Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/49024
Título: Performance and egg quality of Japanese quail fed diets containing microalgae Schizochytrium sp.
Palavras-chave: Animal nutrition
Fatty acids
Fat deposition
Feed quality
Omega 3
Nutrição animal
Ovos de codorna - Qualidade
Ácidos graxos
Deposição de gordura
Data do documento: Jun-2021
Editor: Sociedade Brasileira de Zootecnia
Citação: SANTANA, L. da C. et al. Performance and egg quality of Japanese quail fed diets containing microalgae Schizochytrium sp.. Revista Brasileira de Zootecnia, Viçosa, MG, v. 50, e20200161, 2021. DOI: https://doi.org/10.37496/rbz5020200161.
Resumo: A trial was carried out to evaluate the effects of different levels of microalgae Schizochytrium sp. on performance, yolk lipid profile, and egg quality of Japanese quail. A flock of 210 quail was distributed in a completely randomized design, with five treatments (0, 10, 20, 30, and 40 g of Schizochytrium sp./kg of feed) and six replications with seven birds per cage. Performance and egg quality were not affected, except for a quadratic effect on yolk color, which reached the maximum value with the inclusion of 40 g of Schizochytrium sp./kg. There was linear reduction in the content of saturated fatty acids and a linear increase of polyunsaturated:saturated and polyunsaturated:monounsaturated ratios and n-6. The content of n-3 showed a minimum value with the inclusion of 6.5 g of Schizochytrium sp./kg, and the n-6:n-3 ratio was maximized with the addition of 10.5 g of microalgae/kg. As for the sensory attributes color, aroma, and overall impression, there was linear increase with the addition of increasing levels of microalgae. The inclusion of up to 40 g of microalgae Schizochytrium sp./kg in the diet of Japanese quail did not present changes in the performance nor in the egg quality but accentuated the yolk color, promoted the fortification of n-3 in the eggs, and still provided excellent sensorial acceptance. The egg fortification can add value to the product, increasing the producer remuneration and improving the nutritional quality of the diet for humans.
URI: http://repositorio.ufla.br/jspui/handle/1/49024
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