Data/hora: 13/06/2024 22:41:08

Provedor de dados: | 89
País: | Brazil
Título: | Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals
Autores: | Chiroque,G; Vásquez,G; Vásquez,E; Vásquez,E; Más,D; Betancur,C; Ruiz,C; Botello,A; Martínez,Y.
Data: | 2018-12-01
Ano: | 2018
Palavras-chave: | Linseed; Pumpkin seed; Guinea fowl; Performance; Meat quality.
Resumo: | ABSTRACT This study was conducted to determine the effects of dietary inclusion with linseed and pumpkin seed meals on growth performance, carcass traits and breast meat fatty acids profile of helmeted guinea fowls. A total of 120 meat-type helmeted guinea fowl females of 12 weeks of age were fed with 0 (T0), 100 (T1) and 200 (T2) g/kg of linseed (LM) and pumpkin seed meals (PSM) for 56 days, in a completely randomized design with 10 replicates per treatment and four birds per replicate. The inclusion up to 200 g/kg of LM and PSM did not affect the livability, initial live weight and feed intake (p&gt;0.05). However, final live weight and feed:gain ratio improved significantly (p&lt;0.05). The T1 increased (p&lt;0.05) the carcass yield and the T2 improved the breast weight and weight and yield of leg. Also, these experimental diets did not affect the carcass weight, breast yield and sensory quality of meat (p&gt;0.05). The oleaginous seeds (LM and PSM) decreased (p&lt;0.05) the mystic, palmitic and octadecanoic acids and the w-6/w-3 ratio, as well as increased the linoleic, a-linolenic, eicosapentanoic and docosahexanoic acids (p&lt;0.05), but did not modify the concentration of monounsaturated fatty acids (p&gt;0.05) and the eicosatrienoic and arachidonic acids in breast meat (p&lt;0.05). It is recommended the inclusion of 100 g/kg of LM and PSM to improve the live weight, weight and yield of the edible portions and the essential fatty acids in breast meat of guinea fowl, without affecting the sensory quality of the meat.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000400665
Editor: | Fundação APINCO de Ciência e Tecnologia Avícolas
Relação: | 10.1590/1806-9061-2018-0760
Formato: | text/html
Fonte: | Brazilian Journal of Poultry Science  v.20 n.4 2018
Fonte: | info:eu-repo/semantics/openAccess