Efeito do processamento, suplementação enzimática e nível nutricional da ração para frangos de corte no período de 22 a 42 dias de idade

• Autor(a) principal: Pucci, Luiz Eduardo Avelar
• Data de Publicação: 2010
• Outros Autores: Rodrigues, Paulo Borges, Freitas, Rilke Tadeu Fonseca de, Fialho, Elias Tadeu, Nascimento, Germano Augusto Jerônimo do, Alvarenga, Renata Ribeiro
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000600029; http://repositorio.ufla.br/jspui/handle/1/7331
• topic: Complexo enzimático; Desempenho; Digestibilidade; Peletização; Enzimatic complex; Performance; Digestibility; Pelleting

In order to evaluate the physical form of diet and the use of enzymes and nutritional levels in diets based on corn and soybean meal, two experiments were carried out using a total of 1344 male broilers from 22 to 42 days of age, distributed in a randomized design in a 2 x 2 x 2 factorial scheme with two physical forms of diet (meal or crushed), with and without enzymatic complex (amylase, cellulase and protease) and two nutritional levels (95 or 100% of the recommendations). In experiment 1, 1200 birds were distributed to the eight treatments with five replicates of 30 chickens each, to evaluate the feed intake (FI), weight gain (WG) and feed conversion (FC) and carcass traits of birds. Simultaneously, in the experiment 2 (assay metabolism), 144 birds were distributed in metal cages and received the eight experimental treatments in six replicates of three birds each. At 38 days of age the total excreta collection were started, and the collect for three consecutive days to determine the apparent metabolizable energy corrected (AMEn) and the metabolizability coefficients of dry matter (MCDM) and crude protein (MCCP) of experimental diets. In general, the results can conclude that enzyme supplementation results in no improvement in bird performance and nutrient digestibility of diets, regardless of physical form, which should be made with 100% nutritional recommendations.