Consulta: creatorFacets:"Cunha Junior,Anildo"
Registros recuperados: 2
Data/hora: 02/06/2024 05:07:21

Phytogenic additive as an alternative to growth promoters in broiler chickens
Provedor de dados: 65
Autores: Scheuermann,Gerson Neudí; Cunha Junior,Anildo; Cypriano,Lucas; Gabbi,Alexandre Mossate.
This study evaluated a phytogenic feed additive for broiler chickens. A total of 1,632 broiler chicks were distributed into four treatments: negative control (without growth promoter); positive control (avilamycine, 10ppm + colistin, 15ppm); and two alternative treatments with 150ppm of phytogenic additive, one with a reduced Ca and P levels diet (PA-R1) and the other with lower energy, and amino acids, besides Ca and P (PA-R2). The trial was conducted with 12 replicates, each consisted of a pen with 34 birds. The alternative diets showed body weight intermediate to the two controls at 42 days, with no significant (P&gt;0.05) treatment effect on feed conversion ratio. No treatment differences (P&gt;0.05) on carcass yield and composition was observed. There...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Broiler chickens; Phytogenic feed additive; Antibiotic growth promoter.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000200032

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat
Provedor de dados: 65
Autores: Bertol,Teresinha Marisa; Ludke,Jorge Vitor; Campos,Rogerio Manoel Lemes de; Kawski,Vicky Lilge; Cunha Junior,Anildo; Figueiredo,Elsio Antonio Pereira de.
ABSTRACT: The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P&lt;0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P&gt;0.10)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Grape pomace; Natural antioxidants; Omega-3; Pork quality.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400652