Berwanger Eveline, Nunes Ricardo Vianna, Pasquetti Tiago Junior, Murakami Alice Eiko, de Oliveira Taciana Maria Moraes, Bayerle Douglas Fernando, Frank Rafael
Animal Science Department, Federal University of South Rio Grande, Porto Alegre, RS 91540-000, Brazil.
Animal Science Department, State University of West Paraná, Marechal Cândido Rondon, PR 85960-000, Brazil.
Asian-Australas J Anim Sci. 2017 Mar;30(3):410-416. doi: 10.5713/ajas.15.0644. Epub 2016 Mar 10.
This study was to evaluate the sunflower cake and enzymatic complex fed to broilers from 22 to 42 d of age.
In a completely randomized design, a total of 850 birds were allotted in a 2×5 factorial scheme (with and without enzymatic complex) and five inclusion levels (0%, 5%, 10%, 15%, 20%) of sunflower cake. There were 5 replications and 17 birds in each experimental unit. Data from performance, carcass yield and intestinal morphology were evaluated.
Feed intake, weight gain, final weight and feed:gain ratio linearly worsened as sunflower cake increased. For weight gain, final weight and feed:gain ratio, the birds whose diets contained levels of 15% and 20% of sunflower cake showed worse values (p<0.05) than the birds fed the control diet. When fed the enzymatic complex, birds improved (p<0.05) crypt depth and villus:crypt ratio in the jejunum. As inclusion levels of sunflower cake increased, villus depth and villus:crypt ratio in duodenum, jejunum and ileum linearly reduced and the crypt depth linearly increased. Carcass yield linearly reduced as sunflower cake increased.
Based on performance, sunflower cake can be used up to 10% in broilers feeding from 21 to 42 days of age.
本研究旨在评估22至42日龄肉鸡饲粮中葵花籽粕和复合酶的添加效果。
采用完全随机设计，850只肉鸡按2×5析因方案（添加或不添加复合酶）和5个葵花籽粕添加水平（0%、5%、10%、15%、20%）进行分组。每个试验单元有5个重复，每个重复17只鸡。对生产性能、屠宰率和肠道形态数据进行评估。
随着葵花籽粕添加量增加，采食量、体重增加量、末重和料重比呈线性恶化。对于体重增加量、末重和料重比，饲粮中葵花籽粕含量为15%和20%的肉鸡表现值（p<0.05）低于饲喂对照饲粮的肉鸡。添加复合酶时，肉鸡空肠隐窝深度和绒毛高度与隐窝深度比值得到改善（p<0.05）。随着葵花籽粕添加水平增加，十二指肠、空肠和回肠的绒毛高度和绒毛高度与隐窝深度比值呈线性降低，隐窝深度呈线性增加。随着葵花籽粕添加量增加，屠宰率呈线性降低。
基于生产性能，21至42日龄肉鸡饲粮中葵花籽粕添加量可高达10%。
