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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
05/12/2018 |
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Data da última atualização: |
14/01/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LELIS, G. R.; TAVERNARI, F. de C.; CALDERANO, A. A.; DALLA COSTA, F. A.; ALBINO, L. F. T.; ROSTAGNO, H. S.; BRITO, C. O.; ARAÚJO, V. A. G. de; RIBEIRO JÚNIOR, V. |
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Afiliação: |
GUILHERME RODRIGUES LELIS, Vale Fertilizantes S/A.; FERNANDO DE CASTRO TAVERNARI, CNPSA; ARELE ARLINDO CALDERANO, UFV; FILIPE ANTONIO DALLA COSTA, UNESP/Jaboticabal; LUIZ FERNANDO TEIXEIRA ALBINO, UFV; HORÁCIO SANTIAGO ROSTAGNO, UFV; CLAUDSON O. BRITO, UFS; VAGNER A. G. de ARAÚJO, IFNMG/Januária; VALDIR RIBEIRO JÚNIOR, UFS. |
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Título: |
Digestible threonine-to-lysine ratio in diets for brown egg-laying hens. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Journal of Applied Poultry Research, pfy 057, 2018. |
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DOI: |
10.3382/japr/pfy057. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: he objective of this study was to evaluate the levels of digestible threonine to determine the ideal digestible threonine-to-lysine ratio in the diet of brown egg-laying hens aged 42?54 wk. A total of 270 Dekalb Brown hens were used in a Completely randomized design (5 treatments × 9 replicates × 6 birds = 270 birds). Five different ratios of digestible threonine-to-lysine were evaluated: 66% (0.435% Thr dig), 70%, 74%, 78%, and 82%. The diets were formulated to satisfy the animals? nutritional requirements and amino acid relationships (2,950 Kcal/Kg ME and 14.81% CP), with the exception of threonine and lysine. The ratio of digestible threonineto-lysine was obtained by L-Threonine (98%) supplementation in place of starch. Parameters such as feed intake (g/bird/d), egg production (%), egg weight (g), egg mass (g), feed (kg/dz and g/g), relative weight of egg components (% yolk, albumen, and eggshell), and weight gain (g) were evaluated. As a result, feed intake, egg weight, relative weight of egg components, and weight gain were found not to be influenced by the digestible threonine-to-lysine ratio used. Egg production, egg mass, and feed conversion (kg/dz and g/g) displayed a quadratic effect for the different ratios used. Based on the results, the digestible threonine-to-lysine ratio recommended in the diets of laying hens between 42 and 54 wk of age is 72%, which corresponds to 0.478% of digestible threonine or 460 mg/bird/d of digestible threonine. |
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Palavras-Chave: |
Poedeira; Produção de ovos; Treonina. |
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Thesagro: |
Dieta; Galinha Para Postura; Lisina; Ovo. |
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Thesaurus Nal: |
Diet; Egg masses; Egg production; Laying hens; Lysine; Threonine. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02513naa a2200385 a 4500
001 2100801
005 2019-01-14
008 2018 bl uuuu u00u1 u #d
024 7 $a10.3382/japr/pfy057.$2DOI
100 1 $aLELIS, G. R.
245 $aDigestible threonine-to-lysine ratio in diets for brown egg-laying hens.$h[electronic resource]
260 $c2018
520 $aAbstract: he objective of this study was to evaluate the levels of digestible threonine to determine the ideal digestible threonine-to-lysine ratio in the diet of brown egg-laying hens aged 42?54 wk. A total of 270 Dekalb Brown hens were used in a Completely randomized design (5 treatments × 9 replicates × 6 birds = 270 birds). Five different ratios of digestible threonine-to-lysine were evaluated: 66% (0.435% Thr dig), 70%, 74%, 78%, and 82%. The diets were formulated to satisfy the animals? nutritional requirements and amino acid relationships (2,950 Kcal/Kg ME and 14.81% CP), with the exception of threonine and lysine. The ratio of digestible threonineto-lysine was obtained by L-Threonine (98%) supplementation in place of starch. Parameters such as feed intake (g/bird/d), egg production (%), egg weight (g), egg mass (g), feed (kg/dz and g/g), relative weight of egg components (% yolk, albumen, and eggshell), and weight gain (g) were evaluated. As a result, feed intake, egg weight, relative weight of egg components, and weight gain were found not to be influenced by the digestible threonine-to-lysine ratio used. Egg production, egg mass, and feed conversion (kg/dz and g/g) displayed a quadratic effect for the different ratios used. Based on the results, the digestible threonine-to-lysine ratio recommended in the diets of laying hens between 42 and 54 wk of age is 72%, which corresponds to 0.478% of digestible threonine or 460 mg/bird/d of digestible threonine.
650 $aDiet
650 $aEgg masses
650 $aEgg production
650 $aLaying hens
650 $aLysine
650 $aThreonine
650 $aDieta
650 $aGalinha Para Postura
650 $aLisina
650 $aOvo
653 $aPoedeira
653 $aProdução de ovos
653 $aTreonina
700 1 $aTAVERNARI, F. de C.
700 1 $aCALDERANO, A. A.
700 1 $aDALLA COSTA, F. A.
700 1 $aALBINO, L. F. T.
700 1 $aROSTAGNO, H. S.
700 1 $aBRITO, C. O.
700 1 $aARAÚJO, V. A. G. de
700 1 $aRIBEIRO JÚNIOR, V.
773 $tJournal of Applied Poultry Research, pfy 057, 2018.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
14/08/2019 |
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Data da última atualização: |
24/10/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
FRANCISCO, V. C.; TULLIO, R. R.; MARCONDES, C. R.; PFLANZER, S. B.; NASSU, R. T. |
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Afiliação: |
Vanessa Cristina Francisco, UNESP; RYMER RAMIZ TULLIO, CPPSE; CINTIA RIGHETTI MARCONDES, CPPSE; Sérgio Bertelli Pflanzer, UNICAMP; RENATA TIEKO NASSU, CPPSE. |
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Título: |
Meat quality, aroma profile and consumer preference of dry - aged beef. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: RECIPROCAL MEAT CONFERENCE, 2019, Fort Collins, Colorado. Proceedings... Fort Collins, Colorado: American Meat Science Association, 2019. |
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Idioma: |
Inglês |
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Conteúdo: |
Aging is a method for improving some sensory characteristics of meat, enhancing flavor and tenderness. The effect of aging in tenderness is well known but not well established in the flavor of dry-aged beef. This study aimed to evaluate the meat quality, volatile compounds profile and consumer preference between fresh and dry aged beef. |
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Palavras-Chave: |
Dry-aged beef; Maciez da carne; Qualidade da carne; Tenderness of meat. |
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Thesagro: |
Carne. |
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Thesaurus NAL: |
Beef; Meat quality; Meat tenderness. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01138nam a2200253 a 4500
001 2111335
005 2019-10-24
008 2019 bl uuuu u00u1 u #d
100 1 $aFRANCISCO, V. C.
245 $aMeat quality, aroma profile and consumer preference of dry - aged beef.$h[electronic resource]
260 $aIn: RECIPROCAL MEAT CONFERENCE, 2019, Fort Collins, Colorado. Proceedings... Fort Collins, Colorado: American Meat Science Association$c2019
520 $aAging is a method for improving some sensory characteristics of meat, enhancing flavor and tenderness. The effect of aging in tenderness is well known but not well established in the flavor of dry-aged beef. This study aimed to evaluate the meat quality, volatile compounds profile and consumer preference between fresh and dry aged beef.
650 $aBeef
650 $aMeat quality
650 $aMeat tenderness
650 $aCarne
653 $aDry-aged beef
653 $aMaciez da carne
653 $aQualidade da carne
653 $aTenderness of meat
700 1 $aTULLIO, R. R.
700 1 $aMARCONDES, C. R.
700 1 $aPFLANZER, S. B.
700 1 $aNASSU, R. T.
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Embrapa Pecuária Sudeste (CPPSE) |
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