Torta de algodão com suplementação enzimática para frangos de corte
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRPE |
Texto Completo: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6963 |
Resumo: | The objective of this study was to evaluate the chemical and amino acid composition as well as the energy and digestible values of cottonseed cake with or without enzyme supplementation, and to determine the effect of enzyme supplementation in diets with inclusion levels of cottonseed cake in the diet broiler. The survey was conducted in two stages. In the first stage, the cottonseed cake samples were sent to the animal nutrition laboratory and Evonik-Degussa, to define its chemical and amino acid composition, then it was made a metabolizable test in order to determine its energy value and protein digestibility to broilers. Thus, a metabolism trial with broiler chickens from 14 to 22 days of age was conducted using a completely randomized design. Treatments consisted of a reference diet and four diets tests with replacement of 30% of the reference diet for cottonseed cake with four levels of inclusion of an enzyme complex (free complex, 50% of the recommended level or 15g/100kg, 100% the recommended level or 30g/100kg and 150% of the recommended level or 45g/100kg). For the AME values, AMEn and ADDM and ADGE there was quadratic effect, where taking into account all the variables the level of inclusion of 100% of the recommendation of the enzyme complex (30g/100kg) obtained the highest energy use of the pie, as 2650.7 Kcal/kg for AME, 2162,1Kcal/kg for AMEn, 46.71% to 46.99% and ADDM to ADGE. There was quadratic effect in the regressions obtained for protein digestibility of cottonseed meal, where the values were higher when not made use of the enzyme complex, and these values for the AIDDM of 73.92%; AIDCP to 90.5% and the DP 18.53%. Concluding that there was an improvement in the energy use of cottonseed cake on inclusion level 30g/100kg of enzyme complex, not observable improvement in protein utilization when added to the complex. The second stage was conducted to evaluate the effect of adding commercial enzyme complexes in diets containing cottonseed cake on performance, carcass parameters, organ development and phosphorus deposition in the tibia in broiler chickens from 10 to 40 days of age. 336 Cobb-500 broiler chicks were randomly assigned to experimental boxes. The experimental design consisted of a factorial arrangement 2x2, with two levels of inclusion of cottonseed cake (12 and 17%) and two enzyme complexes (DSM® And Bioglass®) with six replicates and 14 broilers in each plot. It was observed effect of the interaction between the level of 12% cake and the enzyme complex 1 with improvement in average on the parameters of feed in the final stage, body weight, heart percentage, absolute weight of carcasses (hot and cold), and the cuts (thigh, drumstick, wing, back), but this effect decreased the phosphorus deposition in the tibia. It observed the effect only one enzyme complex on the weight of the heart and pancreas. It is concluded that the use of diets containing cottonseed cake, the assessed levels with enzyme supplementation has viability, since no losses both in performance and digestibility. |
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DUTRA JÚNIOR, Wilson MoreiraRABELLO, Carlos Bôa-ViagemMANSO, Helena Emília Cavalcanti da Costa CordeiroOLIVEIRA, Cláudio José Parro deTORRES, Thaysa RodriguesSAMAY, Alcilene Maria Andrade TavaresLOPES, Cláudia da Costahttp://lattes.cnpq.br/1892393350963683BARBOSA, Emanuela Nataly Ribeiro2017-06-07T15:23:50Z2016-07-29BARBOSA, Emanuela Nataly Ribeiro. Torta de algodão com suplementação enzimática para frangos de corte. 2016. 109 f. Tese (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6963The objective of this study was to evaluate the chemical and amino acid composition as well as the energy and digestible values of cottonseed cake with or without enzyme supplementation, and to determine the effect of enzyme supplementation in diets with inclusion levels of cottonseed cake in the diet broiler. The survey was conducted in two stages. In the first stage, the cottonseed cake samples were sent to the animal nutrition laboratory and Evonik-Degussa, to define its chemical and amino acid composition, then it was made a metabolizable test in order to determine its energy value and protein digestibility to broilers. Thus, a metabolism trial with broiler chickens from 14 to 22 days of age was conducted using a completely randomized design. Treatments consisted of a reference diet and four diets tests with replacement of 30% of the reference diet for cottonseed cake with four levels of inclusion of an enzyme complex (free complex, 50% of the recommended level or 15g/100kg, 100% the recommended level or 30g/100kg and 150% of the recommended level or 45g/100kg). For the AME values, AMEn and ADDM and ADGE there was quadratic effect, where taking into account all the variables the level of inclusion of 100% of the recommendation of the enzyme complex (30g/100kg) obtained the highest energy use of the pie, as 2650.7 Kcal/kg for AME, 2162,1Kcal/kg for AMEn, 46.71% to 46.99% and ADDM to ADGE. There was quadratic effect in the regressions obtained for protein digestibility of cottonseed meal, where the values were higher when not made use of the enzyme complex, and these values for the AIDDM of 73.92%; AIDCP to 90.5% and the DP 18.53%. Concluding that there was an improvement in the energy use of cottonseed cake on inclusion level 30g/100kg of enzyme complex, not observable improvement in protein utilization when added to the complex. The second stage was conducted to evaluate the effect of adding commercial enzyme complexes in diets containing cottonseed cake on performance, carcass parameters, organ development and phosphorus deposition in the tibia in broiler chickens from 10 to 40 days of age. 336 Cobb-500 broiler chicks were randomly assigned to experimental boxes. The experimental design consisted of a factorial arrangement 2x2, with two levels of inclusion of cottonseed cake (12 and 17%) and two enzyme complexes (DSM® And Bioglass®) with six replicates and 14 broilers in each plot. It was observed effect of the interaction between the level of 12% cake and the enzyme complex 1 with improvement in average on the parameters of feed in the final stage, body weight, heart percentage, absolute weight of carcasses (hot and cold), and the cuts (thigh, drumstick, wing, back), but this effect decreased the phosphorus deposition in the tibia. It observed the effect only one enzyme complex on the weight of the heart and pancreas. It is concluded that the use of diets containing cottonseed cake, the assessed levels with enzyme supplementation has viability, since no losses both in performance and digestibility.Objetivou-se com este estudo avaliar a composição química e aminoacídica, bem como os valores energéticos e digestíveis da torta de algodão com ou sem suplementação enzimática, além de determinar o efeito da suplementação enzimática em dietas com níveis de inclusão da torta de algodão na dieta de frangos de corte. A pesquisa foi realizada em duas etapas. Na primeira etapa, amostras da torta de algodão foram encaminhadas ao laboratório de nutrição animal e a Evonik-Degussa, para definir sua composição química e aminoacídica, em seguida, foi realizado um ensaio de metabolizabilidade com objetivo de determinar seus valores energéticos e de digestibilidade proteica para frangos. Para tanto, foi realizado um ensaio de metabolismo com frangos de corte dos 14 aos 22 dias de idade, utilizando um delineamento inteiramente casualizado. Os tratamentos consistiram de uma dieta referência e quatro dietas testes com substituição de 30% da dieta referência pela torta de algodão, com quatro níveis de inclusão de um complexo enzimático (isenta de complexo, 50% do nível recomendado ou 15g/100kg, 100% do nível recomendado ou 30g/100kg e 150% do nível recomendado ou 45g/100kg). Para os valores de EMA, EMAn e os CDAMS e CDAEB houve efeito quadrático, onde levando em consideração todas as variáveis o nível de inclusão de 100% da recomendação do complexo enzimático (30g/100kg) obteve o maior aproveitamento energético da torta, como sendo 2650,7 Kcal/kg para EMA, 2162,1Kcal/kg para EMAn, 46,71% para CDAMS e 46,99% para CDAEB. Houve efeito quadrático nas regressões obtidas para a digestibilidade da proteína da torta de algodão, onde os valores obtidos foram superiores quando não fez uso do complexo enzimático, sendo estes valores para o CDIAMS de 73,92%; para o CDIAPB de 90,5% e para a PD de 18,53%. Concluindo que houve melhora no aproveitamento energético da torta de algodão no nível de inclusão de 30g/100kg do complexo enzimático, não sendo observado melhora no aproveitamento proteico quando adicionou-se o complexo. A segunda etapa foi conduzida com o objetivo de avaliar o efeito da adição de complexos enzimáticos comerciais em dietas contendo torta de algodão sobre o desempenho, parâmetros de carcaça, desenvolvimento dos órgãos e deposição de fósforo na tíbia em frangos de corte de 10 a 40 dias de idade. 336 pintos de corte machos Cobb-500 foram distribuídos aleatoriamente em boxes experimentais. O delineamento experimental constou de um arranjo fatorial 2x2, sendo dois níveis de inclusão da torta de algodão (12 e 17%) e dois complexos enzimáticos (DSM® e Bioglass®), com seis repetições e 14 aves em cada parcela. Foi observado efeito da interação entre o nível de 12% de torta e o complexo enzimático 1 com melhora das médias sobre os parâmetros de conversão alimentar na fase final, peso vivo, percentual de coração, peso absoluto das carcaças (quente e fria), e nos cortes (coxa, sobrecoxa, asa, dorso), porém este efeito ocasionou redução na deposição de fósforo na tíbia. Foi observado efeito apenas do complexo enzimático 1 sobre o peso do coração e do pâncreas. Conclui-se que a utilização de dietas contendo torta de algodão, nos níveis avaliados, com suplementação enzimática apresenta viabilidade, visto que não houve prejuízos tanto no desempenho quanto na digestibilidade.Submitted by Mario BC (mario@bc.ufrpe.br) on 2017-06-07T15:23:50Z No. of bitstreams: 1 Emanuela Nataly Ribeiro Barbosa.pdf: 1067142 bytes, checksum: fa78f2289dbaa921d065080d85033ba7 (MD5)Made available in DSpace on 2017-06-07T15:23:50Z (GMT). No. of bitstreams: 1 Emanuela Nataly Ribeiro Barbosa.pdf: 1067142 bytes, checksum: fa78f2289dbaa921d065080d85033ba7 (MD5) Previous issue date: 2016-07-29Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em ZootecniaUFRPEBrasilDepartamento de ZootecniaTorta de algodãoComposição químicaSuplementação enzimáticaNutrição animalFrango de corteCIENCIAS AGRARIAS::ZOOTECNIATorta de algodão com suplementação enzimática para frangos de corteinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis-3881065194686295060600600600600-768565415068297243213468589812708456022075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPELICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/6963/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51ORIGINALEmanuela Nataly Ribeiro Barbosa.pdfEmanuela Nataly Ribeiro Barbosa.pdfapplication/pdf1067142http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/6963/2/Emanuela+Nataly+Ribeiro+Barbosa.pdffa78f2289dbaa921d065080d85033ba7MD52tede2/69632023-06-02 18:15:15.185oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2024-05-28T12:35:01.881008Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Torta de algodão com suplementação enzimática para frangos de corte |
title |
Torta de algodão com suplementação enzimática para frangos de corte |
spellingShingle |
Torta de algodão com suplementação enzimática para frangos de corte BARBOSA, Emanuela Nataly Ribeiro Torta de algodão Composição química Suplementação enzimática Nutrição animal Frango de corte CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Torta de algodão com suplementação enzimática para frangos de corte |
title_full |
Torta de algodão com suplementação enzimática para frangos de corte |
title_fullStr |
Torta de algodão com suplementação enzimática para frangos de corte |
title_full_unstemmed |
Torta de algodão com suplementação enzimática para frangos de corte |
title_sort |
Torta de algodão com suplementação enzimática para frangos de corte |
author |
BARBOSA, Emanuela Nataly Ribeiro |
author_facet |
BARBOSA, Emanuela Nataly Ribeiro |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
DUTRA JÚNIOR, Wilson Moreira |
dc.contributor.advisor-co1.fl_str_mv |
RABELLO, Carlos Bôa-Viagem |
dc.contributor.advisor-co2.fl_str_mv |
MANSO, Helena Emília Cavalcanti da Costa Cordeiro |
dc.contributor.referee1.fl_str_mv |
OLIVEIRA, Cláudio José Parro de |
dc.contributor.referee2.fl_str_mv |
TORRES, Thaysa Rodrigues |
dc.contributor.referee3.fl_str_mv |
SAMAY, Alcilene Maria Andrade Tavares |
dc.contributor.referee4.fl_str_mv |
LOPES, Cláudia da Costa |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1892393350963683 |
dc.contributor.author.fl_str_mv |
BARBOSA, Emanuela Nataly Ribeiro |
contributor_str_mv |
DUTRA JÚNIOR, Wilson Moreira RABELLO, Carlos Bôa-Viagem MANSO, Helena Emília Cavalcanti da Costa Cordeiro OLIVEIRA, Cláudio José Parro de TORRES, Thaysa Rodrigues SAMAY, Alcilene Maria Andrade Tavares LOPES, Cláudia da Costa |
dc.subject.por.fl_str_mv |
Torta de algodão Composição química Suplementação enzimática Nutrição animal Frango de corte |
topic |
Torta de algodão Composição química Suplementação enzimática Nutrição animal Frango de corte CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The objective of this study was to evaluate the chemical and amino acid composition as well as the energy and digestible values of cottonseed cake with or without enzyme supplementation, and to determine the effect of enzyme supplementation in diets with inclusion levels of cottonseed cake in the diet broiler. The survey was conducted in two stages. In the first stage, the cottonseed cake samples were sent to the animal nutrition laboratory and Evonik-Degussa, to define its chemical and amino acid composition, then it was made a metabolizable test in order to determine its energy value and protein digestibility to broilers. Thus, a metabolism trial with broiler chickens from 14 to 22 days of age was conducted using a completely randomized design. Treatments consisted of a reference diet and four diets tests with replacement of 30% of the reference diet for cottonseed cake with four levels of inclusion of an enzyme complex (free complex, 50% of the recommended level or 15g/100kg, 100% the recommended level or 30g/100kg and 150% of the recommended level or 45g/100kg). For the AME values, AMEn and ADDM and ADGE there was quadratic effect, where taking into account all the variables the level of inclusion of 100% of the recommendation of the enzyme complex (30g/100kg) obtained the highest energy use of the pie, as 2650.7 Kcal/kg for AME, 2162,1Kcal/kg for AMEn, 46.71% to 46.99% and ADDM to ADGE. There was quadratic effect in the regressions obtained for protein digestibility of cottonseed meal, where the values were higher when not made use of the enzyme complex, and these values for the AIDDM of 73.92%; AIDCP to 90.5% and the DP 18.53%. Concluding that there was an improvement in the energy use of cottonseed cake on inclusion level 30g/100kg of enzyme complex, not observable improvement in protein utilization when added to the complex. The second stage was conducted to evaluate the effect of adding commercial enzyme complexes in diets containing cottonseed cake on performance, carcass parameters, organ development and phosphorus deposition in the tibia in broiler chickens from 10 to 40 days of age. 336 Cobb-500 broiler chicks were randomly assigned to experimental boxes. The experimental design consisted of a factorial arrangement 2x2, with two levels of inclusion of cottonseed cake (12 and 17%) and two enzyme complexes (DSM® And Bioglass®) with six replicates and 14 broilers in each plot. It was observed effect of the interaction between the level of 12% cake and the enzyme complex 1 with improvement in average on the parameters of feed in the final stage, body weight, heart percentage, absolute weight of carcasses (hot and cold), and the cuts (thigh, drumstick, wing, back), but this effect decreased the phosphorus deposition in the tibia. It observed the effect only one enzyme complex on the weight of the heart and pancreas. It is concluded that the use of diets containing cottonseed cake, the assessed levels with enzyme supplementation has viability, since no losses both in performance and digestibility. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-07-29 |
dc.date.accessioned.fl_str_mv |
2017-06-07T15:23:50Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
BARBOSA, Emanuela Nataly Ribeiro. Torta de algodão com suplementação enzimática para frangos de corte. 2016. 109 f. Tese (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6963 |
identifier_str_mv |
BARBOSA, Emanuela Nataly Ribeiro. Torta de algodão com suplementação enzimática para frangos de corte. 2016. 109 f. Tese (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife. |
url |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6963 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
-3881065194686295060 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 |
dc.relation.department.fl_str_mv |
-7685654150682972432 |
dc.relation.cnpq.fl_str_mv |
1346858981270845602 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural de Pernambuco |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Zootecnia |
dc.publisher.initials.fl_str_mv |
UFRPE |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Departamento de Zootecnia |
publisher.none.fl_str_mv |
Universidade Federal Rural de Pernambuco |
dc.source.none.fl_str_mv |
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collection |
Biblioteca Digital de Teses e Dissertações da UFRPE |
bitstream.url.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/6963/1/license.txt http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/6963/2/Emanuela+Nataly+Ribeiro+Barbosa.pdf |
bitstream.checksum.fl_str_mv |
bd3efa91386c1718a7f26a329fdcb468 fa78f2289dbaa921d065080d85033ba7 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE) |
repository.mail.fl_str_mv |
bdtd@ufrpe.br ||bdtd@ufrpe.br |
_version_ |
1810102244621680640 |