Yolk fatty acids and egg components from layers fed diets with coconut meal

Detalhes bibliográficos
Autor(a) principal: Barreto, Suely Carvalho Santiago
Data de Publicação: 2006
Outros Autores: Zapata, Jorge Fernando Fuentes, Freitas, Ednardo Rodrigues, Fuentes, Maria de Fátima Freire, do Nascimento, Ronaldo Ferreira, Moreira Araújo, Regilda Saraiva dos Reis, Amorim, Adriany das Graças Nascimento
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/7343
Resumo: –The objective of this work was to evaluate the effects of coconut meal (CM) inclusion in commercial layer diets and feeding time, on egg components and yolk fatty acid composition. The experiment followed a factorial design 5x2, with five levels of CM inclusion (0, 5, 10, 15 and 20%) and two feeding time (14 and 28 days). Parameters evaluated included: egg weight, and albumen, yolk and shell percentages, as well as solids, lipids and fatty acid profile of the yolk. The inclusion of CM and feeding time affected the yolk content of myristic acid which increased with CM level and with feeding time. The levels of stearic and oleic acids in the yolk varied with feeding time and were higher in the eggs after 28 days. Polyunsaturated to saturated fatty acid ratio in yolk decreased, when dietary CM levels were higher than 10%, and increased with longer feeding time. The use of CM in laying hen diets does not influence egg composition but increases myristic acid content of the yolk.
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spelling Yolk fatty acids and egg components from layers fed diets with coconut mealÁcidos graxos da gema e composição do ovo de poedeiras alimentadas com rações com farelo de cocoegg yolk; total solids; fatty acid profile; laying hensgema do ovo; sólidos totais; perfil de ácidos graxos; poedeiras comerciais–The objective of this work was to evaluate the effects of coconut meal (CM) inclusion in commercial layer diets and feeding time, on egg components and yolk fatty acid composition. The experiment followed a factorial design 5x2, with five levels of CM inclusion (0, 5, 10, 15 and 20%) and two feeding time (14 and 28 days). Parameters evaluated included: egg weight, and albumen, yolk and shell percentages, as well as solids, lipids and fatty acid profile of the yolk. The inclusion of CM and feeding time affected the yolk content of myristic acid which increased with CM level and with feeding time. The levels of stearic and oleic acids in the yolk varied with feeding time and were higher in the eggs after 28 days. Polyunsaturated to saturated fatty acid ratio in yolk decreased, when dietary CM levels were higher than 10%, and increased with longer feeding time. The use of CM in laying hen diets does not influence egg composition but increases myristic acid content of the yolk.– O objetivo deste trabalho foi avaliar o efeito da inclusão do farelo de coco (FC) na ração e do tempo de alimentação de poedeiras comerciais, sobre os ácidos graxos da gema e os componentes do ovo. O delineamento foi em esquema fatorial 5x2, com cinco níveis de inclusão do FC (0, 5, 10, 15 e 20%) e dois tempos de alimentação (14 e 28 dias). Foram avaliados o peso e as porcentagens de albúmen, gema e casca dos ovos, bem como os sólidos e lipídios totais e o perfil de ácidos graxos das gemas. A inclusão do FC e o tempo de alimentação influenciaram apenas a proporção de ácido mirístico na gema, que aumentou com a inclusão do FC aos 28 dias de alimentação. Os ácidos esteárico e oléico variaram somente com o tempo de alimentação, e as maiores concentrações foram obtidas aos 28 dias. A relação de ácidos graxos poliinsaturados para ácidos graxos saturados da gema diminuiu a partir de 10% de inclusão e aumentou com o tempo de alimentação das aves. O uso de farelo de coco, na ração de poedeiras comerciais, não influencia a proporção dos componentes do ovo, apenas altera a concentração do ácido mirístico da gema.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraBarreto, Suely Carvalho SantiagoZapata, Jorge Fernando FuentesFreitas, Ednardo RodriguesFuentes, Maria de Fátima Freiredo Nascimento, Ronaldo FerreiraMoreira Araújo, Regilda Saraiva dos ReisAmorim, Adriany das Graças Nascimento2006-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/7343Pesquisa Agropecuaria Brasileira; v.41, n.12, dez. 2006; 1767-1773Pesquisa Agropecuária Brasileira; v.41, n.12, dez. 2006; 1767-17731678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/7343/4388info:eu-repo/semantics/openAccess2014-10-08T17:28:36Zoai:ojs.seer.sct.embrapa.br:article/7343Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-10-08T17:28:36Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Yolk fatty acids and egg components from layers fed diets with coconut meal
Ácidos graxos da gema e composição do ovo de poedeiras alimentadas com rações com farelo de coco
title Yolk fatty acids and egg components from layers fed diets with coconut meal
spellingShingle Yolk fatty acids and egg components from layers fed diets with coconut meal
Barreto, Suely Carvalho Santiago
egg yolk; total solids; fatty acid profile; laying hens
gema do ovo; sólidos totais; perfil de ácidos graxos; poedeiras comerciais
title_short Yolk fatty acids and egg components from layers fed diets with coconut meal
title_full Yolk fatty acids and egg components from layers fed diets with coconut meal
title_fullStr Yolk fatty acids and egg components from layers fed diets with coconut meal
title_full_unstemmed Yolk fatty acids and egg components from layers fed diets with coconut meal
title_sort Yolk fatty acids and egg components from layers fed diets with coconut meal
author Barreto, Suely Carvalho Santiago
author_facet Barreto, Suely Carvalho Santiago
Zapata, Jorge Fernando Fuentes
Freitas, Ednardo Rodrigues
Fuentes, Maria de Fátima Freire
do Nascimento, Ronaldo Ferreira
Moreira Araújo, Regilda Saraiva dos Reis
Amorim, Adriany das Graças Nascimento
author_role author
author2 Zapata, Jorge Fernando Fuentes
Freitas, Ednardo Rodrigues
Fuentes, Maria de Fátima Freire
do Nascimento, Ronaldo Ferreira
Moreira Araújo, Regilda Saraiva dos Reis
Amorim, Adriany das Graças Nascimento
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Barreto, Suely Carvalho Santiago
Zapata, Jorge Fernando Fuentes
Freitas, Ednardo Rodrigues
Fuentes, Maria de Fátima Freire
do Nascimento, Ronaldo Ferreira
Moreira Araújo, Regilda Saraiva dos Reis
Amorim, Adriany das Graças Nascimento
dc.subject.por.fl_str_mv egg yolk; total solids; fatty acid profile; laying hens
gema do ovo; sólidos totais; perfil de ácidos graxos; poedeiras comerciais
topic egg yolk; total solids; fatty acid profile; laying hens
gema do ovo; sólidos totais; perfil de ácidos graxos; poedeiras comerciais
description –The objective of this work was to evaluate the effects of coconut meal (CM) inclusion in commercial layer diets and feeding time, on egg components and yolk fatty acid composition. The experiment followed a factorial design 5x2, with five levels of CM inclusion (0, 5, 10, 15 and 20%) and two feeding time (14 and 28 days). Parameters evaluated included: egg weight, and albumen, yolk and shell percentages, as well as solids, lipids and fatty acid profile of the yolk. The inclusion of CM and feeding time affected the yolk content of myristic acid which increased with CM level and with feeding time. The levels of stearic and oleic acids in the yolk varied with feeding time and were higher in the eggs after 28 days. Polyunsaturated to saturated fatty acid ratio in yolk decreased, when dietary CM levels were higher than 10%, and increased with longer feeding time. The use of CM in laying hen diets does not influence egg composition but increases myristic acid content of the yolk.
publishDate 2006
dc.date.none.fl_str_mv 2006-12-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/7343
url https://seer.sct.embrapa.br/index.php/pab/article/view/7343
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/7343/4388
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.41, n.12, dez. 2006; 1767-1773
Pesquisa Agropecuária Brasileira; v.41, n.12, dez. 2006; 1767-1773
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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