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| Carlos,TC de F; Barbosa,LCGS; Shiroma,NN; Dari,RL; Baolin,G; Yongcheng,W; Araújo,CS da S; Araújo,LF. |
| The objective of the study was to evaluate the effects of a heat-resistant bacterial phytase added to pelleted diets on mineral digestibility, live performance, carcass traits, and bone quality of broilers. Three treatments were evaluated: Positive control; negative control, with 0.10 points reduction in calcium level and 0.15 points reduction in available phosphorus level; and negative control + phytase at 500 FTU/kg. Mineral digestibility and bone quality results demonstrated that the evaluated phytase resisted pelleting as it increased the utilization of the minerals present in the diet. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Performance; Digestibility; Enzyme; Phytate; Phosphorus; Broiler nutrition. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000100045 |
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| Baião,NC; Lara,LJC. |
| The terms "fat" and "oil" refer to triglycerides of several profiles of fatty acids. Fatty acids that are not bound to other organic components as glycerol are the so-called free fatty acids. Lipids constitute the main energetic source for animals and they have the highest caloric value among all the nutrients. Linoleic acid is the only fatty acid whose dietetic requirement has been demonstrated. Besides supplying energy, the addition of fat to animal diets improves the absorption of fat-soluble vitamins, decreases pulverulence, increases diet palatability, and the efficiency of utilization of the consumed energy. Furthermore, it reduces the rate of food passage through the gastrointestinal tract, which allows a better absorption of all nutrients present... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler nutrition; Fat; Lipids; Oil. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000300001 |
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