Farelo integral de arroz parboilizado submetido a armazenamento prolongado para alimentação de codornas de corte

O objetivo deste trabalho foi avaliar a estabilidade oxidativa do farelo integral de arroz parboilizado (FIAP) durante o armazenamento e os efeitos do seu uso na alimentação de codornas de corte. Foram utilizados 245 animais com sete dias de idade, de ambos os sexos, distribuídos em delineamento inteiramente casualizado, com cinco tratamentos, em arranjo fatorial 2x2+1, e sete repetições de sete aves. Avaliaram-se os seguintes tratamentos: dieta controle, sem adição de FIAP; e níveis de inclusão, na dieta controle, de 10 e 20% de FIAP armazenado por 180 dias (FIAPA) ou de FIAP novo (FIAPN). Houve oxidação lipídica do FIAP durante o armazenamento, e o índice de acidez foi de 4,25 e 63,50 (% em ácido oleico) e o de peróxido foi de 15,64 e 38,28 meq kg-1 para FIAPN e FIAPA, respectivamente. A inclusão do FIAP resultou em menor digestibilidade da matéria seca e do nitrogênio e em maior valor de energia metabolizável da ração, em comparação à ração controle. A inclusão de 20% de FIAPA resultou em menor energia metabolizável da ração do que a adição do FIAPN. As inclusões não influenciaram desempenho, características da carcaça, pesos relativos do fígado e do pâncreas, e crescimento e qualidade óssea. O FIAPA, mesmo com rancidez, pode ser utilizado na alimentação de codornas de corte em níveis de até 20% de inclusão

Effects of Storage Time and Temperature on Egg Quality in Old Laying Hens

The aim of the present study was to examine the effects of storage time and temperature and their interaction on the quality parameters of eggs obtained from aged laying hens. Eggs from 50-wk-old Bovans White hens were sampled immediately after being laid and subjected to storage periods of 2, 5, and 10 d at 5, 21, and 29 degrees C. Extension of the storage time up to 10 d and temperature up to 29 degrees C resulted in significant deterioration of egg quality. Albumen height, Haugh unit, pH of albumen and yolk, specific gravity, and air cell size have been found to be the most important parameters and were greatly influenced by storage time and temperature. In a 10-d storage period Haugh units were 76.3, 53.7, and 40.6 when stored at 5, 21, or 29 degrees C, respectively. The size of air cell (distance between eggshell and membrane) exceeded 4 mm when eggs were stored 2 d at greater than 21 degrees C. Rapidly increased pH in albumen with 2 d storage time was observed, regardless of storage temperature. Likewise, pH during a 5-d storage period continued to increase from 7.47 to 9.2 at 29 degrees C. Interaction effects between storage time and temperature were also significant for egg weight loss, specific gravity, air cell size, Haugh unit, albumen height, and pH. The results of the present study suggested that Haugh unit, pH of albumen, and air cell size were the most important parameters influenced by the storage period and storage temperature in laying hens

Use of High Levels of Full-Fat Soybeans in Laying Hen Diets

To examine the effects of various inclusion levels of full-fat soybeans (FFSB) on laying hen performance and eggshell quality during peak production, 288 Bovans White strain laying hens, 33 to 42 wk of age, were randomly assigned to 4 dietary treatments. The diets were prepared with the inclusion of 0, 10, 16, and 22% FFSB. Egg production was not significantly affected by any of the dietary treatments, whereas feed intake, egg weight, egg mass, and feed conversion ratio (FCR) were significantly affected. Overall, laying hens receiving the FFSB diets consumed significantly less feed than those on the control diet. Egg mass (gram per hen per day) tended to increase with increasing FFSB. from 10 to 16 or 22 % relative to. the control diet. The FCR was significantly improved by all diets containing FFSB (1.79, 1.80, and 1.80 feed:egg ratio for the diets containing 10, 16, and 22% FFSB, respectively) compared with the control diet (1.87). However, none of the inclusion levels of FFSB in layer diets significantly affected shell weight, shell thickness, albumen height, or checked and cracked egg percentages. It was concluded that FFSB can be used in layer diets to an inclusion level of 22%

Performance and Egg Characteristics of Laying Hens Fed Diets Incorporated with Poultry By-Product and Feather Meals

The effects of poultry by-product meal (PBPM) and feather meal (FM) incorporated separately and in combination in the diet on laying hen performance and egg characteristics during postpeak production were determined. Bovans White strain laying hens, 42 wk of age, were fed diets with 0% PBPM and FM, 5% FM, 5% PBPM, or 4% FM + 4% PBPM. Egg production, feed intake, and egg mass were not significantly affected by dietary treatments, whereas egg weight and feed conversion ratio (FCR) were significantly affected. Egg weights of hens receiving 4% FM + 4% PBPM were significantly lower than those fed the control diet, whereas those fed 5% FM or 5% PBPM were intermediate. FCR was significantly improved by the diets containing 5% FM or 5% PBPM compared with the diet containing 4% FM + 4% PBPM. Dietary PBPM decreased Haugh units, but FM did not. Egg breaking strength, shell weight, and weights of albumen and yolk were not affected by treatments. The results suggested that FM or PBPM could be incorporated up to 5% singly or up to 8% in combination in layer diets but with possible detrimental effects on Haugh units, egg weight, and FCR

Farelo de gérmen de milho desengordurado na dieta de poedeiras comerciais de 28 a 44 semanas de idade Defatted corn germ meal in diets for laying hens from 28 to 44 weeks of age

Um experimento foi conduzido para avaliar os efeitos da inclusão de farelo de gérmen de milho desengordurado na dieta de galinhas de 28 a 44 semanas de idade. Foram utilizadas 240 poedeiras Hy-Line W36 distribuídas em delineamento inteiramente casualizado, com seis níveis de farelo de germen de milho desengordurado (0, 6, 12, 18, 24 e 30%),cada um com cinco repetições de oito aves. No período experimental, que durou quatro ciclos de 28 dias, foram avaliados os parâmetros de desempenho das aves (consumo de ração, produção de ovos, peso médio do ovo, massa de ovo e conversão alimentar) e de qualidade dos ovos (gravidade específica, índice de pigmentação da gema, porcentagem de gema e albúmen, porcentagem e espessura da casca e unidade haugh). Os níveis de farelo de gérmen de milho desengordurado tiveram efeito linear negativo sobre o consumo de ração e o índice de pigmentação da gema e efeito quadrático sobre a conversão alimentar. A inclusão de farelo de gérmen de milho desengordurado na dieta não influenciou as outras variáveis estudadas. O farelo de gérmen de milho desengordurado pode ser incluído em níveis de até 21,2% em rações para galinhas poedeiras.<br>This experiment was conducted to evaluate the effect of including defatted corn germ meal in diets for laying hens. It was assigned two hundred and forty laying hens to a randomized design, with six diets and five replicates of eight hens per diet. Experimental diets were formulated by inclusion of defatted corn germ meal at 0, 6, 12, 18, 24 and 30% level. The period experiment was carried out for four 28-day cycles and performance (feed intake, egg production, egg weight, egg mass and feed conversion) and the egg quality (egg specific gravity, yolk color, yolk and albumen percentages, shell percentages, shell thickness and Haugh unity) were the evaluated parameters. Negative linear effect was observed for feed intake and yolk pigmentation by increasingly including defatted corn germ meal in diets for laying hens. Quadratic effect of defatted corn germ meal for feed conversion was also observed. No statistical differences were observed for any other parameters. Defatted corn germ meal can be included at 21.2% in laying hens diets