Banca de DEFESA: WENNA GLORIA DOS SANTOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : WENNA GLORIA DOS SANTOS
DATE: 26/07/2023
TIME: 10:00
LOCAL: INSTITUTO DE ZOOTECNIA
TITLE:

Pigmentants in feed for commercial laying hens

KEY WORDS:

Keywords: Storage, Coloring, Egg yolk.

PAGES: 81
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUMMARY:

The objective of this research was to evaluate the influence of the incorporation of
canthaxanthin and annatto residual seed in the diet on the productive performance, egg quality and pigmentation intensity of the yolk of fresh and stored eggs produced by commercial laying hens. The experiment was conducted in the Poultry Sector of the Federal University of Amazonas. A total of 108 light commercial Hisex Brown laying hens at 52 weeks of age were housed. The experiment was distributed in a completely randomized design with treatments determined in a 3x2x4+1 factorial arrangement with three diets (control ration, canthaxanthin and annatto residual seed), two egg storage temperatures (room and refrigeration), four egg storage periods (7, 14, 21 and 28 days) plus control (day 0), with 18 repetitions, with the egg as the experimental unit. Analyzes of productive performance, physical-chemical quality of the eggs, yolk color through two color methods (colorimetric fan and digital colorimeter), lipid oxidation of the yolks and financial analysis were carried out. For statistical analysis of the results, means were compared using Tukey's test at 5% significance level. The incorporation of pigments canthaxanthin and annatto residual seed positively influenced the color intensity of the buds, and even during the storage period this intensity was maintained for both treatments. The two yolk color evaluation methods showed statistically similar pigmentation values. The pigments used at the levels tested were efficient in the pigmentation of egg yolks. The productive performance was affected by the incorporation of residual annatto seed, so that there
was a drop in feed intake, but without affecting egg production, feed conversion per dozen and per kilogram of eggs. The incorporation of canthaxanthin and annatto residual seed in the diets favored egg mass. Temperature had a significant effect on egg quality variables, showing that eggs kept at refrigerated temperature maintain quality for longer. The annatto residual seed influenced the thickness and percentage of bark, so that the values were higher compared to the other treatments. The temperature and storage time influenced the lipid oxidation of the buds, so that the ambient temperature increased the oxidative process of the buds. The antioxidant effect of canthaxanthin and annatto residual seed on stored egg yolks was not observed in this study. Despite intensifying the color of the yolk, the financial analysis showed that the inclusion of residual annatto seed in diets for commercial laying hens caused an increase in feed cost and feed cost.

COMMITTEE MEMBERS:
Externo à Instituição - EDISON JOSE FASSANI - UFLA
Externa à Instituição - Karoll Andrea Alfonso Torres-Cordido - UENF
Presidente - 1421094 - LIGIA FATIMA LIMA CALIXTO