Author(s):
Faria Filho, DE [UNESP] ; Torres, KAA [UNESP] ; Campos, DMB [UNESP] ; Vieira, BS [UNESP] ; Urbano, T [UNESP] ; Rosa, PS [UNESP] ; Ferraudo, AS [UNESP]
Date: 2014
Persistent ID: http://hdl.handle.net/11449/1480
Origin: Oasisbr
Subject(s): Broiler chicken; Clusters analysis; Ideal protein; Ingredients; Principal Component Analysis (PCA); Broiler chicken; Broiler chicken; Clusters analysis; Clusters analysis; Ideal protein; Ideal protein; Ingredients; Ingredients; Principal Component Analysis (PCA); Principal Component Analysis (PCA)
Description
Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:40:07Z No. of bitstreams: 1 S1516-635X2005000300009.pdf: 188233 bytes, checksum: 3fc96f76ca3e7cad4da9931f9b8eb4a1 (MD5)
Made available in DSpace on 2013-08-22T18:40:07Z (GMT). No. of bitstreams: 1 S1516-635X2005000300009.pdf: 188233 bytes, checksum: 3fc96f76ca3e7cad4da9931f9b8eb4a1 (MD5) Previous issue date: 2005-09-01
Made available in DSpace on 2013-09-30T17:51:20Z (GMT). No. of bitstreams: 2 S1516-635X2005000300009.pdf: 188233 bytes, checksum: 3fc96f76ca3e7cad4da9931f9b8eb4a1 (MD5) S1516-635X2005000300009.pdf.txt: 34137 bytes, checksum: 8f1aea5ef0d54eb2d68b8dabd91e4eaf (MD5) Previous issue date: 2005-09-01
Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T13:13:48Z No. of bitstreams: 2 S1516-635X2005000300009.pdf: 188233 bytes, checksum: 3fc96f76ca3e7cad4da9931f9b8eb4a1 (MD5) S1516-635X2005000300009.pdf.txt: 34137 bytes, checksum: 8f1aea5ef0d54eb2d68b8dabd91e4eaf (MD5)
Made available in DSpace on 2014-05-20T13:13:48Z (GMT). No. of bitstreams: 2 S1516-635X2005000300009.pdf: 188233 bytes, checksum: 3fc96f76ca3e7cad4da9931f9b8eb4a1 (MD5) S1516-635X2005000300009.pdf.txt: 34137 bytes, checksum: 8f1aea5ef0d54eb2d68b8dabd91e4eaf (MD5) Previous issue date: 2005-09-01
This study aimed: 1) to classify ingredients according to the digestible amino acid (AA) profile; 2) to determine ingredients with AA profile closer to the ideal for broiler chickens; and 3) to compare digestible AA profiles from simulated diets with the ideal protein profile. The digestible AA levels of 30 ingredients were compiled from the literature and presented as percentages of lysine according to the ideal protein concept. Cluster and principal component analyses (exploratory analyses) were used to compose and describe groups of ingredients according to AA profiles. Four ingredient groups were identified by cluster analysis, and the classification of the ingredients within each of these groups was obtained from a principal component analysis, showing 11 classes of ingredients with similar digestible AA profiles. The ingredients with AA profiles closer to the ideal protein were meat and bone meal 45, fish meal 60 and wheat germ meal, all of them constituting Class 1; the ingredients from the other classes gradually diverged from the ideal protein. Soybean meal, which is the main protein source for poultry, showed good AA balance since it was included in Class 3. on the contrary, corn, which is the main energy source in poultry diets, was classified in Class 8. Dietary AA profiles were improved when corn and/or soybean meal were partially or totally replaced in the simulations by ingredients with better AA balance.
UNESP FCAV Departamento de Morfologia e Fisiologia Animal
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Suínos e Aves
UnC
UNESP FCAV Departmento de Ciências Exatas
UNESP FCAV Departamento de Morfologia e Fisiologia Animal
UNESP FCAV Departmento de Ciências Exatas
