全米日粮对日本鹌鹑生产性能和蛋品质的影响

Martha Lopes Schuch de Castro, Suelen Nunes da Silva, E. Gopinger, Aiane Aparecida da Silva Catalan, Débora Cristina Nichelle Lopes, Victor Fernando Büttow Roll, E. Gonçalves Xavier, Jorge Schafhäuser Júnior
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引用次数: 0

摘要

本试验旨在评价日粮中全米替代玉米对日本鹌鹑生产性能、蛋品质、蛋感官特性和蛋黄颜色的影响。在完全随机的设计中,一百只215天龄的日本鹌鹑被随机分配到治疗组。试验5个处理:0% WR(以玉米和豆粕为基础的对照饲粮);或者说是25%;或者说是50%;或者说是75%;100% WR替代玉米。每处理5个重复,每笼4只鹌鹑。数据采用SAS软件PROCREG进行回归分析。不同程度的全米替代玉米对蛋黄的比色梯度、苦味、亮度、黄度和色度等指标均有显著影响。其他变量未见变化。在日本鹌鹑日粮中以100%全米替代玉米对蛋的生产性能和蛋品质没有影响,但对蛋的苦味和蛋黄颜色有负面影响,因此需要开展包括色素WR关联在内的研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
PRODUCTIVE PERFORMANCE AND EGG QUALITY OF JAPANESE QUAILS FED WITH WHOLE RICE DIETS
This study aimed to evaluate the effects of substituting corn with whole rice (WR) in the diet of Japanese quails (Coturnix coturnix japonica) on productive performance, egg quality, sensory characteristics of eggs, and yolk color. One hundred 215-day-old Japanese quails were randomly allotted to the treatments in a completely randomized design. Five treatments were tested: 0% WR (control diet based on corn and soybean meal); 25% WR; 50% WR; 75% WR; and 100% WR in substitution of corn. A total of five replicates per treatment and four quails per cage were used. Data were subjected to regression analysis using PROCREG of the software SAS. The substitution of corn with whole rice in the different levels promoted significant effects on yolk color measured by the colorimetric gradient, bitter taste, intensity of luminosity and the intensity of yellow and chroma. No changes were observed in the other variables. The substitution of corn by whole rice up to 100% in the diet of Japanese quails did not influence the performance or egg quality, however, it negatively affected the bitter taste and yolk color, therefore requiring the development of studies that include WR association of pigments.
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