Nutritional levels of digestible threonine in brown-egg laying hens from 75 to 90 weeks of age

An experiment was conducted in the Department of Experimental Stations of the Universidade Tecnológica Federal do Parana - UTFPR campus Dois Vizinhos - PR, with the objective of determining the nutritional levels of threonine for laying hens aged 75 to 90 weeks. One hundred fifty laying Shaver Brown pullets were used in a completely randomized design (CRD) submitted to a basal diet containing 2.85 kcal ME/g and 148.7 g/kg CP, supplemented with 4.6; 4.9; 5.2; 5.5 or 5.8 g/kg of digestible Lthreonine (98 %), which provided 0.000, 0.027, 0.058, 0.089 or 0.120% threonine, respectively. The feed conversion, egg production, egg weight, egg mass and internal egg quality were not affected (P>0.05) by the threonine in the diet. The Haugh unit showed a linear effect with threonine consumption in that it increased levels of digestible amino acids in the diet. The variables percent albumin and shell showed quadratic effects, so the recommended dietary digestible threonine level was 5.20 g/kg, which corresponds to 0.648 g threonine/hen/day, and 5.25 g/kg, which is equivalent to 0.654 g threonine/hen/ day, respectively. The specific gravity was affected by the level of threonine; the indicated level is 5.22 g/kg, equivalent to 0.651 g of threonine/hen/day obtained by the quadratic effect

AVALIAÇÃO NUTRICIONAL E ENERGÉTICA DA SOJA INTEGRAL DESATIVADA PARA AVES

Chemical composition, energy values, digestibility coefficients and the values of true amino acid of eight different deactivated full-fat soybeans were determined. The total excreta collecting method was used to determine the energy values, where 180 broiler chicken, aging 21 days, were distributed in a completely randomized design, with nine treatments (eight soybeans and one reference diet), four replicates, and five birds per experimental unit. The method of “forced feeding” was used to determine the digestibility coefficients, where 40 cecectomized roosters were distributed in a completely randomized design, with eight treatments, five replicates and one rooster per experimental unit five cockerels were fasted to determine endogenous losses. The values for apparent metabolizable energy (AME), nitrogen corrected AME (AMEn), and coefficients of metab-olizability (CAME and CAMEn) for the soybean, ranged respectively, from 3.191 to 4.242 kcal/kg, 2.953 to 3.906 kcal/kg, 64.85 to 80.42% and 60.00 to 74.07%. The average values of true digestibility coefficients of essential and nonessential amino acids from soybeans evaluated ranged from 79.74 to 93.08% and from 78.33 to 91.85%, respectively. The soybean one (deactivated organic) showed the lowest digestible coefficients com-paring to the others (obtained commercially), probably due to a subprocess, confirmed by the urease activity of 0.32

Nutritional requirement of digestible threonine for brown-egg laying hens from 50 to 66 weeks of age

A exigência dietética de treonina digestível foi determinada para poedeiras comerciais semipesadas no período de 50 a 66 semanas de idade, com base nos parâmetros de desempenho produtivo e de qualidade de ovos. Para isso foram utilizadas 150 poedeiras semipesadas da linhagem Shaver Brown distribuídas em um delineamento inteiramente casualizado com 5 tratamentos (0,460; 0,490; 0,520; 0,550; e 0,580%) de treonina digestível), seis repetições e cinco aves por unidade experimental. Os níveis de treonina digestível não influenciaram (p>0,05) o consumo de ração, produção de ovos, peso de ovos, massa de ovos e conversão alimentar kg kg-1, mas apresentaram efeito quadrático (p0,05) sobre o índice de gema e de albúmen, gravidade específica, porcentagem de gema, espessura e peso da casca por superfície de área, já a variável unidade haugh apresentou comportamento linear (p0.05) feed intake, egg production, egg weight, egg mass or feed conversion kg kg-1, but presented a quadratic effect (p0.05) on the yolk and albumen index, specific gravity, yolk percentage, thickness or shell weight per surface area, since the variable Haugh unit displayed linear behavior (p<0.05) and increased with increasing levels of dietary threonine. The percentage of albumen and shell presented a quadratic effect (p<0.05) according to the dietary levels of threonine, and the best levels of these variables were obtained with a supply of 0.520% and 0.521% digestible threonine in the diet. The dietary requirement of threonine for laying hens, aged between 50 and 66 weeks, based on converting food kg kg-1, percentage of albumen and shell is 0.521

Nutritional levels of digestible threonine in brown-egg laying hens from 75 to 90 weeks of age

Conduziu-se um experimento no Núcleo de Unidades de Ensino e Pesquisa da Universidade Tecnológica Federal do Paraná – UTFPR, Campus de Dois Vizinhos - PR, com o objetivo de determinar os níveis nutricionais de treonina digestível para poedeiras comerciais, no período de 75 a 90 semanas de idade. Foram utilizadas 150 poedeiras Shaver Brown semipesadas num delineamento inteiramente casualizado (DIC), submetidas à uma ração basal contendo 2,85 Kcal EM/g, 148,7g/kg de PB, suplementada com 4,6; 4,9; 5,2; 5,5 e 5,8g/kg de L-treonina digestível (98%), que forneceu 0,000; 0,027; 0,058; 0,089 e 0,120% de treonina digestível, respectivamente. A conversão alimentar, a produção de ovos, o peso do ovo, massa de ovos e a qualidade interna dos ovos não foram influenciados (P>0,05) pelos níveis de treonina na dieta. A unidade Haugh e o consumo de treonina apresentaram efeito linear à medida em que aumentavam os níveis do aminoácido digestível na dieta. As variáveis porcentagem de albúmen e casca apresentaram efeito quadrático e os níveis nutricionais de treonina digestível recomendados foram de 5,20g/kg, o que corresponde a 0,648 g de treonina/ave/dia e, 5,25g/kg que equivale a 0,654 g de treonina/ave/dia, respectivamente. A gravidade específica foi afetada pelos níveis de treonina digestível, e o nível indicado é de 5,22g/kg, que equivale a 0,651 g de treonina/ave/dia obtido por meio de efeito quadrático.An experiment was conducted in the Department of Experimental Stations of the Universidade Tecnológica Federal do Parana - UTFPR campus Dois Vizinhos - PR, with the objective of determining the nutritional levels of threonine for laying hens aged 75 to 90 weeks. One hundred fifty laying Shaver Brown pullets were used in a completely randomized design (CRD) submitted to a basal diet containing 2.85 kcal ME/g and 148.7 g/kg CP, supplemented with 4.6; 4.9; 5.2; 5.5 or 5.8 g/kg of digestible Lthreonine (98 %), which provided 0.000, 0.027, 0.058, 0.089 or 0.120% threonine, respectively. The feed conversion, egg production, egg weight, egg mass and internal egg quality were not affected (P>0.05) by the threonine in the diet. The Haugh unit showed a linear effect with threonine consumption in that it increased levels of digestible amino acids in the diet. The variables percent albumin and shell showed quadratic effects, so the recommended dietary digestible threonine level was 5.20 g/kg, which corresponds to 0.648 g threonine/hen/day, and 5.25 g/kg, which is equivalent to 0.654 g threonine/hen/ day, respectively. The specific gravity was affected by the level of threonine; the indicated level is 5.22 g/kg, equivalent to 0.651 g of threonine/hen/day obtained by the quadratic effect

Effects of dietary emulsifier and lipid source on broiler meat quality, lipids, and serum antioxidant status

This study aimed to evaluate the effects of diets containing acid soybean oil (ASO) as a substitute for degummed soybean oil (DSO), with or without an emulsifier, on the serum lipid composition, antioxidant protection, carcass yield, and meat quality of broilers. Seven hundred and four 1-day-old male chicks were distributed in a 2 × 2 factorial arrangement (with or without emulsifier × two lipid sources—ASO and DSO), with eight replicates. The dietary inclusion of ASO increased by 65.87% the serum activity of the superoxide dismutase at 21 days of age. The inclusion of the emulsifier reduced the tenderloin yield of the birds by 5.22% and the abdominal fat percentage by 10.20% at 49 days of age, interfering with serum low-density lipoprotein and triglyceride. There was an increase in the water-holding capacity, greater yellow intensity ( b*) 15 min post mortem, and lower pH 24 h post mortem for meat from broilers fed diets containing DSO. Meat from broilers fed diets containing ASO with an emulsifier showed lower shear force. The emulsifier did not provide additional metabolizable energy, as reflected by the reduced chicken tenderloin yield. The use of ASO provided better serum antioxidant status, with no deleterious effects on the carcass and meat quality of broilers. </jats:p

Centesimal, microbiological, and sensory characterization of fishburgers made with mechanically separated meat of tilapia Caracterização microbiológica, sensorial e centesimal de fishburgers de carne de tilápia mecanicamente separada

This work aimed to evaluate the microbiological, sensory and centesimal characterization of four kinds of fishburgers elaborated with tilapia mechanically separated meat. The microbiological analyses showed that both raw material and fishburgers met the microbiological standards for products derived from fish and certified that the use of byproducts derived from fish processing is a form of aggregating value to a final product, with good acceptance by the consumer, assisting quality standards. It was not verified significant differences for the averages attributed for taste, aroma, softness, global appearance and purchase intention that ranged, respectively, from 7.14 to 7.44; 7.14 to 7.46; 7.30 to 7.42; 7.21 to 7.35; 3.86 to 3.98. All fish burgers were moderately and very accepted and did not have a preferred specific one. The results of purchase intention oscillated between “maybe would buy”/”wouldn’t buy” and “possibly would buy the product”. The physical-chemical analysis presented the following results: 15.50 to 16.14; 1.73 to 10.28 and 1.12 to 2.44 g/100 g for crude protein, ethereal extract and mineral matter, respectively. The unit cost ranged from R$0.36 to R$ 0.37 with yield of 12 units/kg, that denote the production viability.<br>Objetivou-se com este trabalho avaliar as características microbiológicas, sensorial e centesimal de quatro tipos de fishburgers elaborados à base de carne de tilápia mecanicamente separada (CMS). As análises microbiológicas demonstraram que tanto a matéria-prima quanto os fishburgers atenderam aos padrões microbiológicos para derivados de pescado, constatando-se que a utilização de subprodutos de processamento do pescado é uma forma de agregar valor a um produto final, com boa aceitação pelo consumidor e atendendo aos padrões de qualidade. Não foram observadas diferenças significativas para as médias atribuídas aos parâmetros sabor, aroma, maciez, aparência global e intenção de compra, que oscilaram, respectivamente, entre 7,14 e 7,44; 7,14 e 7,46; 7,30 e 7,42; 7,21 e 7,35; 3,86 e 3,98. Todos os fishburgers estiveram entre moderadamente e muito aceitos, não havendo preferência por um específico. Os resultados referentes à intenção de compra variaram entre “talvez comprasse”/”não comprasse” e “possivelmente compraria o produto”. A análise físico-química indicou resultados de 15,50 a 16,14; 1,73 a 10,28 e 1,12 a 2,44 g/100 g para proteína bruta, extrato etéreo e matéria mineral, respectivamente. O custo unitário variou de R$0,36 a R$ 0,37, com rendimento de 12 unidades/kg, o que denota a viabilidade da produção