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| Gomide Junior,Marcio Heber; Sterzo,Elton Vinícius; Macari,Marcos; Boleli,Isabel Cristina. |
| This work reports the use of scanning electron microscopy to evaluate intestinal epithelium loss in broilers. Intestinal mucosa of male and female chicks submitted to prolonged period post-hatching of water and feed deprivation was evaluated. Two segments of the duodenum, jejunum and ileum were taken per bird, and routinely processed by scanning electron microscopy. Six distinct degrees of epithelium loss were determined: degree 0, normal villi without apparent extrusion; degree 1, villi presenting small areas of epithelium loss; degree 2, villi without epithelium at the apex; degree 3, villi without epithelium at the apical region; degree 4, villi without epithelium in the upper half; degree 5, lack of epithelium in the whole villus; degree 6, loss of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Fasting; Intestinal epithelium loss; Scanning electron microscopy. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982004000600017 |
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| Silva,Vanessa Karla; Morita,Viviane de Souza; Boleli,Isabel Cristina. |
| The experiment was carried out to evaluate the effects of continuous ingestion of pectin on intestinal viscosity, intestinal transit time, excreta moisture content, nutrient digestibility and energy metabolism of broilers at starter and growth phases. We used 240 one-day-old Cobb male broiler chicks, distributed in a completely randomized experimental design. Treatments consisted of four concentrations of pectin (0, 10, 30 and 50 g kg-1) with six replicates of 10 birds each. The ingestion of pectin supplied in the feed by broilers at the starter phase increased intestinal viscosity and intestinal transit time, reduced excreta moisture, improved the use of apparent metabolizable energy, nitrogen-corrected apparent metabolizable energy, coefficient of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Development; Feed additive; Metabolism; Soluble fiber; Viscosity. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000800007 |
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