Avaliação nutricional e energética do farelo de macarrão em dietas para frangos de corte

• Ano de defesa: 2018
• Autor(a) principal: SANTOS, Ana Carolina Ferreira dos
• Orientador(a): LUDKE, Maria do Carmo Mohaupt Marques
• Banca de defesa: LUDKE, Maria do Carmo Mohaupt Marques, RABELLO, Carlos Bôa-Viagem, SAMAY, Alcilene Maria Andrade Tavares
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Zootecnia
• Departamento: Departamento de Zootecnia
• País: Brasil
• Palavras-chave em Português: Nutrição animal; Frango de corte; Farelo de macarrão
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8114

The objective of this study was to determine the energy value of pasta gran and to determine the best level of inclusion of this co-product in diets through the performance of broilers. The experiments were carried out using Cobb500 birds distributed in a completely randomized design. In the metabolism, 60 male broilers with 14 days of age were used, with two treatments (Ration Reference and 30% of this substitution by co-product) and six replicates, containing five birds per experimental unit. In the performance experiment 525 chicks were used with one day of life. The treatments consisted of five diets with inclusion of pasta gran (0%, 10%, 20%, 30% and 40%), seven replicates with 15 birds per experimental unit. At the end, four birds were selected close to the average weight per plot, two of which were destined to blood collection (glucose content) and the others were slaughtered for carcass evaluation. Thus, the values of apparent metabolizable energy (EMA) and apparent nitrogen corrected (AMEn) determined from pasta meal were 3812 kcal/kg and 3616 kcal/kg, respectively. In the performance, no significant effect was observed in the pre-initial phase of broilers fed diets containing increasing levels of pasta bran for all variables tested. However, in the other phases, a decreasing effect was observed for feed intake and weight gain, and increasing for feed conversion. There was no significant difference in serum glucose levels. For carcass characteristics, we observed a decreasing effect on weights: slaughtering, hot and cold carcasses, full and empty gizzards and cuts (thighs, overcoats, wings and back); and for full and empty gizzard yields. In addition, there was a decreasing effect on revenue and gross margin of feed by including pasta bran. Therefore, at these levels, the use of pasta gran in broilers would not be a viable alternative, and lower levels of inclusion could be studied.