Níveis de vitamina E na dieta para frangos de corte nas fases inicial e de crescimento

Abstract

This research was conducted to evaluate the effects of vitamin E supplementation in diets for male broilers in initial (one to 21 days of age) and growth (21-39 days old) phases, on performance, carcass yield, liver and muscle concentrations of this vitamin, oxidative stability of carcass, production costs and to evaluate the stability of vitamin E after diet thermal processing. Three experiments were conducted, the experiments I and II a total of 1800 birds were used, which were reared in conventional shed, divided into 60 boxes. The birds were distributed into five treatments with six replicates of 30 birds each. The treatments were defined by vitamin E supplementation (10, 30, 50, 75 and 100 mg of vitamin E / kg diet). For experiment III, were used eleven beats of rations, they were analyzed before and after processing (pelleting). In the initial phase, with increased levels of vitamin E, there was a reduction in body weight and weight gain and an increased vitamin E liver concentrations (p0.05); the other parameters assessed at this stage were not affected (p>0.05). In the growth phase, the levels of vitamin E tested did not affect the broiler performance, the carcass stability and the production cost (p>0.05), however there was significant response to carcass yield and vitamin E liver and muscle concentrations (p0.05). The thermal processing did not affect the vitamin E stability (p>0.05). In conclusion, the lowest supplementation level evaluated (10 mg/kg) is sufficient to meet the broiler requirements.