La alimentación de aves de corral

La alimentación adecuada de las aves, especialmente de aquéllas bajo explotación comercial, requiere que las raciones contengan las cantidades necesarias pero no excesivas de los nutrientes básicos. Este artículo presenta una discusión sobre tales nutrientes, las fuentes de nutrientes recomendadas en México y también las dietas en las que esas fuentes entran en las mejores fórmulas que ya han sido probadas con éxito en este país

Disponibilidad biológica de lisina de cuatro harinas de pescado anchoveta (engraulis mordax)

Se determinó la disponibilidad biológica de lisina de cuatro lotes de harina de anchoveta (Engraulis mordax) a través de dos metodologías con el propósito de compararlas y de ajustarlas para disminuir las diferencias entre ellas

Duration of heat treatment and true digestibility of amino acids in meat meal for Leghorn cockerels

Knowledge of the true digestibility of amino acids in the ingredients of a poultry ration is important in order to use them properly, especially the proteinic ingredients that have been heated during processing, such as meat meal. Protein solubility is a good indicator of heat damage. To estimate true digestibility, Leghorn White cockerels were fasted for 24 h and then force fed with meat meal autoclaved at 121°C and 1.5 kg/cm2 for 0, 15, 30, 45 and 60 minutes. A correction for endogenous amino acids was included. Nitrogen was determined by micro Kjeldahl; protein solubility by the methods of 2% KOH and coomassie blue; amino acids concentrations were also determined by HPLC. Treatments had an effect (P<.05) on meat meal protein solubility, means being 89% and 84% for the KOH and coomassie blue methods, respectively. However, protein solubility increased until 30 minutes and then decreased according to the KOH method, whereas it increased until 15 minutes (P<.05) and then remained constant by the coomassie blue method. Autoclaving had an effect on true digestibility of all amino acids, except methionine. There was a high and significant correlation (0.81) between protein solubility by the KOH method and true digestibility of amino acids