Cut yield and meat quality of brown eggshell laying hens housed in an alternative system and submitted to different feeding volumes.

The aim was to evaluate the effect of different feeding volumes on the cut yield and meat quality of brown eggshell laying hens strain Embrapa 051 (E051) during the laying cycle, reared in an alternative system and slaughtered at 73 weeks, with reference to the lineage Lohmann Brown (LB). 600 hens E051 and 200 hens LB were used in an entirely randomized experimental design totalizing 5 replicates with 40 birds each. The treatments were: Control (LB fed with 100% of their dietary requirements), E051 fed with 93% of the control diet, E051 fed with 100% of the control diet, and E051 fed with 107% of the control diet. Birds were supplemented daily with 30g of ground grasses. Different feeding volumes did not alter the physicochemical quality of the meat and the cut yield. Body and cold carcass weight were greater in the E051 fed with 107% of the reference feed compared to the LB or the E051 fed with 7% less than the control diet. Yellow color intensity was greater in the E051 than in LB. The results demonstrated that, at the end of their productive cycle, the E051 without a restricted diet presents good carcass characteristics and potential for industrialized development.

Performance of broiler breeders supplemented with organic and inorganic minerals.

The present study aimed to evaluate the use of organic and inorganic minerals in Cobb500 broiler breeder diet and its effects on the performance. The birds were housed in an experimental house at Poultry Laboratory of the Federal University of Santa Maria with 20 floor pens of 4.61m2 each. The experiment was conducted between 51st and 65th weeks of age of birds. The design was completely randomized with four treatments and five pen replicates with 22 hens and 2 roosters each. The treatments evaluated were: PI=100% mineral inorganic premix; PO= 100% mineral organic premix: PI+PO= 70% mineral inorganic premix + 30% mineral organic premix and PI+Zn= 100% mineral inorganic premix, except zinc mineral, that was 70% inorganic form and 30% organic form. The following parameters of performance and egg quality were evaluated: laying rate, body weight, egg, albumen and yolk weight, yolk color and specific gravity of eggs. These parameters were performed one day per week throughout the experimental period to evaluated egg quality. Under the conditions and time that the experiment was conducted, the use of organic minerals had no significant effect on the performance and egg quality parameters evaluated in the broiler breeders.

Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix) and the effects on egg quality.

The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8%) as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used for quality analysis, and 400 eggs were stored at 23ºC over a period of 0, 7, 14, 21, and 28 days for analysis of shelf-life. Polynomial regression and ANOVA with repeated measurements and Tukey´s tests were used. Soybean acid oil linearly increased the intensity of red (a* = -5.26 + 0.14 x, R2 = 0.89, P = 0.01) and yellow (b* = 42.32 + 0.44 x, R2 = 0.88 P = 0.01). All other variables of egg quality were not affected by the treatments, with the exception of sensory attributes, such as odor and aftertaste, which were more pronounced with soybean acid oil. In conclusion, soybean acid oil affects the intensity of yellow and red color of the yolk. Trained assessors detected differences in odor and aftertaste of eggs when soybean acid oil was included in the quail diet.

Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix) and the effects on egg quality

ABSTRACT The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8%) as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used for quality analysis, and 400 eggs were stored at 23ºC over a period of 0, 7, 14, 21, and 28 days for analysis of shelf-life. Polynomial regression and ANOVA with repeated measurements and Tukey´s tests were used. Soybean acid oil linearly increased the intensity of red (a* = -5.26 + 0.14 x, R2 = 0.89, P = 0.01) and yellow (b* = 42.32 + 0.44 x, R2 = 0.88 P = 0.01). All other variables of egg quality were not affected by the treatments, with the exception of sensory attributes, such as odor and aftertaste, which were more pronounced with soybean acid oil. In conclusion, soybean acid oil affects the intensity of yellow and red color of the yolk. Trained assessors detected differences in odor and aftertaste of eggs when soybean acid oil was included in the quail diet.