Composição química e valores de energia metabolizável de alimentos protéicos determinados com frangos de corte em diferentes idades

Brumano, Gladstone; Gomes, Paulo Cézar; Albino, Luiz Fernando Teixeira; Rostagno, Horácio Santiago; Generoso, Rafaela Antonia Ramos; Schmidt, Marlene

doi:10.1590/s1516-35982006000800014

Cited by 32 publications

(43 citation statements)

References 3 publications

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“…It resulted in a greater proportion of protein in the product analyzed chemically, when compared to the lower values reported by other authors, like 46.72% of protein for chicken offal meal (NUNES et al, 2005) and 47.59% in the ostrich offal . Among the results presented, the fat resulted in a value close to that obtained by Souza et al (2000) and slightly lower than reported by Brumano et al (2006), for chicken offal. However, it should be highlighted the partial removal of fat during processing performed at laboratory scale, a method found to replace the pressing used in the industry.…”

Section: Resultssupporting

confidence: 75%

Chemical composition and apparent digestibility of the ostrich offal meal for Nile tilapia

Sales

Furuya

Romanelli

2012

Acta Sci. Anim. Sci.

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ABSTRACT. This study aimed to produce and nutritionally characterize the ostrich offal meal, and to evaluate its digestible value for Nile tilapia. The relevance of the study lies in the possibility of using byproducts from the food industry as alternative food for animals. For this, chemical and microbiological analyses were performed, as well as digestibility trial in the meal produced with ostrich offal for Nile tilapia. The levels found for protein, lipids, gross energy and minerals were 71.08%, 16.54%, 5115 kcal kg -1 and 5.62%, respectively. Microbiological analysis showed absence of Salmonella spp. in the product. The digestibility of protein was 90.41%, and of energy was 77.65%, while the phosphorus availability was 80.18%. Therefore, the ostrich offal meal proved to be a by-product with good nutritional profile and significant digestibility to be used in diets for Nile tilapia.Keywords: by-product, alternative feed, digestible value.Composição química e coeficiente de digestibilidade aparente da farinha de vísceras de avestruz para tilápia-do-Nilo RESUMO. O presente trabalho foi desenvolvido com objetivo de produzir e caracterizar nutricionalmente a farinha de vísceras de avestruz, e avaliar seu valor digestível para tilápia-do-Nilo. A relevância do estudo está na possibilidade de aproveitamento alternativo de subprodutos da indústria alimentícia na produção de alimento para animais. Para tanto, realizaram-se análises químicas, análise microbiológica e ensaio de digestibilidade na farinha produzida de vísceras de avestruz para tilápias-do-Nilo. Os teores encontrados para proteína, lipídios, energia bruta e minerais foram 71,08%, 16,54%, 5.115 kcal kg -1 e 5,62%, respectivamente. A pesquisa microbiológica resultou na ausência de Salmonella sp. no produto analisado. A digestibilidade da proteína foi de 90,41% e da energia 77,65%, ao passo que a disponibilidade do fósforo foi de 80,18%. Verifica-se, portanto, que a farinha de vísceras de avestruz é um alimento com bom perfil nutricional e relevante digestibilidade, podendo ser utilizado em rações para tilápia-do-Nilo.Palavras-chave: subproduto, alimento alternativo, valor digestível.

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Section: Resultssupporting

confidence: 75%

Chemical composition and apparent digestibility of the ostrich offal meal for Nile tilapia

Sales

Furuya

Romanelli

2012

Acta Sci. Anim. Sci.

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“…Comparing the corn gluten meal evaluated in the present study with that evaluated by Brumano et al (2006), one can observe that only amino acid arginine presented inferior value, whereas the other amino acids presented higher values, except for histidine, which had the same value in the two studies. The non-essential amino acid content of the corn gluten meal assessed was superior to that found by Analyses conducted in the Animal Nutritional Laboratory Ajinomoto, extraction by HPLC.…”

Section: Resultsmentioning

confidence: 58%

Determination of true digestible amino acids of feedstuffs utilizing cecectomized roosters

Silva¹,

Albino²,

Rostagno³

et al. 2012

R. Bras. Zootec.

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-The objective of this study was to estimate the true digestibility coefficients of amino acids and digestible amino acid values of some poultry feedstuffs. The feedstuffs were: babassu meal, sunflower meal, corn gluten meal, babassu starchy meal, meat and bone meal, common beans, pearl millet and residues of cookies, pasta and bread. The precise feeding method of Sibbald was used with adult cecectomized Leghorn roosters distributed in a completely randomized design, consisting of ten treatments and six replications with a rooster in each. The treatments were represented by the feedstuffs evaluated. The roosters were kept in a period of fasting for 36 hours and then fed 30 grams of feed. Samples were collected during 56 hours. Simultaneously, six roosters were kept fasting to make corrections to the metabolic and endogenous losses of amino acids. At the end of collections, the excreta obtained were weighed, freeze-dried and subsequently processed, so laboratory analyses were carried out and the coefficients of true digestibility of amino acids were determined. The mean values of the coefficients of true digestibility of essential and non-essential amino acids in percentage were respectively: 0.702 and 0.652 for the babassu meal; 0.852 and 0.786 for the sunflower meal; 0.928 and 0.887 for the corn gluten meal; 0.797 and 0.720 for the meat and bone meal; 0.364 and 0.339 for ground raw beans; 0.924 and 0.837 for ground pearl millet; 0.839 and 0.810 for cookie residue; 0.929 and 0.914 for pasta residue; and 0.904 and 0.899 for bread residue.

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“…Brumano et al (2006) and Gomes et al (2007) noted the need to be cautious when using animal byproducts because of the low standardization of these products, which undergo variations in composition and the processing and the type and proportions of their constituents.…”

Section: Resultsmentioning

confidence: 99%

Equations to Predict the Metabolizable Energy of Meat and Bone Meal for Growing Pigs

Castilho¹,

Pozza

Oliveira

et al. 2015

Ciênc. agrotec.

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The prediction of metabolizable energy (ME) of meat and bone meal (MBM) for pigs is an interesting tool, however, used models to predict these values must be validated in order to garantee higher precision. The aim of this study was to determine the chemical and energetic composition of different types of MBM for pigs and to adjust and validate models to better predict the ME based on the chemical composition. Thirty-two barrows, averaging an initial weight of 26.75 ± 1.45 kg, were individually allotted in a randomized block design with eight treatments and four replicates. The treatments consisted of seven types of MBM that replaced 20% of the basal diet. A stepwise procedure was the statistical procedure used to adjust the prediction equations and the ME was the dependent parameter. The validation of the adjusted models was performed using an independent databank of chemical and energetic composition of theBrazilian and international MBM. The metabolizable energy of different meat and bone meals ranged from 1645 to 2645 kcal kg -1 . The equations that provide a good prediction of metabolizable energy of meat and bone meal for swine in Brazil are EM 1 = -4233.58 + 0.4134GE + 72CP + 89.62ash -159.06Ca; EM 2 = 2087.49 + 0.3446GE + 31.82ash -189.18Ca; EM 3 = 2140.13 + 0.3845GE -112.33Ca; EM 4 = -346.58 + 0.656GE; EM 5 = 3221.27 + 178.96fat -76.55ash; and EM 6 = 5356.45 -84.75ash.Index terms: Chemical composition; regression equation; slaughterhouse by-products. RESUMOA predição dos valores de energia metabolizável (EM) da farinha de carne e ossos (FCO) para suínos é uma ferramenta interessante, mas os modelos usados para predizer esses valores devem ser validados para garantir maior precisão. Objetivou-se com este trabalho, determinar a composição química e energética de diferentes FCO para suínos; ajustar e validar modelos de predição da EM, a partir da composição química, e validar os modelos, utilizando um conjunto de dados independentes. Foram utilizados 32 suínos machos e castrados, com peso médio inicial de 26,75 ± 1,45 kg, distribuídos individualmente em delineamento experimental de blocos ao acaso, com oito tratamentos e quatro repetições. Os tratamentos consistiram em sete diferentes FCO que substituíram em 20% a ração referência. Para o ajuste das equações de predição, foi utilizado o procedimento estatístico Stepwise, em que a EM foi a variável dependente. Os valores de EM das FCO variaram de 1645 a 2645 kcal kg -1. As equações que, eficientemente, estimaram a EM da FCO, em condições brasileiras, foram: EM1 = -4233,58 + 0,4134EB + 72PB + 89,62MM -159,06Ca; EM2 = 2087,49 + 0,3446EB + 31,82MM -189,18Ca; EM3 = 2140,13 + 0,3845EB -112,33Ca; EM4 = -346,58 + 0,656EB; e EM5 = 3221,27 + 178,96EE -76,55MM e EM6 = 5356,45 -84,75MM.Termos para indexação: Composição química; equação de regressão; subprodutos de abatedouros.

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Composição química e valores de energia metabolizável de alimentos protéicos determinados com frangos de corte em diferentes idades

Cited by 32 publications

References 3 publications

Chemical composition and apparent digestibility of the ostrich offal meal for Nile tilapia

Chemical composition and apparent digestibility of the ostrich offal meal for Nile tilapia

Determination of true digestible amino acids of feedstuffs utilizing cecectomized roosters

Equations to Predict the Metabolizable Energy of Meat and Bone Meal for Growing Pigs

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