Performance and carcass characteristics of broilers fed whole corn germ

Detalhes bibliográficos
Autor(a) principal: Lopes, Elainy Cristina
Data de Publicação: 2019
Outros Autores: Rabello, Carlos Bôa-Viagem, Santos, Marcos José Batista dos, Lopes, Cláudia da Costa, Oliveira, Camilla Roana Costa de, Silva, Dayane Albuquerque da, Oliveira, Daniela Pinheiro de, Dutra Júnior, Wilson Moreira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://locus.ufv.br//handle/123456789/30896
https://doi.org/10.1590/rbz4820180247
Resumo: The objective of this study was to evaluate the effect of including whole corn germ (WCG) on the performance; diet metabolizability; yields of carcass, cuts, and offal; and quality of meat of broilers. A total of 648 chicks were assigned to six treatments in a completely randomized design with six replicates, with 18 birds in each. Treatments consisted of a corn- and soybean meal-based control diet (0 g kg−1 WCG) and five test diets including WCG at the levels of 40, 80, 120, 160, and 200 g kg−1. Birds and diets were weighed at each seven days to determine feed intake (FI), body weight gain (BWG), and feed conversion ratio (FCR). The partial collection methodology was employed to determine the apparent metabolizable energy (AME), nitrogen-corrected AME (AMEn ), and the apparent metabolizability coefficients of gross energy (AMCGE), dry matter (AMCDM), crude protein (AMCCP), and ether extract (AMCEE) of the diets. In the evaluation of meat quality, we analyzed the pH, cooking losses, shear force, waterholding capacity, color, and peroxide index of the meat. There was a difference for BWG and FCR in the total rearing period (1 to 42 days), for which optimum BWG was estimated as 2921 g/bird, with 118 g kg−1 inclusion of WCG. There was no difference for the AME, AMEn , and AMCCP of the diets, although AMCGE, AMCDM, and AMCEE declined as WCG was included. The increasing levels of WCG did not influence the yields of carcass and cuts or the meat quality. There was an increase in the yield of gizzard and proventriculus. Whole corn germ can be used at low levels in the diet of broilers without compromising their productive rates
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spelling Lopes, Elainy CristinaRabello, Carlos Bôa-ViagemSantos, Marcos José Batista dosLopes, Cláudia da CostaOliveira, Camilla Roana Costa deSilva, Dayane Albuquerque daOliveira, Daniela Pinheiro deDutra Júnior, Wilson Moreira2023-05-17T13:58:21Z2023-05-17T13:58:21Z2019-06-06Lopes, E. C.; Rabello, C. B. V.; Santos, M. J. B.; Lopes, C. C.; Oliveira, C. R. C.; Silva, D. A.; Oliveira, D. P. and Dutra Júnior, W. M. 2019. Performance and carcass characteristics of broilers fed whole corn germ. Revista Brasileira de Zootecnia 48:e201802471806-9290https://locus.ufv.br//handle/123456789/30896https://doi.org/10.1590/rbz4820180247The objective of this study was to evaluate the effect of including whole corn germ (WCG) on the performance; diet metabolizability; yields of carcass, cuts, and offal; and quality of meat of broilers. A total of 648 chicks were assigned to six treatments in a completely randomized design with six replicates, with 18 birds in each. Treatments consisted of a corn- and soybean meal-based control diet (0 g kg−1 WCG) and five test diets including WCG at the levels of 40, 80, 120, 160, and 200 g kg−1. Birds and diets were weighed at each seven days to determine feed intake (FI), body weight gain (BWG), and feed conversion ratio (FCR). The partial collection methodology was employed to determine the apparent metabolizable energy (AME), nitrogen-corrected AME (AMEn ), and the apparent metabolizability coefficients of gross energy (AMCGE), dry matter (AMCDM), crude protein (AMCCP), and ether extract (AMCEE) of the diets. In the evaluation of meat quality, we analyzed the pH, cooking losses, shear force, waterholding capacity, color, and peroxide index of the meat. There was a difference for BWG and FCR in the total rearing period (1 to 42 days), for which optimum BWG was estimated as 2921 g/bird, with 118 g kg−1 inclusion of WCG. There was no difference for the AME, AMEn , and AMCCP of the diets, although AMCGE, AMCDM, and AMCEE declined as WCG was included. The increasing levels of WCG did not influence the yields of carcass and cuts or the meat quality. There was an increase in the yield of gizzard and proventriculus. Whole corn germ can be used at low levels in the diet of broilers without compromising their productive ratesengBrazilian Journal of Animal ScienceR. Bras. Zootec., 48:e20180247, 2019Creative Commons Attribution Licenseinfo:eu-repo/semantics/openAccesscarcass yieldcorn byproductlipid sourcemeat qualitymetabolizable energyPerformance and carcass characteristics of broilers fed whole corn germinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlereponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINAL1806-9290-rbz-48-e20180247.pdf1806-9290-rbz-48-e20180247.pdfartigoapplication/pdf436072https://locus.ufv.br//bitstream/123456789/30896/1/1806-9290-rbz-48-e20180247.pdf28af4f51dc7ae1ba46fea3abda8d0d17MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/30896/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/308962023-05-17 10:58:22.648oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452023-05-17T13:58:22LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Performance and carcass characteristics of broilers fed whole corn germ
title Performance and carcass characteristics of broilers fed whole corn germ
spellingShingle Performance and carcass characteristics of broilers fed whole corn germ
Lopes, Elainy Cristina
carcass yield
corn byproduct
lipid source
meat quality
metabolizable energy
title_short Performance and carcass characteristics of broilers fed whole corn germ
title_full Performance and carcass characteristics of broilers fed whole corn germ
title_fullStr Performance and carcass characteristics of broilers fed whole corn germ
title_full_unstemmed Performance and carcass characteristics of broilers fed whole corn germ
title_sort Performance and carcass characteristics of broilers fed whole corn germ
author Lopes, Elainy Cristina
author_facet Lopes, Elainy Cristina
Rabello, Carlos Bôa-Viagem
Santos, Marcos José Batista dos
Lopes, Cláudia da Costa
Oliveira, Camilla Roana Costa de
Silva, Dayane Albuquerque da
Oliveira, Daniela Pinheiro de
Dutra Júnior, Wilson Moreira
author_role author
author2 Rabello, Carlos Bôa-Viagem
Santos, Marcos José Batista dos
Lopes, Cláudia da Costa
Oliveira, Camilla Roana Costa de
Silva, Dayane Albuquerque da
Oliveira, Daniela Pinheiro de
Dutra Júnior, Wilson Moreira
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Lopes, Elainy Cristina
Rabello, Carlos Bôa-Viagem
Santos, Marcos José Batista dos
Lopes, Cláudia da Costa
Oliveira, Camilla Roana Costa de
Silva, Dayane Albuquerque da
Oliveira, Daniela Pinheiro de
Dutra Júnior, Wilson Moreira
dc.subject.eng.fl_str_mv carcass yield
corn byproduct
lipid source
meat quality
metabolizable energy
topic carcass yield
corn byproduct
lipid source
meat quality
metabolizable energy
description The objective of this study was to evaluate the effect of including whole corn germ (WCG) on the performance; diet metabolizability; yields of carcass, cuts, and offal; and quality of meat of broilers. A total of 648 chicks were assigned to six treatments in a completely randomized design with six replicates, with 18 birds in each. Treatments consisted of a corn- and soybean meal-based control diet (0 g kg−1 WCG) and five test diets including WCG at the levels of 40, 80, 120, 160, and 200 g kg−1. Birds and diets were weighed at each seven days to determine feed intake (FI), body weight gain (BWG), and feed conversion ratio (FCR). The partial collection methodology was employed to determine the apparent metabolizable energy (AME), nitrogen-corrected AME (AMEn ), and the apparent metabolizability coefficients of gross energy (AMCGE), dry matter (AMCDM), crude protein (AMCCP), and ether extract (AMCEE) of the diets. In the evaluation of meat quality, we analyzed the pH, cooking losses, shear force, waterholding capacity, color, and peroxide index of the meat. There was a difference for BWG and FCR in the total rearing period (1 to 42 days), for which optimum BWG was estimated as 2921 g/bird, with 118 g kg−1 inclusion of WCG. There was no difference for the AME, AMEn , and AMCCP of the diets, although AMCGE, AMCDM, and AMCEE declined as WCG was included. The increasing levels of WCG did not influence the yields of carcass and cuts or the meat quality. There was an increase in the yield of gizzard and proventriculus. Whole corn germ can be used at low levels in the diet of broilers without compromising their productive rates
publishDate 2019
dc.date.issued.fl_str_mv 2019-06-06
dc.date.accessioned.fl_str_mv 2023-05-17T13:58:21Z
dc.date.available.fl_str_mv 2023-05-17T13:58:21Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.citation.fl_str_mv Lopes, E. C.; Rabello, C. B. V.; Santos, M. J. B.; Lopes, C. C.; Oliveira, C. R. C.; Silva, D. A.; Oliveira, D. P. and Dutra Júnior, W. M. 2019. Performance and carcass characteristics of broilers fed whole corn germ. Revista Brasileira de Zootecnia 48:e20180247
dc.identifier.uri.fl_str_mv https://locus.ufv.br//handle/123456789/30896
dc.identifier.issn.none.fl_str_mv 1806-9290
dc.identifier.doi.pt-BR.fl_str_mv https://doi.org/10.1590/rbz4820180247
identifier_str_mv Lopes, E. C.; Rabello, C. B. V.; Santos, M. J. B.; Lopes, C. C.; Oliveira, C. R. C.; Silva, D. A.; Oliveira, D. P. and Dutra Júnior, W. M. 2019. Performance and carcass characteristics of broilers fed whole corn germ. Revista Brasileira de Zootecnia 48:e20180247
1806-9290
url https://locus.ufv.br//handle/123456789/30896
https://doi.org/10.1590/rbz4820180247
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv R. Bras. Zootec., 48:e20180247, 2019
dc.rights.driver.fl_str_mv Creative Commons Attribution License
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Creative Commons Attribution License
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Brazilian Journal of Animal Science
publisher.none.fl_str_mv Brazilian Journal of Animal Science
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
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