Browsing by Author "Martins, C. F."
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- In vitro digestibility of four high moisture grains used in liquid pig feedingPublication . Chaves, A. A. M.; Martins, C. F.; Vasconcelos, M.; Almeida, A. M.; Freire, J. P. B.One of the main challenges in the livestock sector is the need to increase sustainability and production efciency. In pig production, feed is the main production cost. High moisture grains (HMGs) have recently emerged as an interesting alternative to conventional feedstufs. In this study, the nutritional value for pigs of eight HMGs was determined considering the chemical composition and the in vitro digestibility. We have used four seeds (lupine, barley, wheat, and corn) and two substrates (water and whey). Lupine HMG showed higher values of crude fat (2.12%) and crude protein (8.59%). Within cereal HMGs, corn HMG showed higher DM (34.37%), OM (36.27%), and starch (27.17%) values; wheat HMG stood out for crude protein content (4.23%) and barley for NDF (5.68%). The pH values were low for all HMG, with lupine having the highest value (4.39). Ammoniacal nitrogen had the highest value for wheat HMG (6.10%). When whey was used as substrate, it improved the characteristics of the HMG. Regarding in vitro digestibility, of the four HMGs studied, wheat showed the highest value for DM (89.93%), while lupine showed the highest value for crude protein (96.12%). When considering the substrates, whey showed better results for all in vitro digestibility’s parameters (87.48%, 90.95%, and 90.59%, for DM, OM, and crude protein, respectively). Overall, all HMGs showed good conservation of nutritional value and high in vitro digestibility. The use of whey as a substrate was benefcial for HMG quality. Results show that the analyzed HMG can be efciently used in the framework of swine production.
- Influence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickensPublication . Alfaia, Cristina; Pestana, J.M.; Rodrigues, M.; Coelho, D.; Aires, M.J.; Ribeiro, D.M.; Major, V. T.; Martins, C. F.; Lemos, J.P.C.; Fontes, M.G.A.; Prates, José A.MHerein, we investigated the effect of Chlorella vulgaris as ingredient (10% of incorporation) in broiler diets, supplemented or not with 2 formulations of Carbohydrate-Active enZymes (CAZymes; Rovabio Excel AP and a mixture of recombinant CAZymes, composed by an exo-beta-glucosaminidase, an alginate lyase, a peptidoglycan N-acetylmuramic acid deacetylase and a lysozyme), on growth performance, meat quality, fatty acid composition, oxidative stability, and sensory traits. One hundred twenty 1-day-old Ross 308 male birds were randomly assigned to one of the 4 experimental diets (n 5 30): corn-soybean meal-basal diet (control), basal diet with 10% C. vulgaris (CV), CV supplemented with 0.005% of a commercial CAZyme cocktail (Rovabio Excel AP), (CV + R), and CV supplemented with 0.01% of a 4-CAZyme mixture previously selected (CV + M) during the experimental period lasted from day 21 to day 35. Body weight gain and feed conversion rate of broilers were not affected by C. vulgaris but digesta viscosity increased more than 2-fold (P < 0.001) relative to the control. In addition, neither cooking loss, shear force, juiciness, flavor nor off -flavor was impaired by dietary treatments (P > 0.05). By contrast, the dietary C. vulgaris increased tenderness, yellowness (b*) and total carotenoids in breast and thigh meats. However, no additional protective effect against lipid oxidation was observed in meat with the inclusion of microalga. Chlorella vulgaris, independently of CAZymes, had a minor impact on meat fatty acid composition but improved the proportion of some beneficial fatty acids. In summary, our data indicate a slight improvement of broiler meat quality and lipid nutritional value, without impairment of broilers' growth performance, thus supporting the usefulness of this microalga in poultry diets, up to this high level of incorporation. By contrast, the selected CAZyme mixtures used do not significantly improve the release of microalga nutrients in poultry diets, through the disruption of microalga cell wall, which warrants further research.