Valores de energia metabolizável e de aminoácidos digestíveis de alguns alimentos para aves

• Ano de defesa: 2005
• Autor(a) principal: Nery, Lidson Ramos
• Orientador(a): Albino, Luiz Fernando Teixeira
• Banca de defesa: Ferreira, Aloízio Soares , Barreto, Sérgio Luiz de Toledo , Vargas Júnior, José Geraldo de , Rostagno, Horácio Santiago
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Zootecnia
• Departamento: Genética e Melhoramento de Animais Domésticos; Nutrição e Alimentação Animal; Pastagens e Forragicul
• País: BR
• Palavras-chave em Português: Frango de corte; Alimento animal; Energia metabolizável; Aminoácidos; Ração
• Palavras-chave em Inglês: Poultry; Feeds and feeding; Metabolizable energy; Amino acids
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::NUTRICAO E ALIMENTACAO ANIMAL
• Link de acesso: http://locus.ufv.br/handle/123456789/5851

Two experiments were accomplished in the section of aviculture of the Department of Zootecnia of the Federal University of Viçosa, in order to evaluate the energy values and of amino acids digestible of some victuals that can be used in the formulation of rations for poultry. The first objectified the determination of the values of apparent metabolizable energy (AME) and nitrogen corrected apparent metabolizable energy (AMEn), besides the determination of the composition chemical of these feedstuffs. The traditional method of collections was used of you excrete with broilers of court of the commercial mark Ross, in the period of 21 to 31 days of age. A completely randomized experimental design was used where each treatment was composed by six repetitions six animals by repetition. Each food substituted a ration reference in the levels of 15 or 25 or 40% depending on the food type. The broilers were housed in metallic batteries with trays for collection of the excretes. The values of EMAn of the victuals of vegetable origin as corn 1, 2 and 3; corn of high fat, flour of corn germ, flour of rice, grazes integral of maracujá, integral soybean, soybean hulls, meal soybean of high protein, integral flour of soybean processed 1, 2 and 3; and yeast, respectively 3679; 3636; 3730; 3702; 3325; 2614; 3283; 3627; 833; 2250; 3773; 3892; 2043e 2475 kcal/kg of dry matter. The values of EMAn of the victuals of animal origin as meat flour, flour of visceras, flour of visceras of birds, flour of visceras swine, two flours of feathers, it shapes sanguine and hemáceas, respectively 2506; 3027; 2229; 2779; 2523; 2753,18; 3312 and 3585 kcal/kg of dry matter. In the second experiment they were certain the coefficients of true digestibility of the amino acids, the feeding method forced with roosters adult cecectomized being used. The roosters were housed individually in metallic batteries with trays collection of you excrete. A completely randomized experimental design was used where each treatment was composed by six repetitions and an animal by experimental unit. The medium values of the coefficients of true digestibility of the lisina and metionina, respectively, in the corn 1 they were 81,51 and 92,12; in the corn 2 they were 85,06 and 98,53; in the corn 3 they were 83,23 and 96,15; in the corn of high fat they were 91,51 and 93,97, in the flour of germ of corn 1 they were 58,71 and 67,99; in the flour of germ of corn 2 they were 57,85 and 71,52; in the flour of germ of corn 3 they were 81,84 and 87,62; in the integral paste of maracujá they were 71,92 and 89,50; in the toasted integral soybean they were 90,30 and 88,15; in the integral flour of soybean micronizada 1 they were 89,49 and 88,02; in the integral flour of soybean micronizada 2 they were 92,38 and 92,14; in the integral flour of soybean micronizada 3 they were 74,53 and 60,36; in the meal soybean of high protein they were 95,74 and 94,19; in the soybean hulls they were 66,16 and 67,54; and in the meal of rice they were 88,68 and 83,68%. The medium values of the coefficients of true digestibility of the lisina and metionina, respectively, in the meat flour they were 82,55 and 79,80; in the flour of visceras they were 91,73 and 81,17; in the flour of visceras swine they were 86,64 and 85,96; in the flour of visceras of birds they were 91,93 and 88,22; in the flour of feathers 1 they were 81,69 and 82,68; in the flour of feathers 2 they were 80,61 and 76,35; in the flour of blood 1 they were 92,41 and 88,70; in the flour of blood 2 they were 88,51 and 95,43; in the flour of blood 3 they were 94,05 and 89,62 and of the shapes sanguine they were 90,15 and 89,19%.