Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Cbgs Tanure"'
Autor:
CBGS Tanure, JS Santos, EM Oliveira, M Laboissiere, AMC Racanicci, CM Mc Manus, MB Café, JH Stringhini
Publikováno v:
Brazilian Journal of Poultry Science, Vol 17, Iss spe, Pp 31-37 (2015)
ABSTRACT The aim of this study was to evaluate the effect of digestible threonine supplementation in the starter diet on the performance, intestinal parameters, and nutrient metabolism of broilers derived from breeders of different ages. In total, 48
Externí odkaz:
https://doaj.org/article/19caebf58d2144bf8b17aec22dd9cb7f
Autor:
CB de Lima, AMC Racanicci, GR Oliveira, DL Migotto, SA Amador, TC de Souza, CBGS Tanure, A Vieira
Publikováno v:
Brazilian Journal of Poultry Science, Vol 17, Iss spe, Pp 47-55 (2015)
ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog.) and copaiba (Copaifera langsdorffii) to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old b
Externí odkaz:
https://doaj.org/article/9ab3930a8247428a9101426055eaa6bd
Autor:
EM Oliveira, CBGS Tanure, FV Castejon, RMAD Castro, FRT Rocha, FB Carvalho, MA Andrade, JH Stringhini
Publikováno v:
Brazilian Journal of Poultry Science, Vol 17, Iss 3, Pp 313-318 (2015)
ABSTRACTAn experiment was conducted to evaluate the performance and nutrient metabolizability of broilers fed diets containing fumonisin B1 (FB1) and an esterified glucomannan (EGM). In total, 420 male broilers were distributed according to a 3 x 2 +
Externí odkaz:
https://doaj.org/article/7303b2e24453423f8880c3dbfa52dacb
Autor:
CB Lima, DL Migotto, GR Oliveira, TC Souza, RO Santana, FV Castejon, CBGS Tanure, AP Santana, JH Stringhini, AMC Racanicci
Publikováno v:
Brazilian Journal of Poultry Science, Vol 18, Iss 4, Pp 669-676
ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a
Externí odkaz:
https://doaj.org/article/ef214b4d4ab341148b9ec6f5842a3115
Autor:
AP Santana, Geovana Rocha de Oliveira, José Henrique Stringhini, Cristiane Bovi de Lima, Fernanda Vieira Castejon, Thaís C. Souza, Amc Racanicci, Dannielle Leonardi Migotto, Cbgs Tanure, RO Santana
Publikováno v:
Brazilian Journal of Poultry Science, Vol 18, Iss 4, Pp 669-676
In order to evaluate the antioxidant effects of barbatimao (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::028a2fd4d2f3c3e9dae28d89f637e8c7
https://doi.org/10.1590/1806-9061-2015-0212
https://doi.org/10.1590/1806-9061-2015-0212