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| Al-Harthi,MA. |
| ABSTRACT An experiment was carried out to investigate the effect of using olive cake (OC) in broiler diets, when it is supplemented with multi-enzymes or phytase enzyme. The OC was included in isocaloric, isonitorgneous diets at 5 and 10% levels and fed to broilers from 1-28 days of age. Experimental diets were fed with or without either of the two enzymes: galzym or phytase. This resulted in 3 OC levels (0, 5, 10%) × 3 enzyme supplementations (no enzyme, galzym enzyme, phytase enzyme). This included nine treatments, and each treatment was replicated eight times with seven broiler chickens each. Feed intake, feed conversion ratio, body weight gain, survival rate, dressing, inner and immune organ´s weights (compared to live body weight); and blood lipids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Enzymes; Olive cake; Carcasses parameters; Lymphoid organs and lipid metabolism constituents. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000500083 |
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| Pérez,Patricio; Squella,Fernando; Aguilar,Claudio; Idalsoaga,María José; Vera,Raúl; Morales,María Sol; Maino,Mario; Egaña,Juan Ignacio. |
| To evaluate increased levels of dehydrated olive cake (DOC) in lambs ration on main carcass traits, 40 Suffolk Down male lambs (75.8 ± 7.4 days of age, 24.5 ± 3.1 kg live weight) were randomly assigned to one of five treatment groups. Four experimental isoenergetic and isoproteic diets were used with different levels of DOC: 0, 16, 32 and 48%, and an un-weaned group were kept with their mothers on grazing. Lambs had 8 days of adaptation to the diets, which were gradually introduced along with good quality alfalfa hay. During 47 days of the experiment, the lambs were confined in individual pens (1.4 m²) and subsequently slaughtered at 123 ± 7 days with an average live weight of 32.56 ± 2.62 kg. The live weight at slaughter (LWS), hot carcass weight, cold... |
| Tipo: Journal article |
Palavras-chave: Lambs; Olive cake; Carcass traits. |
| Ano: 2016 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000200004 |
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