Fontes de óleo na dieta e sua influência no desempenho e na imunidade de frangos de corte

Pinto, Marcos Franke; Lima, Valéria Marçal Felix de; Ribeiro, Sheila Cardoso; Bossolani, Iderlipes Luiz Carvalho; Ponsano, Elisa Helena Giglio; Garcia-Neto, Manoel

doi:10.1590/s0100-736x2014000500004

Cited by 5 publications

(3 citation statements)

References 15 publications

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“…Sources of oils (soybean, linseed and sardine) and their relevance in the performance and immunity of broiler chickens were studied by Pinto et al (2014) and as in this research, even though in a different way than the supplementary one, the authors verified that the type of oil added in the broiler diet did not influence the performance variables, such as weight gain and final weight.…”

Section: /6supporting

confidence: 53%

Egg inoculation of conjugated linoleic acid and lauric acid in meat quails

Paula

Valentim

Pinheiro

et al. 2021

Agraria

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The objective of this study was to evaluate the effects of inoculation in egg with sources of conjugated linoleic acid (CLA) and lauric acid (LA) on hatchability, zootechnical performance and carcass characteristics of quails from one to 35 days of age. On the 7 th day of incubation, the eggs were inoculated with 0.05 mL of the supplement according to the treatments, CLA and LA. After birth, the birds were housed in cages until 35 days. A completely randomized design was used, with six treatments and six replicates of 10 birds per cage. The inoculations in eggs with CLA and LA did not interfere in the performance and carcass characteristics of quails at 21 and 35 days of age. However, may be associated with a decrease in egg hatchability. The highest absolute weight of the gizzard was observed at 35 days, from birds inoculated in egg with CLA 240 mg and LA 60 mg in the incubation phase, in comparison to the other treatments. In conclusion, the reduction in hatchability makes it impossible to recommend the use of conjugated linoleic acid and lauric acid -in ovo.

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Section: /6supporting

confidence: 53%

Egg inoculation of conjugated linoleic acid and lauric acid in meat quails

Paula

Valentim

Pinheiro

et al. 2021

Agraria

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“…The nutritional management of a diet can act as a modulator to produce specific responses, naturally strengthen immunity, and thus improve the performance of birds in the face of health challenges present in the breeding system (Damasceno et al, 2017). According to Pinto et al (2014), the current interests revolve around n-3 fatty acids that can act by inhibiting the synthesis of inflammatory mediators derived from achydodon acid. This tool can be used not only against immunedepressive pathogens, but also to maintain the health status of high-production birds, without overloading the defense system (Groff- Urayama et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Sources of conjugated linoleic acid and lauric acid inoculated into the eggs of quails and its effects on immunity

Paula¹,

Pinheiro²,

Valentim³

et al. 2021

Semina: Ciênc. Agrár.

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The objective of this study is to evaluate the effects of in-egg inoculation with sources of conjugated linoleic acid (CLA) and lauric acid (AL), going by the weight of lymphoid organs and the biochemical profile of the blood of cut quails, from one to 35 days of age. We used 360 quails distributed in a completely randomized design, in six treatments and six replicates of 10 birds per plot. Corn oil (OM) was used to dilute the CLA and AL. The experimental treatments were: healthy eggs (control); eggs inoculated with OM thinner; eggs inoculated with CLA 120 mg / 50 mL OM; eggs inoculated with CLA 240 mg / 50 mL OM; eggs inoculated with AL 60 mg / 50 mL OM and eggs inoculated with AL 90 mg / 50 mL OM. The results were analyzed through Program R at the level of 5% significance. To verify the normal distribution of errors, the Shapiro-Wilk normality test was applied. At 21 days, an effect of p < 0.05 was observed for the total blood cholesterol content, inoculations with CLA reduced, even as AL increased, regardless of the level. At 35 days, it was found (p < 0.05) that the levels of total cholesterol and AST in the blood decreased with inoculations of CLA and AL at the lower levels, compared to those that did not receive the inoculations. The CLA and AL levels supplemented via egg inoculations did not interfere with the weight of the lymphoid organs (thymus, Fabricius bursa) of the birds, at both ages. Supplementation in eggs of cut quails with CLA 240 mg reduced the total blood cholesterol content compared to CLA 120 mg, at 21 days of age. At 35 days of age, higher concentrations of CLA and AL increased the total cholesterol and AST in the blood of birds and AL had a greater effect on the increase than CLA.

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“…Dentre esses ingredientes, encontram-se os óleos, que são empregados para elevar a concentração energética das dietas (Fascina, 2007), melhorar as características de desempenho (Baião e Lara, 2005) e atuar na resposta imune humoral (Pinto et al, 2014). Outro nutriente relevante para o desenvolvimento das aves é a vitamina E, reconhecida por ser essencial para um conjunto de atividades do organismo, dentre elas a integridade reprodutiva, muscular, circulatória, nervosa e imunológica dos animais (Pompeu et al, 2015).…”

Section: Introductionunclassified

Características produtivas, carcaça, cortes e resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleo e vitamina E

Filho

Soares

Santos

et al. 2017

Arq. Bras. Med. Vet. Zootec.

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 RESUMOA adição de óleos na dieta de frangos de corte proporciona muitas vantagens, visto que, dependendo do perfil de ácidos graxos, pode melhorar o desempenho e atuar como estimulante do sistema imune. Assim, este estudo teve como objetivo avaliar as características produtivas, o rendimento de carcaça, os cortes e a resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleos e vitamina E. Foram utilizados 312 pintainhos de corte machos da linhagem Cobb com um dia de idade, distribuídos em delineamento inteiramente ao acaso, com oito repetições compostas de 13 aves por parcela experimental. Os tratamentos experimentais consistiram em óleo de soja, óleo de canola e óleo de canola mais adição de vitamina E. As variáveis analisadas foram ganho de peso, consumo de ração, conversão alimentar, rendimento de carcaça, cortes comerciais e resposta imune humoral. Os resultados obtidos mostram que houve diferença significativa no desempenho somente na fase pré-inicial, quando as aves que receberam o tratamento com óleo de canola e vitamina E apresentaram piores ganhos de peso. Não foram observadas diferenças significativas para as outras variáveis analisadas. Conclui-se que a utilização de diferentes fontes lipídicas associadas ou não à vitamina E não afeta as características produtivas de carcaça, cortes e resposta imune humoral em frangos de corte em relação ao uso de óleo de soja.Palavras-chave: aves, óleo de canola, óleo de soja, tocoferol ABSTRACT Oil inclusion in poultry diets provides many advantages and according to the fatty acid profile it is

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Fontes de óleo na dieta e sua influência no desempenho e na imunidade de frangos de corte

Cited by 5 publications

References 15 publications

Egg inoculation of conjugated linoleic acid and lauric acid in meat quails

Egg inoculation of conjugated linoleic acid and lauric acid in meat quails

Sources of conjugated linoleic acid and lauric acid inoculated into the eggs of quails and its effects on immunity

Características produtivas, carcaça, cortes e resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleo e vitamina E

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