Search

This study examined the effects of fat supplementation with high palmitic acid enriched with lecithin on the performance, egg quality, and fatty acid profile of quails. This study applied a completely randomized design to 330 female quails (Cortunix cortunix japonica) which were allocated into 5 different groups with 3 replicates of 22 birds. The groups were assigned as follows: T0 = commercial diet (control), T1 = commercial diet + 2.5% fat + 6% lecithin of added fat, T2 = commercial diet + 2.5% commercial fat, T3 = commercial diet + 5% fat + 6 % lecithin of added fat, T4 = commercial diet + 5% commercial fat. The results showed that the treatment group did not give effects on performances. However, the treatment group with fat level of 2.5% and 5% increased the score of egg yolk and eggshell thickness. Moreover, the treatment group decreased fat content in terms of saturated fatty acids and n-6/n-3 ratio of quail eggs. In conclusion, fat supplementation containing high palmitic acid enriched with lecithin proves effective in improving egg quality. However, the performance remains relatively similar across the groups. [ABSTRACT FROM AUTHOR]

The objective of this study is to evaluate the influence of different soybean oil (SO) and selenium yeast (SeY) levels in the diet of meat quails on productive performance, physicochemical, quality measurements, fatty acid profile, enzyme activity estimation, and oxidative stability of meat. A total of 288 one‐day old commercial meat quails are allocated into four groups according to a completely randomized experimental design, with two levels of SO (1.5% and 3.0%) and SeY (0 and 0.15 mg kg−1) in the feed. The supplementation period is 42 days. The use of up to 3% supplementation of SO in the diet improves (p < 0.05) the productive performance. The polyunsaturated acid content and thiobarbituric acid value in the meat are increased (p < 0.05) as an effect of the SO increase in the diet. The use of SeY in quail diets associates with 3% inclusion of SO and promotes improvements in the qualitative parameters of the quail meat. Therefore, the inclusion of 0.15 mg kg−1 of SeY in the diets is a viable alternative for improving the oxidative stability of meat since it improves the qualitative parameters of quail meat in diets with a high inclusion of SO. Practical Applications: These results have practical applicability in the meat industry, since it is possible to change the lipid profile of this raw material, meeting the requirement of the consumer market for healthy foods, reducing the total cholesterol content, and nutritionally desirable, through enrichment with polyunsaturated fatty acids. [ABSTRACT FROM AUTHOR]