Passion fruit by-products in broiler diets - DOI: 10.4025/actascianimsci.v30i4.948

• Autor(a) principal: Togashi, Cristina Kimie
• Data de Publicação: 2009
• Outros Autores: Fonseca, José Brandão, Soares, Rita da Trindade Ribeiro Nobre, Costa, Ana Paula Delgado da, Silveira, Karla Ferreira da, Detmann, Edenio
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/948
• topic: aviculture; carcass; cholesterol; serum; tissue.; avicultura; carcaça; colesterol; soro; tecidos.; Zootecnia

A trial was performed using two hundred male Cobb broilers to evaluate the performance, carcass characteristics and cholesterol levels in the tissue and serum, when fed diets based on corn and soybean meal supplemented with different levels of passion fruit seed and peel. The following treatments were evaluated: blank treatment, 4% of peel, 8% of peel, 4% of seed and 8% of seed. A completely randomized experimental design was used with a 2 x 2 factorial scheme with an additional treatment, four repetitions and ten birds per experimental unit. A model of orthogonal contrast was used, with two levels of supplementation and two kinds of byproducts. The birds were raised with the experimental diets from 22 to 42 days of age; they were then slaughtered for collection of data. The use of passion fruit by-products modified the cholesterol levels without affecting the majority of the performance characteristics of the broilers. The seeds and peel of passion fruit reduced the cholesterol contents in the breast and leg.