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Ascorbic acid and citric flavonoids for broilers under heat stress: effects on performance and meat quality
Provedor de dados: 89
Autores: Peña,JEM; Vieira,SL; López,J; Reis,RN; Barros,R; Furtado,FVF; Silva,PX.
The aim of this study was to evaluate the effects of increasing doses of ascorbic acid (AA) and citric flavonoids (quercetin and rutin) on the performance and meat quality characteristics of broilers submitted to cyclic heat stress. Four-hundred one-day-old female Ross 308 were housed in 40 battery cages a in temperature controlled room. Treatments consisted of 0, 250, 500, and 1000 g/ton on of AA + citric flavonoids. Birds were fed ad libitum until 32 day of age. Beginning on day 14 post-hatch until the end of the experiment, in order to simulate cyclic heat stress, the temperature inside the room was increased to 32°C for 5 hours, and decreased until reaching the comfort temperature corresponding to the age of the animals. Birds were slaughtered at 33...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ascorbic acid; Broiler; Heat stress; Flavonoids.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000200008