RESUMO -Dois experimentos foram realizados para se avaliar o efeito de enzimas microbianas sobre o ganho de peso, o consumo de ração e a conversão alimentar frangos de corte. No primeiro experimento, utilizaram-se 288 pintos de 8 a 21 dias de idade em um delineamento inteiramente casualizado (DIC), em arranjo fatorial 2 x 2, (duas dietas, farelo de soja + sorgo e farelo de soja + milheto, com ou sem complexo multienzimático -CM), com quatro repetições por tratamento, em que cada parcela foi constituída por 18 aves. As dietas foram formuladas para conter níveis idênticos de energia metabolizável (EM), aminoácidos, cálcio e fósforo. No segundo experimento, foram utilizados 384 frangos de corte de 21 a 42 dias de idade em delineamento inteiramente casualizado, com seis tratamentos, quatro repetições e 16 aves por unidade experimental. As dietas experimentais, à base de milho e farelo de soja, foram formuladas para conterem 7 e 9% de EM e 5 e 7% dos aminoácidos metionina (Met), Met + cistina (Cis) e lisina (Lis), com a presença ou não de complexo multienzimático. A inclusão do CM, tanto em rações à base de farelo de soja e sorgo como à base de farelo de soja e milheto, não proporcionou ganhos nos desempenhos das aves na fase inicial de crescimento. Os valores de EM e de aminoácidos (Met, Met+Cis e Lis) da soja podem ser superestimados em 9 e 7%, respectivamente, quando há adição de CM às rações, sem prejuízo ao desempenho das aves.Palavras-chave: complexo multienzimático, farelo de soja, milheto, sorgo Enzymes in the Broiler DietsABSTRACT -Two experiments were conducted to evaluate the effects of microbial enzymes on weight gain, feed intake and feed: gain ratio. In the first trial, 288 chicks from 8-21 days old were assigned to a complete randomized design with a 2 x 2 fatorial arrangement: meal (soybean meal + sorghum and soybean meal + millet) and with or without multi-enzymatic complex (MC), with four replications of 18 bird per experimental unit. Diets were formulated to contain the same levels of metabolizable energy (ME), amino acids, calcium and phosphorus. In the second trial, 384 broilers from 21-42 days old were assigned to a complete randomized design with six treatments and four replications pf 16 birds per experimental unit. All diets contained corn, soybean meal, 7 and 9% of ME, levels of 7 and 5% of methionine (Met), Met + cystine (Cys) and lysine (Lys) with or without MC. It was concluded, in the first trial, that the inclusion of MC in both soybean meal and sorghum and millet-based diets did not show positive effect on broiler performance. In the second trial, ME and amino acids (Met, Met+Cys and Lys) values could be overestimated in 9 and 7%, respectively, when dietary MC level increased, with no effect on bird performance.

An experiment was conducted with the purpose of evaluating enzyme blends on the performance, carcass traits, and bone mineralization of broilers. In total, 928 one-day-old Cobb 500 male chicks of were used. A completely randomized design with four treatments with eight replicates of 29 birds each was adopted. The evaluated treatments were: 1-Positive Control (PC), feed containing the nutritional recommendations of the genetic company's manual; 2-Negative Control (NC), feed with reductions of 75 kcal/kg AME and 0.10 and 0.12 percent points of phosphorus and calcium, respectively; 3 -NC + enzyme blend (amylase + β-glucanase, xylanase, and phytase; 250 g/t of feed) and 4 -NC + enzyme complex (phytase, amylase, xylanase, glucanase, pectinase, cellulase, and protease; 200 g/t of feed). Birds fed the diet with reduced nutrient levels (NC) presented the worst performance (p<0.05). The supplementation of the enzyme blend promoted similar (p<0.05) weight gain and feed conversion ratio as those obtained with the PC diet during the period of 1-21 days of age. During the phase of 22-42 days and the entire experimental period, weight gain and feed conversion ratio improved with the use of the enzyme combinations compared with the NC group, but remained lower than the PC group. Enzymes combinations did not affect (p>0.05) carcass or parts yields. The broilers fed the reduced-nutrient and energy diet presented lower (p<0.05) tibial ash, calcium, and phosphorus contents that the other treatments. The use of enzyme combinations improved the performance of broilers fed diets with reduced nutrient and energy levels.

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RESUMO O objetivo deste estudo foi determinar a ocorrência de aflatoxinas (AFs) em milho destinado à alimentação de aves no Estado da Bahia. Oitenta amostras de milho foram coletadas de duas fábricas produtoras de ração durante o período de fevereiro de 2005 a janeiro de 2006. As análises de AFs foram realizadas por meio da técnica de fluorimetria com colunas de imunoafinidade (Aflatest®, Vicam). Os resultados revelaram que oito (10%) amostras estavam contaminadas, com níveis variáveis de 1 a 5 ?g/kg. Estes resultados demonstram a boa qualidade do produto quanto à contaminação por aflatoxinas.

The gren jackfruit mesocarp has been used in the preparation of vegan and vegetarian recipes as an alternative to meat, due to its appearance like chicken breast and because it is rich in nutrients. The objective of the present work was to elaborate, freeze and determine a physical-chemical composition of the jackfruit “meat”, its durability, in addition to the sensorial analysis of the product. The freezing method was used to conserve jackfruit “meat”. Values ​​of protein, lipids, moisture, ash, A.w. and pH, respectively of whole green jackfruit (13.70±0.18%, 2.52±0.10%, 85.07±0.39%, 4.88±0.02%, 0.967 and 5.47 ), in natura green jackfruit mesocarp (12.49±0.30%, 2.37±0.20%, 85.13±0.19%, 4.84±0.07%, 0.968 and 8.37 ) and cooked unripe jackfruit mesocarp (11.50±0.37%, 2.66±0.09, 84.78±0.85, 4.28±0.03, 0.966 and 5.29). The “jackfruit meat” obtained good sensory reception, with a global score close to 6 on a 7-point hedonic scale, being classified as “moderately liked”. In terms of purchase intention, 19.17% of buyers stated that they "certainly would buy" and 47.5% that "probably would buy". Freezing was an effective method for preserving jackfruit “meat”.