Extrato do resíduo do processamento da goiaba na alimentação de codornas japonesas

Abstract

The objective of this study was to evaluate the effect of inclusion of guava extract (GE) on the performance of japanese quails phase and the internal and external quality and shelf life of eggs. For this they developed two experiments. The first experiment was conducted using 384 japanese female quails with 42 days of age, weighing 138 ± 10 g at the beginning of production, distributed in a completely randomized design (CRD) with four treatments and six replicates of 16 birds each. Treatments consisted of four levels: 0%; 0.3%; 0.6% and 0.9% inclusion of GE in poultry feed. The variables were: feed intake, egg production, egg mass, feed conversion per egg mass, and dozens of eggs, average egg weight, yolk weight, albumen, and shell, shell thickness, albumen height, yolk height, yolk diameter, diameter of albumen, yolk color, specific gravity, Haugh unit (HU), yolk index, albumen index, albumen percentage, shell, yolk, pH of yolk and albumen. In the second experiment 400 eggs were distributed in DIC in factorial 4x4 with four levels of inclusion of GE, four storage times (0, 9, 18 and 27 days) with five repetitions. Which it was carried out analysis of thiobarbituric reactive substances (TBARS) of gems. The shell thickness was influenced by GE levels in the diet and decreased linearly. There was an interaction between treatments for lipid oxidation of gems, the nine days of storage the best result was found for the treatment containing 0.3% of GE. After 27 days, the lowest amount of lipid oxidation of buds was for the level of 0.6% inclusion of GE, there was no significant difference in time zero and 18 days compared to GE levels tested. Comparing the GE levels included in the feed in relation to the storage time, the level of 0,3% provided the best results for the yolks stored for nine days, however this result is not significantly different from the yolks stored for 18 days which in time does not differ from other periods (0 to 27 days). With 0.9% of GE include the best result for lipid oxidation was of gems stored for 18 days. There was no significant difference to the storage time factor on the level with 0% and 0.6% inclusion of GE. There was no significant difference between the GE levels tested for: feed intake, laying percentage, egg mass, converting mass and dozen eggs, average egg weight, yolk weight, shell weight, weight albumen, percentage of yolk, albumen and shell, specific gravity, UH, yolk color, albumen and yolk index, pH of yolk and albumen. Thus the addition of guava extract in diets of japanese quails in production does not affect the productive performance and the external and internal characteristics of eggs except for yolk, where there was an improvement in the lipid stability and bark which reduces its thickness.