Emulsificante na dieta de codornas japonesas com diferentes fontes lipídicas

Abstract

The present dissertation is presented in 3 chapters, being a literature review and two articles from the field experiment. CHAPTER 1: The bibliographic review aims to elucidate the main advances related to the use of lipid sources and the inclusion of emulsifiers in poultry diets and their relationship with performance and animal health. Searching for reports in the main research databases Web of Science, Google Scholar and Science Direct. In the poultry chain, the use of lipid sources and emulsifiers has proven to be effective in terms of improving production and in terms of economic viability. The ingestion of lipids is of paramount importance, not only to meet the requirements and needs of the birds, but also having a role in the palatability of the feed and in the digestibility of other nutrients, factors that have a total influence on the health and performance of the birds. The inclusion of emulsifiers in the diet can improve lipid digestibility, consequently improving nutrient absorption, resulting in improved energy availability, performance improvements, increased deposition of fatty acids in egg yolks and reduced fat deposition in carcasses. CHAPTER 2: The objective of this work was to evaluate the inclusion of an emulsifying additive based on mono and diglycerides of fatty acids in diets formulated with different lipid sources on the histology of Organs digestive organs, biometry of the reproductive and digestive tract in Japanese quails (Coturnix coturnix japonica). The design used was completely randomized, with a 3x2 factorial arrangement with three lipid sources (soybean oil, poultry fat and bovine tallow), supplemented or not with an emulsifier, following two nutritional strategies: diet formulated to meet the nutritional requirements proposed by INRA (1999) and diet formulated with a reduction of 96 Kcal/kg of feed and added Lipocel emulsifier (g/ton). Nine repetitions were composed per treatment with 5 birds per experimental unit, totaling 270 birds. The use of emulsifier in different low quality lipid sources showed satisfactory results, since the conversion by dozens and marketable eggs showed better results with alternative lipid sources and the reduction of 4 energy in the diet did not show significant changes in egg production, i.e. not impairing its performance. CHAPTER 3: The objective was to evaluate the performance of birds, digestibility, the quality of Japanese quail eggs (Coturnix coturnix coturnix), as well as the quality of eggs stored by period of storage on the shelf, and the profile of fatty acids in the yolk. The different lipid sources with or without the inclusion of emulsifiers for egg quality and at different storage periods showed important results for the Haugh Unit (HU) and yolk weight, demonstrating that the different lipid sources such as tallow and poultry fat can be excellent alternatives for Japanese quail nutrition. As well as for storage shelf life, the use of bovine tallow showed higher egg weight when compared to the other sources. As well as for the performance of the birds, improving the interaction of the different treatments in the production of marketable eggs. Digestibility in EMAn (Kcal/kg) showed a difference when using the emulsifier additive regardless of the lipid source used. These results demonstrate that alternative lipid sources can become common for formulating energy-reduced diets for Japanese quails.