BLEND DE ÓLEOS FUNCIONAIS COMO SUBSTITUTO SUSTENTÁVEL AOS ANTIBIÓTICOS E ANTIOXIDANTES NA DIETA DE CODORNAS JAPONESAS

Abstract

Quail eggs are a significant part of the national poultry market, both in terms of health and nutrition as well as economic potential. With the increasing awareness of healthy and sustainable eating, the demand for these eggs is expected to continue growing. Considering the search for alternatives to the use of antimicrobial growth promoters and antioxidants in the poultry industry, this is a highly relevant topic, especially given the restrictions imposed in several countries. As an alternative, functional oils are those that contain bioactive compounds that can improve health and food quality. These oils help prevent lipid oxidation, which can lead to food spoilage. The exploration of properties and applications of these oils is a growing field, with potential for new discoveries and innovations. Cashew oil, extracted from the cashew nut (Anacardium occidentale), has several beneficial properties in addition to a rich composition of active ingredients. It is composed of several acids such as anacardic acid, cardol, and cardanol, which have antimicrobial, anti-inflammatory, and antioxidant activities. Castor oil, extracted from seeds of the castor bean plant (Ricinus communis), has antimicrobial and antioxidant properties. Copaiba oil, extracted from the copaiba tree (Copaifera spp.) resin, has anti-inflammatory and analgesic properties. However, as it is a very heterogeneous group in terms of its compositions, the results of this supplementation are still variable and uncertain in relation to inclusion levels and interactions among them. Further studies are needed to determine the best combinations of temperature, duration, and types of functional oils to maximize egg quality.