Observatorio de I+D+i UPM

Memorias de investigación
Artículos en revistas:
Nutritive value of palm kernel meal in diets for growing rabbits
Año:2011
Áreas de investigación
  • Ciencias naturales y ciencias de la salud,
  • Tecnología de alimentos,
  • Ingenierías
Datos
Descripción
The aim of this work was to determine the nutritive value of palm kernel meal (PKM) in diets for growing rabbits. In Experiment 1, 20 New Zealand×Californian growing rabbits 50 d-old were used to determine energy, crude protein, fibre and fat digestibility of PKM. The nutritive value was estimated by the difference method using a basal diet and another diet made by substituting 200 g/kg of basal diet with PKM. Energy, crude protein, ether extract and neutral detergent fibre of PKM digestibilities were, respectively, 0.549 (±0.056, SE), 0.541 (±0.069), 0.850 (±0.048) and 0.430 (±0.101), and the digestible energy concentration was 10.9 MJ/kg (±1.03) DM. In Experiment 2, 412 rabbits were allocated at random to the two experimental diets to measure growing performance. Inclusion of 200 g PKM/kg in the diet did not affect feed or digestible energy intake but decreased slightly (by around 5%) average daily gain (P = 0.003) and feed efficiency (P < 0.001). Neither mortality nor Clostridium perfringens counts in soft faeces were affected by type of diet. Palm kernel meal can be considered a palatable source of fibre, protein and fat for rabbits and can substitute significant amounts of other fibrous ingredients in the diet without adverse effects on growth performance.
Internacional
Si
JCR del ISI
Si
Título de la revista
Animal Feed Science and Technology
ISSN
0377-8401
Factor de impacto JCR
1,691
Información de impacto
Volumen
165
DOI
10.1016/j.anifeedsci.2011.02.009
Número de revista
Desde la página
79
Hasta la página
84
Mes
SIN MES
Ranking
10/55 (PRIMER CUARTIL)
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Paloma Garcia Rebollar (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Ingeniería de la Calidad Alimentaria
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