2018
DOI: 10.1590/s1519-99402018000100006
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Cassava bagasse and annatto colorific (Bixa orellana L.) in diets for slow-growing broilers from 30 to 90 days of age

Abstract: SUMMARY The performance and breast skin color of slow-growing broilers from 30 to 90 days old fed diets with different inclusions of cassava bagasse and annatto colorific were evaluated. 308 slow-growing broilers were used in a completely randomized experimental design, in a factorial scheme with an additional treatment 3 X 2 + 1, with three levels of annatto colorific as a pigmentant agent (1%, 2% and 3%), two levels of cassava bagasse (10% and 20%) and an additional treatment (control diet), totaling seven t… Show more

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Cited by 3 publications
(5 citation statements)
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References 16 publications
(18 reference statements)
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“…Na indústria alimentícia, estes pigmentos são utilizados para dar cor à manteiga, queijos, sorvetes, óleos, molhos e cereais, com a vantagem de possuir um custo relativamente baixo quando comparados a outros corantes naturais (CARDARELLI; BENASSI; MERCADANTE, 2008;KIOSKIAS;GORDON, 2003). O colorífico é Brazilian Journal of Development, Curitiba, v.7, n.1, p. 9317-9325 jan. 2021 definido como um produto constituído pela mistura de fubá ou farinha de mandioca, com urucum em pó ou extrato oleoso de urucum adicionado ou não de sal e de óleos comestíveis (TOCCHINI;MERCADANTE, 2001;PARENTE, 2014).…”
Section: Introductionunclassified
See 1 more Smart Citation
“…Na indústria alimentícia, estes pigmentos são utilizados para dar cor à manteiga, queijos, sorvetes, óleos, molhos e cereais, com a vantagem de possuir um custo relativamente baixo quando comparados a outros corantes naturais (CARDARELLI; BENASSI; MERCADANTE, 2008;KIOSKIAS;GORDON, 2003). O colorífico é Brazilian Journal of Development, Curitiba, v.7, n.1, p. 9317-9325 jan. 2021 definido como um produto constituído pela mistura de fubá ou farinha de mandioca, com urucum em pó ou extrato oleoso de urucum adicionado ou não de sal e de óleos comestíveis (TOCCHINI;MERCADANTE, 2001;PARENTE, 2014).…”
Section: Introductionunclassified
“…Neste contexto as características organolépticas da carne, são consideradas parâmetros importantes para conseguirmos visualizar estas qualidades. Segundo Parente (2014), alguns estudos têm enfatizado a relação da cor com o limite de detecção de sabor, com as sensações de doçura ou de salinidade, com a susceptibilidade e preferência por produtos. Alguns alimentos ou condimentos como o urucum ou mais conhecido como "colorau" ou "vermelhão", podem influenciar positivamente no crescimento e coloração da carne de peixes.…”
Section: Introductionunclassified
“…The data on nutrient consumption and nutrients presents in the excreta were used to calculate the parameters below for the diets with added CS and CSR according to Matterson et al (1965). The apparent metabolizable energy (AME) was calculated using the following formula, with appropriate corrections made for differences in the DM content: evaluated the use of agroindustrial residues as an alternative ingredients in poultry feed (Amorim et al 2015;Broch et al 2017;Parente et al 2018).…”
Section: Digestibility Assaymentioning
confidence: 99%
“…Cassava residues such as bark, bagasse, and starch waste contain a large amount of residual starch, since this tuber has 80% starch in its composition and its residues contain 60 to 80 g 100g -1 of starch (Edhirej et al 2015). However, cassava residues also may contain more than 10% of crude fiber (Amorim et al 2015;Parente et al 2018) and have low protein content, with values between 0.5 and 10% of crude protein (Picoli et al 2014;Broch et al 2017), which limits their inclusion in animal feed. About 80% of Brazilian family farmers raise slow-growing broilers for their own livelihood, and more than half of these producers use a part of broiler production to complement their income (MDA 2018).…”
Section: Digestibility Assaymentioning
confidence: 99%
“…Studies seek to determine optimal levels of inclusion of annatto seed meal in the diets of laying hens (MELO et al 2021) and broiler chickens (PARENTE et al 2018, LUIGGI et al 2020) in order to improve the quality characteristics of the generated products. However, to the best of our knowledge, there are few studies with the inclusion of annatto seed meal in the diets of quails (PIMENTEL-MANI et al 2020), especially in relation to yolk color and sensory analysis of common quail eggs.…”
Section: Introductionmentioning
confidence: 99%