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| Albuquerque,R de; Faria,DE de; Junqueira,OM; Salvador,D; Faria Filho,DE de; Rizzo,MF. |
| Male broilers were used to evaluate the effects of different energy levels in finisher diets and age of slaughter on performance, production pattern and carcass yield. Experimental design was a 2x3 factorial arrangement: energy level (ME) in the finisher diet (3,200 and 3,600 kcal ME/kg) and age of slaughter (42, 49 and 56 days), resulting in six treatments with four replicates. The finisher diet was fed only in the last week of the growing period. Characteristics evaluated were feed consumption (FC), body weight gain (WG), feed conversion (FC), energy intake (EI), caloric conversion (CC), efficiency production index, production pattern, and carcass yield. The results showed better WG and CC for broilers fed 3,200 kcal ME/kg finisher diet. Broilers... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Carcass yield; Energy levels; Feeding program; Finisher diet. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2003000200002 |
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| Donato,DCZ; Ribeiro,P de AP; Magalhães,JD; Polycarpo,G do V; Garcia,PDSR; Burbarelli,MF de C; Albuquerque,R de. |
| The objective of this study was to evaluate the effect of diets containing different calcium and phytase levels on the nutritional balance of broilers.A total of 108 male AG Ross 308 broilers were used in each of the replicates phases used in the study: starter (1-21 days), grower (29-35 days) and finisher (36-42 days). A completely randomized experimental design in a 3 x 2 factorial arrangement, with three phytase levels (0, 600 or 1200 FTU/kg) and two calcium levels (0.94 and 0.66%; 0.84 and 0.59%; e 0.78 and 0.54% in the starter, grower, and finisher phases, respectively), totaling six treatments with six replicates each.The experimental feeds also contained reduced available phosphorus levels and minimum crude protein level.The method of total excreta... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzymes; Calcium; Broilers. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000400010 |
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