Revista Científica de Avicultura e Suinocultura

Eggs coating technology for maintenance of quality and increase of storage

2020-07-07T03:00:04+00:00

Este trabalho teve como objetivo revisar os principais aspectos relacionados à tecnologia de revestimento de ovos e seus efeitos na manutenção da qualidade dos ovos. As pesquisas analisadas evidenciaram vários benefícios relacionados à qualidade dos ovos proporcionados pelo revestimento dos ovos, como a redução de problemas por contaminação microbiana, minimizando as perdas de água e dióxido de carbono, melhorando a permeabilidade da casca dos ovos, reduzindo a degradação interna, maior tempo de armazenamento sem a necessidade de refrigeração e melhorando a resistência da casca de ovo. Outro ponto importante é a ausência de refrigeração no armazenamento para garantir valor agregado ao produto, com a valorização de toda a rede de varejo e distribuição devido à economia de energia. A exploração de novos mercados é outro ganho que o produtor de ovos pode ter com a aplicação de revestimentos para minimizar problemas no transporte dos ovos. No entanto, como a tecnologia ainda está em fase experimental, o principal desafio é desenvolver um produto para ser aplicado em larga escala no mercado.

New perspectives about the use of probiotics in diets to broilers

2020-07-07T03:00:05+00:00

The aim of this review was to discuss updates in the studies about probiotics in diets to broilers, focusing in their influences on animal performance, and intestinal and organic characteristics, in order to provide an overview of the subject. The analyzed researches present several benefits related to the use of probiotics in diets for birds, both for broilers and for laying hens. Probiotics play an important role as barrier for bad effects caused by errors in nutritional management, quality of the feedstuffs, susceptibility of the animal and in strengthening of the organism. In this sense, it is essential to investigate the effects of probiotics according to the new nutritional concepts of the poultry market, working together other additives, such as enzymes, organic acids, prebiotics and phytogenic, since they do not necessarily have the synergistic effect between these compounds, mainly in the microbial modulation and maintenance of gastrointestinal functionality.

Performance and egg quality of laying hens evaluated in different periods postmolt

2020-07-07T03:00:04+00:00

The objective of this study was to evaluate the performance and egg quality of laying hens at different periods postmolt. The experimental period lasted 105 days, divided into five periods of 21 days. 150 Hisex White laying hens with 84 weeks-of-age were used. The experimental design was completely randomized with treatments constituted by three postmolt stages (early = 21 days, medium = 63 days, and final = 105 days). Performance and egg quality results were evaluated by Tukey test at 5%. There was a significant (p<0.05) reduction on feed efficiency and consequently performance of the hens, especially due to the increase on feed intake and feed conversion (kg.kg^-1 and kg.dz^-1) and reduction on egg production and egg mass. Hens in the early stage of postmolt period produced heavier (p<0.05) eggs, with better percentages of its main structures. From increase of hens’ age postmolt, there was a significant reduction (p<0.05) in its main structures, especially in the yolk and eggshell. Eggs from hens in the early stage of postmolt period presented better (p<0.05) internal and external quality. From increase of hens’ age postmolt, there was a significant reduction (p<0.05) in the egg quality, especially the external quality (parameters related to eggshell). In conclusion, the results of this study indicated that in the early stage of postmolt period presented better performance and egg quality. At long-term, the postmolt hens presented a significant reduction on its performance and egg quality.