Associação de diferentes fontes lipídicas e taninos em dietas para codornas japonesas

Abstract

This dissertation is presented in three chapters, comprising a literature review and two articles derived from a field experiment. CHAPTER 1: The first chapter presented is a literature review aiming to elucidate the main aspects related to the use of lipid sources and the inclusion of hydrolyzed tannin in the diets of production poultry and their relationship with performance and animal health. The use of lipid sources in quail diets has been employed not only to meet the requirements and needs of the birds but also to enhance the digestibility of other nutrients, consequently affecting animal health and performance, as well as the deposition of fatty acids in the egg yolk. The use of phytogenic additives, such as polyphenols, which have antioxidant, antimicrobial, and anti inflammatory properties, is an alternative to improve performance and egg quality. CHAPTER 2: This study aimed to evaluate the use of hydrolyzable tannin in diets formulated with different lipid sources in the feeding of Japanese quail, verifying the effect on bird performance and egg quality, yolk fatty acid profile, and nutrient etabolizability. The study was conducted in the experimental aviary within the quail farming facilities of the Faculty of Agrarian Sciences at UFGD, in Dourados, Mato Grosso do Sul. A flock of 336 Japanese quail (Coturnix coturnix japonica) was used for a duration of 84 days. A completely randomized design with a 4x2 factorial arrangement was used, with four lipid sources with or without the inclusion of polyphenol extracts based on hydrolyzable tannin 0.25 g/kg, with 7 replicates and 6 quail per experimental unit. The use of beef tallow and hydrolyzable tannins resulted in a significant increase in egg production, with an 80.23% growth in total quantity and 79.91% in marketable eggs. Bird viability was optimized with the use of poultry fat and fish oil, reaching 100% without the presence of tannins. Hydrolyzable tannins improved feed conversion in relation to egg mass and increased the total egg mass, especially in diets that included beef tallow, which presented an average mass of 8.143 g. Soybean oil stood out for the highest levels of monounsaturated fatty acids, reaching 49.39%. On the other hand, fish oil and beef tallow increased saturated fatty acid levels to 38.75%, while fish oil and poultry fat increased polyunsaturated fatty acids, with 12.77 and 12.74%. Furthermore, the inclusion of lipid sources in the diets resulted in a higher concentration of antioxidants in the egg yolk. Thus, the addition of beef tallow and hydrolyzable tannins in Japanese quail diets not only optimized egg production but also preserved product viability and quality. CHAPTER 3: This study aimed to evaluate the use of hydrolyzable tannin in diets formulated with different lipid sources in the feeding of Japanese quail on egg quality during storage, digestive and reproductive tract biometry, intestinal histomorphometry, and the blood biochemical profile of Coturnix coturnix japonica. The use of various alternative lipid sources, with or without the inclusion of hydrolyzable tannin, demonstrated an interaction between storage time and treatment in egg quality variables, such as Haugh unit, yolk height and diameter, albumen height, and shell thickness. Storage independently affected egg weight, yolk weight, albumen weight, specific gravity, and yolk and albumen indices. The inclusion of tannin increased the percentage of yolk while reducing that of albumen. In biometric evaluations, it was observed that only empty carcass weight was influenced by hydrolyzable tannin, being higher in the absence of the additive. Furthermore, the AST variable showed an interaction between lipid sources and tannin. Finally, storage time was the main factor responsible for the reduction in egg quality of quail fed with different lipid sources associated with tannin. The inclusion of different lipid sources and hydrolyzable tannins influenced the egg quality of quail, with storage negatively affecting parameters such as weight and yolk and albumen proportions.