Composição química, valores energéticos e aminoácidos digestíveis verdadeiros de farinhas de vísceras para aves

Eyng, Cínthia; Nunes, Ricardo Vianna; Rostagno, Horácio Santiago; Albino, Luiz Fernando Teixeira; Nunes, Christiane Garcia Vilela; Bruno, Luís Daniel Giusti

doi:10.1590/s1516-35982010000400012

Cited by 5 publications

(7 citation statements)

References 22 publications

(13 reference statements)

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“…Differently, the AME in SOM was 3,722 kcal/kg, higher than that found by Fialho et al (2009), of 3,004 kcal/kg, by Eyng et al (2010), of 2,145 kcal/kg and by The Brazilian Table for Poultry and Swine (2017) of 2,240 kcal/kg. According to De Marco et al (2015), the CP and EE content and the composition of fatty acids and minerals contribute to variations in the feed energy values.…”

Section: Resultscontrasting

confidence: 59%

“…In comparison, the results of CP, MM, calcium (Ca), phosphorus (P), EE, and AME of the meals tested were different from those (Eyng et al, 2010;Silva et al, 2012;Troni et al, 2016; The Brazilian Table for Poultry and Swine (2017)). Silva et al (2012) reported that the amounts of CP, MM, and EE of the offal meal might be influenced by the predominance of certain animal parts, such as head, back, and feet.…”

Section: Resultsmentioning

confidence: 66%

“…The variables EE, calcium (Ca), phosphorus (P), and AME presented higher values when compared to those of Eyng et al (2010), Silva et al (2012), and Troni et al (2016). The heterogeneity of the processing methods may justify the results.…”

Section: Resultsmentioning

confidence: 77%

“…Still, according to the authors, in Brazil, 47% of the meal has protein composition of 57.7-61.4%, ash of 11.8-16.20%, and EE of 10.1-16.1%. The Brazilian The mean values of AME (kcal/kg) for the POM reported were 3,020 (Eyng et al, 2010), 3,545 3,241 and 3,340 (Troni et al, 2016), and 3,241 and 3,682 (The Brazilian Table for Poultry and Swine (2017)). That is, in the literature, the descriptions showed 336 kcal more than what was found in this study.…”

Section: Resultsmentioning

confidence: 97%

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Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Silva¹,

Souza²,

Gouveia³

et al. 2020

JAS

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There is currently a growing interest of animal nutritionists and farmers in the use of by-products and/or agro-industrial residues in feeds. The purpose is to reduce production costs, since feed represents nearly 70% of the cost of production, as well as to allocate waste properly, minimizing potential environmental impacts. The characteristics of the residues used and their physical and/ or chemical limitations should be known, providing nutritionist with the correct information for the best choice and use of these ingredients for animal nutrition. This study aims to characterize the centesimal and energetic composition, digestibility, and microbiological quality of animal-origin meals in non-ruminant feeds. Samples of animal-origin meals – AOM (n=210), hydrolyzed feather meals (n=70), chicken offal meal (n=70), and pig offal meal (n=70) were evaluated. The following variables were determined: moisture, crude protein, amino acids, ethereal extract, ash content, FAO grain size analysis, and protein digestibility. Peroxide and acidity levels were determined to evaluate the oxidative process. The microbiological quality of AOM evaluated by the presence/absence of Salmonella spp.; the apparent metabolizable energy was verified by the indirect method using prediction equations. The amounts of proteins, minerals, amino acids, and energy differed from those reported in the literature. These results were possibly due to the different operational processes performed in each one of the experiments, as well as the proportions of constituents in the compared raw materials compared. Moreover, we observed that the AOM is within the Brazilian hygienic-sanitary standards.

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Section: Resultscontrasting

confidence: 59%

Section: Resultsmentioning

confidence: 66%

Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 97%

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Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Silva¹,

Souza²,

Gouveia³

et al. 2020

JAS

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“…The difference in the chemical composition of MBM explains the variation in results found for AMEn, since, according to Eyng et al (2011), together with the Ca and sodium ions, the high MM value causes saponification of the fats present in the animal meal, reducing the energy utilization of MBM by the birds. This ultimately leads to a decrease in the energy utilization of the feedstuffs.…”

Section: Discussionmentioning

confidence: 99%

Prediction equations for energy values of animal meals obtained using meta-analysis

et al. 2018

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The objective of this study was to determine prediction equations to estimate the nitrogen-corrected apparent metabolizable energy (AMEn) values of animal meals used in broiler diets through meta-analysis. A bibliographic review was undertaken with studies conducted in Brazil from 2000 to 2016 to catalogue information on AMEn values and the following chemical elements in the composition of the feedstuffs: crude protein (CP), ether extract (EE), gross energy (GE), mineral matter (MM), calcium (Ca), and phosphorus (P). Groups were also catalogued and formed according to sex and age of birds. Chemical correlations were analyzed, and a multiple linear regression model with the stepwise procedure was used to examine the association between the variables, which were included in the equation as a function of their importance. High and significant correlation coefficients between the independent (GE, MM, CP, EE, Ca, and P) and dependent variable (AMEn) contribute to the understanding of variations in the energy values of these feedstuffs. According to the coefficients of determination, the best equations to estimate AMEn of poultry offal meal and meat and bone meal are AMEn = 6139 − 45.5 CP + 0.356 GE −123.5 MM (R 2 = 0.8302) and AMEn = 2267 + 19.9 CP + 67.9 EE − 44.4 MM (R 2 = 0.9021), respectively.

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Energia metabolizável e aminoácidos digestíveis de coprodutos de trigo e de farinhas de origem animal em dietas para frangos de corte

Silva

Dalólio

Albino

et al. 2020

Arq. Bras. Med. Vet. Zootec.

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Composição química, valores energéticos e aminoácidos digestíveis verdadeiros de farinhas de vísceras para aves

Cited by 5 publications

References 22 publications

Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Prediction equations for energy values of animal meals obtained using meta-analysis

Energia metabolizável e aminoácidos digestíveis de coprodutos de trigo e de farinhas de origem animal em dietas para frangos de corte

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