EFFECT OF PELLETIZATION ON DIETS CONTAINING AN ENZYMATIC COMPLEX TO BROILER CHICKENS

• Autor(a) principal: Silveira, Marta Helena Dias da
• Data de Publicação: 2010
• Outros Autores: Zanusso, Jerri Teixeira, Rossi, Patrícia, Rutz, Fernando, Anciuti, Marco Antonio, Zauk, Niedi Franz, Ribeiro, Carmen Lucia Garcez, Brum, Paulo Antonio Rabenschlag, Nunes, Juliana Klug
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/3846
• topic: Poultry Production; Aves

This study aimed to examine if pelletization interferes in the dietary enzymatic activity, in which an enzymatic complex (EC) produced by solid state fermentation technology was used. A total of 216 Cobb male broilers (1 to 21 days of age) were allocated in batteries. A total of 6 replicates per treatment, and 6 broilers per treatment were used. Treatments consisted of T1- Control mash diet, T2- Control pellet diet, T3- Overestimated mash diet + EC, T4- overestimated mash diet without addition of EC, T5- Overestimated pellet diet + EC, and T6- overestimated pellet diet without addition of EC. All overestimated diets were reformulated to 75 kcal ME/kg, 0.1% Ca and P. Growth performance, drumstick and thigh were increased with the use of pellet diet. Meat color was not influenced by dietary treatments. Results indicated that the enzymatic complex was not affected by pelleting (75º C) the diets.KEYWORDS: Bone strength, broiler, meat color, pellet, performance.