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| Araújo,LF; Junqueira,OM; Araújo,CSS; Barbosa,LCGS; Ortolan,JH; Faria,DE; Stringhini,JH. |
| An experiment was conducted to evaluate the performance and carcass yield of broilers at 55 days of age fed diets with different levels of metabolizable energy and lysine. Evaluated data of performance were weight gain, feed intake, energy intake, lysine intake, caloric conversion and feed conversion. Carcass assessment was performed based on data from carcass yield, breast weight, whole wings, whole legs, back, head + neck, feet and abdominal fat. A 3 x 3 factorial arrangement was used, with 3 levels of metabolizable energy (3,200; 3,400 and 3,600 kcal ME/kg) and 3 lysine levels (0.95%; 1.05% and 1.15%). There was no interaction between the two factors. Nevertheless, increasing levels of metabolizable energy improved weight gain (745 g; 841 g and 910 g,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Lysine; Metabolizable energy; Performance. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000400007 |
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| Carlos,TCF; Marino,CT; Silva,NVP da; Barbosa,LCGS; Reis,RN; Muramatsu,K; Araújo,CS da S; Araújo,LF. |
| A total of 1.500 male Cobb 500 broilers were used to determine the optimal digestible lysine level for 18 to 40-day-old broilers. The experimental period started when broilers were 18 days old and had an initial average weight of 737 ± 20 g. A completely randomized experimental design was applied, with five lysine levels, totaling five treatments with 10 replicates of 30 birds each. The experimental diets contained equal energy and protein levels, and 0.86, 0.95, 1.04, 1.13, and 1.22% digestible lysine. The following parameters were evaluated: average body weight at 40 days of age, daily weight gain, daily feed intake, feed conversion ratio, carcass yield and parts yield, and abdominal fat percentage. There was a quadratic effect (p<0.05) of digestible... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amino acids; Poultry production; Performance; Ideal protein; Parts yield. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000100012 |
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| Carlos,TC de F; Barbosa,LCGS; Shiroma,NN; Dari,RL; Baolin,G; Yongcheng,W; Araújo,CS da S; Araújo,LF. |
| The objective of the study was to evaluate the effects of a heat-resistant bacterial phytase added to pelleted diets on mineral digestibility, live performance, carcass traits, and bone quality of broilers. Three treatments were evaluated: Positive control; negative control, with 0.10 points reduction in calcium level and 0.15 points reduction in available phosphorus level; and negative control + phytase at 500 FTU/kg. Mineral digestibility and bone quality results demonstrated that the evaluated phytase resisted pelleting as it increased the utilization of the minerals present in the diet. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Performance; Digestibility; Enzyme; Phytate; Phosphorus; Broiler nutrition. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000100045 |
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| Carlos,TCF; Barbosa,LCGS; Polycarpo,GV; Afonso,ER; Utimi,NBP; Bortolato,C; Araújo,CSS; Araújo,LF. |
| In this study, 600 one-day-old male Cobb 500 broilers were distributed according a completely randomized experimental design into the different dietary treatments. Broilers were fed the following dietary treatments: positive control diet (PC), containing 54 ppm zinc bacitracin; negative control diet (NC), with no inclusion of performance enhancers and 3% reduction in metabolizable energy, crude protein, and amino acid levels; PC up to 33 days and then NC, with the dietary addition of 75, 150, or 225 ppm plant extracts, until day 42 days of age. Broiler performance and carcass yield were evaluated. Data were analyzed using the Statistical Analysis System package (SAS Institute Inc., 2008), and submitted to polynomial regression analysis using the GLM... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsaicin; Carvacrol; Cinnamaldehyde; Poultry nutrition; Essential oils. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000400016 |
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