Utilização de diferentes tipos de glicerina na alimentação de poedeiras comerciais

• Ano de defesa: 2011
• Autor(a) principal: Boso, Karla Marielli Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual de Maringá; Brasil; Programa de Pós-Graduação em Zootecnia; UEM; Maringá, PR; Centro de Ciências Agrárias
• Palavras-chave em Português: Poedeira comercial; Ave; Ovo; Alimentação; Qualidade; Perfil lípídico; Nutrição; Glicerina; Biodiesel; Glicerol; Armazenamento; Desempenho de produção; Unidade de excreta; Brasil.; Commercial laying; egg; Alimentation; Quality; Lipid Profile; Nutrition; Glycerin; Glycerol; Storage; Production performance; Excreta unit; Brazil.; Ciências Agrárias; Zootecnia
• Link de acesso: http://repositorio.uem.br:8080/jspui/handle/1/1846

Two experiments were conducted to determine the chemical composition, and evaluate its effects on the performance of laying hens fed with diets containing four types of glycerin: Crude Vegetable Glycerin (GBV), semi-purified vegetable glycerin (GSPV), mixed crude glycerin (GBM) and mixed semi-purified glycerin (GSPM), from the production of biodiesel. 440 Hy-Line W36 laying hens at 35 weeks of age were used in experiment 1. The experiment lasted 112 days, divided into four periods of 28 days each. The birds were distributed in a completely randomized factorial scheme 2x5 +1 (two types of vegetable glycerin GBV and GSPV) x 5 levels (1.5, 3.0, 4.5, 6.0 and 7.5 %) + 1 control diet (RC)), with five replicates and eight birds per experimental unit. For the parameters of performance, eggs quality and excreta moisture there was no interaction between the different types and levels of glycerin (P> 0.05) except the egg laying percentage, which had an linear positive effect (P <0.05) for GBV. Feed intake was different (P <0.05) for the type of glycerin, observing higher values for GSPV. For different times and temperature of eggs storage, there was a negative linear behavior (P <0.05) for albumen height and Haugh unit. The pH increased (P <0.05) according to storage time and temperature. The percentage of polyunsaturated and unsaturated fatty acids in egg yolks increased (P <0.05) with the use of GBV and GSPV, respectively. 440 Hy-Line W36 laying hens at 39 weeks of age were used in experiment 2. The experiment lasted 112 days, divided into four periods of 28 days each. The birds were distributed in a completely randomized factorial scheme 2x5 +1 (two types of vegetable glycerin GBM and GSPM plus animal fat) x 5 levels (1.5, 3.0, 4.5, 6.0 and 7.5%) + 1 control diet (RC)), with five replicates of eight birds per experimental unit. For the parameters of performance and quality of eggs, there was no significant interaction between the types and levels of glycerin (P> 0.05) except for feed conversion (kg/dz) which had a linear behavior for GSPM. Feed intake differed (P <0.05) for the type of glycerin, showing higher values for GSPM. The excreta moisture increased (P <0.05) linearly for both glycerin types. The data for eggs storage time in different temperature revealed time x temperature interaction between for the variables albumen height, pH and Haugh Unit. The Haugh Unit was influenced by the level of glycerin inclusion. The percentage of polyunsaturated acids in egg yolks increased (P <0.05) with the inclusion of GBM in diets and monounsaturated fatty acids decreased (P <0.05) with the inclusion of GSPM. The different types of semi-purified glycerin and crude glycerin can be used in laying hen diets to the level of 7.5% without affecting performance and egg quality. However, a careful physical chemistry analysis should be carried out, so that no sodium excess occurs in the diet, affecting the moisture of excreta.