Effect of Dietary Digestible Protein Levels on Muscle Growth and Oxidative Stress in Amazonian Pintado ( × ).

This study aimed to evaluate the effects of dietary digestible protein levels on the growth dynamics and oxidative stress status of white muscle fibers in Amazonian Pintado ( × ). Four hundred and fifty-five juveniles of Amazonian Pintado were fed diets containing varying digestible protein levels (225, 250, 275, 300, 325, 350, or 375 g kg) for 75 days. At the end of the experiment, the fish were fasted for 24 h, anesthetized, and euthanized to obtain muscle samples.

Brazilian Corn Ethanol Coproducts for Pigs: Feeding Value and Blood Parameters.

This study aimed to determine the values of net energy (NE), digestible energy (DE) and metabolizable energy (ME) and digestibility coefficients of corn ethanol coproducts produced in Brazil and their effects on the nitrogen balance and blood parameters of pigs. Ten barrows were housed in metabolic study cages for total collection and fed a reference diet (RD) or 800 g/kg RD + 200 g/kg of a coproduct of corn ethanol. Distiller's dried grains with solubles (DDGS), corn bran with solubles (CBS), distiller's dried grains (DDG) and high-protein distiller's dried grain (HPDDG) were evaluated.

Effects of dietary xylanase plus β-glucanase levels on total-tract nutrient and energy digestibility and N balance of growing pigs fed diets containing corn distillers dried grains.

The addition of corn distillers dried grains (corn-DDG) to pig diets has been limited due to concerns about fiber content. The aim of the present study was to determine the metabolizable energy of corn-DDG (Exp. I) and the dose-response effects of dietary xylanase plus β-glucanase on the nutrient and energy digestibility of growing pigs fed diets containing 25% corn-DDG (Exp.

Cottonseed meal with enzyme complex for finishing pigs.

This work evaluated the digestibility of the experimental diets, the performance and the economic viability of pigs in the finishing phase fed with diets containing increasing levels of cottonseed meal (CM) with enzymatic complex. In the digestibility test, 35 barrows with an average weight of 54.54 ± 2.

Effects of dietary hop (Humulus lupulus L.) β-acids on quality attributes, composition and oxidative stability of pork meat.

Background: The effects of dietary levels of hop β-acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty-two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.

Effects of dietary supplementation of red pepper (Schinus terebinthifolius Raddi) essential oil on performance, small intestinal morphology and microbial counts of weanling pigs.

Background: Many strategies, such as the antibiotic growth promoters, have been developed to improve intestinal health and performance of newly weaned piglets. Natural products such as essential oils have been scientifically recognized as growth enhancer feed additives for weanling pigs, replacing the antibiotics. Therefore, it has been hypothesized that Brazilian red pepper could replace performance-enhancing antibiotics also in weanling pig diets.