Qualidade de ovos armazenados à temperatura ambiente de poedeiras alimentadas com dietas contendo simbiótico

Abstract

The study evaluated the effects of using the symbiotic in the diet of laying hens from the rearing, rearing or production phase, replacing zinc bacitracin on the quality of eggs produced in the post-peak phase stored at room temperature. 198 birds of the Dekalb White strain, aged 70 weeks, evaluated up to 90 weeks were used. For the evaluation of egg quality, the experimental design used was completely randomized in a 6 x 3 factorial scheme, with 6 experimental diets and 3 storage periods, determined at 0, 7 and 14 days, with 6 replications. The experimental diets consisted of a diet composed of corn and soybean meal without additives (RR); diet composed of corn, soybean meal and including meat and bone meal without additives (MBM); and four more rations based on the MBM diet with the addition of additives, namely, a diet with the addition of 0.05% of the Zinc Bacitracin additive from the start phase (MBM+Bac Zn); diet with the addition of 0.1% of the Symbiotic additive from the start phase (MBM+Simb-SF); diet based on MBM with the addition of 0.1% of the Symbiotic additive from the grower phase (MBM+Simb-GF), and the last diet based on MBM with the addition of 0.1% of the symbiotic additive from the production phase (MBM+Simb-PF). For the quality evaluation, 108 eggs were collected from birds at 80 weeks of age, shortly after laying. were submitted to the analysis of variance. After finding significance, the data were submitted to the Tukey test (p<0.05) and analyzed using the mixed model, using the SAS statistical package. The diets significantly influenced the variable yolk color, where the treatment with zinc bacitracin obtained the highest value, and albumen pH, influenced by the addition of MBM. On the other hand, all variables were influenced by storage time, indicating that prolonged storage periods contribute to a decrease in egg quality, regardless of the type of additive or the period of use. Thus, the symbiotic additive can be used as an alternative to zinc bacitracin because it presents results, about egg quality, similar to those where the antibiotic additive is used, except for the color intensity of the yolk. Also, the additives used, regardless of the inclusion phase, were not able to reduce the effects of storage time on egg quality.