2020
DOI: 10.1590/0001-3765202020180972
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Pasta waste in the feeding of meat quail

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Cited by 3 publications
(4 citation statements)
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“…In this context, the energy concentration in quail diets affects the growth rate and the deposition of protein and fat in the carcass 3 . Therefore, the levels of metabolizable energy must be adequate in the diet formulations, as their levels can directly affects the production, meat quality and production cost.…”
Section: Introductionmentioning
confidence: 99%
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“…In this context, the energy concentration in quail diets affects the growth rate and the deposition of protein and fat in the carcass 3 . Therefore, the levels of metabolizable energy must be adequate in the diet formulations, as their levels can directly affects the production, meat quality and production cost.…”
Section: Introductionmentioning
confidence: 99%
“…Santos et al 3 inform that diets with 3050 kcal of ME/kg increment the abdominal fat deposition of the carcasses of domestic meat quails. While Lima et al 5 did not observe an increase in abdominal fat in domestic meat quail fed 2950 kcal of ME/kg.…”
Section: Introductionmentioning
confidence: 99%
“…Feed represents the largest part of quail production cost, as the main bases of their diet are corn and soybean meal, the most costly ingredients (Santos et al., 2020). Increasing the global population without a proportional increase of food resources, leading to increases in the importance of adequate food production for humans and get problem to achieving food security in developing countries.…”
Section: Introductionmentioning
confidence: 99%
“…Defected pasta can be re-milled and reused in the same production process, but only at low addition levels since higher amounts affect the product quality. Therefore, although defected pasta is a valuable material discarded only for physical non-conformities, it is commonly destined for animal feeding, such as meat quail (Santos et al, 2020) or broilers (Santos et al, 2018) without any particular interest in its revalourisation. Indeed, while the incorporation of by-products from other food supply chains in pasta manufacturing is quite well investigated (Pasqualone et al, 2015(Pasqualone et al, , 2017, the reuse of defected fresh pasta for innovative food applications has been rarely proposed.…”
Section: Introductionmentioning
confidence: 99%