Levels of calcium in the maintenance of internal egg quality of Japanese quails after storage

The objective of this study was to evaluate the influence of increasing levels of dietary calcium in improving the external quality and consequent maintenance of internal quality quail eggs at the end of production, stored for 14 days at room temperature. 400 Japanese quails with 46-58 weeks of age, distributed in a completely randomized design where they were tested five calcium levels: 2.95%, 3.25%, 3.55%, 3.85%, 4.15% Ca. The parameters evaluated were: shell thickness, weight and percentage of shell, percentage of yolk, albumen percentage, average egg weight and weight loss of quail eggs. The results showed that increasing levels of calcium promoted after the storage period (P本研究旨在评估日粮钙水平提升对鹌鹑蛋外观品质的改善作用，以及在室温储存14天至生产周期结束时其内部品质的维持效果。试验选取400只46~58周龄的日本鹌鹑，采用完全随机设计设置5个钙添加水平：2.95%、3.25%、3.55%、3.85%、4.15%的钙（Ca）。本次试验评估的参数包括：蛋壳厚度、蛋壳重量及蛋壳占比、蛋黄占比、蛋白占比、平均蛋重以及鹌鹑蛋重量损失。结果表明，钙水平提升在储存期后产生了显著影响（P