Exigência e composição em cálcio digestível de alimentos de origem animal para frangos de corte

Freitas, Leonardo Willian de

Use este identificador para citar ou linkar para este item: http://rima.ufrrj.br/jspui/handle/20.500.14407/25957

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Campo DC	Valor	Idioma
dc.contributor.author	Freitas, Leonardo Willian de	-
dc.date.accessioned	2026-08-07T12:14:49Z	-
dc.date.available	2026-08-07T12:14:49Z	-
dc.date.issued	2019-08-01	-
dc.identifier.citation	FREITAS, Leonardo Willian. Exigência e composição em cálcio digestível de alimentos de origem animal para frangos de corte. 2019. 74 f. Tese (Doutorado em Zootecnia) - Instituto de Zootecnia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019.	pt_BR
dc.identifier.uri	http://rima.ufrrj.br/jspui/handle/20.500.14407/25957	-
dc.description.abstract	Foram realizados três experimentos, visando determinar a digestibilidade de cálcio de ingredientes de origem animal e um experimento para determinar a exigência de cálcio em frangos de corte. O delineamento experimental adotado nos experimentos foi o delineamento inteiramente casualizado. No primeiro experimento, objetivou-se determinar qual método (métodos direto, regressão e substituição) seria mais viável para determinar a digestibilidade verdadeira de cálcio da farinha de peixe. Os coeficientes de digestibilidade verdadeira da farinha de peixe determinados pelos métodos de substituição, direto e de regressão foram de 0,77; 0,70 e 061, respectivamente. A digestibilidade verdadeira da farinha de peixe pelo método de substituição foi maior (P <0,05) do que a determinada pelo método de regressão. No segundo experimento, os coeficientes de digestibilidade ileal verdadeiro de três farinhas de carne e ossos (FCO) foram determinados pelo método direto. Os coeficientes de digestibilidade ileal verdadeiro das FCO1, FCO2 e FCO3 foram determinados como 0,621; 0,539 e 0,818, respectivamente. A digestibilidade verdadeira de cálcio da FCO3 foi maior (P <0,05) do que a das FCO1 e FCO2. A digestibilidade verdadeira de cálcio da FCO1 foi semelhante (P> 0,05) a FCO2. No terceiro experimento, os coeficientes de digestibilidade ileal verdadeiro de três farinhas de vísceras (FV) foram determinados pelo método direto. Os coeficientes de digestibilidade ileal verdadeiro de cálcio das FV1, FV2 e FV3 foram determinados como 0,944; 0,867 e 0,913 respectivamente. A digestibilidade verdadeira de cálcio das farinhas avaliadas foi semelhante (P> 0,05) não havendo diferença entre elas. O quarto experimento foi realizado para determinar a exigência de cálcio digestível de frangos de corte no período de 1 a 21 dias. Foi analisado o desempenho zootécnico, qualidade óssea e digestibilidade ileal de cálcio de frangos de corte machos e fêmeas alimentados com níveis crescentes de cálcio (0,60; 0,75; 0,90; 1,05 e 1,20%). Calcário calcítico e fosfato bicálcico foram usados para obter os diferentes níveis de cálcio na dieta, mantendo um nível constante de 0,43% de fósforo disponível. Com base nos valores dos coeficientes de digestibilidade ileal verdadeira, o nível de 0,60% é o mais indicado para frangos de corte, que apresenta os melhores resultados para a digestibilidade deste mineral.	pt_BR
dc.description.sponsorship	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES	pt_BR
dc.language	por	pt_BR
dc.publisher	Universidade Federal Rural do Rio de Janeiro	pt_BR
dc.subject	Digestibilidade ileal	pt_BR
dc.subject	Ingredientes	pt_BR
dc.subject	Métodos de avaliação	pt_BR
dc.subject	Requerimento de cálcio	pt_BR
dc.subject	Assay methodology	pt_BR
dc.subject	Ileal digestibility	pt_BR
dc.subject	Ingredients	pt_BR
dc.subject	Calcium requirement	pt_BR
dc.title	Exigência e composição em cálcio digestível de alimentos de origem animal para frangos de corte	pt_BR
dc.title.alternative	Requirement and composition in digestible calcium of animal by-product meal for broilers	en
dc.type	Tese	pt_BR
dc.description.abstractOther	Three experiments were carried out to determine the calcium digestibility of ingredients of animal by-product meals and an experiment to determine the calcium requirement in broilers. The experimental design adopted in the experiments was a completely randomized design. In the first experiment, the objective was to determine which method (direct, regression and substitution methods) would be more viable to determine the true calcium digestibility of fish meal. The coefficients of true digestibility of fish meal determined by the methods of substitution, direct and regression were 0.77; 0.70 and 061, respectively. The true digestibility of fish meal by the substitution method was higher (P <0.05) than that determined by the regression method. In the second experiment, the coefficients of true ileal digestibility of three meat and bone meal (MBM) were determined by the direct method. The coefficients of true ileal digestibility of MBM1, MBM2 and MBM3 were determined to be 0.621; 0.539 and 0.818, respectively. The true calcium digestibility of MBM3 was higher (P <0.05) than that of MBM1 and MBM2. The true calcium digestibility of MBM1 was similar (P> 0.05) to MBM2. In the third experiment, the coefficients of true ileal digestibility of three poultry by-product meal (PBP) were determined by the direct method. The coefficients of true ileal digestibility of calcium for PBP1, PBP2 and PBP3 were determined to be 0.944; 0.867 and 0.913 respectively. The true calcium digestibility of the evaluated flours was similar (P> 0.05) with no difference between them. The fourth experiment was carried out to determine the digestible calcium requirement of broilers in the period from 1 to 21 days. The zootechnical performance, bone quality and ileal calcium digestibility of male and female broilers fed with increasing levels of calcium (0.60; 0.75; 0.90; 1.05 and 1.20%) were analyzed. Limestone and dicalcium phosphate were used to obtain the different levels of calcium in the diet, maintaining a constant level of 0.43% of available phosphorus. Based on the values of the coefficients of true ileal digestibility, the level of 0.60% is the most suitable for broilers, which presents the best results for the digestibility of this mineral.	en
dc.contributor.advisor1	Lima, Cristina Amorim Ribeiro de	-
dc.contributor.advisor1ID	https://orcid.org/0000-0003-2018-5965	pt_BR
dc.contributor.advisor1Lattes	http://lattes.cnpq.br/6546054162092853	pt_BR
dc.contributor.referee1	Lima, Cristina Amorim Ribeiro de	-
dc.contributor.referee1ID	https://orcid.org/0000-0003-2018-5965	pt_BR
dc.contributor.referee1Lattes	http://lattes.cnpq.br/6546054162092853	pt_BR
dc.contributor.referee2	Vieira, Antonio Assis	-
dc.contributor.referee2Lattes	http://lattes.cnpq.br/0307905746544873	pt_BR
dc.contributor.referee3	Souza, Christiane Silva	-
dc.contributor.referee3Lattes	http://lattes.cnpq.br/9271561763088890	pt_BR
dc.contributor.referee4	Miranda, Marcos Fabio de Lima	-
dc.contributor.referee4Lattes	http://lattes.cnpq.br/9561507333624761	pt_BR
dc.contributor.referee5	Cardoso, Veronica da Silva	-
dc.contributor.referee5Lattes	http://lattes.cnpq.br/0211928200714456	pt_BR
dc.creator.ID	https://orcid.org/0000-0002-5796-0403	pt_BR
dc.creator.Lattes	http://lattes.cnpq.br/2138340426117569	pt_BR
dc.publisher.country	Brasil	pt_BR
dc.publisher.department	Instituto de Zootecnia	pt_BR
dc.publisher.initials	UFRRJ	pt_BR
dc.publisher.program	Programa de Pós-Graduação em Zootecnia	pt_BR
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Análise de granulometria de milho moído. Concórdia: EMBRAPA-CNPSA, 2016. 5 p. (EMBRAPA- CNPSA. Comunicado Técnico, 536). Disponível em: <https://www.infoteca.cnptia.embrapa.br/infoteca/bitstream/doc/1062014/1/Cot536.pdf>. Acesso em: 7 de julho de 2018. ZHANG, B; COON, C. N. The relationship of calcium intake, source, size, and solubility in vitro and in vivo, and gizzard limestone retention in laying hens. Poultry Science, v. 76, p. 1702-1706, 1997.	pt_BR
dc.subject.cnpq	Zootecnia	pt_BR
Aparece nas coleções:	Doutorado em Zootecnia

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