Desempenho e qualidade de ovos de galinhas alimentadas com dietas contendo óleo de resíduo de tambaqui

Abstract

The present dissertation evaluated the productive performance and egg quality of laying hens fed diets containing tambaqui (Colossoma macropomum) residue oil. Structured in three chapters, the dissertation initially addresses, in the introduction, literature review, and objectives, the importance of egg-laying poultry farming and the use of alternative feeds, especially of animal origin, in the Amazon region, highlighting tambaqui residue oil as a sustainable alternative to enrich eggs with essential fatty acids. Subsequently, it discusses the use of regional alternative feeds in the diet of poultry in the Amazon, detailing ingredients such as fish meal, feather meal, bovine tallow, and fish residue oil, emphasizing their potential to improve productive performance and egg quality. The experiment conducted with commercial laying hens of the Hisex Brown strain, fed diets containing different inclusion levels of tambaqui residue oil (0%, 1.5%, 3%, and 4.5%) over 63 days, evaluated productive performance, physical, chemical, and sensory quality of the eggs, as well as the fatty acid profile and lipid oxidation of the yolk. The results indicated that the use of tambaqui residue oil improves the lipid profile of the eggs without compromising productive performance. It is concluded that tambaqui residue oil is a sustainable and economically viable alternative for feeding commercial laying hens, promoting enriched products and contributing to reducing environmental impacts resulting from the disposal of fish farming residues.