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| Bellaver,Cláudio; Zanotto,Dirceu Luís; Guidoni,Antônio Lourenço; Klein,Claudete Hara. |
| In vitro protein digestibility of protein sources has been correlated with in vivo digestibility values. However, factors like protein origin, enzyme used and its concentration, pH and processing have been related with the significance of the correlation between the estimates. To address only the enzyme concentration factor, this paper had the objective of testing pepsin at 0.2, 0.02, 0.002 and 0.0002% using the standard AOAC (1995) procedure. Two meat and bone meals (MBM) with low and high crude protein (CP) content were used to determine the coefficient of solubility of CP in pepsin and HCl (CSCPPEPH). Centrifugation was used to establish the nitrogen (N) in the soluble phase, instead of filtration and analysis of N in the residue. The variance analysis... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Digestion; Animal by-product; In vitro methodology. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782000000300020 |
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| Nunes,Beatriz do Nascimento; Ramos,Salvador Boccaletti; Savegnago,Rodrigo Pelicioni; Ledur,Mônica Corrêa; Nones,Kátia; Klein,Claudete Hara; Munari,Danísio Prado. |
| The objective of this study was to estimate genetic and phenotypic correlations of body weight at 6 weeks of age (BW6), as well as final carcass yield, and moisture, protein, fat and ash contents, using data from 3,422 F2 chickens originated from reciprocal cross between a broiler and a layer line. Variance components were estimated by the REML method, using animal models for evaluating random additive genetic and fixed contemporary group (sex, hatch and genetic group) effects. The heritability estimates (h²) for BW6, carcass yield and percentage of carcass moisture were 0.31 ± 0.07, 0.20 ± 0.05 and 0.33 ± 0.07, respectively. The h² for the percentages of protein, fat and ash on a dry matter basis were 0.48 ± 0.09, 0.55 ± 0.10 and 0.36 ± 0.08,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler; Carcass composition; Genetic correlation. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572011000300011 |
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