TCC - Zootecnia (Sede)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/478
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Resultados da Pesquisa
Item Metabolizabilidade de nutrientes e energia dos resíduos da industrialização de biscoitos e bolachas e massas em frangos de corte(2023-04-21) Oliveira, Kássia Priscila Gomes Cabral de; Ludke, Maria do Carmo Mohaupt Marques; http://lattes.cnpq.br/4629657233206289The objective of this work was to determine the nutritional and energy value of waste from the biscuit and biscuit industry (RBB) and pasta (RM) in broiler chickens using the total collection method, using 1% of ferric oxide, as a marker of the beginning and end of collection. These residues come from the manufacturing industry of savory and sweet biscuits and macaroni, in which they are discarded and can pollute the environment, which were analyzed for the composition of dry matter (DM), crude protein (CP), ether extract (EE), Crude Fiber (FB), Ash (CZ), Non-Nitrogen Extractives (ENN) and Gross Energy (EB). A metabolism experiment was carried out with a total of 90 birds with an average initial weight of 481.510.50 g, to determine the coefficients of apparent metabolization of dry matter (CMAMS), crude protein (CMAPB) and gross energy (CMAEB), and the EMA (apparent metabolizable energy) and EMAn (apparent metabolizable energy corrected for nitrogen). The experimental design was completely randomized, with three treatments (T1 - nutritionally balanced reference ration composed of corn and soybean meal, T2 - 70% reference ration and 30% mass residue and T3 -70% reference ration and 30% biscuit residue and wafer) and six replications of five birds per experimental unit. Diets were provided ad libitum for a period of eight days, four days for adaptation and four days for total excreta collection. The results of the nutritional composition of the by-products were: RBB with 91.7% of DM, 8.34% of CP, 4333 of EB, 1.24% of EE, 1.65% of FB and 0.14% of CZ; andRM with 88.87% DM, 11.55% CP, 3882 EB, 0.92% EE, 1.3% FB and 0.74% CZ. The RBB EMA and EMEn values were 3959 and 3480 Kcal/kg; and RM of 3812 and 3616 Kcal/Kg.Item Avaliação nutricional do resíduo de biscoito para a alimentação de suínos em crescimento(2021-02-26) Carmo, Matheus Rocha do; Dutra Junior, Wilson Moreira; http://lattes.cnpq.br/5594343814011398; http://lattes.cnpq.br/1116419112841949The objective of this study was to evaluate the residue of the cookie industry for growing pigs. A physical-chemical analysis of the cookie waste (RB) was performed to determine its composition, then a digestibility trial was developed to determine the digestibility coefficients of dry matter (DM) and crude protein (CP). For this, 16 castrated male Landrace x Moura crossbred pigs were kept in metabolism cages, grouped in an entirely randomized design with two treatments (control diet and diet with 40% cookie waste substitution), eight repetitions and one animal per experimental unit in the growth phase (mean initial weight of 34.68 ± 4.14 kg). The experimental period consisted of 14 days, with the first 7 days for adaptation to the cage and feed, and the last 7 days for collection. During this period the animals received water and feed twice a day. Dry matter digestibility, crude protein digestibility and digestible protein were evaluated. The cookie residue presented 90.47% DM, 4.59% CP, 14.80% EE, 1.94% CZ. The gross energy of the cookie residue was 4061 kcal/kg, while the DP was 90.61%. The apparent digestibility coefficients of the cookie residue showed 94.24% CDAMS and 90.21% CDAPB. The results of chemical composition and nutrient digestibility allow us to conclude that the industrial cookie residue has the potential to be used in the feeding of growing pigs.