Maria José Baptista Barbosa

Tempo de trânsito intestinal, desempenho, característica de carcaça e composição corporal de frangos de corte alimentados com rações isoenergéticas formuladas com diferentes níveis de óleo de soja

This study was conducted to evaluate the effect of 0.0, 3.3, 6.6, and 9.9% soybean oil inclusion in isoenergy diets on transit time (TT), performance, carcass characteristics and body composition of broilers from 21 to 56 days of age. The TT was determined at 22 and 42 days of age. Eight hundred and fourty broilers, with initial average weight of 870 g, allotted to a completely randomized design, with four treatments, six replications and 35 broilers per experimental unit, were used in the performance experiment. The TT was reduced linearly at 22 and 42 days of age. From 21 to 42 days, the levels of soybean oil showed a quadratic effect on weight gain, feed:gain ratio, energy:gain ratio and a linear effect on feed intake and energy intake. In the total period, it was observed a positive linear effect of soybean oil on weight gain, energy intake and feed intake and a quadratic effect on feed:gain and energy:gain. Abdominal fat was quadractly influenced at 42 and 56 days of age. However, carcass yield was quadractly influenced only at 56 days of age. Total body fat was positively influenced by age at 56 days and ash decreased at the same age.

Utilização de subprodutos de origem animal em dietas formuladas com base em proteína bruta e proteína ideal para frangos de corte de 22 a 42 dias de idade

Foi conduzido um experimento para avaliar a utilizacao de subprodutos de origem animal em dietas para frangos de corte, formuladas com base na proteina bruta ou proteina ideal. O delineamento foi inteiramente casualizado em esquema fatorial 2x2+1, com duas fontes de proteina de origem animal (farinha de visceras de aves e farinha de sangue bovino), dois conceitos de formulacao (proteina bruta e proteina ideal) e uma dieta testemunha a base de milho e farelo de soja, com quatro repeticoes. As caracteristicas avaliadas foram ganho de peso, consumo de racao e conversao alimentar. Houve efeito significativo das interacoes entre fontes de proteina de origem animal e conceitos de formulacao para consumo de racao e ganho de peso. Quanto a conversao alimentar, nao houve diferenca significativa na interacao e os melhores valores de conversao alimentar foram encontrados quando se incorporou a farinha de visceras as dietas. Os melhores ganhos de peso foram obtidos com as dietas com farinha de sangue formuladas com base na proteina bruta e com farinha de visceras de aves com base na proteina ideal.

Utilização de subprodutos de origem animal em dietas para frangos de corte com base no conceito de proteínas bruta e ideal, no período de 43 a 49 dias de idade

One experiment was conducted to study the utilization of animal by-products in broilers diets based on the concept of crude and ideal protein form 43 to 49 days of age. Sixty hundred Ross male broilers were used in a factorial arrangement 2x2+1 (two animal sources by-products - poultry viscera meal and bovine blood meal crude and ideal protein) and one basal diet (corn + soybean meal), envolving a total of five treatments with four replications of thirty broilers each. Weight gain, feed intake, feed conversion, carcass and breast yield and the abdominal fat percentage were evaluated. The best weight gain and feed conversion were obtained when birds were fed a corn and soybean meal based diet. The poultry viscera and bovine blood meals and formulation concepts did not influence on evaluated parameters.

Desempenho e Rendimento de Carcaça de Frangos de Corte Submetidos a Diferentes Níveis de Treonina e Lisina, na Fase Final de Criação

This experiment was carried out to evaluate the performance and carcass characteristics of broilers fed diets with different lysine and threonine levels, in the final phase (42 to 56 days of age). Nine hundred and seventy two male chickens were randomly assigned to nine treatments on a fatorial 3x3 (three threonine levels; 0.70; 0.77 and 0.84% and three lysine levels; 0.94; 1.04 and 1.14%), with four replicates by treatment, of 27 birds each. Weight gain, feed intake, feed conversion, carcass yield and abdominal fat were studied. Performance and carcass yield were not affected by the treatments, but tended to improve as the addition levels of the studied amino acids increased.

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories were performed. The formulations underwent sensory analysis by 52 potential ostrich meat consumers, who evaluated tenderness, juiciness, flavor, and purchase intent. The formulations containing textured soybean protein showed the highest yield, lowest shrinkage percentage, and highest water retention capacity. Lipid content varied from 0.58 to 4.99%; protein from 17.08 to 21.37%; ash from 3.00 to 3.62%; moisture from 73.87 to 76.27%; cholesterol from 22.54 to 32.11 mg.100 g-1; and calorie from 87.22 to 163.42 kcal.100 g-1. All formulations showed low cholesterol and calorie levels, even that containing 10% bacon and 3.5% textured soybean protein, which achieved the best scores and acceptance by the panelists.

Níveis de lisina digestível com dois balanços eletrolíticos para pintos de corte na fase inicial, de 1 a 21 dias de idade

An experiment was conducted with the objective of evaluating the levels digestible lysine for chickens in the starting phase (1 to 21 days of age), using two eletrolytes balances. Eighty hundred male Cobb broilers were used, allotted in a randomized complete design in a 2 × 5 factorial arrangement consisting of five levels digestible lysine levels (1.021; 1.276; 1.531; 1.786; 2.042) and two electrolyte balances (190 and 255 mEq/kg), with four replications and 20 chicks per experimental unit. There was interaction for final weight, weight gain and feed intake, and for the electrolyte balance of 190 mEq/kg the best final weight and weight gain were observed with a 1.515% of digestible lysine. For the eletrolyte balance of 255 mEq/kg, the best final weight and weight gain were observed with 1,801% digestible lysine. The feed:gain ratio increased linearly when the digestible lysine was increased. The uric acid and total protein values did not differ, however the calcium levels presented interaction significant between electrolyte balances and level lysine. The digestible lysine requirement for the starting phase, from 1 to 21 days of age ranges with the electrolyte balance in the feed.

Use of animal by-products in diets formulated based on crude and ideal protein fed to broilers from 22 to 42 days of age

An experiment was conducted to evaluate the use of animal by-products in broiler diets, formulated based on crude and ideal protein. The experimental design was a completely randomized in a factorial arrangement 2x2+1, with two animal protein sources (poultry viscera meal and bovine blood meal), two formulation concepts (based on crude and ideal protein) and a control diet based on corn and soybean meal, with four replications. The evaluated characteristics were weight gain, feed intake and feed: gain ratio. There was a significant effect of the interaction animal protein source x formulation concepts on feed intake and weight gain. There was not significant effect of the interaction on feed: gain ratio and the best values were found when the poultry viscera meal was added to the diets. The best weight gains were obtained with the diet formulated with bovine blood meal using the crude protein concept and, using the ideal protein concept the best result was obtained when the poultry viscera meal was added to the diets.