Cashew nut meal subjected to prolonged storage for quail feeding

Nadja Naiara Pereira Farias,Thais Cruz Lopes Tavares,Ednardo Rodrigues Freitas,Davyd Herik Souza,Regina Patrícia De Souza Xavier,Nádia De Melo Braz

doi:10.1590/s1806-92902017000700004

Nadja Naiara Pereira Farias, Thais Cruz Lopes Tavares + Show 4 more

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https://doi.org/10.1590/s1806-92902017000700004

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Abstract

ABSTRACT The objective of this study was to evaluate the oxidative stability of cashew nut meal (CNM) at 180 days of storage and the effects of its use in the feed of meat quails. A total of 280 animals at seven days of age, of both sexes, were distributed in a completely randomized design with five treatments, in a 2 × 2 + 1 factorial arrangement, and seven replicates of eight birds each. The treatments were a control diet without [...]

Highlights

Corn grain and soybean meal together account for up to 96% of the composition of quail diets
The objective of this study was to evaluate the oxidative stability of cashew nut meal during storage (SCNM) and the effects of its use in the feeding of meat quails on growth performance, carcass traits, and relative weights of the liver and pancreas, as well as bone parameters
The acidity values obtained for new CNM (NCNM) and stored cashew nut meal (SCNM) were, respectively, 4.66 and 6.16% in oleic acid; the peroxide values obtained for both types of meal were 0.0 meq kg–1

Summary

Introduction

Corn grain and soybean meal together account for up to 96% of the composition of quail diets. The price of these ingredients oscillate throughout the year, the technical and scientific community has sought feeding alternatives for the poultry industry that can reduce costs without compromising the performance of birds. In the Northeast of Brazil, especially in Ceará State, cashew nut meal (CNM), a noteworthy byproduct derived from the processing of the cashew nut, is among alternative feeds. Its high ether extract content makes this feed promising for use in diets as a source of energy (Freitas et al, 2006). Its richness in lipids, made up mostly of unsaturated fatty acids, predominantly of miristic (0.03%), palmitoleic (0.54%), palmitic (10.70%), linolenic (0.32%), linoleic (16.88%), oleic (61.15%), margaric (0.12%), and estearic acids (9.33%) (Venkatachalam and Sathe, 2006), makes it susceptible to the development of oxidative rancidity (Lopes et al, 2009). Hydrolytic rancidity may appear during the storage of the meal (Lopes et al, 2009)

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