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Turmeric and Vitamin E on the Performance and Quality of Eggs from White Layers

Agricultural Sciences 2019年第6期10卷 720-726页

作者： Christine Laganá Erika S. P. Braga Saldanha josé roberto sartori Elisabeth Gonzales Renato Luis Luciano Greice Zanatta Vitor Barbosa Fascina Agência Paulista de Tecnologia dos Agronegócios Polo Regional do Leste Paulista and UPD Brotas Secretariat of Agriculture and Supply to the State of S&#227 o Paulo (SAA) Monte Alegre do Sul Brazil Faculty of Veterinary Medicine and Zootechnics State University of S&#227 o Paulo Botucatu Campus Botucatu Brazil Advanced Center for Poultry Agribusiness Technological Research of the Biological Institute (SAA) Descalvado Brazil

A 112-day experiment was conducted to evaluate turmeric and vitamin E levels on the productive performance and quality of hen eggs. A total of 432 20-week-old white layers were used, distributed in an entirely randomized design, in a 4 × 3 factor scheme (turmeric extract levels and vitamin E levels), with 6 repetitions of 6 birds per cage. The treatments consisted of four levels of turmeric extract inclusion (0;0.1;0.2 and 0.3) and three levels of vitamin E inclusion (0;50 and 100 IU/kg). Egg quality was evaluated at each 28-day cycle through the variables specific gravity, yolk percentage, albumen percentage, shell percentage and thickness, Haugh unit, yolk index and staining, and production performance: weight, egg production and mass, feed intake, feed conversion (kg/kg;kg/dz), and mortality. The addition of vitamin E alone worsened feed intake, egg weight and feed conversion of layers. Turmeric added to 100 IU of Vit E improved egg mass indices, Haugh Unit and yolk index and intensified yolk staining. The amount of turmeric used in this experiment was not sufficient to improve the performance or egg quality of the birds.

关键词： Plant Extracts Productive Performance Phytogenic Additives

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Laying Egg Production Supplemented with Antioxidants: An Economical View

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Agricultural Sciences 2019年第5期10卷 665-670页

作者： Christine Laganá Erika Salgado Politi Braga Saldanha josé roberto sartori Elisabeth Gonzales Patrícia Helena Nogueira Turco Renato Luis Luciano Greice Zanatta Adelina Azevedo Agência Paulista de Tecnologia dos Agronegócios Polo Regional do Leste Paulista and UPD Brotas Secretariat of Agriculture and Supply to the State of S&#227 o Paulo (SAA) Monte Alegre do Sul Brazil Faculty of Veterinary Medicine and Zootechnics State University of S&#227 o Paulo Botucatu Campus Botucatu Brazil Advanced Center for Poultry Agribusiness Technological Research of the Biological Institute (SAA) Descalvado Brazil

A 112-day experiment was conducted to economically evaluate the production of eggs from commercial layers submitted to diets supplemented with levels of plant extracts (dried turmeric powder) added or not to vitamin E. A total of 432 20-week-old white layers were used, distributed in an entirely randomized design, in a 4 × 3 factor scheme (turmeric extract levels and vitamin E levels), with 6 repetitions of 6 birds per cage. The treatments consisted of four levels of turmeric extract inclusion (0;0.1%;0.2% and 0.3%) and three levels of vitamin E inclusion (0;50 and 100 IU/kg). The results calculated at work were favorable to the activity, and the items that most influenced the expenses in the effective production cost were: poultry, feed and labor, respectively. The best economic response in egg production was obtained by layers that consumed 100 IU/kg vitamin E and 0.2% turmeric;because the leveling point represents that the activity equals the revenues with the costs. The best profitability index was found in treatment that contained 50 IU/kg vitamin E and 0.1% turmeric com (16.78%).

关键词： Plant Extracts Phytogenic Additives Turmeric Vitamin E

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Turmeric on Poultry Production: A Review

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Agricultural Sciences 2019年第12期10卷 1592-1601页

作者： Christine Laganá Erika S. P. Braga Saldanha josé roberto sartori Patrícia Helena Nogueira Turco Elisabeth Gonzales Renato Luis Luciano Greice Zanatta Vitor Barbosa Fascina Agência Paulista de Tecnologia dos Agronegócios Polo Regional do Leste Paulista and UPD Brotas Secretariat of Agriculture and Supply to the State of São Paulo (SAA) Monte Alegre do Sul Brazil Faculty of Veterinary Medicine and Zootechnics Botucatu Campus State University of São Paulo Botucatu Brazil Advanced Center for Poultry Agribusiness Technological Research of the Biological Institute (SAA) Descalvado Brazil

In the commercial poultry chain, a great diversity of production systems is found to meet the needs of the market, since the consumer has become increasingly aware of the importance of the relationship between diet and health, which has encouraged researchers and the food industry to develop products enriched with nutrients capable of producing beneficial effects on health. There has been increasing progress in research aimed at including viable alternative products, such as plant extracts, in poultry diets, which have been shown to have an antimicrobial and antioxidant action and to promote improvements in animal performance. Turmeric (Curcuma longa L.) is a popular medicinal herb, which shows a wide range of pharmacological properties, such as antioxidant, antiangiogenic, antitumor, antivenom, antinflammatory, antimicrobial, antiproliferative, antiprotozoal, and antiaging. The use of turmeric in poultry production has been reported by many researchers. The aim of this review is to describe and report the most recent research on the use of turmeric as feed supplement for birds and so its effect on animal health and welfare.

关键词： Plant Extracts Phytogenic Additives Curcumin Poultry Farming

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Development of New Macadamia Products

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Journal of Chemistry and Chemical Engineering 2013年第8期7卷 698-710页

作者： Thamires Canuto de Almeida e Silva Leonardo da Silva Arriechet Dermeval jos6 Mazzini sartori Department of Engineering and Technology Federal University of Espirito Santo Sao Mateus 29932-540 Brazil Department of Chemical Engineering Federal University of S~o Carlos via Washington Luis S6o Carlos 13565-905 Brazil

The macadamia tree （macadamia integrifolia maiden ＆ betche）, originally from Australia, has smooth and rounded fruits, this walnut produces richly flavoured nuts, which are used ＂in natura＂ accompanying appetizers, in the manufacture of candies, being well accepted by the population. This paper analysed the production process of the agro industrial cooperative producers of macadamia nut （Coopmac）, located in the town of Sao Mateus-ES/Brazil, and responsible for the production and marketing benefits for the states of Espirito Santo and Bahia. This analysis was performed in order to identify new opportunities for developing new products. The following steps were explored： analysis of the current procedure, ideas generation, analysis of potential ideas, development of a product concept and development of a prototype product. In cooperative, macadamia oil was only extracted. It was decided to develop a potential product from this oil. Initially, chemical analyzes were performed with this oil and opted for the production of soaps, liquid and bar. During this step, the methodology of design of experiments was used to develop the prototype. Sensory analysis, based on the LAM type hedonic scale, was used in the tests. The data were analyzed and could be distinguished the best formulation and the main effects for each assessed parameter. In this step, the statistical analysis software was used. From the value of the overall quality of the sample, greater acceptance for liquid soaps was obtained for a formulation with lower oil volume and higher volume of amphoteric. When concerning the sample bar soaps, the best formulation had the lower ratio of oil volume, the higher volume of amphoteric and lower mass of clay. The authors expect to contribute to generation of scientific and technological knowledge in order to effectively meet the practical needs of efforts directed to the production of macadamia nuts in the state of Espirito Santo.

关键词： Planning experiments sensory analysis factorial design.

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