Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-09-24T17:51:40Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) tatiana_marques_bittencourt.pdf: 1215751 bytes, checksum: c3aad8d702755f268d177c8cafafe365 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2018-10-01T18:31:44Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) tatiana_marques_bittencourt.pdf: 1215751 bytes, checksum: c3aad8d702755f268d177c8cafafe365 (MD5) / Made available in DSpace on 2018-10-01T18:31:44Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) tatiana_marques_bittencourt.pdf: 1215751 bytes, checksum: c3aad8d702755f268d177c8cafafe365 (MD5) Previous issue date: 2018 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / O gr?o seco de destilaria com sol?veis (DDGS) ? um coproduto da ind?stria de etanol do milho e pode ser utilizado na alimenta??o animal, como substituto do farelo de soja. Foram realizados dois experimentos com o objetivo de avaliar diferentes n?veis de inclus?o de DDGS de milho na dieta de codornas e galinhas poedeiras, sobre o desempenho, qualidade dos ovos, pigmenta??o da gema e an?lise econ?mica. No experimento 1, foram utilizadas 210 codornas poedeiras (Coturnix japonica) com 23 a 31 semanas de vida, distribu?das em delineamento inteiramente casualizado com cinco tratamentos e seis repeti??es, com sete aves por unidade experimental. No experimento 2, foram 150 galinhas poedeiras (Hisex Brown) com 54 a 62 semanas de vida, distribu?das em delineamento interiramente casualizado com cinco tratamentos e seis repeti??es, com cinco aves por unidade experimental. Os tratamentos utilizados nos dois experimentos foram: ra??o controle; inclus?o de 5% de DDGS; inclus?o de 10% de DDGS; inclus?o de 15% de DDGS e inclus?o de 20% de DDGS. As vari?veis avaliadas foram: consumo de ra??o, convers?o alimentar por d?zia e massa de ovos, produ??o de ovos, peso dos ovos, peso da gema, alb?men, varia??o do peso corporal, viabilidade das aves, gravidade espec?fica, colora??o da gema, componente do ovo e an?lise econ?mica. No experimento 1, para as vari?veis consumo individual, convers?o alimentar por massa de ovos, taxa de postura, gravidade espec?fica e e colora??o da gema pelo leque colorim?trico houve efeito com a inclus?o do DDGS (P<0,05), para as demais vari?veis n?o houve efeito significativo. No experimento 2, para as vari?veis colora??o da gema pelo leque colorim?trico e colorimetro digital (L* e a*) houve efeito linear com a inclus?o do DDGS (P<0,05), para as demais vari?veis n?o foi observada diferen?a significativa. Quanto ? an?lise econ?mica, o DDGS pode ser considerado um alimento alternativo pelo baixo custo (R$). O DDGS de milho tem o potencial pigmentante na gema do ovo, fazendo com que apresente mais amarela sem influenciar o desempenho e a qualidade dos ovos das galinhas e codornas poedeiras, al?m de ser um produto mais econ?mico. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2018. / Dry distillers grain with Solubles (DDGS) is a Coproduct of ethanol corn industry and can be used in animal nutrition, as a substitute for soybean meal. Two experiments were conducted to evaluate different levels of inclusion of DDGS of cornmaize in the diet of laying hens and Japanese quail, about the performance, eggs quality, yolk pigmentation and economic analysis. In experiment 1, 210 were used laying quail (Coturnix japonica) with 23 to 31 weeks of life, distributed in completely randomized design with six treatments and five replicates, with seven quail per experimental unit. In experiment 2, were 150 laying hens (Hisex Brown) with 54 to 62 weeks of life, distributed in entirely randomized design with six treatments and five replicates, with five birds per experimental unit. The treatments used in two experiments were: T1: ration control; T2: inclusion of 5% of DDGS; T3: inclusion of 10% of DDGS; T4:15% inclusion of DDGS; T5: inclusion of 20% of DDGS. The variables evaluated were: feed intake, feed conversion per dozen and mass of eggs, egg production, egg weight, weight variation, viability of birds, gravity specifies, coloring of the yolk, egg component and economic analysis. The data were subjected to analysis by linear and quadratic regression models, the 5% probability. In experiment 1, to the individual consumption and feed conversion ratio by mass of eggs there was quadratic effect with the inclusion of DDGS (P < 0.05), for gravity and egg weight, egg yolk, and gem coloration for range and colorimetric digital colorimeter (b *) effect with the inclusion of DDGS (P < 0.05), for the other variables had no significant difference. In experiment 2, for the variables weight of yolk, albumen and bark, and gem coloration for range and colorimetric digital colorimeter (L *) there was no linear effect with the inclusion of DDGS (P < 0.05), the other variables had no significant difference. As the economic analysis the DDGS can be considered an alternative food for low cost (R$). The DDGS of corn has the potential pigmentante in egg yolk, making present more yellow mainly to higher levels, without affecting the performance and eggs quality of hens and laying quails, as well as being a more economic product.

Made available in DSpace on 2016-04-28T14:59:48Z (GMT). No. of bitstreams: 1 2008 - Thaiz Marinho Magalhaes Cedro.pdf: 1901514 bytes, checksum: e3897dc76edd8a3714a6678cf8139f8f (MD5) Previous issue date: 2008-08-29 / 1160 eggs were utilized in four experiments were conducted in Eggs Analyses Laboratory of the Institute of Animal Science of the Rural Federal University of Rio de Janeiro (UFRRJ) using commercial eggs produced by two groups of laying hens line Isa Brown with 33 weekold. In group 1, the birds were fed throughout their productive life with a basic diet of corn and soybean meal, while in group 2, since 22? weeks-old of the hens, was added to the basic diet 1.5% of marine algae substrate and 1.8% fish oil (production of enriched &#969;-3 eggs). In experiment 1, whose aim was to evaluate the internal and external quality of conventional and enriched &#969;-3 eggs stored at different temperatures, it was found that both types of eggs studied had similar characteristics of internal and external quality. Eggs stored for 21 days at 25?C had lower averages for Haugh unit and yolk index and higher averages of albumen pH and yolk pH when compared to other treatments related to temperature and period of storage. There were no significant differences in egg shell thickness, shell weight and shell percentage between the two types of eggs stored for 21 days, regardless of the temperature of storage. In experiment 2 was assessed the influence of the season on the quality of enriched &#969;-3 eggs stored in refrigerated environment. In this second issue was verify that the eggs collected in the summer showed eggs weight and internal and external quality aspects lower than those collected in winter. In this second issue was verify that the eggs collected in the summer showed eggs weight and internal and external quality aspects lower than those collected in winter. In this second issue was verify that the eggs collected in the summer showed eggs weight and internal and external quality aspects lower than those collected in winter. The storage affected negatively the eggs weight, Haugh unit and yolk index, but there was no effect on the shell thickness. In experiment 3 was compared the fatty acids levels and relationships in conventional and enriched &#969;-3 eggs. The enriched &#969;-3 eggs showed total levels of &#969;-3 polyunsaturated (1839 mg/100g of yolk) and monounsaturated fatty acids (10,744 mg/100g of yolk) higher than those of conventional eggs (927 and 7997 mg/100g of yolk, respectively). Relations between polyunsaturated/saturated fatty acids (P/S) and between &#969;-6/&#969;-3 of enriched eggs were close to the ideal estimated for human consumption (1.10 and 3.00, respectively). The conventional eggs had total levels of saturated (8740 mg/100g of yolk) and &#969;-6 polyunsaturated fatty acids (9600 mg/100g of yolk) significantly higher than the enriched &#969;-3 eggs (6640 and 5510 mg/100g of yolk, respectively). In Experiment 4, three people individually assessed the intensity of yolk pigmentation with a color range. It was found that conventional eggs had the yolk less pigmented enriched &#969;-3 ones. The storage at different temperatures caused the appearance of dark spots in the egg yolks enriched. Based on the results obtained in experimental conditions used it was found that enriched &#969;-3 eggs showed high levels of &#969;-3 polyunsaturated fatty acids, appropriate balance of the relations between P/S and between &#969;-6/&#969;-3 and good characteristics of internal and external quality, thus those eggs can be considered an excellent alternative food for those consumers concerned about eating healthy diets. / Foram utilizados 1160 ovos comerciais em quatro experimentos realizados no Laborat?rio de An?lises de Ovos do Instituto de Zootecnia da Universidade Federal Rural do Rio de Janeiro (UFRRJ) produzidos por dois grupos de poedeiras da linhagem Isa Brown com 33 semanas de idade. No grupo 1, as aves foram alimentadas durante toda vida produtiva com ra??o a base de milho e farelo de soja (produ??o de ovos convencionais), enquanto que no grupo 2, ? partir da 22? semana de idade das aves, foi acrescentado a ra??o b?sica 1,5% de substrato de algas marinhas e 1,8% de ?leo de peixe (produ??o de ovos enriquecidos com &#969;-3). No experimento 1, cujo objetivo foi avaliar a qualidade interna e externa de ovos comerciais convencionais e enriquecidos com &#969;-3 armazenados em diferentes temperaturas, foi verificado que os dois tipos de ovos estudados apresentaram caracter?sticas de qualidade interna e externa semelhantes. Os ovos armazenados por vinte e um dias a 25?C apresentaram menores m?dias para unidade Haugh e ?ndice de gema e maiores para pH do alb?men e da gema quando comparado aos demais tratamentos relacionados a temperatura e per?odo de armazenamento. N?o foram observadas diferen?as significativas para espessura, percentual e peso da casca entre os dois tipos de ovos estocados por vinte e um dias, independentemente da temperatura de armazenamento. No experimento 2 foi avaliada a influ?ncia da esta??o do ano sobre a qualidade de ovos enriquecidos com &#969;-3 armazenados em ambiente refrigerado. Neste segundo ensaio foi observado que os ovos coletados no ver?o apresentaram peso, qualidade interna e externa inferior ao daqueles coletados no inverno. Com rela??o ao armazenamento, foi verificado efeito negativo sobre o peso, unidade Haugh e ?ndice de gema, mas n?o houve efeito sobre a espessura da casca destes ovos. No experimento 3, comparou-se os n?veis de ?cidos graxos e suas rela??es em ovos comerciais convencionais e enriquecidos com &#969;-3 e foi verificado que os ovos enriquecidos com &#969;-3 apresentaram teores totais de ?cidos graxos (AG) poliinsaturados da s?rie &#969;-3 (1839 mg/100g de gema) e de AG monoinsaturados (10744 mg/100g de gema) significativamente superiores aos dos ovos convencionais (927 e 7997 mg/100g de gema, respectivamente). As rela??es entre os ?cidos graxos poliinsaturados/saturados (P/S) e entre &#969;-6/&#969;-3 dos ovos enriquecidos foram pr?ximas ao ideal estimado para o consumo humano (1,10 e 3,00; respectivamente). Os ovos convencionais apresentaram teores totais de AG saturados (8740 mg/100g de gema) e de AG poliinsaturados da s?rie &#969;-6 (9600 mg/100g de gema) significativamente superiores aos dos ovos enriquecidos &#969;-3 (6640 e 5510 mg/100g de gema, respectivamente). No experimento 4, tr?s pessoas individualmente avaliaram a intensidade de pigmenta??o da gema com o aux?lio de um leque colorim?trico. Foi verificado que os ovos convencionais apresentaram gema menos pigmentada que os ovos enriquecidos com &#969;-3. O armazenamento em diferentes temperaturas provocou o aparecimento de manchas escuras nas gemas dos ovos enriquecidos. Com base nos resultados obtidos nas condi??es experimentais utilizadas concluiu-se que os ovos enriquecidos com &#969;-3 apresentaram elevados n?veis de AG poliinsaturados da s?rie &#969;-3, balan?o adequado das rela??es entre &#969;-6/&#969;-3 e P/S e boas caracter?sticas de qualidade interna e externa, sendo desta forma, considerados uma excelente alternativa de alimento para aqueles consumidores preocupados em ingerir dietas mais saud?veis.