Influência da cúrcuma, páprica, urucum e cantaxantina em dietas contendo trigo ou milho para poedeiras na qualidade de ovos frescos e armazenados

Abstract

The objective of this research was to evaluate the supplementation of increasing doses of natural and synthetic pigments in wheat- or corn-based diets for laying hens and their influence on the external and internal quality of fresh and stored eggs. In the first phase of the study, 820 ISA Brown laying hens, aged 78 weeks and raised in a cage-free system on litter, were subjected to 20 treatments with supplementation of turmeric, paprika, annatto (0.1%, 0.2%, 0.3% and 0.4%) or canthaxanthin (0.003% 0.006% 0.009% and 0.012%) in wheat- and soybean meal-based diets, and canthaxanthin (0.003% and 0.006%) in corn- and soybean meal-based diets, along with two control groups without pigment addition. The yolk color, Haugh unit and yolk index were evaluated at 0, 3, 7, 14, 21, and 28 days after supplementation. The inclusion of natural pigments in wheat-based diets reduced yolk color intensity, without affecting the Haugh unit and yolk index. Supplementation with canthaxanthin, regardless of the diet, increased yolk color intensity and did not affect the Haugh unit and yolk index. Turmeric, paprika and annatto up to the level of 0.4% in wheat- and soybean meal-based diets do not have the capacity to maintain or intensify yolk color. In the second phase of the study, a total of 1600 eggs were stored at temperatures of 5°C or 25°C for up to 40 days. Internal and external quality analyses and yolk peroxidation were performed after 1, 10, 20, 30 and 40 days of storage. The variables of egg weight, Haugh unit and shell strength correlated negatively with the storage temperature at 25ºC. Canthaxanthin supplementation in wheat- or corn based diets had a negative effect at the higher temperature. Higher doses of paprika and turmeric resulted in a reduction in malondialdehyde levels, indicating that these pigments may have better antioxidant capacity in eggs, thus contributing to better quality and shelf life of the final product.