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| Souza,KMR de; Faria,DE de; Araújo,RB; Sakamoto,MI; Santos,TT dos; Kikuchi,C de G; Nakashima,DT; Caetano,VC. |
| The objective of this study was to evaluate the effect of dietary energy level reduction and xylanase inclusion on the performance and on intestinal mucosa morphometry of two- to six-week-old laying hens. In total, 400 Hy-line W36 laying hens were distributed according to a completely randomized design in 2 x 2 factorial arrangement (energy level x inclusion of xylanase), totaling four treatments with 10 replicates of 10 birds per experimental unit. The following treatments were evaluated: positive control (balanced diet); positive control + xylanase; negative control (diet with of 100 kcal ME reduction /kg); negative control + xylanase. Body weight, weight gain, feed conversion ratio, uniformity and livability were not influenced by diets with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Body weight; Crypt depth; Energy reduction; Flock uniformity; Villus height. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000300003 |
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| Souza,KMR de; Araujo,RB; Santos,AL dos; Rodrigues,CEC; Faria,DE de; Trindade,MA. |
| The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Microbiology testing; Sensory evaluation; Soybean oil; Spent layers. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100009 |
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| Albuquerque,R de; Faria,DE de; Junqueira,OM; Salvador,D; Faria Filho,DE de; Rizzo,MF. |
| Male broilers were used to evaluate the effects of different energy levels in finisher diets and age of slaughter on performance, production pattern and carcass yield. Experimental design was a 2x3 factorial arrangement: energy level (ME) in the finisher diet (3,200 and 3,600 kcal ME/kg) and age of slaughter (42, 49 and 56 days), resulting in six treatments with four replicates. The finisher diet was fed only in the last week of the growing period. Characteristics evaluated were feed consumption (FC), body weight gain (WG), feed conversion (FC), energy intake (EI), caloric conversion (CC), efficiency production index, production pattern, and carcass yield. The results showed better WG and CC for broilers fed 3,200 kcal ME/kg finisher diet. Broilers... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Carcass yield; Energy levels; Feeding program; Finisher diet. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2003000200002 |
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