. O módulo de elasticidade permite comparações de resistência do material. As variações deste ocorrem devido à sua composição química, microestruturas e defeitos do material, podendo ser utilizado como indicador da integridade física do grão. A técnica de pulso ultrassônico é uma alternativa para obtenção do módulo de elasticidade de forma simples e não destrutiva. Nesse contexto, foi proposto o desenvolvimento de uma metodologia não destrutiva que realize a avaliação da qualidade por meio da determinação do módulo de elasticidade dos grãos de café. Para tanto um silo modelo foi construído, reproduzindo as condições de armazenamento, e os valores do módulo de elasticidade foram determinados. Os valores obtidos pelo aparelho Stress Wave Timer se encontram entre 2,54 a 4,23 MPa, com carga máxima exercida de 8,32 kN e pressão vertical calculada 1,526 kPa. Para avaliar o impacto das condições de armazenamento e das cargas aplicadas durante o ensaio não-destrutivo, testes laboratoriais, aplicados em sementes, foram realizados, sendo que o teste de tetrazólio foi o único capaz de diferenciar as amostras. Conclui-se que o Stress Wave Timer foi capaz de determinar os valores do módulo de elasticidade da massa de grãos de café,podendo ser utilizado como indicativo da qualidade.