Qualidade de ovos de poedeiras alimentadas com torta de tucumã e os impactos na bioeconomia da Amazônia: Uma revisão

Abstract

Layer poultry farming stands out as a very common activity in rural areas, of great importance in agribusiness. Laying hens are those responsible for producing eggs, which are considered a food with high nutritional value. The inclusion of bioproducts as ingredients in the birds' diet can be considered to replace conventional ingredients due to the large availability of agricultural waste. Therefore, the objective of this review was to analyze the impact on the quality of eggs from laying hens with alternative diets produced with tucumã residue flour, in order to enhance and disseminate the use of this Amazonian bioproduct that has an impact on the environment, bioeconomic and nutritional. In 2022, Brazilian production of chicken eggs was close to 52 billion units. The egg is a food of high nutritional quality and is made up of approximately 63% albumen, 27.5% yolk and 9.5% shell. Its vital components are: water (75%), protein (12%) and lipids (12%). The main external and internal quality standards applied to eggs are color, integrity, cleanliness and shell thickness, egg weight, albumen and yolk height and the Haugh unit, the unit of association between egg weight and albumen height. Tucumã is a fruit that has significant nutritional attributes, being a source of calories, fiber, provitamin A (carotene) and lipids, especially oleic fatty acid. The average values observed for tucumã residue flour were: crude protein (9.33%), ether extract (12.66%) and crude fiber (14.63%). Significant economic results were observed, with the price of feed reducing as inclusion levels increased, reaching a difference of R$ 0.19 between the control diet and the highest inclusion level. However, the scarcity of references becomes one of the obstacles to the use of this bioproduct on a large scale, applications and development of research aimed at the use of tucumã residue flour should be more widespread.