Produção e caracterização de amilase do fungo aspergillus awamori e sua utilização em dietas para frangos de corte
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2013-10-18
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Universidade Federal de Goiás
Resumo
The objectives of this study were to produce and characterize amylase using Aspergillus awamori and to assess the effects of its addition to diets for broilers. Amylase was produced in a culture medium containing ground corn and soybean meal as carbon sources. Amylase showed 100% activity at pH 5.6, 97.6% relative activity at 40°C, 88.64% thermal stability for 120 minutes and enzymatic activity of 3.66 U.mL-1. We conducted two experiments, at different times, one in the pre-starter and another one in the starter phase, using 120 male broiler chicks in each experiment, distributed in a completely randomized design with two treatments and six replicates with ten broiler chicks per experimental unit, receiving food and water ad libitum. The addition of amylase to the pre-starter diet increased the protein concentration in 60.6%, while the addition to the starter ration reduced it in 17.6%. The concentration of reducing sugar in the two diets increased with the use of amylase. Supplementation of diets with amylase increased feed intake, decreased feed conversion and did not affect water consumption, final weight and weight gain in pre-starter phase. In the starter phase, it reduced water consumption but did not affect other performance parameters. The addition of amylase to the diet in the pre-starter phase decreased nitrogen balance, reduced metabolization of dry matter, ether extract and nitrogen balance. The viscosity of pre-starter and starter diets and of the digesta of broilers was not affected by enzyme supplementation. The addition of amylase to the diets did not affect the hematological and biochemical parameters of blood, the biometrics of the gastrointestinal tract, enzyme activities, protein content and pancreas absolute weight; however, it reduced amylase activity and protein content in the pancreas, within eight to 21 days. We do not recommend the addition of amylase produced by Aspergillus awamori to pre-starter and starter diets for broilers.
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Desempenho , Digestibilidade , Enzimas , Frango de corte , Sangue , Blood , Broilers , Digestibility , Enzymes , Performance
Citação
MORGADO, Hélber Souto. Produção e caracterização de amilase do fungo aspergillus awamori e sua utilização em dietas para frangos de corte. 2013. 108 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2013.