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| Leonel,FR; Oba,A; Pelicano,ERL; Zeola,NMBL; Boiago,MM; Scatolini,AM; Lima,TMA; Souza,PA; Souza,HBA. |
| The effects of vitamin E supplementation (300 mg/kg diet) in the diet of broiler chickens for different periods during rearing on the performance and qualitative traits of breast and leg muscles were evaluated. Seven hundred and twenty day-old chicks were distributed into six treatments: basal diet (25 mg vitamin E/kg diet), and diet supplemented with vitamin E from 1 to 15, 1 to 30, 1 to 45, 14 to 45 and 30 to 45 days of age. Vitamin E content, lipid percentage, TBARS (0 and 3 days of storage), color (*L, *a, *b), and pH were evaluated. There were no differences (p>0.05) among treatments in performance, carcass yield, and cut yields. Qualitative parameters (pH and color) presented no differences, although vitamin E positively affected TBARS values at 3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler chickens; Meat quality; Vitamin E. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000200003 |
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| Pelicano,ERL; Souza,PA; Souza,HBA; Oba,A; Boiago,MM; Zeola,NMBL; Scatolini,AM; Bertanha,VA; Lima,TMA. |
| This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* - lightness, a* - redness, and b* - yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Carcass yield; Cut yield; Meat quality; Prebiotics; Probiotics. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000300006 |
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