EFEITO DA PELETIZAÇÃO EM DIETAS CONTENDO COMPLEXO ENZIMÁTICO PARA FRANGOS DE CORTE

Abstract

This study aimed to examine if pelletization interferes inthe dietary enzymatic activity, in which an enzymatic complex (EC)produced by solid state fermentation technology was used. A totalof 216 Cobb male broilers (1 to 21 days of age) were allocated inbatteries. A total of 6 replicates per treatment, and 6 broilers pertreatment were used. Treatments consisted of T1- Control mashdiet, T2- Control pellet diet, T3- Overestimated mash diet + EC, T4-overestimated mash diet without addition of EC, T5- Overestimatedpellet diet + EC, and T6- overestimated pellet diet without additionof EC. All overestimated diets were reformulated to 75 kcal ME/kg, 0.1% Ca and P. Growth performance, drumstick and thigh wereincreased with the use of pellet diet. Meat color was not influencedby dietary treatments. Results indicated that the enzymatic complexwas not affected by pelleting (75º C) the diets.

Keywords

• Bone strength
• broiler
• meat color
• pellet
• performance