No abstract

This study was conducted to evaluate the effects of net energy levels on the lipid profile of adipose tissue and muscle of swines. A total of 90 animals, with initial weight of 71.94±4.43kg, were used, and distributed in a randomized block design in five net energy levels (2,300, 2,425, 2,550, 2,675, and 2,800Kcal kg-1 feed), with nine replicates and two animals per experimental unit. Lipid profiles of adipose tissue and muscle were analyzed using gas chromatography. Increasing the levels of net energy using soybean oil, improved the lipid profile of adipose tissue and muscle, increased linearly (P<0.05) the concentrations of polyunsaturated fatty acids, especially linoleic and α-linolenic acid, reduced linearly (P<0.05) the monounsaturated and saturated fatty acids and omega 6: omega 3. In adipose tissue was observed linear reduction (P<0.05) of atherogenic and thrombogenic indexes. In conclusion, increasing the level of net energy of the diet using soybean oil improved the lipid profile of adipose tissue and muscle.

Full-length research article Recent genetic advances have enabled the breeding of pigs with a high capacity for lean tissue deposition, albeit resulting in changes in dietary phosphorus requirements due to variations in the carcass muscle-to-fat ratio. However, metabolism, tissue synthesis, and feed intake differ considerably between growth stages, thereby also changing the pattern of dietary requirements of pigs during their growth stages (Kornegay and Harper, 1997). Thus, because dietary requirements change, the dietary content of digestible phosphorus for swine must be constantly adjusted, and over the years, research studies Non-ruminants

The objective of this study was to evaluate sequential metabolizable energy (ME) plans, maintaining the lysine: calorie ratio for piglets from 7 to 30 kg. Forty eight female piglets with initial weight of 6.9 ± 1.2 kg and final weight of 30.5 ± 3.8 kg were randomly allocated in a randomized complete blocks design to three nutritional plans with eight replicates and two animals per experimental unit. Sequential plans provided four ME levels: plan 1: 3,300-3,250-3,200-3,150 kcal ME kg-1, plan 2: 3,400-3,350-3,300-3,250 kcal ME kg-1, and plan 3: 3,500-3,450-3,400-3,350 kcal ME kg-1 of feed, from 7 to 10 kg, 10 to 15 kg, 15 to 20 kg and 20 to 30 kg, respectively. From 7 to 10 kg, there was no effect (P>0.05) of the nutritional plans in the evaluated variables. From 7 to 15 kg, a higher (P<0.05) energy intake and weight gain and a better (P < 0.05) feed conversion was observed in animals fed with nutritional plans 2 and 3. Nutritional plans 2 and 3 resulted in higher (P<0.05) final weight, feed intake, energy intake, digestible lysine intake, weight gain, and better feed conversion in the 7 to 20 kg, 7 to 25 kg and 7 to 30 kg. It is recommended the sequential plan containing 3,400-3,350-3,300-3,250 kcal ME kg-1 of feed from 7 to 10 kg, from 10 to 15 kg, 15 to 20 kg, and from 20 to 30 kg; respectively, equivalent to levels of 2,546-2,513-2,501-2,475 kcal net energy (NE) kg-1 of feed for piglets.

RESUMO: Com o objetivo de avaliar o efeito da temperatura de conservação e o período de estocagem sobre a qualidade externa e interna de ovos brancos comerciais. Foram utilizados 375 ovos tipo extra de poedeiras comerciais brancas da linhagem Hy-line. distribuídos em delineamento inteiramente casualizado em esquema fatorial 2 x 7 (temperatura x período de armazenamento), totalizando 14 tratamentos com cinco repetições de três ovos cada. Os tratamentos foram: temperatura ambiente (26,5ºC) e refrigerada (11°C) e sete períodos de armazenamento (zero, cinco, 10, 15, 20, 25 e 30 dias). Houve interação (P<0,05) entre os fatores avaliados para os valores de percentagem de albúmen e gema, unidade Haugh, índice de gema e coloração de gema crua, observando redução da qualidade interna dos ovos ao longo do armazenamento em temperatura ambiente em relação aos ovos refrigerados. O avanço do período de armazenamento a perda de peso dos ovos aumentou de forma quadrática (P<0,05) e a gravidade específica reduziu linearmente (P<0,05). A perda de peso dos ovos PP foi intensificada em temperatura ambiente. Conclui-se que ovos brancos armazenados em temperatura ambiente apresentam perdas acentuadas de qualidade, principalmente interna durante a estocagem até 30 dias. Ovos mantidos sob refrigeração podem ser armazenados até 20 dias sem alteração da qualidade interna. Palavras-chave: Índice de gema, gravidade específica, poedeiras leves, unidade haugh QUALITY OF COMMERCIAL WHITE EGGS STORED AT DIFFERENT STORAGE TEMPERATURES AND STORAGE PERIODSABSTRACT: The aim of this study was to evaluate the effect of storage temperature and storage period on the external and internal quality of commercial white eggs. A total of 375 extra eggs of commercial white laying hens of the Hy-line line were allocated in a completely randomized design in a 2 x 7 factorial scheme (temperature x storage period), totaling 14 treatments with five replicates of three eggs each. The treatments were room temperature (26.5ºC) and refrigerated (11ºC) and seven storage periods (0, 5, 10, 15, 20, 25, and 30 days). There was an interaction (P<0.05) between the factors evaluated for percentage of albumen and yolk, Haugh unit, yolk index and raw yolk color. A reduction in the internal quality of the eggs was observed throughout storage at room temperature compared to refrigerated eggs. Weight loss of the eggs increased in a quadratic manner (P<0.05) and specific gravity decreased linearly (P<0.05) with increasing storage period. The weight loss was intensified at room temperature. In conclusion, white eggs stored at room temperature show marked quality losses, mainly during storage for up to 30 days. Eggs kept under refrigeration can be stored for up to 20 days without changes in internal quality.

The present study was performed to evaluate the association of chromium-yeast and selenium-yeast as nutritional additives to enhance performance and quantitative characteristics in the carcass of finishing barrows. A total of 48 barrows, commercial hybrid, with initial weight of 68.3±3.5 kg and final weight of 99.6±3.6 kg, were utilized for the study. The animals were distributed in a randomized complete block design, consisting of three levels of chromium-yeast and selenium-yeast (i.e., without supplementation of chromium-yeast and selenium-yeast, supplementation of 0.4 mg kg-1 chromium-yeast and 0.3 mg kg-1 selenium-yeast, and supplementation of 0.8 mg kg-1 chromium-yeast and 0.6 mg kg-1 selenium-yeast) with eight replicates and two animals per experimental unit. The supplementation of chromium and selenium-yeast did not significantly affect (P>0.05) the average daily feed intake, digestible lysine, crude protein and metabolizable energy intake, average daily weight gain, feed conversion, weight and carcass length, back fat thickness, muscle depth, percentage and amount of lean meat, and carcass allowance. These findings suggest that supplementation of chromium and selenium-yeast does not affect the performance or quantitative characteristics in the carcass of finishing barrows.

Broilers fed with diets formulated with different levels of avP, Ca and Na and increasing doses of phytase have shown no change on performance, quantitative carcass characteristics, ash and phosphorus deposition in tibia and weight of organs.

This study was conducted to evaluate the effect of ractopamine concentrations on swine fat and meat lipid profiles. Ninety finishing barrows, initially weighing 71.9±4.4kg, were distributed in a randomized block design in three ractopamine concentrations (0, 10 and 20ppm) with fifteen replicates of two animals in each. Gas chromatography was used to analyze the lipid profiles of backfat and meat. The inclusion of ractopamine in the diet changed (P<0.05) α-linolenic acid and eicosatrienoic acid concentrations in the backfat but did not affect (P>0.05) any of the other fatty acids or indexes evaluated. In the meat, a significant effect (P<0.05) was observed on nine fatty acids evaluated, with a decrease (P<0.05) in lauric, myristic, and palmitic fatty acids, and an increase (P<0.05) in linoleic, γ-linolenic, dihomo-γ-linolenic, and eicosapentaenoic acid. Ractopamine also affected (P<0.05) the concentration of α-linolenic and arachidonic acid in the meat (P<0.05). The indexes evaluated were also affected (P<0.05). Addition of 10ppm decreased the saturated fatty acid concentration, atherogenic index, thrombogenic index and omega 6: omega 3, while it increased unsaturated and polyunsaturated fatty acids concentrations. Ractopamine addition had less effect on the backfat than on the meat, and the 10ppm level improved the meat lipid profile.