Desempenho zootécnico e qualidade de ovos de codornas japonesas alimentadas com rações contendo diferentes fontes de ômega 3

• Autor(a) principal: Mendonça, Michele de Oliveira
• Data de Publicação: 2013
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/1863
• topic: Enriquecimento de ovos; Oleo de linhaça; Oleo de peixe; Oleo de canola; Enrichment of eggs; Linseed oil; Fish oil; Canola oil; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA

Six experiments were conducted simultaneously in order to evaluate the production performance, egg quality and the time of incorporation of fatty acids in the egg yolk of Japanese quails fed diets with different levels of linseed oil in substitution of soybean oil (0, 25, 50, 75 and 100%, corresponding to levels of 0.0, 0.5, 1.0, 1.5 and 2.0% of linseed oil - Experiment 1) or diets supplemented with 2% oil as a source of omega 3 (soybean, linseed, fish and canola) (Experiment 2). It was adopted a randomized design composed of five (Exp. 1) or four (Exp. 2) treatments with eight replications and eight birds per experimental unit. The substitution of soybean oil by linseed oil or oils rich in omega-3 did not significantly alter any of the parameters of performance or internal and external quality of eggs, except the intensity of the yellow color of the yolk, which increased linearly with the addition of linseed oil in the diet (Exp. 1), and in Exp. 2 was more intense with the use of linseed, canola and fish oils. In both experiments, it was found that the average time for the stabilization the majority of the fatty acids in the egg yolk is 21 days of feeding quails with diets containing omega- 3 sources. Furthermore the greater incorporation in eggs of total n-3 and linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and lower levels of linoleic, arachidonic and total n-6 and n-6/n-3 ratio closer to the indication for human consumption (3 to 5:1) was promoted by feeding quails with diets added of linseed oil. Two more trials were conducted to evaluate the effects of time and storage conditions on egg quality of quails fed diets supplemented with linseed oil (Exp. 3) or sources of omega 3 (Exp. 4). In both was adopted a randomized design in a factorial 5/4 x 2, five levels of linseed oil / four types of oil rich in omega 3 and two periods of storage (fresh [time zero] and stored for 21 days) or two storage conditions for 21 days (with and without refrigeration). Were evaluated in eggs: weight loss, specific gravity, albumen pH, and yolk pH. The time and conditions of storage, especially without refrigeration, promote worsening of quality of quail eggs, regardless of level of linseed oil or oils rich in omega 3 added to the diet. The addition until 2% of linseed oil or any oils rich in xiv omega-3 in diets for quails does not cause undesirable changes in most parameters of quality of eggs stored for 21 days. The fatty acid profile and lipid oxidation in egg yolks subjected to thermal processing or storage conditions for 35 days from quails fed diets with levels of linseed oil (Exp. 5) or oils rich in omega 3 (Exp. 6) were analyzed using a randomized design in factorial scheme 5/4 x 2 (levels of linseed oil / four types of oils rich in omega 3) and two categories of processing (processed with moist cooking or not) or two temperatures storage (with and without refrigeration). Heat increased polyunsaturated fatty acid levels (especially linolenic acid) and reduced saturated fatty acid levels despite increased oxidation. Refrigeration for 35 days preserved the most fatty acids levels (particularly omega-3 polyunsaturated fatty acids), and promoted greater oxidative stability. Daily consumption of a serving (five units) of boiled eggs from quails fed diet supplemented with 2% of linseed oil is recommended for minimum omega 3 intake for adults (250 mg / day of EPA + DHA).