Poultry Offal Fat
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Poultry offal meal in broiler chicken feed
An outstanding feature of poultry production that provides animal protein yield for human feeding is its short production cycle. This characteristic has a linear relationship with waste production. Increasing the inclusion of this residue in diets in the near future is desirable in step with the growth of poultry production since it offers a better environme
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-06
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2. Avaliação nutricional de farinhas de vísceras de aves e a utilização em rações de frangos de corte / Nutritional evaluation of poultry offal meal and the use in dietsof broilers
The experiments were conducted with the purpose of determining the values of energy and nutritional of poultry offal meal (POM) for broiler chickens. Initially was analyzed the composition of three POM and two trials were conducted, one for determining the rate of passage and another to determine the apparent and true metabolizable energy corrected (AMEn and
Publicado em: 2009
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3. Performance, abdominal fat deposition and bone characteristics of broilers fed diets containing different lipid sources
Two experiments were carried out to evaluate the performance, abdominal fat yield, and bone parameters of broiler chickens fed diets containing different lipid feedstuffs as energy source. During the starter phase (1 to 21 days) of Experiment 1, a completely randomized design with four treatments with eight replicates of 49 birds each one was applied. Broile
Revista Brasileira de Ciência Avícola. Publicado em: 2008-12
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4. Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage
Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were
Revista Brasileira de Ciência Avícola. Publicado em: 2008-03
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5. Effects of oxidized poultry offal fat on broiler performance and oxidative stability of thigh meat. / O efeito do uso do óleo de vísceras de aves oxidado no desempenho de frangos de corte e na estabilidade oxidativa da carne da sobrecoxa.
Fats and oils are widely used in poultry diets to increase energy density and improve broiler performance. However, some fats and oils are highly sensitive to oxidation during storage and the intake of oxidized feed may lead to poor peformance and decreased oxidative stability of poultry meat. Two experiments were conducted feeding broiler chickens with fres
Publicado em: 2004
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6. Apparent metabolizable energy determination of fat and formulated to diets broiler chicken. / Determinação da energia metabolizável de gorduras e sua aplicação na formulação de dietas para frangos de corte.
Foram realizados dois experimentos de metabolismo para a determinação da energia metabolizável aparente (EMA), energia metabolizável aparente corrigida para nitrogênio (EMAn) e digestibilidade aparente (DG) de diferentes gorduras para as fases pré-inicial, inicial, crescimento e final de frangos de corte. Um terceiro experimento foi realizado para aval
Publicado em: 2004