ABSTRACT In this study, the effects of hydrolyzable tannin supplementation (0.25 g/kg) combined with different lipid sources in diets for Japanese quails on productive performance, egg quality, yolk fatty acid profile, and nutrient digestibility were evaluated. A 4 × 2 factorial design was used, consisting of four lipid sources (soybean oil, beef tallow, poultry fat, and fish oil), with or without tannin supplementation, totaling seven replicates with six birds per experimental unit. Data were analyzed by analysis of variance, and means were compared using Tukey's test at a 5% significance level. Egg production and the number of marketable eggs were significantly affected by both lipid source and tannin supplementation. Soybean oil combined with tannins resulted in lower egg production, whereas beef tallow promoted higher production. Bird viability was greater in diets containing poultry fat or fish oil, regardless of tannin supplementation. Tannin supplementation improved feed conversion per egg mass and increased egg mass, particularly when combined with beef tallow. Egg quality traits were not affected by the treatments. Lipid source significantly influenced yolk fatty acid composition: soybean oil increased monounsaturated and omega‐9 ( ω ‐9) fatty acids, whereas fish oil and beef tallow increased saturated fatty acids. Polyunsaturated fatty acids were higher in birds fed poultry fat or fish oil. Poultry fat and fish oil also enhanced yolk antioxidant capacity, as indicated by greater 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity. Overall, the combination of hydrolyzable tannins with specific lipid sources, particularly beef tallow, improved quail productivity without compromising performance. Practical Applications : The results suggest that using beef tallow in combination with hydrolyzable tannins can be a cost‐effective strategy to enhance egg production and feed efficiency in Japanese quail, especially in systems aiming to reduce reliance on conventional lipid sources. Additionally, specific lipid sources can be selected to modulate the yolk's fatty acid profile and antioxidant content, supporting the production of functional eggs with added nutritional value.
Vieira et al. (Wed,) studied this question.