Abstract
A trial was carried out to evaluate the effects of different levels of microalgae Schizochytrium sp. on performance, yolk lipid profile, and egg quality of Japanese quail. A flock of 210 quail was distributed in a completely randomized design, with five treatments (0, 10, 20, 30, and 40 g of Schizochytrium sp./kg of feed) and six replications with seven birds per cage. Performance and egg quality were not affected, except for a quadratic effect on yolk color, which reached [...]
Highlights
In recent years, the poultry and egg industries have explored nutritional strategies in the formulation of poultry diets, by modifying the composition of the yolk lipids (Brelaz et al, 2019)
A trial was carried out to evaluate the effects of different levels of microalgae Schizochytrium sp. on performance, yolk lipid profile, and egg quality of Japanese quail
The addition of Schizochytrium sp. in Japanese quail diet did not affect (P>0.05) egg quality variables, except for yolk color, in which a quadratic effect was observed (P
Summary
The poultry and egg industries have explored nutritional strategies in the formulation of poultry diets, by modifying the composition of the yolk lipids (Brelaz et al, 2019). The eggs can be considered a reference model for transferring nutrients from the diet, once the yolk fatty acid type is related to the consumed in the feed. The inclusion of algae in animal feed forms a foundation, due to its specificities and its importance in sustainable rural development, as it is a renewable source. 2. The use of algae in animal nutrition has become a potential possibility, because they directly produce polyunsaturated fatty acids (PUFA) such as those present in the n-6 and n-3 series, important lipids present in fish oil and meal (Shields and Lupatsch, 2012). The fatty acid profile in diets influences the fatty acid profile in egg yolks
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