ABSTRACT. The main purpose of this study was to evaluate the characteristics of eggs produced by Japanese quails fed with guava extract. A total of 400 eggs collected from the quails fed with experimental diets, were distributed in a completely randomized design in factorial arrangement 4 x 4 with main effects including four dietary levels of guava extract (0, 3, 6 and 9 g kg-1) and four storage periods (0, 9, 18 and 27 days) totalizing 16 treatments with five replicates of five eggs. The eggs were produced by Japanese quails, fed with experimental diets. The diets were isonutritive formulated by corn-soybean basis. The eggs were stored for different periods, at the same conditions, to constitute the treatments. The parameters evaluated were egg weight loss (g and %), yolk color, Haugh unit, specific gravity, eggshell thickness and pH of the yolk and albumen. Data were submitted to ANOVA, and means were compared using Scott-Knott test, using α = 0.05. The specific gravity of fresh eggs was better with the use of 6 g kg-1 of guava extract in the diet. The use of 3 g kg-1 of guava extract resulted in smaller eggshell thickness of fresh eggs. The Haugh unit was affected just by the storage periods. The dietary guava extract (3, 6 or 9 g kg-1) increased the pH of albumen in eggs stored for 27 days. The use of 6 g kg-1 of guava extract in quails diet increase the specific gravity in fresh eggs and increase the yolk color when the eggs are stored.
SUMMARY The aim of this study was to evaluate the guava extract as an antioxidant additive in diets of Japanese quail breeders on the performance and egg’s quality. The experiment was conducted at University Federal of Goias. A total of 384 Japanese quail breeders were used, distributed in four treatments, with six replicates, with a total of 12 females and four males in each replicate. The treatments were performed with four levels of guava extract in the diets (0.0%, 0.3%, 0.6% and 0.9%). The guava extract contained the ellagic acid, considered the guava antioxidant active principle. The diets were isonutritive. Feed and water were offered ad libitum. The experimental period was 84 days. Egg production, feed intake, feed conversion ratio, egg mass, body weight variation and egg quality were evaluated. The results were submitted to analysis of variance and regression analysis. The adopted probability was 5%. Egg production, feed intake, feed conversion ratio and egg mass were not influenced by the use of guava extract. The yolk and albumen height, the Haugh Unit and the yolk and albumen index decreased linearly as the levels of guava extract in the diet increased. The diameter of the albumen was higher with the use of 0.48% of guava extract in the diet. The yolk color was affected by the guava extract, presenting a darker color with 0.50% of guava extract in the diet. It was concluded that the guava extract used as an antioxidant additive does not improve the performance and egg quality of Japanese quails.
RESUMO Objetivou-se avaliar o efeito do extrato de goiaba em dietas de matrizes de codornas japonesas (Coturnix japonica) sobre o desempenho produtivo e a qualidade dos ovos férteis. O experimento foi realizado na Universidade Federal de Goiás. Foram utilizadas 384 matrizes de codornas Japonesas, distribuídas em 4 tratamentos, com 6 repetições, total de 12 fêmeas e 4 machos em cada repetição. Os tratamentos foram quatro níveis de extrato de goiaba nas rações (0,0%, 0,3%, 0,6% e 0,9%). O extrato de goiaba continha 2,13% de ácido elágico, considerado um princípio antioxidante da goiaba. As rações foram isonutritivas. O período experimental foi de 84 dias. Foi avaliada a produção de ovos, consumo de ração, conversão alimentar, massa de ovos, ganho de peso e qualidade interna e externa dos ovos. Os resultados foram submetidos à análise de variância e de regressão com 5% de probabilidade. A utilização do extrato de goiaba não influenciou a produção de ovos, o consumo de ração, a conversão alimentar e a massa de ovos. A altura de gema e albúmen, a unidade Haugh e o índice de gema e de albúmen diminuíram linearmente à medida em que os níveis de extrato de goiaba na ração aumentaram. O diâmetro do albúmen foi maior com 0,48% de extrato de goiaba na ração. A coloração da gema foi influenciada pela utilização do extrato, apresentando coloração mais escura com 0,498% de extrato de goiaba na ração. Conclui-se que o extrato de goiaba não melhora o desempenho e qualidade dos ovos de codornas japonesas.