Broiler Meat
Mostrando 13-24 de 156 artigos, teses e dissertações.
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13. Purified glycerin in balanced diets of broiler chickens treated from 1 to 42 days of age
ABSTRACT We evaluated the technical feasibility of purified glycerin inclusion in balanced diets of broiler chickens treated from 1 to 42 days of age. A total of 240 broiler chickens were distributed in a completely randomized design into four treatments (0, 2, 4, and 6% purified glycerin inclusion), with six replicates of 10 broilers each. We evaluated prod
R. Bras. Zootec.. Publicado em: 22/07/2019
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14. Concentration of collagen fibers in the musculature of broiler chickens fed with cupuacu seed by-product
RESUMO Neste estudo, foram quantificadas as concentrações de fibras colágenas de frangos expostos a crescentes concentrações de farinha de cupuaçu. A coleta de material foi realizada em cinco animais por tratamento, aos 70 dias de idade, nos grupos: controle, inclusão de 5% e de 10% de farinha de cupuaçu. Fragmentos dos músculos peitoral torácico (
Arq. Bras. Med. Vet. Zootec.. Publicado em: 14/06/2019
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15. Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens
ABSTRACT Present study evaluated carcass and meat quality attributes of broilers, broiler breeders and Aseel chickens. Sixty birds from each chicken genotype (broiler, broiler breeder and Aseel chickens; five-wk-old broilers and 60-wk-old Aseel chickens and broiler breeders) were evaluated. Birds were maintained under similar environment for 21 days, and the
Braz. J. Poult. Sci.. Publicado em: 09/05/2019
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16. Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil
ABSTRACT The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels: 0 = cont
Braz. J. Poult. Sci.. Publicado em: 09/05/2019
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17. Vegetable Waste Inclusion in Broiler Diets and its Effect on Growth Performance, Blood Metabolites, Immunity, Meat Mineral Content and Lipid Oxidation Status
ABSTRACT The aim of present study was to evaluate the effect of feeding vegetable waste (VW) to broilers on their growth performance, serum chemistry, immune status, meat mineral content and lipid oxidation status. For this purpose, 100 one-day-old chicks (Cobb 500) were acquired from a commercial hatchery and allocated according to a completely randomized d
Braz. J. Poult. Sci.. Publicado em: 09/05/2019
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18. CRF1/CRF2 and MC3/MC4 Receptors Affect Glutamate- Induced Food Intake in Neonatal Meat-Type Chicken
ABSTRACT Central glutamate, melanocortin and corticotropin systems have mediatory role on several physiologic functions in the brain, but their interactions on appetite regulation are not fully elicited. So, the aim of the current study was to determine interaction of the glutamate with melanocortin and corticotropin systems on food intake in 3-h food-depriv
Braz. J. Poult. Sci.. Publicado em: 09/05/2019
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19. Effects of Different Anti-Stressors on Growth, Serum Chemistry and Meat Quality Attributes of Japanese Quail
ABSTRACT The aim of the present study was to evaluate the effect of different anti-stressors on growth performance, carcass traits, bloodchemistry and meat quality attributes of broiler Japanese quail. For this purpose, a total of 1,875 quail chicks were procured and arranged according to completely randomized design, birds were divided into 5 treatment grou
Braz. J. Poult. Sci.. Publicado em: 18/04/2019
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20. Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat
RESUMO A erva mate ( Ilex paraguariensis) possui em compostos orgânicos com propriedades de modificar a composição química de carne de frangos de corte, desta maneira este estudo avaliou a influência da erva mate sobre a composição química e o perfil lipídico de carne de peito, coxas e sobrecoxas de frangos de corte. Foram utilizados 500 pintainhos
Rev. bras. saúde prod. anim.. Publicado em: 11/03/2019
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21. Prediction equations for energy values of animal meals obtained using meta-analysis
ABSTRACT The objective of this study was to determine prediction equations to estimate the nitrogen-corrected apparent metabolizable energy (AMEn) values of animal meals used in broiler diets through meta-analysis. A bibliographic review was undertaken with studies conducted in Brazil from 2000 to 2016 to catalogue information on AMEn values and the followin
R. Bras. Zootec.. Publicado em: 08/11/2018
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22. Effects of two sources of Mexican oregano oil on performance, blood profile, carcass variables, and meat of broilers
ABSTRACT The current study was conducted to investigate the effects of Mexican oregano essential oil (MOO) extracts from Lippia berlandieri Schauer (LBS) and Poliomintha longiflora Gray (PLG) on performance, blood profiles, carcass variables, and meat composition of broilers at slaugther. A total of 360 one-day-old Ross broilers were randomly distributed int
R. Bras. Zootec.. Publicado em: 16/07/2018
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23. Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase
ABSTRACT This work aimed to investigate the antioxidant capacity of the guava agroindustrial waste as a functional additive in broiler feed to improve the performance and meat quality of boilers. The experiment was conducted in a completely randomized design, consisting of four treatments and six replicates with 12 birds. Treatments included different levels
R. Bras. Zootec.. Publicado em: 23/04/2018
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24. Further evidence for the existence of broiler chicken PFN (pale, firm, non-exudative) and PSE (pale, soft, exudative) meat in brazilian commercial flocks
Abstract This work aims to investigate the incidence of two color abnormalities in broiler meat: PFN (Pale, Firm, Non-exudative) and PSE (Pale, Soft, Exudative), as well as the physicochemical alterations promoted by those anomalies. The samples of broiler breast meat (n = 700) were classified as Normal (44
5.8), PSE (L*≥53, pH<5.8) and PFN (L*� Food Sci. Technol. Publicado em: 16/04/2018