Levels of digestible lysine for free-range chicken of the Caneludo Catolé from 1 to 105 days of age
DOI:
https://doi.org/10.33448/rsd-v9i7.4717Keywords:
Amino acids; Carcass yield; Meat quality; Nutritional requirement; Zootechnical performance.Abstract
Determine levels of digestible lysine for free-range chicken of the Caneludo Catolé, during the initial, growth and termination phases. Were used150 male and female poultry in confinement cages. The digestible lysine levels used per phase: initial (1-30 dias) 0.856, 0.978, 1.100, 1.223, 1.345%, growth (30-75 dias) 0.705, 0.806, 0.906, 1.007, 1.108% and termination (75-105 dias) 0.624, 0.713, 0.802, 0.891, 0.980%. Five treatments, three replicates, 10 chickens per experimental unit, distributed in a completely randomized design. Parameters of zootechnical evaluated: feed intake, weight gain, feed conversion ratio. The carcass characteristics evaluated: carcass, breast, drumstick, thigh, wing, neck, back, foot, gizzard, liver and heart yields. Meat quality evaluated: pH, shear force (kgf/g), cooking weight loss (%).The levels of digestible lysine influence in the initial phase with quadratic effect (P<0.01) in weight gain 1.225% and feed conversion ratio 1.175%. In the growth phase digestible lysine had a positive linear on feed intake (P<0.05) and weight gain (P<0.01) and linear decrease (P <0.01) for feed conversion ratio. In the termination phase, feed intake linearly increased (P<0.05), weight gain and feed conversion were quadratic (P<0.01), with levels calculated as 0.757 and 0.713%, respectively. Increasing linear responses were observed for carcass (%), breast (P<0.05) and drumstick (P<0.01) yields. The pH of the breasts showed a linear increasing effect (P<0.01), while shear force and cooking weight loss had a linear decreasing effect (P <0.01) with the increase of digestible lysine levels. The levels of digestible lysine recommended per phases: 1.175% initial, 1.108% growth and 0.713% termination.
References
Anadón, H. L. S. (2002). Biological, nutritional and processing factors affecting breast meat quality of broilers. Blacksburg. Tese (Doctor of Philosophy in Animal and Poultry Sciences) – Faculty of Virginia Polytechnic Institute and State University. http://hdl.handle.net/10919/26267
Bernal, L. E. P., Tavernari, F. C., Rostagno, H. S & Albino, L. F. T. (2014). Digestible lysine requirements of broilers. Revista Brasileira de Ciência Avícola, Campinas, SP. 16,1, p. 49-54. DOI10.11606/T.74.2017.tde-22082017-104534
Bertechini, A.G. (2006). Nutrição de monogástricos. Lavras: Ed. UFLA. 301p.
Bertechini, A. G. (2012). Nutrição de monogástricos. Lavras: Editora UFLA, 373 p.
Brossi, C., Contreras-Castillo, C.J., Amazonas, E. A., Mazonas, E. A & Menten, J. F. M. (2009). Estresse térmico durante o pré-abate em frangos de corte. Ciência Rural, Santa Maria, RS. 39, 4, p. 1296-1305. doi.org/10.1590/S0103-84782009005000039
Costa, F.G.P., Rostagno, H.S., Albino, L.F.T., Gomes, P.C & Toledo, R.S. (2001). Níveis dietéticos de lisina para frangos de corte de 1 a 21 e 22 a 40 dias de Idade. Revista Brasileira de Zootecnia, Viçosa, MG, v. 30, n.5, p. 1490-1497. doi.org/10.1590/S1516-35982001000600016
Costa, F.G.P., Pinheiro, S.G & Lima, M.R. (2015). Exigências de aminoácidos para poedeiras. São Pedro, 29ª Reunião do CBNA – Congresso sobre Nutrição de Aves e Suínos.
Cuarón, J., Butolo, J., & Junqueira, O. (2000). Proteína Ideal en la Alimentación de Cerdos: Aspectos Práticos. Simpósio Sobre Manejo e Nutrição de Aves e Suínos. Anais... CBNA. Campinas, SP, 197-220.
Dias, T.N. (2015). Níveis de lisina digestível em rações para frangos de corte: desempenho, deposição de nutrientes e expressão gênica. São Cristóvão - SE Dissertação de Mestrado, Universidade Federal de Sergipe. 57p.
Dransfield, E & Sosnicki, A. A. (1999). Relationship between muscle growth and poultry meat quality. Poultry Science, Savoy.78, p. 743 – 746. https://doi.org/10.1093/ps/78.5.743
Friesen, K. G., Nelssen, J. L., Goodband, R. D., Tokach, M. D., Schinckel, A. P & Einstein, M. (1996). The use of compositional growth curves for assessing the response to dietary lysine by high-lean growth gilts. Animal Science, Cambridge. 62, p.159-169. https://doi.org/10.1017/S1357729800014430
Honikel, K. O. (1987). Influence of chilling on meat quality attributes of fast glycolysing pork muscles. In Evaluation and control of meat quality in pigs (pp. 273-283). Springer, Dordrecht.
Jordão Filho, J., Silva, J.H.V., Silva, E.L., Ribeiro, M.L.G., Costa, F.G.P & Rodrigues, P.B. (2006). Exigência de lisina para poedeiras semipesadas durante o pico de postura. Revista Brasileira de Zootecnia, Viçosa, MG. 35,4, p.1728-1734. doi.org/10.1590/S1516-35982006000600021
Kidd, M. T., & Kerr, B. J. (1998). Dietary arginine and lysine ratios in Large White toms. 2. Lack of interaction between arginine: lysine ratios and electrolyte balance. Poultry Science, 77(6), 864-869. doi.org/10.1093/ps/77.6.864
Kessler, A. M., Snizek Jr, P. N., & Brugalli, I. (2000). Manipulação da quantidade de gordura na carcaça de frangos. In Conferência Apinco de Ciência e Tecnologia Avícolas (pp. 107-133). Campinas: FACTA.
Lana, S. R. V., Oliveira, R. F. M. D., Donzele, J. L., Gomes, P. C., Vaz, R. G. M. V & Rezende, W. D. O. (2005). Níveis de lisina digestível em rações para frangos de corte de 22 a 42 dias de idade, mantidos em ambiente de termoneutralidade. Revista Brasileira de Zootecnia, 34(5), 1624-1632.doi.org/10.1590/S1516-35982005000500024
Lawrence, T. L. J., Fowler, V. R & Novakofski, J. E. (2012). Growth of farm animals. Cabi.
Mendes, A. A., Moreira, J., Garcia, R. G., Naas, I. A., Roça, R. O., Iwamura, M & Almeida, I. G. L. (2001). Avaliação do rendimento e qualidade da carne de peito em frangos de corte criados com diferentes densidades e níveis de energia na dieta. Revista Brasileira de Ciência Avícolas, 3, 38.
Novak, C., Yakout, H & Scheideler, S. (2004). The combined effects of dietary lysine and total sulfur amino acid level on egg production parameters and egg components in Dekalb Delta laying hens. Poultry Science, 83(6), 977-984.
Rostagno, H.S., Albino, L.F.T., Donzele,J.L., Gomes, P.C., Oliveira, R.F., Lopes, D .C., Ferreira, A.S., Barreto, S.L.T & Euclides, R.F. (2011). Tabelas brasileiras para aves e suínos: composição de alimentos e exigências nutricionais. Viçosa, MG – 3.ed.
Tejedor, A. (2002). Exigências nutricionais de metionina+ cistina, de treonina e de arginina para frangos de corte nas diferentes fases de criação. Viçosa, MG. Tese de Doutorado, UFV.118p.
Universidade Federal de Viçosa - UFV. (2005). Central de Processamento de Dados - UFV/CPD. SAEG - Sistema para análise estatística e genética. Versão 9.0. Viçosa, MG: UFV. 54 p.
Sarcinelli, M. F., Venturini, K. S., & Silva, L. C. (2007). Características dos ovos. Universidade Federal do Espírito Santo-UFES; Pró-reitoria de Extensão-Programa Institucional de Extensão. Boletim Técnico-PIE-UFES: 00707Editado, 20(08).Acessado em 01 de abril de 2017. http:// www.agais.com/telomc/ b01307 caracteristicas carne frango.pdf.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.