Zobrazeno 1 - 10
of 65
pro vyhledávání: '"K Pelícia"'
Publikováno v:
Brazilian Journal of Poultry Science, Vol 18, Iss 1, Pp 9-16 (2016)
ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature
Externí odkaz:
https://doaj.org/article/9e26ba2be871454baba684e06a47de89
Autor:
DA Berto, EA Garcia, K Pelícia, F Vercese, A de B Molino, AF da Silveira, JA Vieira Filho, ESF Murakami
Publikováno v:
Brazilian Journal of Poultry Science, Vol 15, Iss 3, Pp 263-268 (2013)
Among the different feed additives studied in poultry production, clinoptilolite, an aluminosilicate capable of adsorbing harmful substances and of improving live performance and egg and meat quality, was evaluated. The objective of the present study
Externí odkaz:
https://doaj.org/article/05aec1a3fb27406aa0ff862afd99ca03
Autor:
DA Berto, EA Garcia, F Vercese, GC dos Santos, FR Barreiro, A de B Molino, K Pelícia, AF da Silveira
Publikováno v:
Brazilian Journal of Poultry Science, Vol 15, Iss 2, Pp 145-150 (2013)
The objective of the present study was to evaluate the effect of clinoptilolite and calcium levels on uric acid and calcium blood profile and bone quality of commercial layers. A total of 576 birds were distributed according to a completely randomize
Externí odkaz:
https://doaj.org/article/65a5d6bec6724557b214189fc7fc86a3
Publikováno v:
Brazilian Journal of Poultry Science, Vol 15, Iss 1, Pp 31-37 (2013)
This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes)
Externí odkaz:
https://doaj.org/article/982a80851af44e579eb89c50ecfaea9d
Autor:
F Vercese, EA Garcia, JR Sartori, A de P Silva, ABG Faitarone, DA Berto, A de B Molino, K Pelícia
Publikováno v:
Brazilian Journal of Poultry Science, Vol 14, Iss 1, Pp 37-41 (2012)
Aiming at evaluating the influence of cyclic temperatures on the performance and egg quality of Japanese quails an experiment was carried out with 480 birds after egg production peak. Birds were housed in a bioclimatic chamber with automatic temperat
Externí odkaz:
https://doaj.org/article/3dcc27c2dac84331a81c7d29759677cb
Publikováno v:
Brazilian Journal of Poultry Science, Vol 12, Iss 4, Pp 259-264 (2010)
Consumer demands for healthy foods have stimulated the research on the use of natural products in animal nutrition. Annatto can be used a pigmentation source to improve yolk color of commercial eggs. This study aimed at evaluating the effects of the
Externí odkaz:
https://doaj.org/article/966ededebc0a42368cf0dd0a82168994
Publikováno v:
Brazilian Journal of Poultry Science, Vol 11, Iss 2, Pp 109-113 (2009)
This study aimed at studying alternative methods to induce molting and to compare them with the conventional forced-molting method (fasting). In the experiment, 420 70-week-old layers were used. The total experimental period was 140 days. Molting was
Externí odkaz:
https://doaj.org/article/b737be5080c04ce69c53318f8aa00612
Publikováno v:
Brazilian Journal of Poultry Science, Vol 10, Iss 1, Pp 53-57 (2008)
The experiment was carried out in the experimental poultry house of the Research and Development Unit of Brotas of Agência Paulista de Tecnologia dos Agronegócios do Centro-Oeste, SP, Brazil. The objective of the study was to evaluate the performan
Externí odkaz:
https://doaj.org/article/ed6f16e6e4f947cd80288dfd8eece17d
Publikováno v:
Brazilian Journal of Poultry Science, Vol 10, Iss 1, Pp 11-15 (2008)
The experiment was carried out in the experimental poultry house of the Research and Development Unit of Brotas of Agência Paulista de Tecnologia dos Agronegócios do Centro-Oeste, SP, Brazil. The objective of the study was to evaluate forced-moltin
Externí odkaz:
https://doaj.org/article/f52dcb09d9004f74bd79f7f1b4655b4c
Publikováno v:
Brazilian Journal of Poultry Science, Vol 9, Iss 4, Pp 263-269 (2007)
Consistent information on meat products consumed by the public is essential. The technique of stable isotopes is a powerful tool to recover consumers' confidence, as it allows the detection of animal byproduct residues in poultry meat, particularly i
Externí odkaz:
https://doaj.org/article/284d1c05feaa48c49bc27e11693e76cf