Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo

ilustraciones, diagramas, fotografías

Autores:: Viloria Pérez, Natalia

Tipo de recurso:

Fecha de publicación:: 2023

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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network_acronym_str	UNACIONAL2
network_name_str	Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv	Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo
dc.title.translated.eng.fl_str_mv	Effect of the inclusion of oil extracts of beekeeping pollen in the diet of laying hens on the contribution of carotenoids, stability and quality factors of the egg
title	Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo
spellingShingle	Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo 640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 660 - Ingeniería química::664 - Tecnología de alimentos Cría de aves de corral Alimentación avícola Polen poultry farming poultry feeding pollen Extracto oleoso Yema de huevo Carotenoides Pólen de abejas Fluídos supercríticos Extracción Supercritical Fluids Extraction Oil extract Egg yolk Carotenoids Bee pollen
title_short	Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo
title_full	Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo
title_fullStr	Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo
title_full_unstemmed	Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo
title_sort	Efecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevo
dc.creator.fl_str_mv	Viloria Pérez, Natalia
dc.contributor.advisor.spa.fl_str_mv	Suárez Mahecha, Héctor
dc.contributor.author.spa.fl_str_mv	Viloria Pérez, Natalia
dc.contributor.researchgroup.spa.fl_str_mv	Bioconservación de alimentos
dc.contributor.orcid.spa.fl_str_mv	000000021731575X
dc.subject.ddc.spa.fl_str_mv	640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 660 - Ingeniería química::664 - Tecnología de alimentos
topic	640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 660 - Ingeniería química::664 - Tecnología de alimentos Cría de aves de corral Alimentación avícola Polen poultry farming poultry feeding pollen Extracto oleoso Yema de huevo Carotenoides Pólen de abejas Fluídos supercríticos Extracción Supercritical Fluids Extraction Oil extract Egg yolk Carotenoids Bee pollen
dc.subject.agrovoc.spa.fl_str_mv	Cría de aves de corral Alimentación avícola Polen
dc.subject.agrovoc.eng.fl_str_mv	poultry farming poultry feeding pollen
dc.subject.proposal.spa.fl_str_mv	Extracto oleoso Yema de huevo Carotenoides Pólen de abejas Fluídos supercríticos Extracción
dc.subject.proposal.eng.fl_str_mv	Supercritical Fluids Extraction Oil extract Egg yolk Carotenoids Bee pollen
description	ilustraciones, diagramas, fotografías
publishDate	2023
dc.date.issued.none.fl_str_mv	2023-11
dc.date.accessioned.none.fl_str_mv	2024-01-22T19:38:16Z
dc.date.available.none.fl_str_mv	2024-01-22T19:38:16Z
dc.type.spa.fl_str_mv	Trabajo de grado - Maestría
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/masterThesis
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.content.spa.fl_str_mv	Text
dc.type.redcol.spa.fl_str_mv	http://purl.org/redcol/resource_type/TM
status_str	acceptedVersion
dc.identifier.uri.none.fl_str_mv	https://repositorio.unal.edu.co/handle/unal/85400
dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourl.spa.fl_str_mv	https://repositorio.unal.edu.co/
url	https://repositorio.unal.edu.co/handle/unal/85400 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.indexed.spa.fl_str_mv	Agrosavia Agrovoc
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dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
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dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
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spelling	Reconocimiento 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Suárez Mahecha, Héctor5e277f8853e165aacf444608ad73389a600Viloria Pérez, Nataliaa74d5d0dcf94144249384ecd5bda6083600Bioconservación de alimentos000000021731575X2024-01-22T19:38:16Z2024-01-22T19:38:16Z2023-11https://repositorio.unal.edu.co/handle/unal/85400Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, diagramas, fotografíasLa aplicación de aditivos procedentes de fuentes de origen natural ha generado un amplio desarrollo tecnológico en las diferentes industrias, especialmente en la alimentaria debido a la tendencia del consumidor por elegir productos naturales y/o libres de agentes químicos enriquecidos con diversos compuestos que pueden beneficiar la salud; razón que ha llevado a la búsqueda de nuevas fuentes vegetales y diferentes metodologías de extracción de dichos componentes. Con base en este contexto, el presente estudio analiza el potencial de extractos oleosos de polen apícola; como matriz natural, para ser utilizado por la industria avícola como insumo en la dieta de gallinas ponedoras, para lo cual se analizaron diferentes variables nutricionales y fisicoquímicas de los huevos obtenidos, a partir de la alimentación con diferentes fuentes y niveles de inclusión de carotenoides. Como fase inicial del presente estudio se realizó la selección de gránulos amarillo/naranja de diferentes muestras de polen apícola procedentes de siete municipios de la región Cundi-Boyacense de Colombia, para luego ser sometidos a proceso de extracción mediante la técnica de fluidos supercríticos (SFE), en la cual se utilizó CO2 como solvente, con la finalidad de obtener un extracto oleoso rico en carotenoides. Para el proceso de selección se sometieron las muestras de polen a tamizaje, y se identificaron porcentajes de rendimiento de polen amarillo/naranja entre 82 – 90%. Durante la extracción se mantuvieron condiciones controladas de presión (28 MPa), temperatura (60 °C), flujo de gas (5 L/min) y tiempo (6h). Con estas condiciones se logró un porcentaje de rendimiento en masa del extracto obtenido de entre 3 – 5%. Con respecto al Contenido de Carotenoides Totales (CCT);principal parámetro analizado para caracterizar las muestras de polen entero y extracto oleoso, se obtuvieron contenidos para el extracto de 385 a 6942 µg β-caroteno/g de extracto, lo que representa un aumento de concentración de carotenoides mayor al 100% en la mayoría de las muestras, comparado con el CCT inicial de las muestras de polen que presentaron valores de entre 119 a 2140 µg β- caroteno/g de polen. Las muestras con los mejores resultados fueron las recolectadas en los municipios de Guatavita, Tenjo y Facatativá. Para la segunda fase del proyecto que consistió en la elaboración de diferentes dietas experimentales para las gallinas ponedoras con diferentes fuentes y niveles de inclusión de carotenoides, se utilizaron 40 gallinas de postura de la estirpe Hi-Lyne Brown, de 52 semanas de edad, seleccionadas aleatoriamente de un galpon de 1100 gallinas, divididas en 5 tratamientos con 2 replicas cada uno, cada replica de 4 aves. La duración del experimento fué de 8 semanas (previo periodo de acostumbramiento). El extracto de polen apícola para esta fase se extrajo utilizando equipo escala industrial Modelo LHO-220-50-19 con sistema de recirculación de CO2, el polen utilizado en esta fase correspondió al procedente del municipio de Guatavita (se escogió esta matriz con base en la caracterización de CCT analizada en la fase inicial de la investigación). El rendimiento obtenido para el contenido de extracto concentrado en carotenoides fue de 3%, para un total de 1307g de extracto de polen apícola. Para la alimentación de las gallinas se elaboraron cinco dietas experimentas donde se varió la fuente y el nivel de inclusión de carotenoides; TT1: Control negativo (C-), TT2: Control positivo – colorante comercial (40mg/kg de alimento) (C+), TT3: 25g/kg de alimento de extracto oleoso de polen apícola, obtenido por fluidos supercríticos (EO) TT4: Inclusión de polen apícola entero seleccionando gránulos de color naranja-amarillo (210g/kg de alimento) (PE), TT5: Colorante natural a partir de flor de Tagetes (200mg/kg de alimento) (TT). En el análisis de las diferentes variables para los huevos obtenidos en los tratamientos se obtuvo que los parámetros nutricionales (Contenido de carotenoides totales y contenido de ácidos grasos) y los relacionados con el color en yema, los tratamientos TT3 (EO) y TT4 (PE) presentaron valores significativamente mayores que el resto de los tratamientos (p≤0,05), con CCT entre 13.42 – 20.85 µg β-caroteno/g en la yema y contenido de ácidos grasos omega-3 entre 1.8 – 3.67. Para el caso de la estabilidad oxidativa, los huevos obtenidos en los tratamientos TT3, TT4 y TT5, presentaron valores significativamente menores que al resto, con rangos entre 3.7 – 2.6 mg/g de yema. Finalmente, en el análisis de correlación y regresión elaborado para los parámetros de contenido de carotenoides totales (CCT), color de la yema, contenido de ácidos grasos y estabilidad oxidativa se obtuvieron valores estadísticos que permiten evidenciar la relación entre estas variables. (Texto tomado de la fuente).The application of additives from sources of natural origin has generated extensive technological development in different industries, especially in the food industry due to the consumer tendency to choose natural products and/or free of chemical agents enriched with various compounds that can benefit the health; reason that has led to the search for new plant sources and different extraction methodologies for these components. Based on this context, the present study analyzes the potential of oil extracts of bee pollen; as a natural matrix, to be used by the poultry industry as an input in the diet of laying hens, for which different nutritional and physicochemical variables of the eggs obtained were analyzed, from feeding with different sources and levels of inclusion of carotenoids. As an initial phase of this study, the selection of yellow/orange granules from different bee pollen samples from seven municipalities in the Cundi-Boyacense region of Colombia was carried out, to then be subjected to the extraction process using the supercritical fluid technique (SFE). ), in which CO2 was used as a solvent, in order to obtain an oil extract rich in carotenoids. For the selection process, the pollen samples were subjected to screening, and yellow/orange pollen yield percentages between 82 – 90% were identified. During the extraction, controlled conditions of pressure (28 MPa), temperature (60 °C), gas flow (5 L/min) and time (6 h) were maintained. With these conditions, a mass yield percentage of the obtained extract of between 3 – 5% was achieved. With respect to the Total Carotenoid Content (TCC), the main parameter analyzed to characterize the whole pollen and oil extract samples, contents for the extract were obtained from 385 to 6942 µg β-carotene/g of extract, which represents an increase of carotenoid concentration greater than 100% in most samples, compared to the initial CCT of the pollen samples that presented values between 119 to 2140 µg β-carotene/g of pollen. The samples with the best results were those collected in the municipalities of Guatavita, Tenjo and Facatativá. For the second phase of the project, which consisted of the preparation of different experimental diets for laying hens with different sources and inclusion levels of carotenoids, 40 laying hens of the Hi-Lyne Brown strain, 52 weeks old, selected randomly from a shed of 1100 hens, divided into 5 treatments with 2 replicates each, each replicate of 4 birds. The duration of the experiment was 8 weeks (after acclimation period). The bee pollen extract for this phase was extracted using industrial scale equipment Model LHO-220-50-19 with a CO2 recirculation system. The pollen used in this phase corresponded to that from the municipality of Guatavita (this matrix was chosen based on the characterization of CCT analyzed in the initial phase of the research). The yield obtained for the concentrated extract content in carotenoids was 3%, for a total of 1307g of bee pollen extract. To feed the hens, five experimental diets were prepared where the source and level of inclusion of carotenoids were varied; TT1: Negative control (C-), TT2: Positive control – commercial dye (40mg/kg of food) (C+), TT3: 25g/kg of food of oily extract of bee pollen, obtained by supercritical fluids (EO) TT4: Inclusion of whole bee pollen selecting orange-yellow granules (210g/kg of food) (PE), TT5: Natural dye from Tagetes flower (200mg/kg of food) (TT). In the analysis of the different variables for the eggs obtained in the treatments, it was found that the nutritional parameters (total carotenoid content and fatty acid content) and those related to yolk color, treatments TT3 (EO) and TT4 (PE ) presented significantly higher values than the rest of the treatments (p≤0.05), with CCT between 13.42 - 20.85 µg β-carotene/g in the yolk and omega-3 fatty acid content between 1.8 - 3.67. In the case of oxidative stability, the eggs obtained in treatments TT3, TT4 and TT5, presented significantly lower values than the rest, with ranges between 3.7 – 2.6 mg/g of yolk. Finally, in the correlation and regression analysis carried out for the parameters of total carotenoid content (TCC), yolk color, fatty acid content and oxidative stability, statistical values were obtained that show the relationship between these variables.Fondo Francisco José de Caldas (FFJC)MaestríaMagíster en Ciencia y Tecnología de AlimentosCalidad de alimentos178 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas660 - Ingeniería química::664 - Tecnología de alimentosCría de aves de corralAlimentación avícolaPolenpoultry farmingpoultry feedingpollenExtracto oleosoYema de huevoCarotenoidesPólen de abejasFluídos supercríticosExtracciónSupercritical FluidsExtractionOil extractEgg yolkCarotenoidsBee pollenEfecto de la inclusión de extractos oleosos de polen apícola en la dieta de gallinas ponedoras sobre el aporte de carotenoides, estabilidad y factores de calidad del huevoEffect of the inclusion of oil extracts of beekeeping pollen in the diet of laying hens on the contribution of carotenoids, stability and quality factors of the eggTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAgrosaviaAgrovocAbdel-Aal, E. 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World’s Poultry Science Journal, 78(2), 531–560. https://doi.org/10.1080/00439339.2022.2046447Ministerio de Ciencia, Tecnología e InnovaciónInvestigadoresLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/85400/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1140847681.2023.pdf1140847681.2023.pdfTesis de Maestría Ciencia y Tecnología de Alimentosapplication/pdf4461643https://repositorio.unal.edu.co/bitstream/unal/85400/2/1140847681.2023.pdf2c3ed5f5938dee44511a45ae565235b6MD52THUMBNAIL1140847681.2023.pdf.jpg1140847681.2023.pdf.jpgGenerated Thumbnailimage/jpeg4529https://repositorio.unal.edu.co/bitstream/unal/85400/3/1140847681.2023.pdf.jpg67c4832f4bc8a4fe5ef9f94cfcd782eaMD53unal/85400oai:repositorio.unal.edu.co:unal/854002024-01-22 23:03:35.73Repositorio Institucional Universidad Nacional de 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