Sodium levels in Italian quails for meat production - DOI: 10.4025/actascianimsci.v32i1.8215

• Autor(a) principal: Raquel, Débora Linhares
• Data de Publicação: 2010
• Outros Autores: Lima, Raffaella Castro, Freitas, Ednardo Rodrigues, Sá, Newton Lima, Xavier, Regina Patrícia de Souza, Paiva, André Campos
• Tipo de documento: Artigo
• Idioma: por; eng
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• DOI: 10.4025/actascianimsci.v32i1.8215
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/8215
• topic: water intake; performance; electrolyte; carcass yield; salt; excreta moisture; consumo de água; desempenho; eletrólitos; rendimento de carcaça; sal; umidade das excretas; Zootecnia

In order to determine the best nutritional levels of chlorine in Italian quails destined for meat production (aged 1 to 49 days), 384 one-day-old quails were distributed in a completely randomized design with six treatments and eight replications of eight birds per experimental unit. The chlorine levels evaluated were: 0.07, 0.12, 0.17, 0.22, 0.27 and 0.32%. There were no significant effects of the diet chlorine levels on any of the parameters evaluated. Considering that the chlorine levels did not cause any signs of deficit or excess that could be determined by changes in the performance of quails, we can recommend that diets for meat quails aged from 1 to 49 days may contain chlorine levels from 0.07 to 0.32%