This experiment was conducted to determine whether the performance of broilers fed diets based on corn and soybean meal could be enhanced with enzymes or probiotics. A total of 120 male broilers, three days of age, we...This experiment was conducted to determine whether the performance of broilers fed diets based on corn and soybean meal could be enhanced with enzymes or probiotics. A total of 120 male broilers, three days of age, were assigned to one of four treatments in a completely randomized design, and housed in groups of five with six cages per treatment. The control diet was based on corn and soybean meal while the three experimental diets consisted of the basal diet supplemented with 0.1% of enzyme I, enzyme II, or probiotic. Enzyme I provided α-galactosidase and fl-mannanase, while enzyme II provided protease, amylase, α-galactosidase, xylanase, and cellulase. The probiotic was composed of Bacillus coagulance, Bacillus lichenformis , Bacillus subtilis , and Clostridium butyricum. Over the 28 day experiment, the weight gain of birds fed the probiotic treatment was superior （P = 0.03 ） to the control, while gains for the enzyme treatments were intermediate to those of the control and probiotic. Feed intake and feed conversion did not differ among treatments （P 〉 0.05 ）. Ammonia production was significantly （ P 〈 0.01 ） higher in the control compared with either of the enzyme or probiotic treatments. Compared with the control, supplementation with enzyme H significantly reduced the digestibility of arginine, isoleucine, and lysine （P 〈 0.05 ）. In contrast, the digestibility of energy was higher （P 〈 0.01 ） for birds supplemented with enzyme II than the control. Digestibility coeffi- cients did not differ for any other parameter with the exception of energy which was significantly higher for birds fed the probiotic treatment than the control （P 〈 0.01 ）. In summary, the performance of broilers was significantly enhanced by the addition of a probiotic to the diet. However, under the conditions of this experi- ment, supplementation with a multi-enzyme complex containing either α-galactosidase and fl-mannanase or the combination of protease, amylase, galactosidase, xylanase, and cellulase failed to improve broiler performance.展开更多
Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive t...Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.展开更多
文摘This experiment was conducted to determine whether the performance of broilers fed diets based on corn and soybean meal could be enhanced with enzymes or probiotics. A total of 120 male broilers, three days of age, were assigned to one of four treatments in a completely randomized design, and housed in groups of five with six cages per treatment. The control diet was based on corn and soybean meal while the three experimental diets consisted of the basal diet supplemented with 0.1% of enzyme I, enzyme II, or probiotic. Enzyme I provided α-galactosidase and fl-mannanase, while enzyme II provided protease, amylase, α-galactosidase, xylanase, and cellulase. The probiotic was composed of Bacillus coagulance, Bacillus lichenformis , Bacillus subtilis , and Clostridium butyricum. Over the 28 day experiment, the weight gain of birds fed the probiotic treatment was superior （P = 0.03 ） to the control, while gains for the enzyme treatments were intermediate to those of the control and probiotic. Feed intake and feed conversion did not differ among treatments （P 〉 0.05 ）. Ammonia production was significantly （ P 〈 0.01 ） higher in the control compared with either of the enzyme or probiotic treatments. Compared with the control, supplementation with enzyme H significantly reduced the digestibility of arginine, isoleucine, and lysine （P 〈 0.05 ）. In contrast, the digestibility of energy was higher （P 〈 0.01 ） for birds supplemented with enzyme II than the control. Digestibility coeffi- cients did not differ for any other parameter with the exception of energy which was significantly higher for birds fed the probiotic treatment than the control （P 〈 0.01 ）. In summary, the performance of broilers was significantly enhanced by the addition of a probiotic to the diet. However, under the conditions of this experi- ment, supplementation with a multi-enzyme complex containing either α-galactosidase and fl-mannanase or the combination of protease, amylase, galactosidase, xylanase, and cellulase failed to improve broiler performance.
文摘Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.
