-This work was carried out to evaluate the use of Bacillus subtilis probiotic C-3102 (10 10 cfu/g) in diets with or without growth promoters on the performance of broilers in the period from 1 to 42 days of age. It was used 1,200 Cobb line broilers, distributed in a complete randomized block with five diets: negative controller (without promoters);Bacillus subtilis (30 g/t ration); Bacillus subtilis (50 g/t ration); Bacillus subtilis (30 g/t ration) + colistin (10 ppm); avilamycin (10 ppm) + colistin (10 ppm). Each diet was evaluated in 10 repetitions with 24 birds. From 21 to 42 days of age, feed intake, weight gain and feed conversion were evaluated, and at 42 days of age, productive efficiency index was evaluated. At the end of the experimental period, it was observed an increase in the consumption of diet with the lowest dose of Bacillus subtilis
The objective of this study was to analyze the physical-chemical characteristics of corn lots with different ratios of damaged to intact grains, considering the interaction between them. Recently harvested corn grains were selected, and grains attacked by fungi (fermented and moldy) and intact grains were separated to establish the following grain mixtures (treatments): 1 – 0% fermented/moldy and 100% intact grains; 2 - 10% fermented/moldy and 90% intact grains; 3 - 20% fermented/moldy and 80% intact grains; 4 - 30% fermented/moldy and 70% intact grains; and 5 - 40% fermented/moldy and 60% intact grains. Samples from each treatment were analyzed for dry matter (DM), ash (A), crude protein (CP), crude fiber (CF), ether extract (EE), and gross energy (GE) contents, water activity (aw), density, and hardness. Chemical composition and density data were submitted to analysis of regression, hardness values were compared by Tukey test (P<0.05), and Pearson’s correlations (P<0.05) between chemical and physical parameters were calculated. Increasing ratios of moldy corn relative to intact corn reduced DM, CF, EE, and GE contents, increased A, CP, Wa values, and reduced the density of the lot. Moldy grains presented lower hardness values compared with intact corn. This study shows that fungus damage affects corn grain physical-chemical properties.
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