Efeito de diferentes níveis de farelo de gérmen de milho desengordurado em dietas suplementadas com fitase para poedeiras comerciais

Brunelli, Sandra Regina; Pinheiro, João Waine; Fonseca, Nilva Aparecida Nicolao; Silva, Caio Abércio da

doi:10.5433/1679-0359.2012v33n5p1991

Cited by 16 publications

(16 citation statements)

References 11 publications

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“…Thus, the percentages of these ingredients in the feed were as close as possible to the percentages normally used in the egg industry (Brunelli et al, 2012). The amount of MBM (2.0%) added was slightly higher than the minimum detectable amount, which according to Denadai et al (2011) is 1.5%.…”

Section: Methodsmentioning

confidence: 82%

Assessment of low amounts of meat and bone meal in the diet of laying hens by using stable isotopes

et al. 2015

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The aim of this study was to assess whether the inclusion of low amounts of ingredients such as wheat bran, corn gluten and yeast in the diet of laying hens can interfere with the traceability of meat and bone meal (MBM) in eggs and its fractions (albumen and yolk). We used 256 laying hens distributed across eight treatment groups, which consisted of a diet based on corn-soybean-wheat (CSW) bran meal and other diets that had additions comprising gluten and/or (MBM) and/or yeast. To analyse the isotopic ratios ( 13 C: 12 C and 15 N: 14 N), on the 28 th and 56 th days, 16 eggs were randomly taken for each treatment (four for each repetition), where eight eggs (two for each repetition) were used to harvest yolk and albumen samples and the remaining eight (two for each repetition) were used to analyse the whole egg. We concluded that detection of 2.0% MBM in the egg and its fractions is possible; however, the results for treatments containing gluten and yeast were not different from those containing MBM. Therefore, the inclusion of 3.0% gluten and/or yeast does not result in different δ ResumoO objetivo foi verificar se a baixa inclusão de outros ingredientes, como farelo de trigo, glúten de milho e levedura na dieta de poedeiras, pode interferir na rastreabilidade da farinha de carne e ossos bovinos (FCOB) em ovos e suas frações (albúmen e gema). Foram utilizadas 256 galinhas poedeiras distribuídas em oito tratamentos, no qual, foram compostos de uma dieta MST a base de milho, farelo de soja e farelo de trigo e as demais dietas foram acrescidos de glúten e/ou (FCOB) e/ou levedura. Para análise da razão isotópica ( 13 C/ 12 C e 15 N/ 14 N), nos 28º e 56º dias foram tomados aleatoriamente 16 ovos por tratamento (quatro por repetição), onde oito ovos (dois por repetição) serviram para colheitas de amostras de gema e albúmen e os outros oito (dois por repetição) para ovo total. Pode-se concluir que, a detecção de 2,0% de FCOB no ovo e suas frações é possível, porém, os tratamentos com inclusão de glúten e levedura não foram diferentes dos tratamentos com inclusão da FCOB. Portanto, a inclusão de 3,0% de glúten e ou levedura na ração, não permite a diferenciação dos valores isotópicos de δ 13 C e δ 15 N do ovo e suas frações destes grupos dos que possuem 2,0% FCOB. Palavras-chave: Carbono-13, glúten de milho, levedura, nitrogênio-15

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Section: Methodsmentioning

confidence: 82%

Assessment of low amounts of meat and bone meal in the diet of laying hens by using stable isotopes

et al. 2015

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“…Wall et al (2010), observed that hens fed diets with 3.5% of clam meal inclusion showed significant influence on yolk pigmentation. These results may be attributed to pigments called carotenoids present naturally in corn (Brunelli et al, 2012) that associated with lipid profile present in pirarucu by-product acid silage meal can contribute to the increase the yolk pigmentation.…”

Section: Variablesmentioning

confidence: 99%

Pirarucu By-Product Acid Silage Meal in Diets for Commercial Laying Hens

Batalha

Alfaia

Cruz

et al. 2018

Braz. J. Poult. Sci.

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This study aimed to evaluate the inclusion of pirarucu by-product acid silage meal in diets for laying hens on performance and egg quality. One hundred sixty eight Hissex White laying hens 73-wk-old were distributed in completely randomized design with seven treatments (0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%) and four replicates of six birds each. The experiment lasted 84 days divided into four periods of 21 days. Estimates of pirarucu by-product meal levels were determined by polynomial regression. Differences (p<0.05) were observed in all variables of performance, in egg weight, yolk height and yolk pigmentation, with pirarucu by-product meal inclusion in diets showed better results than control diet. The pirarucu by-product acid silage meal can be used as alternative food in diets for commercial laying hens. Up to the 2.5% inclusion level there wasn't negative effect in performance and egg quality.

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“…Sultana et al (2007) reported a laying percentage 60% in Japanese quail fed with a 60% maize diet. The Posture percentage for commercial laying birds did not change with the introduction of maize germ meal into their diets (Brito et al, 2005;Brunelli et al, 2012). Li et al (2011) found that laying percentage in yellow quail decreased as corn in the diet decreased.…”

Section: Discussionmentioning

confidence: 99%

“…Maize germ meal has 4,700 kcal/kg of apparent metabolizable energy (AME), making it possible to decrease the inclusion of vegetable oil in poultry diets. Some authors have evaluated the zootechnical performance of commercial laying hens fed with maize germ meal, reporting that it does changes neither their yield or performance, as measued by egg production and feed conversion (Brito et al, 2005;Brunelli et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Performance of european laying quail fed with diets containing maize germ meal

Holanda¹,

Lucena²,

Holanda³

2020

RSD

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The objective of the research was to study the effect of substitution of maize for maize germ meal in laying European quail diets. 240 female quails were used in a randomized design with three treatments and eight replications, containing 10 birds per plot. The treatments consisted of a maize and soybean meal-based reference diet and two levels of substitution of maize for maize germ meal, 50 and 100%. Evaluated parameters were: number of eggs per bird housed, laying rate, feed intake, feed conversion, weight of egg, yolk, albumen and shell, and yolk pigmentation. Parameters were evaluated using analysis of variance and Tukey test, with the significance level set at 5%. In the two laying cycles studied there was a difference in the number of eggs, percentage of laying, feed conversion, weight of egg, yolk and shell and yolk pigmentation. The replacement of maize by maize germ meal in diets for laying European quail can be carried out up to 100%, producing improvement in the productive performance of the birds and in egg quality.

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Efeito de diferentes níveis de farelo de gérmen de milho desengordurado em dietas suplementadas com fitase para poedeiras comerciais

Cited by 16 publications

References 11 publications

Assessment of low amounts of meat and bone meal in the diet of laying hens by using stable isotopes

Assessment of low amounts of meat and bone meal in the diet of laying hens by using stable isotopes

Pirarucu By-Product Acid Silage Meal in Diets for Commercial Laying Hens

Performance of european laying quail fed with diets containing maize germ meal

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