Consulta: subjectFacets:"Alternative ingredient"
Registros recuperados: 3
Data/hora: 09/06/2024 16:44:44

Poultry offal meal in broiler chicken feed
Provedor de dados: 63
Autores: Silva,Edney Pereira da; Rabello,Carlos Bôa-Viagem; Lima,Michele Bernardino de; Ludke,Jorge Vitor; Arruda,Emmanuele Maria Florêncio de; Albino,Luiz Fernando Teixeira.
An outstanding feature of poultry production that provides animal protein yield for human feeding is its short production cycle. This characteristic has a linear relationship with waste production. Increasing the inclusion of this residue in diets in the near future is desirable in step with the growth of poultry production since it offers a better environmental and nutritional alternative to current methods. We evaluated the effects on the performance and carcass characteristics of broiler chickens produced by the inclusion of poultry offal meal (POM) in their feed. Treatments consisted of a control diet (corn, Zea mays and soybean, Glycine max) and four diets with inclusion of 30, 60, 90 and 120 g kg-1 of POM. The diets were formulated based on the level...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Alternative ingredient; Byproduct of poultry; Digestible amino acid.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300003

Farelo de resíduo de manga para tilápia do Nilo - doi: 10.4025/actascianimsci.v33i1.10247
Provedor de dados: 2
Autores: Lima, Misleni Ricarte de; Universidade Federal Rural de Pernambuco; Ludke, Maria do Carmo Mohaupt Marques; Univerisdade Federal Rural de Pernambuco; Porto Neto, Fernando de  Figueiredo; Universidade Federal Rural de Pernambuco; Pinto, Bárbara Wanderley Costa; Universidade Federal Rural de Pernambuco; Torres, Thaysa Rodrigues; Universidade Federal Rural de pernambuco; Souza, Evaristo Jorge Oliveira de; Univerisade Federal Rural de pernambuco.
Para avaliar o potencial do resíduo do farelo de manga nas dietas de tilápia do Nilo, sobre a digestibilidade aparente, desempenho produtivo, rendimento de carcaça, índice hepatossomático, índice de gordura víscero-somática e peso dos órgãos. No ensaio de digestibilidade utilizou-se 48 animais com peso médio de 53,9 g, e no de desempenho utilizou-se 300 juvenis, com peso médio de 44,3. O delineamento experimental utilizado em ambos os experimentos foi o inteiramente casualizado, com quatro tratamentos, sendo o de desempenho com cinco repetições e o de digestibilidade com três. Os tratamentos foram constituídos de quatro rações isoproteicas e isoenergéticas, com diferentes níveis de inclusão do farelo de resíduo de manga (0, 5, 10 e 15%). Os coeficientes de...
Tipo: Pesquisa
Palavras-chave: Desempenho; Ingrediente alternativo; Oreochromis niloticus; Resíduo agroindustrial fish food performance; Alternative ingredient; Oreochromis niloticus; Agricultural residue.
Ano: 2011
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/10247

Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix) and the effects on egg quality
Provedor de dados: 42
Autores: ROLL,ALINE A.P.; FORGIARINI,JULIANA; XAVIER,EDUARDO G.; LOPES,DÉBORA C.N.; ROLL,VICTOR F.B.; RUTZ,FERNANDO.
ABSTRACT The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8%) as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used for quality analysis, and 400 eggs were stored at 23ºC over a period of 0, 7, 14, 21, and 28 days for analysis of shelf-life. Polynomial regression and ANOVA with repeated measurements and Tukey´s tests were used. Soybean acid oil linearly increased the intensity of red (a* = -5.26 + 0.14 x, R2 = 0.89, P = 0.01) and yellow (b* = 42.32 + 0.44 x, R2 = 0.88 P = 0.01). All other variables of egg quality...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Alternative ingredient; Free fatty acids; Poultry; Sensory analysis; Shelf life.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000100529