This study was conducted to investigate the effects of dietary propolis alcohol extract supplementation on growth performance, digestibility, intestinal morphometry, and physiologic parameters Nile tilápia (Oreochromis niloticus L.) juveniles. For performance experiment and intestinal morphometry, 120 fish averaging 1.41±0.3g were randomly distributed into 24 tanks (70L each) in a closed recirculation water system with constant aeration and biofilter. The animals were distributed into four treatments using a completely randomized design with six replicates per treatment. The treatments consisted of four pellet feeds with different alcohol propolis concentrations extract (AEP) (0.0, 0.5, 1.0 and 1.5gkg^-1). The performance experiment period was conducted for 45 days. For the digestibility experiment, an inert marker in the feed and the adapted Guelph feces collecting system were used. The results showed no differences in the performance parameters, crude protein apparent digestibility and dry matter of the feeds, intestinal morphometry, and physiologic parameters. However, there was an increasing linear effect on the energy digestibility with increasing PAE concentrations in the fish feed. The usage of the propolis extract supplementation levels of 1% is recommended for optimum effect on villus morphometry in Nile tilapia.

Grape pomace is a winery byproduct that is rich in polyphenols with antioxidant capacity. This study investigated the effect of 0, 5, and 10% inclusion of dehydrated grape pomace (DGP) in finishing pig diets on the growth performance, carcass traits, fatty acid profile, fresh meat quality, and fat stability of a local pig genotype. A total of 36 pigs, 18 barrows, and 18 gilts (83.23 ± 6.03 kg and 132.1 ± 5.6 days old) were allotted in a randomized block design considering the initial weight (block) within sex, with six replicates of each sex per treatment. Including DGP in the diets did not affect daily weight gain or the feed-to-gain ratio; however, daily feed intake increased linearly (p < 0.05) and backfat thickness at the last rib, backfat thickness at the first sacral vertebrae, P2 backfat thickness, fat area, and the percentage of lean meat decreased linearly (p < 0.05) in pigs. The inclusion of DGP in pig diets did not affect the antioxidant potential evaluated by thiobarbituric acid-reactive substances in mini hamburgers or the quality characteristics of fresh meat, except for intramuscular fat (EE). The dietary inclusion of DGP linearly increased (p < 0.05) EE, saturated fatty acids, monounsaturated fatty acids, and Σω-3 and reduced the ω-6:ω-3 ratio in a linear way (p < 0.05) in the loin of pigs. We concluded that it is feasible to include up to 10% of DGP in pig diets without affecting growth performance, but carcass quality may be impaired due to increased adiposity. Furthermore, meat quality can be improved by increasing intramuscular fat and ω-3 fatty acid content, but fat stability is not affected when DGP is included at up to 10% of the diet for 49 days prior to slaughter.

A interrelação entre aminoácidos sulfurosos, betaína e colina é bastante evidente, haja vista a grande participação destes elementos como doadores de grupos metil para diversas reações no organismo das aves. Aliado a isto, o processo de remetilação da homocisteína à metionina no metabolismo de aminoácidos sulfurosos envolve a participação da colina e da betaína como cofatores essenciais para a economia de radicais metil da metionina. Várias características produtivas e metabólicas das aves comerciais podem ser afetadas pela interação desses compostos e, desse modo, esta revisão abordará os principais aspectos da interação entre aminoácidos sulfurosos, colina e betaína para frangos de corte e galinhas poedeiras.

The aim of this study was to evaluate the variations in the stability and nutrient concentration in concentrates for piglet feeding. Five treatments were established: T1 - Control, standard concentrate formulation (SCF); T2 - PXMore5, SCF with more 5% vitamin-mineral premix (VMP); T3 - PXLess5, SCF with less 5% VMP. All these three treatments used 400kg batches in an INTECNIAL mixer; T4 - FeedMixer, SCF using a 4,000kg batch in an IMOTO mixer; T5 - PremixMixer, SCF using a 1,200kg batch in an MUYANG mixer. For each treatment, bags of 20kg were stored in three storage places for four months where room temperature and relative humidity was recorded daily. The concentration of nutrients was evaluated through centesimal and mineral analysis. The water activity of concentrate was affected by temperature and relative air humidity in different storage places. The greatest variation in concentration of crude protein, mineral residue, copper, zinc, and selenium was due to the PremixMixer treatment. Regarding the guaranteed levels, the critical value was verified only for the chrome concentration.

RESUMO O objetivo deste trabalho foi avaliar o valor nutricional e determinar a energia metabolizável do farelo residual de milho (FRM) sem e com o uso da enzima alfa- amilase. Foi realizado um experimento de metabolismo com 180 pintos machos Cobb com 14 dias, distribuídos em um delineamento inteiramente ao acaso, com seis tratamentos, cinco repetições e seis aves por parcela. As dietas experimentais foram: T1: ração referência (RR), T2: 60% T1 + 40% de FRM, T3: RR + enzima, T4: 60% T1 + 40% de FRM com adição de enzima, T5: RR com substituição de 100% do milho pelo FRM e T6: RR com substituição de 100% do milho pelo FRM com adição de enzima. A composição química do FRM foi: 88,33% de matéria seca (MS), 10,23% de proteína bruta (PB), 15,44% de extrato etéreo (EE), 4,33% de cinzas (CZ) e 4555kcal/kg de energia bruta (EB). Os valores dos coeficientes de metabolizabilidade aparente para o FRM sem e com adição de enzima foram, respectivamente, de 73,37% e 76,33% para MS (p=0,0136), 70,44% e 70,39% para PB (p=0,9595) e de 74,79% e 76,77% para EB (p=0,0128). Os valores da energia metabolizável aparente (EMA) e da EMA corrigida para retenção de nitrogênio (EMAn) para o FRM (na base natural) foram de 3322±19 e 3241±18kcal/kg e de 3334±16 e 3261±17kcal/kg, respectivamente, sem e com adição de enzima. A adição da enzima não teve efeito estatístico significativo sobre os valores de EMA e EMAn, entretanto houve efeito positivo no coeficiente de metabolização da energia.