Energy value, perfomance, serum lipids and body composition of broilers receiving soybean oil and beef tallow ind different combinations / Valor energético, desempenho, lipídios séricos e composição corporal de frangos de corte recebendo óleo de soja e sebo bovino em diferentes combinações

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

In the industrial aviculture, the development of lineages of broilers with genetic potential for weight gain and feed conversion started to demand of the nutritionists formulations of diets with high energy density and appropriate swinging of amino acids, in order to attend the demands for the growth and feed conversion and still to provide better carcass income. Because they contain more energy, in comparison to the carbohydrates, the vegetable oils and the animal fats are valuable options for formulations of diets with high energy density and with low cost for unit of energy. His use in the feeding of broilers has been providing beneficial effect in the performance of the birds. Its indispensable that it is accurately known the nutritional value of the fats sources to be used in the feeding of birds. As the nutrient energy is essential in the nutrition of birds and the State of Mato Grosso do Sul possesses countless frigorifics with graxarias in function of being the second largest flock of cattle for slaughter of the country, it can supply enough amounts of beef tallow to be used in the feeding of birds. Having in mind that the energy represents the most onerous part of a diet, and that the ration represents 70% of the broilers cost of production, it can be of great importance the introduction of new fats sources with a known nutritional value. The objective of this work was to determine the energy value of mixtures with different proportions of soybean oil (SO) and of beef tallow (BT), as well as to evaluate the performance, body composition and serum lipids of broilers in the initial phase. Two experiments were conducted with broilers males of the lineage Ross 308. In the first experiment, a digestibility rehearsal was accomplished with 100 broilers during the period from 12 to 21 days of age. The treatments consisted of five proportions of SO and of BT (0:100, 25:75, 50:50, 75:25, 100:0). The used method was the total collection of excrete for 10 days, being five days for adaptation and five days of collection. In the second experiment were used 930 male broilers of one day of age, distributed in five treatments with six repetitions of 31 birds each. In the experiment I, the values of apparent metabolizable energy (AME) and of apparent metabolizable energy corrected for nitrogen (AMEn) had a linear increase (P <0,01) with the largest participation of the soybean oil in the mixtures. Among the mixtures of soybean oil and beef tallow, the one of best value of AME and AMEn was the treatment with 75% of SO and 25% of BT. In the experiment II, the fats sources included in xii 4% in the diet influenced in a quadratic way (P <0,01) the corporal weight and weight gain to the 21 days of age, increasing until the proportion of 65,87:34,13 (SO:T). The feed conversion was improved until the proportion of 72,25:27,75. The parameters of body composition, carcass income and abdominal fat were not influenced (P>0,05) by the different fats proportions. The largest participation of the soybean oil in the mixtures provided a linear decrease in the triglycerides values (P <0,05), total cholesterol (P <0,01), low density lipoprotein (P<0,05) and very low density lipoprotein (P <0,01). A significant difference was not observed (P>0,05) for the high density lipoprotein cholesterol. It can be concluded that the inclusion of SO in mixtures with the BT in diets of broilers improves the energy value for birds in the initial phase of creation. The addition of unsaturated fat source to the saturated fat source presents the increase of the energy value of the mixtures. The best performance is in the mixture of 75% of SO with 25% BT. The different lipidic proportions don t influence in the body composition and in the carcass characteristics. The increase of the SO in the diets reduces the values of serum lipids in broilers to the 21 days of age.

ASSUNTO(S)

valor energético frango de corte - nutrição producao animal body composition gorduras composição corporal serum lipids energetic value fats lipídios séricos

ACESSO AO ARTIGO

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