Uso de Probiótico e Antibiótico sobre o Desempenho, o Rendimento e a Qualidade de Carcaça de Frangos de Corte

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorBolsista da CAPES-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorBolsista FAPESP-
Autor(es): dc.creatorLoddi, Maria Marta-
Autor(es): dc.creatorGonzales, Elisabeth-
Autor(es): dc.creatorTakita, Tânia Sayuri-
Autor(es): dc.creatorMendes, Ariel Antônio-
Autor(es): dc.creatorDe Oliveira Roça, Roberto-
Data de aceite: dc.date.accessioned2025-08-21T19:57:32Z-
Data de disponibilização: dc.date.available2025-08-21T19:57:32Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2000-07-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/231737-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/231737-
Descrição: dc.descriptionTwo thousand and four hundred broiler chicks were assigned to a completely randomized design in a 2 x 2 x 2 (sex, with and without probiotic, with and without antibiotic) factorial arrangement, totalizing eight treatments and six replicates with 50 birds in each one. Independently of supplementation fed, the males were always heavier than the females. However, the analyses performance showed higher body weight and weight gain for males fed antibiotic when compared to the non supplemented. The use of antibiotic increased feed intake up to 42 days of age, but it did not affect the other characteristics. Probiotic supplementation negatively influenced the body weight, weight gain and feed intake of the broilers from either 1 to 21 or 1 to 42 days of age. There was a probiotic x antibiotic interaction for carcass yield of the broilers, and the highest carcass yield were obtained when the products were associated in the diet. Neither probiotic nor antibiotic affected cut-part yield (head, feet, wings, leg, breast and back), viscera yield (heart, liver and non edible viscera), abdominal fat and sensorial characteristics (intensity of aroma, stranger aroma, flavor, stranger flavor, tenderness, juiciness, acceptability, characteristic color and overall aspect) of breast and leg meats. No beneficial effects of the probiotic supplementation in broiler diets were observed in the present study.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionBolsista da CAPES, Rua Mato Grosso, 385, Maringá, PR 86033-110-
Descrição: dc.descriptionUNESP, Botucatu, SP-
Descrição: dc.descriptionBolsista FAPESP-
Descrição: dc.descriptionUNESP, Botucatu, SP-
Formato: dc.format1124-1131-
Idioma: dc.languagept_BR-
Relação: dc.relationRevista Brasileira de Zootecnia-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAvoparcin-
Palavras-chave: dc.subjectBroiler-
Palavras-chave: dc.subjectCarcass-
Palavras-chave: dc.subjectEnterococcus faecium-
Palavras-chave: dc.subjectSensorial analysis-
Palavras-chave: dc.subjectYield-
Título: dc.titleUso de Probiótico e Antibiótico sobre o Desempenho, o Rendimento e a Qualidade de Carcaça de Frangos de Corte-
Título: dc.titleEffect of the Use of Probiotic and Antibiotic on the Performance, Yield and Carcass Quality of Broilers-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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