Análise dos parâmetros de qualidade de ovos de poedeiras suplementadas com açafrão da terra

Abstract

The benefits of yolk pigmentation impact the national and international egg market, as consumers show a preference for eggs with stronger and more vibrant colored yolks, characteristics associated with the freshness and nutritional value of the egg. The color of the yolk is, in fact, influenced by the birds' diet, since foods with higher amounts of carotenoid pigments result in darker colored yolks. Thus, by using pigments in the birds' diet, it is possible to maintain the vibrant color of the yolk throughout the year, ensuring a constant visual pattern in the eggs. In addition, the pigments do not alter the nutritional value of the eggs nor negatively affect the well-being of the hens, since their dosage is controlled only to modify the color of the yolk. The project was carried out at the UNEPE of the UTFPR laying hens in Dois Vizinhos, on August 20, 2024 and lasted 21 days. Thirty-six birds of the red egg lineage were used, which were kept in cages inside the institution's shed. The birds were divided into 3 treatments, with 12 hens in each group. The control group "C" received corn-based feed without pigments. Group "A" received 1% saffron powder, and group "K" received 5% saffron powder. These values were added to 10 kg of feed, prepared whenever necessary, and the birds received a maximum of 200 g of feed per animal per day, together with the amount of pigments according to the respective treatments. In addition to yolk color, the weight of the egg, yolk, albumen and shell, the thickness of the shell, the height of the yolk and albumen, the diameter of the yolk and albumen, and the percentage of yolk, albumen and shell were evaluated. The data obtained demonstrate the complexity of the effects of the different treatments on egg quality, with some benefits observed in yolk color and albumen quality, but with inconsistencies in other physicochemical parameters analyzed. These results indicate the need for further research to fully understand the effects of saffron and fishmeal in laying hens' diets.