Addition of homoeopathy in the diet of Japanese quails increases egg weight

Eberhart, Bruna de Souza; Valentim, Jean Kaíque; Garcia, Rodrigo Garófallo; Serpa, Felipe Cardoso; Felix, Gisele Aparecida; Souza, Mônica Filomena de Assis; Przybulinski, Bruna Barreto; Castilho, Vivian Aparecida Rios de; Burbarelli, Maria Fernanda de Castro; Komiyama, Cláudia Marie

doi:10.5433/1679-0359.2021v42n3supl1p1879

Cited by 13 publications

(3 citation statements)

References 24 publications

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“…The level of supplementation of organic minerals in diets of laying birds, according to Carvalho et al (2015), can be supplemented to up to 70% of the NRC requirement without harming the internal and external quality of the eggs. Eberhart et al (2021) also did not observe effects of dietary supplementation with organic or inorganic minerals on specific gravity; percentages of albumen, yolk and shell; shell thickness; and percentage of broken and cracked eggs in commercial laying hens in the second production cycle. Alves et al (2015) only observed effects of organic minerals in diets for laying hens on the variable shell thickness, where they obtained better results; an effect of mineral type on the specific gravity of the eggs was not observed.…”

Section: Resultsmentioning

confidence: 63%

Organic minerals, tributyrin, and blend of organic acids in the diet of commercial laying hens at the end of production

Miranda¹,

Moreira²,

Almeida³

et al. 2023

SA J. An. Sci.

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This study aimed to evaluate the responses in performance, egg quality, and health of internal organs of laying hens of Hisex White lineage. The birds were provided with diets supplemented with organic minerals (OM) + tributyrin, associated or not with a mixture of organic acids (benzoic formic, citric, and phosphoric), compared to a control treatment containing zinc bacitracin (28 ppm). In total, 160 laying hens of the commercial Hisex White lineage of 68 w and an average weight of 1.735 ± 0.025 kg were distributed in 40 experimental plots. The study employed a completely randomized design, with five treatments and eight replications/treatment. The experimental period was divided into seven production cycles of 21 days, totalling 147 experimental days. The variables analysed were egg production and loss, feed intake, mean egg weight, egg mass, feed conversion, and internal and external quality variables of eggs. At the end of the experimental period, the final weight of the birds was measured to evaluate the relative weight of liver and kidneys. No significant effect of the treatments on the productive performance and internal and external quality of the eggs was evident. The association of organic minerals with a mixture of organic acids and tributyrin did not influence the productive performance and internal and external quality of the shell of Hisex White laying hens in the period from 68 to 89 weeks of age.

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Section: Resultsmentioning

confidence: 63%

Organic minerals, tributyrin, and blend of organic acids in the diet of commercial laying hens at the end of production

Miranda¹,

Moreira²,

Almeida³

et al. 2023

SA J. An. Sci.

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“…According to the results found in the present research, the Hisex Brown ® strain showed better eggshell quality, thus this provided higher internal egg quality. According to Eberhart et al, (2021) the shell quality is the main concern of the poultry industry, due to economic losses caused by changes in this constituent of the egg.…”

Section: Resultsmentioning

confidence: 99%

Physical quality of eggs of four strains of poultry

Almeida

Mendonça

Weitzel

et al. 2021

Acta Sci. Anim. Sci.

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The layer poultry is an important activity for food production with high biological value. Measuring egg quality has great relevance to ensure safety and quality products for consumers. Thus, the objective was to evaluate the egg physical quality of four laying hen’s strains. Were used 864 eggs from four laying hens’ lines (Hisex Brown®, Hy-Line Brown®, Isa Label®, and Lohmann Brown®). The experimental design was completely randomized composed of four treatments (strains) with nine replications with four eggs each. Egg weight, egg diameter, egg length, specific gravity, yolk, albumen and shell weight and percentage, Haugh units, and shell thickness were evaluated. There was a significant difference for all parameters evaluated. The Hisex Brown® strain showed the best results for egg diameter, egg length, specific weight, albumen height, Haugh units, yolk weight, albumen%, shell weight, shell%, and shell thickness, while the Hy-Line Brown® produced bigger and heavier eggs, and Isa Label® presented the highest yolk%. The Hisex Brown® strain showed the better physical quality of eggs when compared to the other studied lines, the strain being indicated when the objective is to produce eggs with better internal and external quality.

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“…Valentim et al ( 2019) compared the performance of two laying hen strains (Hisex Brown® and Black Avifran®) and found no significant differences in egg weight, albumen weight, yolk weight and shell weight, albumen percentage, yolk percentage and shell percentage, marketable eggs, specific gravity, or egg production. The shell quality is the main concern of the poultry business, according to Eberhart et al (2021), due to economic losses…”

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confidence: 99%

Genetic Differences In Egg Quality Traits Between W-36 and Brown Breeder Strains

El-Salam¹,

Hamouda²,

El-Safty³

et al. 2022

AAVS

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Breeder genotype, age, ambient circumstances, feed additives, and rearing system are all factors that affect hen egg quality, according to (Sarica et al., 2012). Breeds and strains have genetic variances in egg-shell properties. According to Sekeroglu and Duman (2011), there is a positive association between egg-shell colour and certain shell qualities including shell strength and hatchability. Zita et al. (2009) discovered that, in addition to genotype, hen age has a considerable influence on egg quality. Different factors, like as genotype, age, and breeding strategy, might affect the quality of eggs and eggshell.Layer poultry production has advanced significantly in recent years, and various aspects are now taken into account to assure the quality of eggs produced, including sanity, genetics (differences between strains), management, nutrition, facilities, and some diseases (Bittencourt et al., 2019). Abdullahi et al. ( 2018) further demonstrated that in all egg metrics, foreign strains (Belgy) outperform indigenous variety (Pearl). Gwaza et al. (2018) found that genotype had a significant impact on laying performance in Nigerian local strains (Fulani and Tiv ecotypes) and exotic commercial layers (Isa brown, Babcock, and Brown Leghorn), respectively. Valentim et al. ( 2019) compared the performance of two laying hen strains (Hisex Brown® and Black Avifran®) and found no significant differences in egg weight, albumen weight, yolk weight and shell weight, albumen percentage, yolk percentage and shell percentage, marketable eggs, specific gravity, or egg production. The shell quality is the main concern of the poultry business, according to Eberhart et al. (2021), due to economic losses

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Addition of homoeopathy in the diet of Japanese quails increases egg weight

Cited by 13 publications

References 24 publications

Organic minerals, tributyrin, and blend of organic acids in the diet of commercial laying hens at the end of production

Organic minerals, tributyrin, and blend of organic acids in the diet of commercial laying hens at the end of production

Physical quality of eggs of four strains of poultry

Genetic Differences In Egg Quality Traits Between W-36 and Brown Breeder Strains

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