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Effect of age and different doses of dietary vitamin E on breast meat qualitative characteristics of finishing broilers

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Animal Nutrition 2021年第1期7卷 163-167页

作者： Vivian Vieira Francielle O.Marx Lucas S.Bassi Marley C.Santos alexandre Oba Simone Gisele de Oliveira alex maiorka Federal University of Paraná Curitiba80035-050Brazil State University of Londrina Londrina86055-900Brazil

The supplementation of vitamin E on broiler chicken diets is essential to the prevention of lipid oxidation reactions in the meat and improvement of meat *** objective of this study was to assess the effect of different doses of dietary vitamin E on breast meat quality of broiler chickens in the finishing *** doses of vitamin E were used(30,90,150,210,and 270 mg/kg feed)in broilers'diets from 42 to 54 d of age.A completely randomized design was conducted,followed by a split-plot,where the vitamin E dose was considered as the whole plot,and broilers'age at slaughter was the *** meat quality was assessed at 4 different ages(45,48,51,and 54 d old),using 50 birds per age,totaling 200 *** quality characteristics evaluated were:pH at 24 h post mortem,color(brightness,redness,and yellowness),water holding capacity,cooking loss,shear force,and lipid *** was no interaction between age and dose of vitamin E for meat quality characteristics(P>0.05).The age at slaughter had a quadratic effect(P<0.05)on pH,brightness,redness,and water holding *** pH values were higher in the breast meat of older birds(51 and 52 d old),breast meat of younger birds(48 d)had a more reddish *** force value was higher in breast meat of birds slaughtered at later ages(P<0.01),as a linear age-effect was *** increased linearly(P<0.05)with higher vitamin doses,whereas treatments did not alter yellowness,cooking loss,and lipid *** this study,increasing vitamin E doses in the finishing period increased the brightness of broiler breast meat,whereas slaughtering at later ages resulted in greater meat pH and shear force value.

关键词： Alpha-tocopherol Broiler chicken Meat quality Oxidation Vitamin

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Factors that Affect Pellet Quality： A Review

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Journal of Agricultural Science and Technology(A) 2015年第9期5卷 717-722页

作者： Keysuke Muramatsu Andreia Massuquetto Fabiano Dahlke alex maiorka Department of Animal Production Faculty of Veterinary and Animal Science Universidade Federal do Parana Curitiba80035-050 Brazil Department of Animal Production Faculty of Agronomy and Animal Science Universidade Federal de Santa CatarinaFlorianopolis 88040-900 Brazil

Pelleting is the most popular thermal processing technique in poultry industry. Birds fed pelleted diets have greater feed intake and weight gain, and better feed conversion ratio. However, this better performance can only be achieved, if the pellets remain intact until they are ingested by the birds. Many factors may affect pellet physical quality, such as feed nutritional composition, ingredient particle size, conditioning temperature and time, feed moisture, etc.. Despite their importance, sometimes these factors are not managed properly, therefore, pelleted feed may not contain a high amount of intact pellets. In addition, the possible interactions among these variables may yield different responses in comparison with those expected when individual factors are considered. Very few experiments have been conducted to evaluate the impact of combined factors on pellet quality. This may be explained by the presence of many qualitative and quantitative factors in the manufacturing process. Research indicates that heat processing and feed formulation, especially fat inclusion level, are the factors which have the biggest influence on pellet quality. Strategies, such as the expansion process and fat inclusion restriction or post pellet liquid fat application could be implemented to produce high physical quality pellets. More research is needed to identify which factors have a positive or negative effect on pelleting process and to find new strategies to improve pellet physical quality.

关键词： Conditioning broiler feed formulation particle size pellet durability index pellet quality pelleting moisture.

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Effect of Thermal Processing, Press Throughput and Roller-Die Gap on Physicochemical Properties of Broiler Feed Pellets

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Journal of Agricultural Science and Technology(A) 2016年第2期6卷 98-107页

作者： Keysuke Muramatsu Isabel Cristina Mores Vaccari Cibele Silva Minafra Rafael Femando Sens FabianoDahlke alex maiorka DSM Nutritional Products Av. Eng. Billings 1729 Sao Paulo 05321-010 Brazil Instituto Federal Goiano Rio Verde Goias 75901-970 Brazil BRF-Rodovia BR 277 3001 Mossungue Curitiba 82305-100 Brazil Universidade Federal de Santa Catarina (UFSC) Rod. Admar Gonzaga 1346 Florianopolis 88034-000 Brazil Universidade Federal do Parana Rua dos Funcionarios 1540 Curitiba 80035-050 Brazil

The present study aimed to evaluate the effect of thermal processing, press throughput and roller-die gap on pellet physical quality, protein solubility and starch gelatinization in a corn-soybean based broiler diet. The different processing factors were combined in a 2 × 5 × 3 factorial arrangement with eight randomized block consisting of eight production series： two thermal processing treatments （conditioning-pelleting or conditioning-expanding-pelleting）, five press throughput levels （18, 21, 24, 27 and 30 ton/h） and three roller-die gap （0.50, 0.75 and 1.00 mm）, which resulted in 30 different processed feeds. For determination of pellet durability index （PDI）, amount of intact pellets, degree of starch gelatinization and protein solubility, one composed feed sample was collected per treatment in each of eight production series, totaling eight replicates per treatment. Data concerning the amount of intact pellet and protein solubility in KOH were transformed using a variation of Box-Cox transformation in order to fit a normal distribution （P 〉 0.05）. Pellet physical quality was enhanced by conditioning-expanding treatment （P 〈 0.01）, narrower roller-die-gap （P 〈 0.01） and reduced press throughput （P 〈 0.01）. Protein solubility in KOH was impaired （P 〈 0.01） in the expander treatment and larger roller-die distance （0.75 mm and 1.00 mm）（P 〈 0.01）. Finally, greater starch gelatinization degree was achieved in expanded treatment （P 〈 0.01） and in 1.00 mm roller-die gap （P 〈 0.05）. The factors evaluated in this study resulted in interactions and significant effects on physicochemical properties of broiler feed pellets.

关键词： Conditioning expanding press throughput roller-die gap pellet.

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肉鸡日粮需要平衡的维生素补充剂

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国外畜牧学（猪与禽） 2011年第1期31卷 43-45页

作者：李政萍 alexmaiorka

近几十年来,肉鸡的生产性能得到了大幅度的改善。因此,营养模式也发生了变化。基于肉鸡的遗传进展,正确的维生素添加水平是需要的。最佳维生素营养(Optimum Vitamin Nutrition,OVN)理念对于在肉鸡日粮中补充正确数量的维生素是一个非常... 详细信息

近几十年来,肉鸡的生产性能得到了大幅度的改善。因此,营养模式也发生了变化。基于肉鸡的遗传进展,正确的维生素添加水平是需要的。最佳维生素营养(Optimum Vitamin Nutrition,OVN)理念对于在肉鸡日粮中补充正确数量的维生素是一个非常有用的工具。

关键词：维生素营养肉鸡日粮补充剂平衡生产性能营养模式遗传进展添加水平

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Impact of Particle Size, Thermal Processing, Fat Inclusion and Moisture Addition on Pellet Quality and Protein Solubility of Broiler Feeds

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Journal of Agricultural Science and Technology(A) 2013年第12期3卷 1017-1028页

作者： Keysuke Muramatsu alex maiorka Isabel Cristina Mores Vaccari Renata Nuernberg Reis Fabiano Dahlke Adelar Almeida Pinto Uislei Antonio Dias Orlando Marcelo Bueno Momca Imagawa Department of Animal Production Faculty of Veterinary and Animal Science Universidade Federal do Parana Curitiba80035-050 Brazil Department of Animal Production Faculty of Animal Sciences lnstituto Federal Goiano Rio Verde 75901-970 Brazil Animal Science Researchers Curitiba 82305-100 Brazil Department of Animal Production Faculty of Agronomy and Animal Science Universidade Federal Santa CatarinaFlorian6polis 88034-000 Brazil

The present study evaluated the effect of feed particle size, thermal processing, several levels of fat inclusion and moisture addition on pellet quality and protein solubility in potassium hydroxide （KOH） in a corn, soybean meal and animal by products based broiler diets. The different processing factors were combined in a 2 x 4 x 4 x 2 factorial arrangement in an eight randomized block consisting of eight production series： two particle sizes （coarse： 1,041 microns and medium： 743 microns）, four fat inclusion levels at the mixer （15, 25, 35 and 45 g/kg of feed）, four moisture addition levels in the conditioner （0, 7, 14 and 21 g/kg of feed） and two thermal processing treatments （conditioner-pellet press treatment or conditioner-expander-pellet treatment） which resulted in 64 different processed feeds. For the determination of the pellet durability index （PDI）, the amount of intact pellets and protein solubility determinations, eight feed samples （replicates） were collected for each treatment. The data were transformed using a variation of Box-Cox transformation in order to fit a normal distribution （p 〉 0.05）. Adding moisture up to 21 g/kg of feed in the conditioner improved pellet quality of the diets （p 〈 0.05）. Expansion of diets before pelleting improved （P 〈 0.05） PDI and amount of intact pellets by 26% and 31%, respectively, as compared to a simple conditioning-pelleting feed processing. Expander treatment （at 110 ℃） decreased （p 〈 0.05） protein solubility in KOH from 686 g/kg to 643 g/kg total protein as compared to pelleting process （at 80-82 ℃）. The amount of intact pellets reduced from 773 g/kg to 746 g/kg of feed （/7 〈 0.05） as particle size increased from medium to coarse grinding. Pellet quality was significantly reduced with fat inclusion levels higher than 35 g/kg of diet.

关键词： Pellet feed moisture fat thermal.

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