Rastreability of bovine meat and bone meal using the stable isotope technique in egg production

The present study aimed to verify whether the inclusion of other ingredients in diet laying hens could interfere with traceability bovine meat and bone meal (BMBM) eggs through stable carbon nitrogen isotope analysis. Two hundred fifty-six white were used randomly distributed into eight treatments composed of: CONTROL: control diet; GLUTEN: + corn gluten; YEAST: yeast; GLUTEN gluten BMBM: 4.5 % BMBM; BMBM yeast BMBM. isotopic results subjected multivariate analysis variance (MANOVA) LDA linear discriminant At 28 days, birds given diets without addition differed from CONTROL group. yolks showed that all significantly different CONTROL, at 56 egg CONTROL. albumen was for experimental treatments; however, YEAST treatment no difference control. Thus, it concluded even ingredients, technique is still able detect eggs.