Turmeric powder in the diet of Japanese quails improves the quality of stored eggs
| Autor: | Maria Aparecida de Oliveira, Higor Castro Oliveira, Sarah Carvalho Oliveira Lima Doró, Leonardo Azevedo Machado, Maria Cristina de Oliveira, Rívia Ribeiro Guimarães |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
biology 040301 veterinary sciences Chemistry egg quality 0402 animal and dairy science 04 agricultural and veterinary sciences Sorghum biology.organism_classification 040201 dairy & animal science 0403 veterinary science quail nutrition Animal science food Yolk Animal Science and Zoology alimentary additive Haugh unit Specific gravity |
| Zdroj: | Revista Brasileira de Saúde e Produção Animal v.22 2021 Revista Brasileira de Saúde e Produção Animal Universidade Federal da Bahia (UFBA) instacron:UFBA |
| ISSN: | 1519-9940 |
| DOI: | 10.1590/s1519-99402122052021 |
| Popis: | SUMMARY This study evaluated the effect of turmeric powder (TP) on the productivity and egg quality of quails and on the quality of eggs stored at different temperatures for 7 or 14 d. Quails were distributed in three treatments that consisted of sorghum-based diets with 1.5% and 3% TP or zero TP inclusion, with five replicates for 84 d. Eggs were stored at ambient temperature or refrigerated for 7 or 14 d in a 3 × 2 × 2 factorial arrangement with three TP levels × two storage temperatures (ST) × two storage periods (SP). Inclusion of TP did not affect the performance of the quails or egg quality at 84 d. Interaction SP × ST influenced the height and diameter of yolk and albumen, and the Haugh unit value. Eggs of quails with a diet supplemented with 3% TP and stored for 14 d showed specific gravity similar to the eggs stored for 7 d, despite the TP supplementation. It was concluded that diets with 3% TP did not affect the performance and quality of fresh eggs but improved the quality of eggs stored for 14 d at ambient temperature. |
| Databáze: | OpenAIRE |
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