Broiler chickens submitted to diets containing SSF (solid state fermentation) enzyme complex

Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2014-12-24T12:55:23Z No. of bitstreams: 2 felipe_santos_dalolio.pdf: 505298 bytes, checksum: 3f8523ffd1b6b2eef9de24a1fddc10db (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5)Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2014-12-24T12:55:48Z (GMT) No. of bitstreams: 2 felipe_santos_dalolio.pdf: 505298 bytes, checksum: 3f8523ffd1b6b2eef9de24a1fddc10db (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5)Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2014-12-24T12:56:07Z (GMT) No. of bitstreams: 2 felipe_santos_dalolio.pdf: 505298 bytes, checksum: 3f8523ffd1b6b2eef9de24a1fddc10db (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5)Made available in DSpace on 2014-12-24T12:56:07Z (GMT). No. of bitstreams: 2 felipe_santos_dalolio.pdf: 505298 bytes, checksum: 3f8523ffd1b6b2eef9de24a1fddc10db (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Previous issue date: 2014Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq)Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES)Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG)A inclus?o de enzimas em dietas ? base de milho e farelo de soja pode melhorar o desempenho produtivo dos frangos de corte. O experimento foi conduzido com o objetivo de avaliar o efeito da inclus?o de diferentes n?veis de um complexo enzim?tico composto por fitase, protease, xilanase, ? ? glucanase, celulase, amilase e pectinase, em dietas ? base de milho e farelo de soja, sobre os par?metros de desempenho, rendimento de carca?a e partes e qualidade da carne de frangos de corte. Foram utilizadas 600 aves, de um dia de idade, f?meas, da linhagem Cobb 500, distribu?das segundo um delineamento inteiramente casualizado, com cinco n?veis de inclus?o de complexo enzim?tico (0.000; 0.100; 0.200; 0.300 e 0.400 kg/ton), e seis repeti??es de 20 aves cada. Foram avaliados, em cada fase (1-21, 1-35, 1-42), o ganho de peso, a convers?o alimentar e o consumo de ra??o. O rendimento de carca?a e partes foi avaliado aos 35 e 42 dias de idade e a qualidade da carne foi avaliada nos mesmos per?odos, sobre as caracter?sticas de perda de peso por cozimento (PPC), maciez objetiva (MO), capacidade de reten??o de ?gua (CRA), pH, luminosidade (L*) e cor (a* e b*). N?o foi observado efeito significativo (P?0,05) para os par?metros de desempenho aos 21, 35 e 42 dias de idade. N?o foi observado efeito significativo (P?0,05) para rendimento de carca?a e cortes e para a qualidade de carne aos 35 e 42 dias de idade. A inclus?o de diferentes n?veis de complexo enzim?tico SSF n?o afeta o desempenho, rendimento de carca?a e partes e a qualidade da carne dos frangos de corte.Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2014.ABSTRACT The inclusion of enzymes in diets based on corn and soybean meal can improve the productive performance of broiler chickens. The experiment was conducted to evaluate the effect of the inclusion of different levels of an enzyme complex consisting of phytase, protease, xylanase, ? - glucanase, cellulase, amylase and pectinase in diets based on corn and soybean meal on performance parameters, carcass yield and parts and meat quality of broilers chickens. There were used 600 birds, one-day-old, females, from the Cobb 500 strain, distributed in a completely randomized design with five inclusion levels of the enzyme complex (0.000, 0.100, 0.200, 0.300 and 0.400 kg/ton) and six replicates of 20 birds each. At each stage (1-21, 1-35, 1-42) were evaluated weight gain, feed conversion and feed intake. The yield of carcass and parties was evaluated at 35 and 42 days of age and quality of the meat was evaluated in the same periods on the characteristics of weight loss by cooking (PPC), objective tenderness (MO), retention capacity water (CRA), pH, lightness (L *) and color (a * and b *). No significant effect (P ? 0.05) was observed for the performance parameters of 21, 35 and 42 days of age. No significant effect (P ? 0.05) was observed for carcass yield and cuts and meat quality at 35 and 42 days of age. The inclusion of different levels of the enzyme complex SSF does not affect performance, yield of carcass and parts and the meat quality of broiler chickens