The effects of Ile and Val supplementation of a low-CP, corn-wheat-soybean meal-based piglet diet on growth performance, incidence of diarrhea, and N balance were studied using 60 Landrace x Duroc male piglets in a 4-wk experiment. The 60 individually caged piglets were divided into 5 dietary treatments, each consisting of 12 piglets. Diet 1 was a positive control diet (20% CP); diet 2 was a low-CP negative control diet (17% CP); diets 3, 4, and 5 were low-CP diets to which Ile, Val, or the combination of Ile and Val were added, respectively. All diets were supplemented with Lys, Met, Thr, and Trp to provide the required concentrations of these AA according to the 1998 NRC. Average daily gain and ADFI were similar among pigs fed the positive control, Val-added, and the Val plus Ile-added diets. On wk-2 and wk-4, fecal score was greater (softer feces) in piglets fed the 20% CP level compared with the remaining treatments (P < 0.01). Nitrogen intake was decreased (P < 0.0001) in pigs fed diets containing low levels of CP compared with pigs fed the 20% CP diet. Fecal N excretion (g/d) was decreased (P < 0.05) in piglets fed low-CP diets at wk 1 and wk 4 of feeding, and in urine at wk 4 of feeding. Crude protein levels or AA supplementation had no effect on N retention efficiencies. These results indicate that the supplementation of Val alone, or in combination with Ile, to a low-CP piglet diet with adequate levels of Lys, Met, Thr, and Trp is necessary to achieve maximum performance in pigs consuming corn-wheat-soybean meal-based diets.
-The objective of this experiment was to study yolk pigmentation stability in omega 3 (ω-3) enriched eggs stored under different temperatures in zeaxanthin equivalent (by using visible light spectrophotometer) and visual score (with values obtained by yolk color fan) and to verify the correlation among those methodologies. Three hundred big eggs from Isa Brown hens were distributed into two lots each one containing 150 eggs, stored at room temperature (26.5 o C) or under refrigeration (7.9 o C) for 35 days. It was used a completely randomized design in a 2 × 6 factorial arrangement (storage temperature × storage period). Pigmentation observed with the yolk color fan was steady during the experiment period when eggs were kept under refrigeration and it reduced when stored at room temperature. At spectrophotometric quantification, carotenoids decreased in both temperatures studied. There is a high correlation between the methods of analysis for eggs stored at room temperature and for eggs stored under refrigeration as well, but this correlation is sharper when eggs are stored under refrigeration.
RESUMO -A composição em ácidos graxos de tecidos de frangos de corte foi avaliada utilizando-se 200 pintos machos Cobb criados a partir dos 22 dias de idade com rações experimentais compostas de milho e farelo de soja suplementadas com 4 ou 8% de casca de maracujá e 4 ou 8% de semente de maracujá. O delineamento experimental utilizado foi o inteiramente casualizado em modelo fatorial 2 × 2 com um tratamento adicional (controle, 0% de subproduto de maracujá), com quatro repetições e dez aves por unidade experimental. Foram utilizados contrastes ortogonais com dois níveis de suplementação e dois tipos de subproduto. As aves foram abatidas aos 42 dias de idade para análises da composição em ácidos graxos. A utilização de semente de maracujá reduziu o conteúdo de ácidos palmítico C16:0, esteárico C18:0 e docosahexaenóico C22:6 do peito. Na perna, os subprodutos de maracujá aumentaram o teor de ácido linoléico C18:2, linolênico C18:3 e palmítico C16:0 e reduziram o de C18:0, ácido esteárico.Palavras-chave: avicultura, características de carcaça, composição química Composition of fatty acids in tissues of broilers fed by-products of passion fruitABSTRACT -The fatty acids composition of broiler tissue was evaluated using two hundred male Cobb chicks. They were raised from 22 days of age with experimental diets based on corn and soybean meal supplemented with 4 or 8% of passion fruit peel and 4 or 8% of passion fruit seed. A completely randomized experimental design was used with a 2 x 2 factorial arrangement with an additional treatment (Control, 0% of passion fruit byproducts), with four replications and ten birds per experimental unit. A orthogonal contrast with two levels of supplementation and two types of byproducts., The birds were slaughtered at 42 days of age for fatty acids composition analyses. The use of passion fruit seed reduced the content of palmitic C16:0, estearic C18:0 and docosahexaenoic acid C22:6 in the breast. In the leg, passion fruit byproducts increased the content of linoleic C18:2, linolenic C18:3 and palmitic acid C16:0 and reduced the content of estearic acid C18:0.Key Words: poultry, carcass characteristic, chemical composition IntroduçãoO Brasil é o maior produtor e exportador de suco concentrado de maracujá. Os principais subprodutos da extração do suco de maracujá são as cascas e as sementes resultantes de seu processamento, que correspondem de 65 a 70% do peso do fruto (Oliveira et al., 2002) e que, na maioria das vezes, não são aproveitados, tornando-se um grande problema ambiental.As sementes do maracujá são consideradas boa fonte de ácido graxo essencial, que pode ser utilizado nas indús-trias alimentícia e cosmética. O ácido linoléico (ômega 6) é um dos principais ácidos graxos encontrados na composição do óleo da semente de maracujá (55 a 66%), seguido pelo ácido oléico (18 a 20%) e pelo ácido palmítico (10 a 14%). O ácido linolênico (ômega 3) é o de mais baixa proporção e corresponde a 0,8 a 1% do total dos ácidos graxos (Leonel et al., 2000).Os ácidos graxos são os principais e...
A tecnologia de Alta Pressão Hidrostática (APH) temse destacado como inovadora, englobando os requisitos de uma tecnologia que preserva a qualidade do produto, sem acarretar danos ao meio ambiente. Trata-se de um tratamento não térmico e que utiliza pressões elevadas, na faixa de 100 a 900 MPa, com opções concomitantes de variação de tempo e temperatura, o que garante uma flexibilidade de trabalho de acordo com o alimento utilizado. Possui grande vantagem de aumentar a vida útil, garantir um alimento seguro do ponto de vista microbiológico, além de manter as características nutricionais e sensoriais praticamente inalteradas. Os custos envolvidos na aquisição dos equipamentos e do processamento limitam o uso dessa tecnologia. Avanços têm sido realizados no desenho e construção desses equipamentos para tornar tais custos de processo mais competitivos em relação à esterilização e ao congelamento. Alguns produtos tratados pela alta pressão hidrostática já estão sendo comercializados na Alemanha, Espanha, Estados Unidos e Japão, e a tendência é de que outros países venham a adquirir essa tecnologia que traz grandes vantagens para o processamento e conservação dos alimentos.Os produtos cárneos, devido à sua riqueza na composição em relação à umidade, proteínas, gorduras e outros nutrientes, são produtos bastante susceptíveis às alterações de ordem física, química e microbiológica (OLIVO, 2006). Um dos maiores desafios para a indústria de carnes é oferecer produtos macios, suculentos e com cor e sabor agradáveis, permanecendo estáveis essas características de frescor durante toda a sua vida de prateleira, com a maior segurança e o menor custo possível. AbstractThe High Hydrostatic Pressure (HHP) is an innovative food technology which uses high pressure (100 a 900 MPa) and has the advantage over conventional thermal technologies of keeping the sensory characteristics of food similar to the original characteristics ensuring the food safety, from the microbiological point of view, for an increased shelf life. This study aimed at investigating the effects of high pressure on the oxidative process, particularly on the lipid oxidation, and their effects on the color of pressurized turkey ham when treated from 200 to 400 MPa for 5, 10, and 15 minutes at room temperature. From the results, one can observe that no significant difference (p > 0.05) was found between the control and pressurized samples for the TBA indexes, but a difference was observed in the peroxide index on the 30 th day among the samples. It was also observed change of color due to oxidative reactions after 45 and 65 days of storage in the samples treated under pressures of 400 MPa for 5 and 15 minutes. Keywords: high hydrostatic pressure; ham turkey; oxidation of lipids and color. ResumoA Alta Pressão Hidrostática (APH) consiste em uma tecnologia inovadora de processamento de alimentos com utilização de pressões elevadas (100 a 900 MPa) que possui vantagens em relação às tecnologias térmicas convencionais, pois mantém as características sensoriais do aliment...
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