RESUMO A utilização da torta de girassol (TG) na alimentação animal vem sendo estudada principalmente devido às características que lhes são conferidas, pois esse subproduto quando incorporado na ração pode aumentar a viabilidade econômica e o valor nutricional da dieta. O objetivo deste trabalho foi avaliar a inclusão da torta de girassol (TG) em dietas para frangas leves sobre a digestibilidade dos nutrientes e energia metabolizável das dietas, desempenho, composição corporal, retenção de nutrientes, metabolismo energético na fase de crescimento e desempenho na produção de ovos, maturidade sexual e qualidade dos ovos no início da fase de postura. Um total de 648 frangas foram distribuídas em um delineamento inteiramente casualizado com 6 tratamentos e 6 repetições de 18 frangas cada. Os tratamentos consistiram em dietas contendo níveis de inclusão de 0, 5, 10, 15, 20 e 25% TG. Os autores concluíram que as frangas alimentadas com dietas contendo TG apresentaram redução (P<0,01) na digestibilidade dos nutrientes e da energia metabolizável em comparação com aquelas alimentadas com a dieta controle. As frangas alimentadas com 25% TG apresentaram aumento (P<0,01) no consumo de ração e na conversão alimentar. A inclusão de TG nas dietas não influenciou (P>0,05) a composição corporal, a retenção de nutrientes e o metabolismo energético, bem como a maturidade sexual, desempenho produtivo e qualidade dos ovos das poedeiras de 18 a 35 semanas de idade. A TG pode ser incluída até 25% na dieta de frangas leves na fase de crescimento, sem efeito residual no desempenho produtivo no início da fase de postura.

ABSTRACT The use of sunflower cake (SC) in animal feed has been studied mainly due to the characteristics that are given to them, since this by-product when incorporated in the feed can increase the economic viability and the nutritional value of the diet. The objective of this study was to evaluate the inclusion of sunflower cake in lightweight pullet diets and check their nutrient digestibility and metabolizable energy for several parameters, including diet, performance, body composition, nutrient retention, energy metabolism at the growth phase, performance of egg production, sexual maturity, and egg quality at the beginning of the laying phase. We distributed a total of 648 pullets in our study, which was a completely randomized design including six treatments with six replicates of 18 pullets each. The treatments included diets with 0, 5, 10, 15, 20, and 25% SC. Our study results concluded that pullets fed with diets containing SC showed a reduction (P<0.01) in nutrient digestibility and metabolizable energy compared to those fed with the control diet. Pullets fed with 25% SC showed an increase (P<0.01) in feed intake and feed conversion ratio. However, dietary inclusion of SC in pullet diets did not influence (P>0.05) their body composition, nutrient retention, energy metabolism, sexual maturity, egg-laying performance, and egg quality of laying hens between 18 and 35 weeks of their age. Therefore, up to 25% of SC could be included in the diet of lightweight laying pullets in the growth phase since it exhibited no residual effect on their productive performance at the beginning of the laying phase.

Resumo: O objetivo deste trabalho foi avaliar a inclusão de torta de girassol (TG) e a adição de enzimas nas rações de frangas de reposição leves, em fase de crescimento, bem como seus efeitos sobre as variáveis consumo e conversão alimentar, desempenho produtivo, maturidade sexual, qualidade dos ovos no início da fase de postura e viabilidade econômica. Foram utilizadas 540 frangas da linhagem leve Hy-Line W-36. O delineamento experimental foi inteiramente casualizado, em arranjo fatorial 2×2+1, com dois níveis de inclusão de TG (10 e 20%), com ou sem adição de enzimas, mais um controle. Ao final da fase de crescimento (7 a 17 semanas de idade), 360 aves foram transferidas para o galpão de postura até a trigésima quinta semana de idade. Não houve interação entre os níveis de TG e as enzimas, mas observou-se efeito isolado das rações e das enzimas sobre o consumo e a conversão alimentar. Houve diminuição da densidade específica dos ovos e interação entre os fatores para essa variável, mas sem afetar o desempenho produtivo. A inclusão de até 20% de TG nas rações não afeta o desempenho em ambas as fases avaliadas; no entanto, o uso de 20% de TG com enzimas é mais economicamente viável.

Abstract: The objective of this work was to evaluate the inclusion of sunflower cake (SC) and the addition of enzymes in the ration of lightweight replacement pullets in the growth phase, as well as their effects on the variables feed consumption and conversion, productive performance, sexual maturity, egg quality at the beginning of the laying phase, and economic viability. Five hundred and forty pullets of the Hy-Line W-36 light line were used. The experimental design was completely randomized, in a 2×2+1 factorial arrangement, with two inclusion levels of SC (10 and 20%), with or without the addition of enzymes, and a control treatment. At the end of the growth phase (7 to 17 weeks age), 360 birds were transferred to the laying shed until their thirty-fifth week of age. There was no interaction between SC levels and enzymes, but an isolated effect of rations and enzymes was observed on feed consumption and conversion. There was a decrease in specific egg density and an interaction between the factors for this variable, but without affecting productive performance. The inclusion of up to 20% SC in the rations does not affect bird performance in both evaluated phases; however the use of 20% SC with enzymes is more economically viable.

ABSTRACT With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbiological analysis, mesophilic bacteria, thermotolerant coliforms, and Salmonella spp. were considered. The frozen and chilled chicken meat showed no PSE (pale, soft, and exudative) or DFD (dark, firm, and dry) type of anomalies. The chromaticity showed higher redness in the breast (a* = 0.23) and yellowness in the thigh (b* = 5.64) for the frozen meat. The chilled meat showed better values for water-holding capacity in the thigh (69.19%) and thawing-cooking loss in the breast meat (18.84%). Samples of frozen and chilled chicken meat showed unconformities as to the percentage of occurrence of Salmonella spp., since the Brazilian legislation determines the absence of these pathogens. Both forms of preservation by freezing and chilling are recommended to maintain the physicochemical characteristics. In turn, we observed that the microbiological patterns can be maintained by the both forms of meat preservation by cold, mainly by freezing, provided there are satisfactory sanitary conditions in handling pre and post-slaughter of poultry.