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Tanure,CBGS; Santos,JS; Oliveira,EM; Laboissiere,M; Racanicci,AMC; Mc Manus,CM; Café,MB; Stringhini,JH. |
ABSTRACT The aim of this study was to evaluate the effect of digestible threonine supplementation in the starter diet on the performance, intestinal parameters, and nutrient metabolism of broilers derived from breeders of different ages. In total, 480 one-day-old Cobb chicks, derived from 38-or 49-week-oldbreeders, were housed in experimental battery cages until 21 days of age and fed four different threonine levels (800, 900, 1,000, or 1,100 mg/kg) in the starter feed. A completely randomized experimental design in a 2x4 factorial arrangement (breeder age x threonine levels) was applied, totaling eight treatments with five replicates of 12 birds each. Broilers from older breeders fed 800 mg digestible threonine/kg of diet presented higher weight gain,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Development; Metabolism; Nutrition; Poultry.. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015001000031 |
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Lima,CB; Migotto,DL; Oliveira,GR; Souza,TC; Santana,RO; Castejon,FV; Tanure,CBGS; Santana,AP; Stringhini,JH; Racanicci,AMC. |
ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Brazilian plants; Broiler meat; Quality attributes; TBARS. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000400669 |
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Oliveira,EM; Tanure,CBGS; Castejon,FV; Castro,RMAD; Rocha,FRT; Carvalho,FB; Andrade,MA; Stringhini,JH. |
ABSTRACTAn experiment was conducted to evaluate the performance and nutrient metabolizability of broilers fed diets containing fumonisin B1 (FB1) and an esterified glucomannan (EGM). In total, 420 male broilers were distributed according to a 3 x 2 + 1 factorial arrangement, corresponding to three FB1 exposure times (seven, 21, or 35 days), two dietary glucomannan addition levels (0 or 0.1% EGM), and control diet, totaling seven treatments. The following diets were fed: 1) Control diet, 2) pre-starter diet containing FB1, 3) pre-starter diet containing FB1 and 0.1% EGM, 4) starter diet containing FB1, 5) starter diet containing FB1 and 0.1% EGM, 6) grower diet containing FB1, and 7) grower diet containing FB1 and 0.1% EGM. On d 7, broilers fed FB1... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Adsorbent; Fungi; Grains; Metabolism; Nutrition; Poultry.. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000300313 |
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Lima,CB de; Racanicci,AMC; Oliveira,GR; Migotto,DL; Amador,SA; Souza,TC de; Tanure,CBGS; Vieira,A. |
ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog.) and copaiba (Copaifera langsdorffii) to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP) or sucupira (SUC) resin oils at three different concentrations (500, 900, and 1300 ppm) plus a negative control diet (CONT). At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF).... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Brazilian plants; Broiler meat; Meat quality; TBARS.. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015001000047 |
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