Determinação Da Composição Química E Dos Valores De Energia Metabolizável De Alguns Alimentos Proteicos Para Frangos De Corte

Scottá, Bruno Andreatta; Albino, Luiz Fernando Teixeira; Brustolini, Paulo César; Gomide, Ana Paula Cardoso; Campos, Prímula Viana; Rodrigues, Valéria Vânia

doi:10.1590/1089-6891v17i421347

Cited by 6 publications

(11 citation statements)

References 19 publications

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“…As enzimas exógenas aumentam a digestibilidade de moléculas complexas, especialmente em animais jovens que não têm bom desenvolvimento do perfil enzimático intestinal (Scottá et al, 2016 (Brasil, 2004).…”

Section: Enzimas Na Nutrição Animalunclassified

“…A caloria não pode ser considerada um nutriente, mas o resultado da oxidação dos nutrientes durante o metabolismo animal, principalmente da proteína, carboidratos, lipídeos e parte da fibra (Scottá et al, 2016).…”

Section: Sistema De Energia Para Avesunclassified

“…Os valores de energia metabolizável dos alimentos podem variar de acordo com a metodologia utilizada para determiná-la, a retenção de nitrogênio, a espécie de ave, a idade das aves, o processamento, a granulometria da ração, o nível de inclusão do alimento testado, o sexo das aves, o consumo de ração, a adição de enzimas exógenas à dieta, entre outros fatores, daí a necessidade constante de avaliação dos valores de energia metabolizável dos alimentos nas mais diferentes situações (Scottá et al, 2016).…”

Section: Sistema De Energia Para Avesunclassified

“…Assim, é importante conhecer o teor e os coeficientes de digestibilidade dos aminoácidos dos alimentos utilizados nas formulações das rações para as aves (Scottá et al, 2016).…”

Section: Coeficientes De Digestibilidade De Aminoácidos E Aproveitameunclassified

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Uso de enzimas para aumentar a qualidade nutricional de farinhas de origem animal

Silva¹,

Gouveia²,

Silva³

et al. 2018

Pubvet

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RESUMO.O crescimento contínuo da indústria de alimentos resulta em uma grande quantidade de resíduos provindos dos frigoríficos de abate animais. O processamento dessa carne resulta em uma enorme quantidade de resíduos. A quantidade de resíduos produzidos além de ser uma grande perda de coprodutos com amplo potencial para reuso na cadeia produtiva, também causam sérios problemas de gestão, tanto do ponto de vista econômico como ambiental. Um dos resíduos gerados são as farinhas de origem animal (FOA), ingrediente rico em proteína, minerais e fonte energia em para rações de animais monogástricos. O uso de enzimas se torna uma estratégia interessante, pois podem tornar as FOA em ingrediente de maior valor nutricional. A suplementação enzimática beneficia a digestão e a absorção dos ingredientes, e sua adição em farinhas de origem animal pode melhorar a qualidade nutricional das rações e, consequentemente, o desempenho dos frangos. Esta revisão apresenta uma discussão sobre as enzimas uteis para nutrição de animais, principalmente as proteases utilizadas na hidrolise de resíduos proteicos, como as FOA. Palavras-chave: alimentos, avicultura, enzimas, nutriçãoUse of enzymes to increase the nutritional quality of animal meal for feed production.ABSTRACT. The continued growth of the food industry results in a large amount of animal slaughterhouse waste. The processing of this meat results in a huge amount of coproduct. The large amount of waste produced besides being a great loss of material with great potential for reuse in the productive chain, also causes serious management problems, both economic and environmental. One of the residues generated is animal meal (FOA), an ingredient rich in proteins, minerals and energy source in rations of monogastric animals. The use of enzymes becomes an interesting strategy because they can make FOA an ingredient of greater nutritional value. Enzyme supplementation benefits the digestion and absorption of the ingredients, and their addition in animal meal can improve the nutritional quality of the rations and, consequently, the performance of the chickens. This review presents a discussion on enzymes useful for animal nutrition, especially the proteases used in the hydrolysis of protein residues, such as FOA.

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Section: Enzimas Na Nutrição Animalunclassified

Section: Sistema De Energia Para Avesunclassified

“…Assim, é importante conhecer o teor e os coeficientes de digestibilidade dos aminoácidos dos alimentos utilizados nas formulações das rações para as aves (Scottá et al, 2016).…”

Section: Coeficientes De Digestibilidade De Aminoácidos E Aproveitameunclassified

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Uso de enzimas para aumentar a qualidade nutricional de farinhas de origem animal

Silva¹,

Gouveia²,

Silva³

et al. 2018

Pubvet

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“…Several factors may affect the dry matter values. The main ones seem to be the composition of the food itself, the type and level of inclusion of the ingredients, calcium and phosphorus levels, antinutritional factors, feed intake, the methodology used to determine the AME and, not least, the age of the birds (SCOTTA et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Energy coefficients of plant foods for broiler chickens at different ages

Schneiders

Nunes

Schone

et al. 2017

SCA

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In order to determine the apparent metabolizable energy (AME), the AME corrected for nitrogen balance (AMEn), the apparent coefficients of metabolization (ACM) of gross energy and the ACM corrected for nitrogen balance (ACMn), an experiment was conducted to evaluate five different plant foods (corn, soybean meal, deactivated full-fat soybean, wheat bran and soybean oil) for broilers at different ages (1-8, 11-18, 21-28, 31-38 and 41-48 days). The method of total excreta collection was used, divided into five metabolism assays. The birds were housed in metabolic cages in a completely randomized design, with five treatments and five replicates per treatment, totaling 25 experimental units. The AME and AMEn values increased with the age of the birds for most foods, except soybean meal. The smaller AMC and AMCn of gross energy were obtained for wheat bran. There was adjustment of the equation to the linear response plateau model for the ACM of corn, soybean meal and deactivated full-fat soybean. The wheat bran and soybean oil were adjusted to the linear regression model. The equations show that the digestibility of energy tends to increase with age, except for soybean meal, which had higher metabolization with younger birds. We conclude that the age of the birds influences the determination of the metabolizable energy of feed.

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Metabolizable energy and amino acid digestibility of soybean cake subjected to different dry extrusion temperatures for broilers

Lima

Dilelis

et al. 2018

R. Bras. Zootec.

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Two experiments were conducted to evaluate the apparent metabolizable energy (AME), nitrogen-corrected apparent metabolizable energy (AMEn), and standardized ileal amino acid digestibility coefficient (SIDC) of extruded soybean cake (ESC) at four different extrusion temperatures: 90, 100, 110, and 120 °C. In experiment 1, 300 male broilers were randomly distributed into four treatments (600 g kg −1 reference diet + 400 g kg −1 of SBC at different extrusion temperatures) + reference diet, with six replicates of 10 birds. A metabolic assay using the total excreta collection method was performed from 14 to 23 days to determine AME and AMEn. Quadractic effect of the extrusion temperature was observed, with the maximum AMEn value estimated as 3424.99 kcal kg −1 for 105.58 °C. In experiment 2, 300 male broilers were randomly distributed into four treatments (453 g kg −1 protein free diet + 547 g kg −1 SBC at different extrusion temperatures) + protein free diet, with six replicates of 10 birds. Experimental diets were offered from 16 to 21 days, and at 21days, birds were sacrificed by cervical dislocation for collection of the ileal digesta to determine the SIDC of ESC. The best SIDC values for lysine (0.824%), methionine (0.908%), and cysteine (0.741%) were estimated at 117.72, 114.40, and 107.37 °C, respectively. The other amino acids evaluated showed a linear response, with better SIDC values with increasing extrusion temperatures. The extrusion temperatures affect metabolizable energy and amino acid digestibility of soybean cake for broilers, being important the standardization of extrusion temperature to maximize the nutritional value of soybean cake used in broiler diets.

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Determinação Da Composição Química E Dos Valores De Energia Metabolizável De Alguns Alimentos Proteicos Para Frangos De Corte

Cited by 6 publications

References 19 publications

Uso de enzimas para aumentar a qualidade nutricional de farinhas de origem animal

Uso de enzimas para aumentar a qualidade nutricional de farinhas de origem animal

Energy coefficients of plant foods for broiler chickens at different ages

Metabolizable energy and amino acid digestibility of soybean cake subjected to different dry extrusion temperatures for broilers

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