Influencia de harinas de yuca y de batata sobre pigmentación, contenido de carotenoides en la yema y desempeño productivo de aves en postura

Abstract

Se evaluaron ocho dietas iso-energéticas (2.9 Kcal/g) e iso-proteicas (14.5% CP) [(Sin pigmento comercial (t1); pigmento comercial (t2); harina de yuca al 15% (t3); harina de yuca al 30% (t4); harina de batata al 15% (t5); harina de batata al 30% (t6); harina de yuca más harina de batata al 15% cada una (t7) y harina de yuca más harina de batata al 25% cada una (t8)] en un diseño completamente al azar utilizando cuatro réplicas de tres gallinas cada una durante siete periodos experimentales. La concentración de carotenos totales (espectrofotometría UV-visible) presentó deferencias (P and lt;0.01) entre las dietas. La pigmentación (Abanico Roche) y la concentración de carotenos en huevos provenientes de dietas con harinas de yuca y de batata no presentaron diferencias (P and gt;0.05); sí lo hicieron con las dietas testigo (P and lt;0.01). La dieta con pigmento comercial demostró la más alta pigmentación y concentración de carotenoides en yema de huevo. No se observaron diferencias (P and gt;0.05) entre yemas provenientes de dieta sin pigmento y de dietas con harina de yuca y de batata. Luteina, -caroteno, -caroteno, 9-cis--caroteno fueron los más importantes carotenoides encontrados en dietas y en yemas de huevo (HPLC). Cantaxantina solo se encontró en el testigo con pigmento comercial. La concentración fue del 65% del perï¬�l de carotenoides. Luteína fue el principal carotenoide encontrado en yemas mientras que -caroteno fue mayor en las dietas. Las yemas provenientes de dietas con harina de yuca y harina de batata al 15% tuvieron los más altos Equivalentes Retinol de provitamina A. El tipo y componentes del huevo no demostraron diferencias (P and gt;0.05). El desempeño productivo tuvo diferencias (P and lt;0.01). Palabras clave: Manihot esculenta, Ipomoea batatas, Carotenoides, yemas de huevo, vitamina A, harinas.Utilization effect of cassava (Manihot esculenta) and potatoe (Ipomoea batatas) on pigmentation, carotenoids pull on egg yolk and performance yield hens. Eight diets (T1:without pigment, T2: commercial pigment, T3: cassava meal 15%, T4: cassava meal 30%, T5: sweet potato meal 15%, T6: sweet potato meal 30%, T7: cassava and sweet potato meal 15% each, T8: cassava and sweet potato meal 25% each) in a randomized design using four replicates of three hens each during seven experimental periods were evaluated. Diets were iso-energetics (2.9 kcal/g) and iso-proteis (14.5% CP). Carotenoid concentrations (UV-visible chromatography) had differences (P and lt;0.01) among diets. Pigmentation (Fan Roche) and carotenoid concentration in egg yoks to come from cassava and sweet potato diets did not show differences (P and gt;0.05) A comparison with egg yolk to come from test diets signiï¬�cant differences (P and lt;0.01) were detected. Diet with commercial pigment showed the highest pigmentation and carotenoid concentration in egg yolk. The other hand, there saw not differences (P and gt;0.05). A comparison with egg yolk to come from test diets signiï¬�cant differences (P and lt;0.01) were detected. Diet with commercial pigment showed the highest pigmentation and carotenoid concentration in egg yolk. The other hand, there saw not differences (P and gt;0.05) between egg yolk to come from diet without pigment and cassava and sweet potato diets. Lutein, -carotene, -carotene, and 9-cis-- carotene were the most importants carotenoids found in diets and egg yolk (HPLC). Cantoxatin was found in egg yolk and diet with commercial pigment only. Its concentration reached to 65% in proï¬�le carotenes. Lutein was the main carotenoid in egg yolk, while -carotene was the highest in all diets. Egg yolk that come from cassava and sweet potato 15% diet, showed the highest Retinol Equivalent provitamin A. Type and component egg, don¨t showed differences (P and gt;0.05). There were differences (P and lt;0.01) in yield performance.key words: Manihot esculenta, Ipomoea batatas, Carotenoids, egg yolk, vitamin A, meals