Fontes lipídicas na alimentação de codornas japonesas em crescimento e seus efeitos na fase inicial de postura

Abstract

The present work was carried out with the objective of evaluating the performance, production and quality of Japanese quail eggs (Coturnix coturnix japônica) in the initial laying phase with residual effect of different lipid sources in the diet in the rearing phase. In the first phase of the experiment 400 Japanese quails aged 21 days old were used, distributed in a completely randomized design with five treatments and ten repetitions, with eight birds per experimental unit, the treatments were: control diet (RC) with 2.5 % soybean oil, CR with 2.5% corn oil, CR with 2.5% cotton oil, CR with 2.5% sunflower oil and CR with 2.5% canola oil. At 42 days following the distribution used in the previous phase, the birds received a single feed without the inclusion of different lipid sources, only the basal diet with soy oil, so that the repercussions of the previous phase could be evaluated. For performance, the following were analyzed: weight gain, feed consumption, egg production, commercial egg production, feed conversion per dozen and egg mass, for egg quality egg weight, weight and percentage of egg production were obtained. yolk, albumen and shell, specific gravity, height of albumen, height and diameter of the yolk, yolk index, shell thickness and Haugh Unit. The data were subjected to analysis of variance and the means compared by the Tukey test at the level of 5%. The different lipid sources did not affect the performance of the birds (p> 0.05). As for the quality of the eggs, the parameters of height, diameter and Yolk index, gravity and UH were better (p <0,05) in the treatment with the use of sunflower oil. The lipid sources of origin of soybean, corn, cotton, canola and sunflower seeds can be used as energetic ingredients in the rearing of laying quails without affecting performance in the initial laying stage. There was a residual effect of rearing on the characteristics of the eggs and the inclusion of sunflower oil resulted in better quality eggs.