Potential of emulsification of soybean oil residue (soybean gum) on the digestibility of diet with different levels of oil for broilers

• Grant number: 15/09398-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2015
• End date: June 30, 2016
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
• Principal Investigator: Antonio Carlos de Laurentiz
• Grantee: Natalia Marques Teixeira
• Host Institution: Faculdade de Engenharia (FEIS). Universidade Estadual Paulista (UNESP). Campus de Ilha Solteira. Ilha Solteira , SP, Brazil

Abstract

An experiment will be held at the poultry section of the Faculdade de Engenharia de Ilha Solteira UNESP, with the aim of evaluate the use of soybean gum (in natura) as a source of lecithin as emulsifier in diets with different levels of inclusion of oil soya. 600 male chicks of Cobb® commercial line will be used in the initial phase 1-21 days old. The birds will be distributed in a completely randomized design in a factorial scheme 4X3 (four levels of inclusion of oil 0, 1.3, 2.6 and 3.9% x three gum inclusion levels of 0, 1.25 and 2.5%), totaling 12 treatments with five replicates of 10 birds per experimental parcel, distributed in batteries, totaling 60 experimental parcels. Will be evaluated the following parameters: growth performance (feed intake, weight gain and feed conversion), serum biochemical profile, analysis of enzymatic activities of lipase and amylase in the pancreas and digestibility trial. The variables will be submitted to analysis of variance and when they have significant differences the average are compared by Tukey test at 5% probability.