Fish residue valorization: aplication in the quail diet and study of effects in the eggs

Abstract

The use of fish industrialization residues is small in thesouthern part of Rio Grande do Sul State, Brazil. These residuesare generally: accumulated in tanks without receiving any typeof treatment, discarded in the vicinity of the industries or takenfor low quality fish flour preparation. A simple and cheapalternative for its use is the production of chemical silage. Whenit is produced in good conditions it can be added in the rationof birds, in a percentile maximum of 10%. In this present worktook place a study for the use of the residues under this form,using its solid fraction in the quails ration and evaluating itseffects on the physical-chemical characteristics,microbiological, and the sensorial profile of the fatty acids ofthe eggs. The accomplished analyses were: Haugh Unit; yolkindex; relationship albumen/egg, yolk/egg and peal/egg,according to Souza and Souza (1995) and volume of the yolkand albumen; proximal composition, according to A.O.A.C.(1995), and for proteins Micro Kjeldahl’s method was used, forlipids the acid hidrolises and for ashes and humidity was usedgravimetric method; determination of fatty acid throughgaseous chromatography; sensorial analysis of scent andflavor, through structured scales and evaluation of mesofilosmicrorganism and psicrofilos, according to ABNT (1995), normMB-3462 Novembro/91, using the plaquement method in depthand in surface, respectively; these analyses were accomplishedwith samples stored in different times from 0 up to 30 days.The found results demonstrate that was possible the use ofresidues under the form of chemical silage, that proved to be astable product; in the quail eggs the physical-chemicalcharacteristics are modified along the time, mainly due to thehumidity changes; the sensorial terminology of the scent andflavor of the eggs was gathered in four groups: sweetened,penetrating, oleaginous and farinaceous; the diet hasinfluence in the sensorial characteristics, when the silage didn’tcontain antioxidant; the storage temperature has greatinfluence in the physical properties of the eggs; at the end ofthe 30 days of storage the eggs didn’t show microbiologicalcontamination; there was a change in the profile of the fattyacids of the quails eggs, in function of the modified diets.