Metabolizable energy value of crude glycerin and effects on broiler performance and carcass yield

Tavernari, F. de C.; Souza, André Ricardo Santana Vieira de; Feddern, Vivian; Lopes, L. dos S.; Teixeira, Carlos Jonatas de Sousa; Muller, Jardel Andrei; Surek, D.; Paiano, Diovani; Petrolli, Tiago Goulart; Boiago, Marcel Manente

doi:10.1016/j.livsci.2022.105017

Cited by 3 publications

(1 citation statement)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, we found that the addition of 15% glycerin to diets did not influence the protein and fat digestibility of broiler chickens. Therefore, the inclusion of fat in the diet increased the digestion retention time in chickens, which subsequently increased the use of energy, protein, and fat [37,38]. Noting that the inclusion levels influence bird health and indicate that glycerin can be added up to levels of 5% to broiler diets without an effect on performance [39]; this observation led to the hypothesis that a 10% increase in dietary glycerin may influence nutrient utilization from protein and fat in diets, since the chemical components in glycerin are like the enzymatic hydrolytic products of dietary fat metabolism.…”

Section: Discussionmentioning

confidence: 99%

Effects of Increasing Glycerin Levels in Broiler Chickens

Carvalho,

Silva,

Rodrigues

et al. 2024

Metabolites

View full text Add to dashboard Cite

Glycerin contributes to the animal’s energy metabolism as an important structural component of triglycerides and phospholipids. The present study was carried out to evaluate the effect of replacing corn with 0, 5, 10, and 15% of glycerin in terms of performance, digestibility, carcass yield, relative weights of gastrointestinal tract (GIT) organs, and nutrient metabolism. Four hundred chickens (40.0 g ± 0.05 g) were distributed in a completely randomized design with four treatments and five replicates. Growth parameters were measured at 7, 14, 21, and 42 days. Digestibility of crude protein and fat, carcass yield, relative weights of GIT organs, and biochemical blood profile were measured. The results were subject to an analysis of variance by Tukey’s HSD test (p > 0.05). The inclusion of 5%, 10%, or 15% of glycerin did not influence performance or affect the crude protein and fat digestibility in broilers (p > 0.05) when compared to that of the basal (0%) diet. Similarly, the supplementation of glycerin levels showed no significant influence (p > 0.05) on the relative GIT organ weights, carcass yield, or nutrient metabolism. Thus, we concluded that glycerin may be included in the broilers’ diets in rations of up to 15%.

show abstract

Section: Discussionmentioning

confidence: 99%