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| Dalólio, Felipe Santos; Moreira, Joerley; Vaz, Diego Pereira; Albino, Luiz Fernando Teixeira; Nunes, Ricardo Vianna; Dessimoni, Gabriel Villela. |
| This study aimed to evaluate different digestible lysine levels in diets for broilers chickens from different commercial strains, from 49 to 56 days of age, on performance and carcass characteristics. A total of 432 male broilers from 49 days old were used, with an average weight of 3560±250 g. It was used a completely randomized design in a factorial arrangement 3x4, and the birds, from three strains (Cobb 500, Hubbard Flex and Ross 308) were divided into four levels of digestible lysine (0.800, 0.950, 1.100 and 1.250%), with four replicates of 12 birds each. It was evaluated the weight gain, feed intake, feed conversion ratio, carcass yield, breast yield, breast meat yield and the yield of the thigh and drumstick. There was no interaction between lysine... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ciências Agrárias; Zootecnia Avicultura amino acids; Breast meat; Performance; Genotypes; Carcass yield.. |
| Ano: 2016 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/31482 |
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| Corzo,A; Kidd,MT. |
| Dietary lysine has been shown to impact the performance of broilers, particularly with aspect of breast meat accretion and yield. There have been studies that suggest that early dietary lysine has an effect on breast meat yield in male broilers. A study was designed to evaluate starter dietary lysine (1.20 vs 1.35% of diet as achieved by the addition of L-lysine at the expense of a filler) effect on performance of female broilers from three different genetic strain crosses, and monitor subsequent effects at 41 and 56 d of age. Body weight and feed consumption were higher for birds consuming the high lysine starter diet, but feed conversions were similar when compared to the low lysine diet. Body weight and feed conversion were similar among strains.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Breast meat; Broiler; Lysine; Performance. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000200004 |
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| Çelen,Mehmet Fatih; Söğüt,Bünyamin; Zorba,Ömer; Demirulus,Hüsrev; Tekeli,Ahmet. |
| ABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Breast meat; Characteristic; Quality. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000800441 |
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