DIGESTIBILIDAD DE MATERIAS PRIMAS ENERGÉTICAS EXTRUSADAS EN LA ALIMENTACIÓN DE CODORNICES (Coturnix coturnix japonicus).
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| Title: | DIGESTIBILIDAD DE MATERIAS PRIMAS ENERGÉTICAS EXTRUSADAS EN LA ALIMENTACIÓN DE CODORNICES (Coturnix coturnix japonicus). |
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| Alternate Title: | DIGESTIBILITY OF ENERGETIC RAW MATERIAL EXTRUDED IN QUAILS' FEEDING (Coturnix coturnix japonicas). |
| Authors: | Narváez-Solarte, William1 wnarvaez@ucaldas.edu.co, Paola Toro Naranjo, Jenny2 yennyjepa_toro@hotmail.com, Eduardo Giraldo Murillo, Carlos3 cgiraldo@ucaldas.edu.co |
| Source: | Biosalud. jul-dic2012, Vol. 11 Issue 2, p59-69. 11p. |
| Subjects: | QUAILS, EXTRUSION process, TEMPERATURE, ANALYSIS of variance, CORNSTARCH, SORGHUM |
| Abstract (English): | Heating starch from cereals during the extrusion process at temperatures between 60 and 80°C in presence of water makes the granule swell up and reach gelatinization, which has advantages regarding the digestibility of nutrients increase. With the aim to determine the coefficient of digestibility from corn starch, cassava starch, sorghum and broken rice nutrients when they are extruded and included in the diet of quails Coturnix coturnix japonicus, 175 male 6 weeks of age and an average weight of 123±6.3 g quails were used. The birds were distributed in a completely randomized design with 5 treatments, 5 repetitions per treatment and 7 animals per experimental unit and, depending on the treatment they were fed with a reference diet and four experimental diets prepared with 80% of the reference diet and 20% of the ingredient to be tested. After an adaptation period of 10 days, the experimental stage began in a period lasting 10 days during which quails were given water and food ad libitum. The proximal analysis of the diets, food and excreta was carried out; likewise their raw energy values were determined through an adiabatic calorimeter bomb. Later, the total apparent digestibility coefficient and value of energy of the ingredients that could be metabolized were calculated. The results were analyzed by ANOVA and Student Newman Keuls test (p<0.05) to establish the statistical difference between treatment means. In general all the ingredients had high nutrient digestibility coefficients, but corn starch and cassava starch presented the best when compared with sorghum and broken rice. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | El calentamiento del almidón de los cereales durante el proceso de extrusión a temperaturas entre 60 y 80°C, en presencia de agua hace que el gránulo se hinche y alcance la gelatinización, la cual tiene ventajas en cuanto al aumento de la digestibilidad de los nutrientes. Con el objetivo de determinar el coeficiente de digestibilidad de los nutrientes del almidón de maíz, el almidón de yuca, el sorgo y el arroz quebrado cuando son extrusados e incluidos en la dieta de codornices Coturnix coturnix japonicus, se utilizaron 175 codornices machos de 6 semanas de edad y peso promedio de 123±6,3 gramos, distribuidas en un diseño irrestrictamente al azar, con 5 tratamientos, 5 repeticiones por tratamiento y 7 animales por unidad experimental, y según el tratamiento se alimentaron con una dieta de referencia y cuatro dietas experimentales preparadas con 80% de la dieta referencia y 20% del ingrediente a evaluar. Después de un período de adaptación de 10 días, se dio inicio al período experimental con una duración de 10 días, tiempo durante el cual las codornices tuvieron agua y alimento ad libitum. Se realizó el análisis proximal de las dietas, de los alimentos y de las excretas; así mismo se determinaron sus valores de energía bruta por medio de una bomba calorimétrica adiabática; posteriormente se calcularon los coeficientes de digestibilidad total aparente y el valor de la energía metabolizable de los ingredientes. Los resultados fueron analizados por el ANOVA y la prueba de SNK (p<0,05) para establecer la diferencia estadística entre medias de tratamientos. En general todos los ingredientes presentaron altos coeficientes de digestibilidad de los nutrientes, pero, fueron el almidón de maíz y el almidón de yuca los que presentaron los mejores, al ser comparados con el sorgo y el arroz quebrado. [ABSTRACT FROM AUTHOR] |
| Copyright of Biosalud is the property of Universidad de Caldas and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 90407961 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: DIGESTIBILIDAD DE MATERIAS PRIMAS ENERGÉTICAS EXTRUSADAS EN LA ALIMENTACIÓN DE CODORNICES (Coturnix coturnix japonicus). – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: DIGESTIBILITY OF ENERGETIC RAW MATERIAL EXTRUDED IN QUAILS' FEEDING (Coturnix coturnix japonicas). – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Narváez-Solarte%2C+William%22">Narváez-Solarte, William</searchLink><relatesTo>1</relatesTo><i> wnarvaez@ucaldas.edu.co</i><br /><searchLink fieldCode="AR" term="%22Paola+Toro+Naranjo%2C+Jenny%22">Paola Toro Naranjo, Jenny</searchLink><relatesTo>2</relatesTo><i> yennyjepa_toro@hotmail.com</i><br /><searchLink fieldCode="AR" term="%22Eduardo+Giraldo+Murillo%2C+Carlos%22">Eduardo Giraldo Murillo, Carlos</searchLink><relatesTo>3</relatesTo><i> cgiraldo@ucaldas.edu.co</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Biosalud%22">Biosalud</searchLink>. jul-dic2012, Vol. 11 Issue 2, p59-69. 11p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22QUAILS%22">QUAILS</searchLink><br /><searchLink fieldCode="DE" term="%22EXTRUSION+process%22">EXTRUSION process</searchLink><br /><searchLink fieldCode="DE" term="%22TEMPERATURE%22">TEMPERATURE</searchLink><br /><searchLink fieldCode="DE" term="%22ANALYSIS+of+variance%22">ANALYSIS of variance</searchLink><br /><searchLink fieldCode="DE" term="%22CORNSTARCH%22">CORNSTARCH</searchLink><br /><searchLink fieldCode="DE" term="%22SORGHUM%22">SORGHUM</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: Heating starch from cereals during the extrusion process at temperatures between 60 and 80°C in presence of water makes the granule swell up and reach gelatinization, which has advantages regarding the digestibility of nutrients increase. With the aim to determine the coefficient of digestibility from corn starch, cassava starch, sorghum and broken rice nutrients when they are extruded and included in the diet of quails Coturnix coturnix japonicus, 175 male 6 weeks of age and an average weight of 123±6.3 g quails were used. The birds were distributed in a completely randomized design with 5 treatments, 5 repetitions per treatment and 7 animals per experimental unit and, depending on the treatment they were fed with a reference diet and four experimental diets prepared with 80% of the reference diet and 20% of the ingredient to be tested. After an adaptation period of 10 days, the experimental stage began in a period lasting 10 days during which quails were given water and food ad libitum. The proximal analysis of the diets, food and excreta was carried out; likewise their raw energy values were determined through an adiabatic calorimeter bomb. Later, the total apparent digestibility coefficient and value of energy of the ingredients that could be metabolized were calculated. The results were analyzed by ANOVA and Student Newman Keuls test (p<0.05) to establish the statistical difference between treatment means. In general all the ingredients had high nutrient digestibility coefficients, but corn starch and cassava starch presented the best when compared with sorghum and broken rice. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: El calentamiento del almidón de los cereales durante el proceso de extrusión a temperaturas entre 60 y 80°C, en presencia de agua hace que el gránulo se hinche y alcance la gelatinización, la cual tiene ventajas en cuanto al aumento de la digestibilidad de los nutrientes. Con el objetivo de determinar el coeficiente de digestibilidad de los nutrientes del almidón de maíz, el almidón de yuca, el sorgo y el arroz quebrado cuando son extrusados e incluidos en la dieta de codornices Coturnix coturnix japonicus, se utilizaron 175 codornices machos de 6 semanas de edad y peso promedio de 123±6,3 gramos, distribuidas en un diseño irrestrictamente al azar, con 5 tratamientos, 5 repeticiones por tratamiento y 7 animales por unidad experimental, y según el tratamiento se alimentaron con una dieta de referencia y cuatro dietas experimentales preparadas con 80% de la dieta referencia y 20% del ingrediente a evaluar. Después de un período de adaptación de 10 días, se dio inicio al período experimental con una duración de 10 días, tiempo durante el cual las codornices tuvieron agua y alimento ad libitum. Se realizó el análisis proximal de las dietas, de los alimentos y de las excretas; así mismo se determinaron sus valores de energía bruta por medio de una bomba calorimétrica adiabática; posteriormente se calcularon los coeficientes de digestibilidad total aparente y el valor de la energía metabolizable de los ingredientes. Los resultados fueron analizados por el ANOVA y la prueba de SNK (p<0,05) para establecer la diferencia estadística entre medias de tratamientos. En general todos los ingredientes presentaron altos coeficientes de digestibilidad de los nutrientes, pero, fueron el almidón de maíz y el almidón de yuca los que presentaron los mejores, al ser comparados con el sorgo y el arroz quebrado. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Biosalud is the property of Universidad de Caldas and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 11 StartPage: 59 Subjects: – SubjectFull: QUAILS Type: general – SubjectFull: EXTRUSION process Type: general – SubjectFull: TEMPERATURE Type: general – SubjectFull: ANALYSIS of variance Type: general – SubjectFull: CORNSTARCH Type: general – SubjectFull: SORGHUM Type: general Titles: – TitleFull: DIGESTIBILIDAD DE MATERIAS PRIMAS ENERGÉTICAS EXTRUSADAS EN LA ALIMENTACIÓN DE CODORNICES (Coturnix coturnix japonicus). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Narváez-Solarte, William – PersonEntity: Name: NameFull: Paola Toro Naranjo, Jenny – PersonEntity: Name: NameFull: Eduardo Giraldo Murillo, Carlos IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: jul-dic2012 Type: published Y: 2012 Identifiers: – Type: issn-print Value: 16579550 Numbering: – Type: volume Value: 11 – Type: issue Value: 2 Titles: – TitleFull: Biosalud Type: main |
| ResultId | 1 |
