Ingredients Of Animal Origin Research Articles

Dietary ingredient composition affects faecal waste production and characteristics in yellowtail kingfish (Seriola lalandi)

This study investigated the effect of different animal-based ingredients on faecal waste production and characteristics in yellowtail kingfish (Seriola lalandi). Seven ingredients of animal origin were tested: KM – krill meal; SHM – shrimp head meal; NIM – natural ingredient meal consisting of freeze dried krill (Euphausia superba), sand eel (Ammodytes marinus), smelt (Atherina boyeri) and squid (Loligo patagonica) (all included at 25% on dry matter basis); PHA – poultry meal with high ash content; PLA – poultry meal with low ash content; HFM – hydrolysed feather meal and POM – pork meal. Ingredients were incorporated at 30% (HFM – 15% inclusion) in a basal diet, which was predominantly marine-based. Yellowtail kingfish (mean initial weight 41 g) were fed the experimental diets restrictively, in triplicate groups. Fish performance, nutrient digestibility and faecal waste production were investigated over a 35 day experimental period. In addition, faecal characteristics were visually evaluated, and faeces removal efficiency and particle size distribution (PSD) were measured. Organic matter digestibility (OM) differed between diets, hereby altering the amount of faecal waste produced (g OM/kg DM FI). Test ingredients affected faeces removal efficiency by settling (%) and the amount of non-removed faeces (g OM/kg DM FI). Effects of ingredients on faeces removal efficiency were small compared to effects on faecal waste production. SHM, inclusion resulted in an improved faeces removal efficiency, while other animal-based ingredients did not improve faeces removal efficiency. Overall, this study highlights the importance of ingredient digestibility (and thus faecal waste production) for solid waste management in yellowtail kingfish.

Use of a Multi-Carbohydrase Complex with Phytase in Diets of Broiler Chickens containing Ingredients of Animal Origin

Currently, the use of exogenous enzymes in the diet of broilers has grown, not only in diets based on corn and soybean meal, but also in diets with proteins of animal origin. The objective of this study was to evaluate the effect of supplementing a multi-carbohydrase complex (xylanase, glucanase, other carbohydrases) with phytase (MCCP) in broiler diets containing animal ingredients on performance, litter quality, jejunum morphometry and feed cost. Three treatments were evaluated: T1 - positive control diet: reference diet; T2 - negative control diet + MCCP; T3 - negative control diet (reference ration minus the MCCP nutritional matrix), with five replicates per treatment, totaling 15 experimental units of 15 female chicks each for an experimental period of 47 days. It was found that the T1 animals showed better feed conversion when compared to the T2 and T3 in the period from one to 21 days. In addition, greater weight at 28 days was found for T1compared to T3. The greater villus height of the jejunum at seven days was verified for the T3 animals concerning the T2 and T1 treatments. There were no differences between treatments in relation to the litter quality and the cost of the feed to produce one kilogram of broiler chicken. It is concluded that the supplementation of the MCCP in broiler chicken diets with ingredients of animal origin does not improve the performance, does not modify the jejunum morphometric, litter quality, and cost parameters evaluated. Keywords: Feed Conversion. Glucanase. Phytase. Villus Height. Xylanase. Resumo Atualmente, tem crescido o uso de enzimas exógenas na dieta de frangos de corte, não só em rações à base de milho e farelo de soja, mas também em rações com proteínas de origem animal. O objetivo deste estudo foi avaliar o efeito da suplementação de um complexo multi-carboidrase (xilanase, glucanase, outras carboidrase) com fitase (CMCF) em dietas de frangos de corte contendo ingredientes de origem animal sobre o desempenho, qualidade da cama, morfometria do jejuno e custo da alimentação. Foram avaliados três tratamentos: T1 - dieta controle positivo: dieta referência; T2 - dieta controle negativo + CMCF; T3 - dieta controle negativo (ração referência menos a matriz nutricional CMCF), com cinco repetições por tratamento, totalizando 15 unidades experimentais de 15 pintos fêmeas cada, por um período experimental de 47 dias. Verificou-se que os animais T1 apresentaram melhor conversão alimentar quando comparados aos T2 e T3 no período de um a 21 dias. Além disso, maior peso aos 28 dias foi encontrado para T1 em relação a T3. Maior altura de vilo do jejuno aos sete dias foi verificada para os animais T3 em relação aos tratamentos T2 e T1. Não houve diferenças entre os tratamentos em relação à qualidade da cama e ao custo da ração para produzir um quilo de frango de corte. Conclui-se que a suplementação do CMCF em rações de frangos de corte com ingredientes de origem animal não melhora o desempenho, não altera os parâmetros morfométricos do jejuno, a qualidade da cama e o custo avaliado. Palavras-chave: Altura de vilo. Conversão alimentar. Fitase. Glucanase. Xilanase.

Meat, dairy and vegetable emulsions: Recent innovations in the development of functional, healthy and more stable foods

Applications of formulations that incorporate emulsified oils offer interesting prospects for producing foods with better characteristics that are in line with the new trends in healthy eating and the new regulations on nutritional claims. This review defines and classifies the types of emulsions according to their drop size, formulation and analyzes the latest research related to the application of emulsions in the food industry. It presents valuable information on the use of micro, nano and macro emulsions for the preparation of meat, dairy and vegetable products as a potential alternative in the transport of bioactive compounds, reformulations with better lipid profiles and substitution ingredients of meat origin by ingredients of plant origin, obtaining foods with acceptable functional and sensory properties. New advances in the emulsion industry open up great possibilities in the delivery of health products, however, there are still limitations in the use of ingredients of plant origin in products formulated in considerable percentages with ingredients of animal origin. There are opportunities to improve the technology of food emulsion, the application at an industrial level is a step that is being taken little by little in congruence with the economic viability of the use of vegetable oils in the reformulation and the demand of current consumers for delivery of products with a clean label. It is suggested to study the economic feasibility of the industrial application of the use of single and double emulsion systems as a substitute ingredient for animal fats.

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

Abstract The article provides a study of the quantitative composition of amino acids in some baked flour confectionery product of plant and animal origin. The objective of the study was to determine the profiles of indispensable amino acids in several products. Source materials with high content of protein, and which have been used for the production of these confectionery products were studied. A source of protein in final products that contain ingredients of animal origin is cottage cheese, the content of which in the products amounts to 25% and 50%. The sources of protein in products that contain ingredients of plant origin include tofu, soya protein isolate, chickpea flour, and coconut milk. The results showed evidence of the presence of a full profile of indispensable amino acids in all tested products. The source ingredients had high biological value with well-balanced content of indispensable amino acids. The only exception was coconut milk, which had the lowest calculated amino acid amounts among the tested raw materials. Tofu cake contained leucine with the highest concentration — 0.78 g/100 g of product, followed by lysine (0.5 g/100 g). Tofu muffin with chickpea flour contained 0.63 g/100 g leucine and 0.45 g/100 g lysine. The profiles of indispensable amino acids showed that these products can excellently help to supplement daily needs for indispensable amino acids.

A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality

A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients of animal origin. The control product was elaborated with butter and milk. Sugar was used in both types of formulations, but it was partially replaced by maltitol in the reformulated product. Decreases of 25% in energy and 67% in fat supply were achieved, as well as a 36% reduction in the sugar content. The saturated fatty acid amount was 0.57 g/100 g product, in contrast with the 9.45 g/100 g product found in control products. Differences in color were observed both through instrumental and sensory analysis, especially in the crust, with lower values for the Browning index in the reformulated products. The hedonic test, carried out with 44 untrained panelists, showed a good score for general acceptability (6.1 in contrast to 7.2 for control products), and no significant differences from the control were found for flavor.

Plant-based products: potential, production technology and challenges

Consumers have become more interested in diets that provide health benefits and contain plant-based products. Therefore, the food industry has observed the demands and developed plant-based products. Vegetable extracts are water-soluble extracts based on vegetables, legumes, fruits, grains, cereals, pseudocereals, oilseeds or nuts that present different composition and sensory characteristics, depending on the raw material used. Meat substitutes, such as tofu and soy protein, have long been consumed by the population. However, nowadays there is a market demand for plant-based products that resemble animal products in taste, texture and appearance. One of the biggest challenges for the food industry is the development of new innovative products which do not contain ingredients of animal origin and contain nutritional support to act as a replacement for the daily consumption of the population. This work aimed to evaluate the possibility of elaborating plant-based products, the technologies used in the process, and the challenges involved. The study was characterized as a qualitative and bibliographic literature research. Scientific articles, monographs and reviews published between 2018 and 2022 were selected. Studies showed that technological innovations in the food industry produce plant extracts with better sensory characteristics and an increase in acceptability using additives and ingredients that provide a pleasant flavor and aroma. Thus, it was observed that plant-based products are promising and meet market demands, and new technologies have been used to improve their sensory characteristics. However, it is necessary to pay attention to the adequate supply of nutrients essential for the proper functioning of the body through a balanced diet recommended by nutrition professionals.

СТАН СВІТОВОГО РИНКУ АЛЬТЕРНАТИВНИХ МОЛОЧНИХ ПРОДУКТІВ

The article is devoted to the study of the current state and prospects of the world market of alternative dairy prod-ucts, as well as the impact of these trends on the world market of natural dairy products of animal origin. It was found that the market for plant-based products without ingredients of animal origin has been growing rapidly in recent years: there are more and more companies producing such products, increasing production volumes, increasing consumer demand. The range is gradually expanding. And this, in turn, corresponds to the achievement of the goals of sustainable development of the UN: both in terms of equal access of consumers to products and producers to conduct their business and compete in the food market. Alternatives continue to take a share of traditional products and negatively affect the dairy industry. Plant-based dairy products have nutritional benefits, including lower calories, saturated fats and sugar (lactose), and many of these products are fortified and considered equivalent or better than cow's milk products. Among young people, plant-based milk alternatives are unfortunately associated with a health-ier lifestyle, and marketers are effectively spreading such misinformation. Also, according to research by Harvard scientists, the production of vegetable milk also reduces the overall «carbon footprint», because its production emits less carbon dioxide. and marketers effectively spread such misinformation. Also, according to research by Harvard scientists, the production of vegetable milk also reduces the overall "carbon footprint", because its production emits less carbon dioxide and marketers effectively spread such misinformation. Also, according to research by Harvard scientists, the production of vegetable milk also reduces the overall "carbon footprint", because its production emits less carbon dioxide. In order to ensure fair competition and maximize consumer choice, it is necessary to create a fair regulatory framework for plant products and alternative proteins. However, it is important to remember that nat-ural milk is a unique product, which, unlike vegetable milk, is not possible for everyone to make at home. It should be noted that in Ukraine there is no state standard for vegetable milk, ie requirements for raw materials, conditions of transportation and storage.

Short- and medium-chain chlorinated paraffins in commercial complementary baby food produced in different European countries: Occurrence, congener group profiles, portion-based dietary intake, and risk assessment

This study was performed to evaluate the presence of chlorinated paraffins (CPs) in complementary baby food from different European countries, to assess portion-based dietary intake of CPs, and to characterize possible risks to children arising from CPs uptake. In total, 86 baby food samples from 22 countries were grouped into eight food-type categories considering the WHO classification. In six out of eight sample categories, predominance of medium-chain CPs (MCCPs) concentrations over short-chain CPs (SCCPs) was observed and, contrary to expectations, samples that contained ingredients of animal origin (e.g., meat or fish) did not display elevated CPs levels. The median ∑CPs concentrations for selected sample categories ranged from 0.8 ng g−1 for desert to 2.8 ng g−1 found in dry cereal and porridge subgroups, while the highest CPs concentration of 387 ng g−1 was observed in dry porridge. Among the selected groups of baby foods, portion-based intake of ∑CPs varied from 1.0 to 43.6 ng kg−1 body weight (b.w.) while exposure estimations indicated that portion-based dietary exposure through consumption of complementary baby food was the highest for infants aged 3–12 months due to the lower body weight. The risk characterization according to the European Food Safety Authority (EFSA) approach showed that the margin of exposure (MOE) figures higher than the critical value for ∑CPs, indicating that the dietary exposures through consumption of complementary baby food are unlikely to be of significant health concern for children. However, it should be pointed out that the performed risk assessment covered only SCCPs and MCCPs, while the occurrence of other groups from CPs and CPs related compounds (e.g., very short-chain CPs, chlorinated alkenes, or long-chain CPs (LCCPs)) was not addressed.

Penyebaran Penyakit Brucellosis di Wilayah Koasistensi Administrasi Dinas dan Kesmavet

Brucellosis is a Brucella bacterial infectious disease that is spread from animals to humans, generally through consumption of milk, especially unpasteurized milk, or other dairy products. Veterinary public health has an important role in preventing transmission of disease to humans through both animals and foodstuffs of animal origin or other animal origin ingredients. Brucellosis is one of the problems often faced by the Animal Husbandry Department, especially at the Animal Health Unit. Handling and controlling about Brucellosis is very vital to maintain animal health and reduce the level of economic losses of farmers due to Brucellosis experienced by livestock owned. This study aims to determine the spread of Brucellosis disease by mapping in the Administrative and Service Coordination areas, to know the handling and control actions carried out by the Animal Husbandry Service throughout the implementation of the Administrative Coordination Office and Veterinary Public Health. The results of the mapping of the spread of Brucellosis in the District of Veterinary Public Health and Public Service Administration Coordination can be divided into 3 groups with the number of cases <10, 10 - 66, and> 66. The number of cases between the range of 10 - 66 there are 3 regions, while the number of cases> 66 there are 2 regions. Keywords : Brucellosis; Mapping; Handling and Control; Descriptive Statistics

Dietary guanidinoacetic acid response on digestibility, growth performance, feed utilization and carcass quality in Nile Tilapia ( Oreochromis niloticus )

Creatine plays a vital part in the energy metabolism and physiological roles. It is exclusively found in ingredients of animal origin, so using all-plant protein-based diets increases the risk of creatine deficiency. The objectives of this current study were to determine the optimal level of dietary guanidinoacetic acid (GAA) with regard to the nutrient digestibility, growth performance, feed utilization and carcass quality of Nile tilapia (Oreochromis niloticus). The fish (27.33 ± 0.70 g) were fed with five different isonitrogenous and isoenergetic diets for 60 days: T1 was the positive control diet (HF; 6% fish meal inclusion); T2 was the negative control formulated to contain no GAA (NC, free fish meal); and T3, T4 and T5 were NC supplemented with 0.06%, 0.12% and 0.18% of GAA respectively. At the end of the experiment, it was found that growth performance and feed utilization were not significantly different (p > .05) among the groups. However, fish from the T3 and T4 groups had slightly better weight gain and growth rate, as well as improved digestibility of protein, methionine, lysine and histidine (p < .05). Fish fed the dietary GAA at 0.06 or 0.12% had clearly larger width increment than the other groups. This is important as consumers prefer large dorsal muscles. This result from this study showed no adverse effect on haematological parameters, serum biochemistry parameters, fillet texture quality and histopathological change in the liver of Nile tilapia. Therefore, these results indicate that GAA supplementation at 0.06%–0.12% in Nile tilapia diet can potentially improve fish growth and feed utilization without setback on health.

Substituição da farinha de carne e ossos por farelo de soja em dietas para Cyprinus carpio

The ingredients of animal origin have a good aminoacid composition, but often with great quantitative variation. This study evaluated the replacement of meat and bone meal by soybean meal with and without the use of synthetic lysine in the diet of common carp juveniles. An experiment was conducted with 35 days. Thirty-five fish were used in a water recirculation system. Three diets were tested: DA (diet with animal protein), DV (100% vegetable diet) and DV1 (DV diet supplemented with 1% synthetic lysine). After the experimental period, the following zootechnical parameters were estimated: mean weight, total and standard length, condition factor, specific growth rate, relative weight gain, survival and biomass. In addition, the centesimal composition of the fish was analyzed, where the fat, dry matter and mineral matter content of the carcass were determined. The amount of plasma glucose in carp was also measured. The results of weight, length and relative weight gain were higher in fish fed the DA diet. Fish fed with plant diets had higher glucose values. The diet with protein source of animal origin is the best option for the feeding of juveniles of common carp.

Attractability and palatability of ingredients in longarm river prawn Macrobrachium tenellum feed

The present work evaluates the attractant and palatable potential of six ingredients of animal origin in longarm river prawn Macrobrachium tenellum juveniles in a Y type maze system. Ingredients were pelletized for the first bioassay and included in neutral gelatin (in wet base) in the second bioassay. The ingredient to evaluate was placed in one of the Y-maze arms, allowing the free movement of prawn for 15 min. On both bioassays, attractability was evaluated by quantifying the time required for the first prawn to enter the region where the feed was found and the total of prawns which entered that region. In the second bioassay, also evaluated the palatability quantifying the time for the first prawn to have contact with the ingredient, the total of prawns which had contact with it and the time they remained feeding. No significant differences were obtained between treatments in the first bioassay. Significant differences were found in the second bioassay showing that pork meal, fish meal, feather meal and shrimp meal have greater attractability due to the number of prawns attracted, results also show significant differences in palatability, where fishmeal, shrimp meal and pork meal stimulating a higher number of organisms and promoting a longer consumption time.

Evaluation of the possibility of using nanocrystalline apatite powders as inorganic fillers of toothpastes

The article describes the most common types of toothpastes and materials used as inorganic abrasive polishing fillers therapeutic toothpastes available on the market. The prospects of using in the composition of therapeutic toothpastes and dentifrices for the teeth and mouth cavity of powders based on hydroxyapatite are evaluated. It is shown that in the products available on the market used biogenic hydroxyapatite submitted either in an inactive form, or containing deproteinized bone fish or farm animals (pigs or cattle). The prospects for the use of synthetic nanocrystalline apatite powder, purposefully developed for the plasticity of skeletal defects, in the composition of toothpastes and in dentifrice products – to replace inorganic components in their composition, consisting of chalk, kaolin, soda (in the lower price segment), is shown. titanium dioxide or aerosil (in the upper price range), or biogenic hydroxylapatite (as part of innovative premium products), traditionally used as abrasive components. It has been shown that synthetic nanocrystalline powders of Ca10(PO4)6(OH)2 can be obtained by the methods of “green chemistry” from solutions of Ca(OH)2 and H3(PO4)2 grades of “chemically pure” and “analytically pure” (not containing heavy metals and ingredients of animal origin) and Ca10(PO4)6F2 in the solid phase or by coprecipitation from solutions of Ca10(NO3)2×4H2O, NH4F and (NH4)2HPO4 taken in the required stoichiometry, followed by heat treatment and grinding. The optimal ratios of the initial components and heat treatment regimes are determined, which ensure the production of Ca10(PO4)6(OH)2 powder with the ratio Ca/P = 1.67 and Ca10(PO4)6F2 of high purity, whose crystal sizes correspond to the nanoscale range.When carrying out a full complex of toxicological and hygienic tests in vivo, it was established that the obtained material belongs to low-toxic, low-hazard substances with poorly expressed cumulative properties; it does not irritate the mucous membranes and does not possess gonadotoxic, embryotoxic, cytotoxic, mutagenic, teratogenic effects when ingested, which makes it safe and potentially promising to use it as an inorganic filler of toothpastes and agents for healing tooth enamel detection, Ca and P in it and restore the structure of the gingival mucosa.

240 The effect of microbial phytase on the apparent and standardized total tract digestibility of calcium in feed ingredients of animal origin

240 The effect of microbial phytase on the apparent and standardized total tract digestibility of calcium in feed ingredients of animal origin

Digestibility of calcium in feed ingredients and requirements of digestible calcium for growing pigs

Efforts to reduce phosphorus (P) excretion from pigs have increased during the past few decades and it has been recognised that interactions among dietary P, calcium (Ca), phytate, and microbial phytase exist. However, limited research has been reported on Ca digestibility, but to optimise the use of both Ca and P, digestibility values of Ca are needed. Due to endogenous losses of Ca, values for standardised total tract digestibility (STTD) of Ca in different Ca supplements and feed ingredients have been determined, and these values may be used to formulate mixed diets. Phytate may bind intrinsic Ca in feed ingredients of plant origin as well as extrinsic Ca from ingredients of animal origin or Ca supplements, but not all forms of Ca in Ca supplements will bind to phytate. Therefore, the effect of phytase on the STTD of Ca may vary depending on the amount of Ca bound to phytate and in some cases microbial phytase will result in increased STTD of Ca from animal proteins or Ca supplements. Dietary fibre may increase the STTD of Ca, but particle size and soybean oil do not influence the STTD of Ca. Requirements for digestible Ca by growing pigs has not yet been determined, but with the availability of values for the STTD of Ca in most commonly used feed ingredients, the basis for determining such values has been prepared. In conclusion, data for the STTD of Ca and the effects of microbial phytase in many feed ingredients have been determined and future research will be directed at determining the requirements for digestible Ca by different groups of pigs.

English

Ingredients of animal origin are important for the animal feed industry because they contain significant amounts of nutrients, minerals, and vitamins. However, the use of these raw materials is a problem due to pathogenic bacterial contamination, especially Clostridium perfringens and Salmonella spp. One way to control contamination is the addition of chemical products during ingredient production. Thus, the objective of this study was to evaluate a formaldehyde and organic acid-based product (SALMEX®) for two periods of action after experimental challenge with C. perfringens in two poultry feed ingredients. Microbiological analyses to enumerate the pathogen were conducted using colony-forming units per mL (CFU/mL) after incubation on SPS agar at 37°C for 48 h in anaerobic jars using the GasPak® system. The results show that there were significant differences among the dosage treatments and ingredients. With respect to the action time of the product, there were no significant differences observed between 24 h and 5 days, but there was a reduction in bacterial count with doses above 3 kg/t. This reduction was greater in the five-day SALMEX® treatment when compared to the 24-hour period. Thus, we can conclude that a higher product dose and a longer incubation time leads to more efficient product action. Key words: Animal health, microbiology, nutrition, poultry industry, pathogen.

Occurrence of Animal-Origin Constituents in Feeds

Abstract The aim of the study was to gather and analyse available data concerning the presence of terrestrial animal constituents in feeds in Poland. A microscopic method of identification of the contaminants was used. Between 2012 and 2013, overall 16 139 samples of feeds were analysed, from which 282 (1.75%) contained elements from terrestrial animals. The percentage of feeds contaminated with such elements was lower in 2013. In 2012, among 8 499 samples analysed, 203 (2.39%) contained ingredients of animal origin, and in 2013, the elements were found in 79 (1.03%) out of 7640 samples. The percentage of feed samples positive for processed animal protein was relatively low and steadily decreasing. Furthermore, the microscopic method demonstrated to be a very sensitive technique for the detection of constituents of animal origin.

Identification of undeclared sources of animal origin in canine dry foods used in dietary elimination trials

Failure to respond to commercial limited antigen diets can occur in dogs kept on a dietary trial for the diagnosis of adverse food reaction (AFR). The aim of this study was to assess twelve canine dry limited antigen diets (eleven novel protein diets and one hydrolysed diet) for potential contamination by ingredients of animal origin not mentioned on the label. The validity of the two methods adopted for the detection of such food antigens was also evaluated. Each dietary product was analysed by microscopy analysis using the official method described in Commission Regulation EC 152/2009 with the aim of identifying bone fragments of different zoological classes (mammalian, avian and fish) and by polymerase chain reaction (PCR) for the identification of DNA of animal origin. Discrepancies between the results obtained by PCR and/or microscopy analysis and the ingredients listed on pet food packages were found. Only in two pet foods did the results of both analyses match the ingredients listed on the label. In the remaining ten samples, microscopy detected bone fragments from one or two unpredicted zoological classes, revealing avian fragments in six of ten samples followed by those of fish in five of ten and mammalian fragments in four of ten. In two samples, microscopy analysis identified a contamination that would have otherwise passed unobserved if only PCR had been used. However, PCR confirmed the presence of all the zoological classes detected by microscopy and also identified the DNA of an additional unexpected zoological class in two samples. Dogs might fail to respond to commercial limited antigen diets because such diets are contaminated with potential allergens. Both PCR and microscopy analysis are required to guarantee the absence of undeclared animal sources in pet foods. Before ruling out AFR, a novel protein home-made diet should be considered if the dog is unresponsive to a commercial regimen.

Desempenho de frangos de corte consumindo rações contendo sorgo e gérmen integral de milho

Avaliou-se a substituição do sorgo pelo gérmen integral de milho em rações para frangos de corte. Foram conduzidos dois experimentos, em delineamento inteiramente casualizado com quatro níveis de substituição do sorgo pelo gérmen integral de milho (0; 33,3; 66,7 e 100%) como concentrado energético em rações com ingredientes de origem vegetal (experimento 1) ou de origem animal (experimento 2), cada um com quatro repetições. Avaliaram-se o desempenho (ganho de peso, consumo de ração e conversão alimentar) e o rendimento de carcaça e de cortes, em peso absoluto, em porcentagem do peso vivo e em porcentagem do peso da carcaça depenada e eviscerada. No experimento 1, os níveis de substituição tiveram efeito quadrático no peso final e no ganho de peso, que foram melhores nos níveis de 21,03 a 21,68% de substituição do sorgo pelo gérmen integral de milho. No experimento 2, verificou-se efeito quadrático para ganho de peso e conversão alimentar, que foram melhores nos níveis de 35,02 e 15,75% de substituição do sorgo pelo gérmen integral de milho. A substituição do sorgo pelo gérmen integral de milho não afetou os rendimentos de carcaça e dos cortes obtidos no experimento 1. No experimento 2, houve efeito quadrático para os pesos de carcaça, peito e asas. Em rações com ingredientes de origem vegetal, o sorgo pode ser substituído pelo gérmen integral de milho em níveis de 21,03 a 21,68% e, em rações com ingredientes de origem animal, de 15,75 a 35,02%.

A Comparison of Rations Fed to Laying Birds in Cages

Aitken et al. (1969) reported the results of feeding two rations at the Canada Random Sample Egg Production Test conducted in 1965–66 and 1966–67. Ration 1 contained ingredients of animal origin, i.e., 3% meat meal, 2% fish meal, 1% dried whey and 2% tallow. Ration 2, with the exception of tallow, was an “all plant” ration, in which the above animal products were replaced with soybean meal. Seventeen strains of laying pullets were tested in the first year and 14 in the second year.In the first year, the “all plant” ration was slightly superior to the control ration in terms of egg numbers, egg weight and egg quality. In the second year, there was no statistically significant differences in these traits between the control and the “all plant” ration.The above test provided no evidence that the laying pullets respond to so called “unknown” factors contained in…