Grape (Vitis Vinifera) Pomace Flour as Pigment Agent of Quail Eggs

• Main Authors: HG Fróes, IMTD Jácome, RA Tavares, RG Garcia, CHF Domingues, TMS Bevilaqua, M Martinelli, IA Naas, R Borille
• Format: Article
• Language: English
• Published: Fundação APINCO de Ciência e Tecnologia Avícolas
• Series: Brazilian Journal of Poultry Science
• Subjects: additives; egg production; egg quality; Haugh Unit; natural pigment.
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000100183&lng=en&tlng=en

ABSTRACT The aim of the study was to evaluate the effect of dietary grape pomace flour (GPF) inclusion on the performance and egg quality of European quails (Coturnix coturnix coturnix) in lay. One hundred ninety-two (192), 42-day-old quails were distributed in a completely randomized design with four treatments (0, 2, 4 and 6% grape pomace flour inclusion) with six replicates of eight birds each. The performance parameters egg weight (g), average feed intake (g/bird), total feed intake (g/bird), egg production (%) and feed conversion ratio (kg/dozen) were evaluated, as well as egg quality traits Haugh unit, albumen weight (g), yolk weight (g), eggshell thickness (mm), egg specific gravity (g/cm3), and yolk pigmentation. There was no effect (p>0.05) of dietary GPF levels on egg production, feed intake, or feed conversion ratio. Egg weight, albumen weight, and egg specific gravity linearly decreased (p<0.05) as GPM levels increased in the diet. Haugh unit and eggshell thickness were not affected (p>0.05) by the treatments. A quadratic effect (p<0.05) was observed for yolk weight, with an estimated maximal inclusion level of grape pomace flour of 4.18% to obtain the highest yolk weight. A quadratic effect (p<0.05) was also observed on yolk pigmentation, with an estimated minimal level of 3.2% for this parameter. The minimal inclusion of 3.2% of grape pomace flour in quail diets influenced the egg yolk pigmentation, demonstrating its efficiency as a pigmentation additive.