Análise dos parâmetros de qualidade de ovos de poedeiras suplementadas com farinha de beterraba moída (Beta vulgaris L.)

Abstract

Layer poultry farming represents one of the main economic activities in Southwestern Paraná, being intended both for direct consumption and for bird reproduction. Chicken eggs have high nutritional importance, as they concentrate essential nutrients for human health and contribute to the prevention of various diseases. Within egg production, yolk color is considered an indicator of quality, since its intensity is directly related to the type of feed provided to the hens. This occurs because certain ingredients may contain natural pigments, such as betalains, which are deposited in the yolk and enhance its coloration. Given the relevance of this aspect, the present study aimed to evaluate the effect of adding a natural pigment, ground beet flour (Beta Vulgaris L.), to the diet of laying hens, with emphasis on yolk coloration. The experiment was conducted at the laying hen facility of the Federal Technological University of Paraná (UTFPR), Dois Vizinhos Campus, using 42 hens randomly assigned to three experimental groups: control group (T0), fed with a basal diet; treatment 1 (T1), with the inclusion of 1% beet flour; and treatment 2 (T2), with the inclusion of 5% beet flour. The birds were housed in individual cages, totaling 14 experimental units per group. The results showed that the addition of beet flour promoted a noticeable increase in yolk color intensity from the fourth week onward, with averages of 4.95 for the control treatment (T0), 8.14 for treatment 1 (T1), and 11.34 for treatment 2 (T2), according to the colorimetric scale, highlighting the positive effect of the natural pigment. Regarding the other parameters (yolk percentage, albumen percentage, shell percentage, Haugh unit, yolk and albumen indices, bird weight, and egg weight), no statistically significant differences were observed among treatments, with values remaining within the physiological and commercial standards reported in the literature. It is concluded that the inclusion of beet flour in the diet of laying hens, at levels of up to 5%, is a viable alternative as a natural pigment, enhancing yolk color without compromising egg quality or the productive performance of the birds.