The aim of this study was to evaluate the use of an additive canthaxanthin based and annatto extract (Bixa orellana L.) in diets of laying hens and its effect on the color of the yolk and the egg shelf life. Position 864 hens 34 to 45 weeks old, distributed in a completely randomized design with six replicates per treatment were used. Treatments were T0 (control diet), T1 (T0 + 30 g of canthaxanthin and annatto extract) and T2 (T0 + 60 g of canthaxanthin and annatto extract). The results were 88.6; 91.9 and 90.8% for laying percentage; 60.5; 61.6 and 61.5 g for egg weight; 53.6; 56.4 and 55.7 g for egg mass. The yolk color temperature 7 °C for Roche scale was 6, 9 and 12 and colorimetric Minolta was to "L" of 42.10; 40.24 and 39.65; for "a" of 0.07; 3.68 and 6.44 and for "b" of 19.35; 18.36 and 18.18. Shelf life at room temperature 7 °C was 81, 86 and 90 UH. Lipid peroxidation was 0.10...

The aim of this study was to evaluate the use of an additive canthaxanthin based and annatto extract (Bixa orellana L.) in diets of laying hens and its effect on the color of the yolk and the egg shelf life. Position 864 hens 34 to 45 weeks old, distributed in a completely randomized design with six replicates per treatment were used. Treatments were T0 (control diet), T1 (T0 + 30 g of canthaxanthin and annatto extract) and T2 (T0 + 60 g of canthaxanthin and annatto extract). The results were 88.6; 91.9 and 90.8% for laying percentage; 60.5; 61.6 and 61.5 g for egg weight; 53.6; 56.4 and 55.7 g for egg mass. The yolk color temperature 7 °C for Roche scale was 6, 9 and 12 and colorimetric Minolta was to "L" of 42.10; 40.24 and 39.65; for "a" of 0.07; 3.68 and 6.44 and for "b" of 19.35; 18.36 and 18.18. Shelf life at room temperature 7 °C was 81, 86 and 90 UH. Lipid peroxidation was 0.10...

The aim of this study was to determine how vitamin C affects protected concentrate Cavia porcellus "cuy" except forage on performance in growth stage - fattening. Materials and methods. 120 improved and weaned (14 days +/- 3 days) male cuy, genotype were randomly distributed in 4 treatments with 30 repetitions: T0: Concentrate + water + forage, T1: 45 mg of Vitamin C / 100 g of concentrate + water, T2: 55 mg of Vitamin C / 100 g of water and concentrated + T3: 66 mg of Vitamin C / 100 g concentrate + water. They were evaluated: final weight increase (IPF), daily weight increase (IPD), feed conversion (CA) and benefit / cost (B/C). Data were analyzed with the test of homogeneity of variance Levenne, ANOVA and Duncan test were used. Results and conclusions. Significant differences (p < 0.05) for IPF between T1 treatment (632.93 g) for T2, T3 and T0 and CA IPD and no significant differen...

The aim of this study was to determine how vitamin C affects protected concentrate Cavia porcellus "cuy" except forage on performance in growth stage - fattening. Materials and methods. 120 improved and weaned (14 days +/- 3 days) male cuy, genotype were randomly distributed in 4 treatments with 30 repetitions: T0: Concentrate + water + forage, T1: 45 mg of Vitamin C / 100 g of concentrate + water, T2: 55 mg of Vitamin C / 100 g of water and concentrated + T3: 66 mg of Vitamin C / 100 g concentrate + water. They were evaluated: final weight increase (IPF), daily weight increase (IPD), feed conversion (CA) and benefit / cost (B/C). Data were analyzed with the test of homogeneity of variance Levenne, ANOVA and Duncan test were used. Results and conclusions. Significant differences (p < 0.05) for IPF between T1 treatment (632.93 g) for T2, T3 and T0 and CA IPD and no significant differen...