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
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Descripción
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| 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. | |
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Internacional
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Si |
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JCR del ISI
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Si |
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Título de la revista
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Animal Feed Science and Technology |
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ISSN
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0377-8401 |
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Factor de impacto JCR
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1,691 |
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Información de impacto
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Volumen
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165 |
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DOI
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10.1016/j.anifeedsci.2011.02.009 |
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Número de revista
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Desde la página
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79 |
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Hasta la página
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84 |
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Mes
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SIN MES |
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Ranking
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10/55 (PRIMER CUARTIL) |
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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