Utilization of guava extract as additive antioxidant in diets of Japanese quail breeders (Coturnix japonica)

Hyara Paula Fleuri Xavier,Kamilla Martins Borges,Ligia Sarneiro Pereira,Edemilson Cardoso Conceição Da,Emmanuel Arnhold,Nadja Susana Mogyca Leandro,Alessandra Gimenez Mascarenhas,Heloisa Helena De Carvalho Mello,Maryelle Durães De Oliveira

doi:10.1590/s1519-99402121122020

Hyara Paula Fleuri Xavier, Kamilla Martins Borges + Show 7 more

Open Access

https://doi.org/10.1590/s1519-99402121122020

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Abstract

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.

Highlights

The quail’s production has steadily increased in Brazil
The guava extract had 2.13% of ellagic acid and it was obtained in the Laboratory for Research, Development and Innovation of Bioproducts, Faculty of Pharmacy, Federal University of Goias
To obtain the guava extract, the residue from the industrial processing of the guava fruits was used. It was provided by the Predilecta Alimentos Industry LTDA, which were stored in 20oC in a cold storage. They were defrosted for 48 hours, dehydrated in a forced air circulation oven in 40oC until the attainment of a constant mass, they were grinded in a knife and hammer mill and the obtained powder was stored free of light and humidity

Summary

Introduction

The quail’s production has steadily increased in Brazil. The improvement on the quality of the newborn quails might enhance the productivity and rentability of this activity. It is possible that the use of an antioxidant additive in the quail breeders’ diet might impact the ova’s quality through the cellular membrane protection and the yolk lipid content, enhancing the eggs production and quality. The use of the guava residue extract as antioxidant in quail’s diet might lower the costs and present positive effects, being an alternative to the synthetic antioxidants. In this regard, it was aimed to evaluate the guava extract effect (Pisidium guajava L.) as an antioxidant additive in the diet of Japanese quail breeders (Coturnix japonica) in the production phase on the breeders performance and the fertile eggs’ quality

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