AVALIAÇÃO NUTRICIONAL DA TORTA DE BABAÇU PARA FRANGOS DE CRESCIMENTO LENTO EM DIFERENTES IDADES
2015
SANDRA PAULA GASPARINI | FELIPE BARBOSA RIBEIRO | JEFFERSON COSTA DE SIQUEIRA | MARCOS ANTONIO DELMONDES BOMFIM | DÁPHINNE CARDOSO NAGIB NASCIMENTO
Two experiments were conducted with the aim of determining the nutritional composition of babassu cake, metabolizable energy and true amino acid digestibility of babassu cake for slow growth broilers. In the first experiment, 352 broilers were used at different ages, distributed randomly in three treatments, with six replications compounds by reference diets (RDs) formulated for three different ages, and test diets (80% of RRs over 20% of babassu cake). The method used was the total collection. In the second experiment, 168 slow growth broilers were used, from 20 to 25 days of age, distributed randomly in two treatments which consisted of a diet free of protein (DIP) starch-based and the DIP plus 35% inclusion of babassu cake. The chemical composition of babassu cake exhibit elevated levels of crude fiber, neutral detergent fiber and acid detergent, which can interfere with the metabolizable energy values of this food. In the formulations diets for slow growth broilers using babassu cake in its composition should take into consideration the age of the animal, and with advancing age of the chickens improves utilization of metabolizable energy for broilers. Amino acids have lower digestibility coefficients to those found in the literature for fast growth broilers, and histidine is the ami-no acid that has the lowest coefficient of digestibility and arginine, the highest.
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