Effects of different autoclaving times on nutrition quality of diets for growing rats (Rattus norvegicus)

• Autor(a) principal: Faria, Haroldo Garcia de
• Data de Publicação: 2008
• Outros Autores: Stabille, Sandra Regina
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum Biological Sciences
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/2725
• topic: Autoclavagem; desempenho; esterilização; rações; ratos Wistar; 2.00.00.00-6 Ciências Biológicas

The effect of different autoclaving times in diets of growing rats (Rattus norvegicus) is provided. Similarly, test sensibility is also given with regard to protein solubility in KOH as an in vivo reduction indicator of protein quality caused by autoclaving. Three hundred 300 Wistar rats, 150 females and 150 males, were used. Aged from 21 to 35 days, they were distributed in a completely randomized design with 5 treatments (5 times of autoclaving 0, 15, 30, 45 and 60 minutes) and 10 replications of six animals per experimental unit). Live weight at 35 days old, daily weight gain and feed conversion were affected linearly with increasing of autoclaving time of diet. Protein solubility of the diets in KOH decreased from 81.37 to 24.42% when the diet was autoclaved from 0 to 60 minutes. Results indicate that analysis of protein solubility in KOH is a good indication to observe the diet’s autoclaving effect