efeito da peletizaÇÃo em dietas contendo complexo enzimÁtico para frangos de corte

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ID: 253479
2010
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Abstract
This study aimed to examine if pelletization interferes inthe dietary enzymatic activity, in which an enzymatic complex (EC)produced by solid state fermentation technology was used. A totalof 216 Cobb male broilers (1 to 21 days of age) were allocated inbatteries. A total of 6 replicates per treatment, and 6 broilers pertreatment were used. Treatments consisted of T1- Control mashdiet, T2- Control pellet diet, T3- Overestimated mash diet + EC, T4-overestimated mash diet without addition of EC, T5- Overestimatedpellet diet + EC, and T6- overestimated pellet diet without additionof EC. All overestimated diets were reformulated to 75 kcal ME/kg, 0.1% Ca and P. Growth performance, drumstick and thigh wereincreased with the use of pellet diet. Meat color was not influencedby dietary treatments. Results indicated that the enzymatic complexwas not affected by pelleting (75º C) the diets.
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silveira2010cinciaefeito Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Marta Helena Dias da Silveira;Jerri Teixeira Zanusso;Patrícia Rossi;Fernando Rutz;Marco Antonio Anciuti;Niedi Franz Zauk;Carmen Lucia Garcez Ribeiro;Paulo Antonio Rabenschlag Brum;Juliana Klug Nunes
Journal proceedings of the winter simulation conference winter simulation conference
Year 2010
DOI
DOI not found
URL
http://www.revistas.ufg.br/index.php/vet/article/view/3846/6836
Keywords
broiler meat color

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