Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/63040 |
Resumo: | The present study evaluated the effects of dietary inclusion of spirulina on productive performance, nutrient utilization, and egg quality of Japanese quails. One hundred twenty quails were included in a completely randomized design with four treatments and five replicates. Treatments consisted of a control diet and three diets containing 0.3, 0.6, or 0.9% of spirulina powder. Spirulina inclusion had no effect (p > 0.05) on the productive performance, digestibility coefficients of dry matter and ether extract, calcium and phosphorus retention, weight and pH of the eggs, yolk index, albumen quality, and eggshell thickness when compared with the control diet. However, crude protein consumption was higher (p < 0.05) and the digestibility coefficient of crude protein was lower (p < 0.05) in birds in the 0.9% and 0.3% spirulina inclusion groups, respectively. The weights of the yolk and eggshell were improved (p < 0.007) by the inclusion of 0.6% and 0.9% and 0.9% spirulina, respectively. Quails fed diets containing 0.3% and 0.6% spirulina exhibited lower specific gravity of eggs (p < 0.019) than those fed diets containing 0.9% spirulina. Therefore, spirulina inclusion at 0.9% improved the eggshell quality and reduced the total lipid levels in the yolks. |
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Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg qualitySpirulina in diets of Japanese quail: Productive performance, digestibility, and egg qualityArthrospira platensis; nutrient utilization; quail nutritionArthrospira platensis; nutrient utilization; quail nutrition.The present study evaluated the effects of dietary inclusion of spirulina on productive performance, nutrient utilization, and egg quality of Japanese quails. One hundred twenty quails were included in a completely randomized design with four treatments and five replicates. Treatments consisted of a control diet and three diets containing 0.3, 0.6, or 0.9% of spirulina powder. Spirulina inclusion had no effect (p > 0.05) on the productive performance, digestibility coefficients of dry matter and ether extract, calcium and phosphorus retention, weight and pH of the eggs, yolk index, albumen quality, and eggshell thickness when compared with the control diet. However, crude protein consumption was higher (p < 0.05) and the digestibility coefficient of crude protein was lower (p < 0.05) in birds in the 0.9% and 0.3% spirulina inclusion groups, respectively. The weights of the yolk and eggshell were improved (p < 0.007) by the inclusion of 0.6% and 0.9% and 0.9% spirulina, respectively. Quails fed diets containing 0.3% and 0.6% spirulina exhibited lower specific gravity of eggs (p < 0.019) than those fed diets containing 0.9% spirulina. Therefore, spirulina inclusion at 0.9% improved the eggshell quality and reduced the total lipid levels in the yolks.The present study evaluated the effects of dietary inclusion of spirulina on productive performance, nutrient utilization, and egg quality of Japanese quails. One hundred twenty quails were included in a completely randomized design with four treatments and five replicates. Treatments consisted of a control diet and three diets containing 0.3, 0.6, or 0.9% of spirulina powder. Spirulina inclusion had no effect (p > 0.05) on the productive performance, digestibility coefficients of dry matter and ether extract, calcium and phosphorus retention, weight and pH of the eggs, yolk index, albumen quality, and eggshell thickness when compared with the control diet. However, crude protein consumption was higher (p < 0.05) and the digestibility coefficient of crude protein was lower (p < 0.05) in birds in the 0.9% and 0.3% spirulina inclusion groups, respectively. The weights of the yolk and eggshell were improved (p < 0.007) by the inclusion of 0.6% and 0.9% and 0.9% spirulina, respectively. Quails fed diets containing 0.3% and 0.6% spirulina exhibited lower specific gravity of eggs (p < 0.019) than those fed diets containing 0.9% spirulina. Therefore, spirulina inclusion at 0.9% improved the eggshell quality and reduced the total lipid levels in the yolks.Editora da Universidade Estadual de Maringá2023-10-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6304010.4025/actascianimsci.v46i1.63040Acta Scientiarum. Animal Sciences; Vol 46 (2024): Publicação contínua; e63040Acta Scientiarum. Animal Sciences; v. 46 (2024): Publicação contínua; e630401807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/63040/751375156549Copyright (c) 2024 Acta Scientiarum. Animal Scienceshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOliveira, Maria Cristina de Oliveira, Matheus Andrade Dias Gonçalves, Nathália Rodrigues Ferreira, Pauliny do CarmoLima, Diego Silva Arantes, Ulcimar Martins 2024-02-08T19:31:32Zoai:periodicos.uem.br/ojs:article/63040Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2024-02-08T19:31:32Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality |
title |
Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality |
spellingShingle |
Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality Oliveira, Maria Cristina de Arthrospira platensis; nutrient utilization; quail nutrition Arthrospira platensis; nutrient utilization; quail nutrition. |
title_short |
Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality |
title_full |
Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality |
title_fullStr |
Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality |
title_full_unstemmed |
Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality |
title_sort |
Spirulina in diets of Japanese quail: Productive performance, digestibility, and egg quality |
author |
Oliveira, Maria Cristina de |
author_facet |
Oliveira, Maria Cristina de Oliveira, Matheus Andrade Dias Gonçalves, Nathália Rodrigues Ferreira, Pauliny do Carmo Lima, Diego Silva Arantes, Ulcimar Martins |
author_role |
author |
author2 |
Oliveira, Matheus Andrade Dias Gonçalves, Nathália Rodrigues Ferreira, Pauliny do Carmo Lima, Diego Silva Arantes, Ulcimar Martins |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Maria Cristina de Oliveira, Matheus Andrade Dias Gonçalves, Nathália Rodrigues Ferreira, Pauliny do Carmo Lima, Diego Silva Arantes, Ulcimar Martins |
dc.subject.por.fl_str_mv |
Arthrospira platensis; nutrient utilization; quail nutrition Arthrospira platensis; nutrient utilization; quail nutrition. |
topic |
Arthrospira platensis; nutrient utilization; quail nutrition Arthrospira platensis; nutrient utilization; quail nutrition. |
description |
The present study evaluated the effects of dietary inclusion of spirulina on productive performance, nutrient utilization, and egg quality of Japanese quails. One hundred twenty quails were included in a completely randomized design with four treatments and five replicates. Treatments consisted of a control diet and three diets containing 0.3, 0.6, or 0.9% of spirulina powder. Spirulina inclusion had no effect (p > 0.05) on the productive performance, digestibility coefficients of dry matter and ether extract, calcium and phosphorus retention, weight and pH of the eggs, yolk index, albumen quality, and eggshell thickness when compared with the control diet. However, crude protein consumption was higher (p < 0.05) and the digestibility coefficient of crude protein was lower (p < 0.05) in birds in the 0.9% and 0.3% spirulina inclusion groups, respectively. The weights of the yolk and eggshell were improved (p < 0.007) by the inclusion of 0.6% and 0.9% and 0.9% spirulina, respectively. Quails fed diets containing 0.3% and 0.6% spirulina exhibited lower specific gravity of eggs (p < 0.019) than those fed diets containing 0.9% spirulina. Therefore, spirulina inclusion at 0.9% improved the eggshell quality and reduced the total lipid levels in the yolks. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-18 |
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://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/63040 10.4025/actascianimsci.v46i1.63040 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/63040 |
identifier_str_mv |
10.4025/actascianimsci.v46i1.63040 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/63040/751375156549 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2024 Acta Scientiarum. Animal Sciences http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2024 Acta Scientiarum. Animal Sciences http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 46 (2024): Publicação contínua; e63040 Acta Scientiarum. Animal Sciences; v. 46 (2024): Publicação contínua; e63040 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
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1799315364356554752 |