desempenho, qualidade dos ovos e balanço de nitrogênio de poedeiras comerciais alimentadas com rações contendo diferentes níveis de proteína bruta e lisina performance, egg quality and nitrogen balance of commercial laying hens fed diets with different levels of crude protein and lysine

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ID: 190159
2010
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Abstract
O experimento foi conduzido para avaliar os efeitos de rações com diferentes níveis de proteína bruta (PB) e lisina sobre as características de desempenho, a qualidade interna dos ovos e o balanço/retenção do nitrogênio. Foram utilizadas 160 poedeiras Hisex White com 48 semanas de idade, alojadas individualmente em delineamento inteiramente casualizado em esquema fatorial 4 × 2, com quatro níveis de PB (12, 14, 16 e 18%) e dois de lisina (0,85 e 1,00%), totalizando oito rações com cinco repetições de quatro aves. O consumo de proteína bruta, o peso dos ovos, a massa de ovos e a porcentagem de albúmen apresentam resposta linear crescente aos níveis de PB na dieta. O balanço de nitrogênio não é alterado pelos níveis de proteína das rações.
The experiment was carried out to evaluate the effects of diets with different levels of crude protein (CP) and lysine (LYS) on characteristics of performance, egg internal quality, and nitrogen balance/retention. It was used 160 Hisex White laying hens at 48 weeks of age, individually accomodated in a complete random design in a 4 × 2 factorial scheme with four levels of crude protein (12, 14, 16 and 18%) and two levels of lysine (0.85 and 1.00%), totalizing eight treatments with five replicates of four birds each. Crude protein intake, egg weight, egg mass and percentage of the albumen show increasing linear response to the levels of crude protein in the diet. Nitrogen balance is not altered by the levels of proteins in the diets.
Reference Key
silva2010revistadesempenho, Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Mayra Fernanda Rizzo Silva;Douglas Emygdio de Faria;Paula Wick Rizzoli;Andréa Luciana dos Santos;Márcia Izumi Sakamoto;Henrique Rosa Baltazar de Souza
Journal european journal of lipid science and technology
Year 2010
DOI
10.1590/S1516-35982010000600017
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000600017
Keywords
amino acids egg

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