Poultry offal meal in broiler chicken feed

Transcription

1 188 Scienti Poultry Agricol offl mel in diet of broiler Poultry offl mel in broiler chicken feed Edney Pereir d Silv 1, Crlos Bô-Vigem Rbello 2 *, Michele Bernrdino de Lim 1, Jorge Vitor Ludke 3, Emmnuele Mri Florêncio de Arrud 2, Luiz Fernndo Teixeir Albino 4 1 São Pulo Stte University/FCAV, Vi de Acesso Prof. Pulo Donto Cstellne s/n Jboticbl, SP Brzil. 2 Federl Rurl University of Pernmbuco Dept. of Animl Science, R. Dom Mnoel de Medeiros, s/n, Dois Irmãos Recife, PE Brzil. 3 Embrp Swine nd Poultry, C.P Concórdi, SC Brzil. 4 Federl University of Viços Dept. of Animl Science, Av. Peter Henry Rolfs s/n, Cmpus Universitário Viços, MG Brzil. *Corresponding uthor <cbvigem@dz.ufrpe.br> Edited by: Gerson Brreto Mourão Received April 04, 2013 Accepted Jnury 06, 2014 ABSTRACT: An outstnding feture of poultry production tht provides niml protein yield for humn feeding is its short production cycle. This chrcteristic hs liner reltionship with wste production. Incresing the inclusion of this residue in diets in the ner future is desirble in step with the growth of poultry production since it offers better environmentl nd nutritionl lterntive to current methods. We evluted the effects on the performnce nd crcss chrcteristics of broiler chickens produced by the inclusion of poultry offl mel (POM) in their feed. Tretments consisted of control diet (corn, Ze mys nd soyben, Glycine mx) nd four diets with inclusion of 30, 60, 90 nd 120 g kg 1 of POM. The diets were formulted bsed on the level of digestible mino cid once ctegorized s isoclcic, isophosphoric, isosodic, isoenergetic nd isonutritive for protein, methionine+cystine, lysine nd threonine. The feed's electrolytes were corrected so tht ech diet hd the sme electrolytic blnce. The vribles nlyzed were feed intke, weight gin, feed conversion rtio, body weight, crcss yield, chicken cut yield nd bdominl ft. Feed intke ws not ffected by the quntities of POM dded. The weight gin, feed conversion, crcss yield nd noble cuts presented qudrtic responses to the tretments. Abdominl ft incresed linerly. The performnce of the poultry, nd crcss chrcteristics were mximized by the inclusion of 53 nd 65 g kg 1, respectively, of POM in the diet, nd the inclusion of 120 g kg 1 of POM provided greter disposition of bdominl ft. Keywords: lterntive ingredient, byproduct of poultry, digestible mino cid Abbrevitions: POM, poultry offl mel; FI, feed intke; WG, weight gin; FCR, feed conversion rtio; E, eqution; FAT, deposition of ft in the bdominl nd clocl region. Introduction Among the brnches of short-cycle niml protein yield for humn intke, poultry production stnds out thnks to its yield cpcity. Concomitntly, this feture demonstrtes liner reltionship with wste production. The poultry industry is ble to bsorb ll the wste feed produced (, 2011). Therefore, the incresed inclusion of this residue in diets is desirble in the ner future, with the growth of poultry production, becuse it provides better environmentl nd nutritionl lterntive to current methods. Currently, dvnces in the techniques pplied in the nutrition of these nimls nd the ccessibility of certin nlysis to producers cn even further increse the level of inclusion of tht ingredient in poultry diets becuse POM (poultry offl mel) is n ingredient with specific chrcteristics, supplying mino cids, vitmins, minerls nd energy, s well s being resource generted inside the chin. Therefore, POM suffers less from mrket price specultion compred with soyben mel. Even with these fetures, in the literture, little more thn ten scientific ppers re relted to different recommendtions regrding the optiml level of inclusion of this ingredient in diets. The lck of consensus hs been ttributed to vribility in the composition of the flours nd the different criteri used in the formultions. However, some reserchers hve nnounced positive results from the ppliction of new concepts in the formultion of experimentl diets, such s correction for metbolizble energy nd digestible mino cids, the rtios of clcium nd phosphorus of the diets, which hve demonstrted improvements in the birds performnce (Bellver et l., 2001; Cires et l., 2010). This study evluted the effects on the performnce nd crcss chrcteristics of broiler chickens resulting from the inclusion of POM in their diet. Mterils nd Methods The present study ws conducted in the municiplity of Crpin, stte of Pernmbuco, Brzil (7º84 S; 35º25 W, 184 m.s.l.). Animls, experimentl design, housing nd mngement 700 one-dy-old mle chicks, Ross 308 breed, with initil men weight of 45.5 g were selected nd distributed in completely rndomized experimentl design, with five tretments nd seven repetitions composed of 20 nimls per experimentl unit ( m). The environmentl temperture nd ir humidity were recorded dily t 9h00, 15h00 nd 21h00, including the mximum nd minimum, using digitl thermo-hygrometer (Tble 1). A lighting progrm of 23 h diry ws dopted, except in the first week, when 24 h of light were provided. Strting from the 18 th dy of life of the chicks, four ventiltors were instlled, two in ech row of boxes.

2 189 Experimentl tretments nd preprtion of the poultry diet The tretments consisted of control rtion, bsed on corn (Ze mys) nd soyben (Glycine mx), T1, 0 g kg 1 of POM nd four other tretments, composed by incresing the levels of inclusion of POM s follows: T2 30 g kg 1, T3 60 g kg 1, T4 90 g kg 1 nd T5 120 g kg 1. To formulte the rtions, nutritionl mtrix ws used for the ingredients corn, soyben mel nd POM, ccording to Tble 2. The food progrm pplied ws bsed on phses: initil (1 to 14), growth (14 to 28) nd finl (28 to 42 dys old). The POM used throughout the experiment ws prt of the sme lot. The rtions re presented in Tbles 3, 4 nd 5. To llow the inclusion of 120 g kg 1 of POM in the experimentl rtions nd mintin Tble 1 Temperture nd reltive humidity medium during the experimentl period. Mesure Age, weeks Temperture, ºC Mximum Minimum Men Reltive humidity, % Mximum Minimum Men Tble 2 Chemicl composition of ingredients used in the formultion of the diets. Soyben Poultry offl Constituent Corn grin mel mel Metbolizble energy, MJ kg (d) 9.4 (d) 10.8 (b) Crude protein, g kg () () () Clcium, g kg (d) 2.4 (d) 53.2 () Avilble phosphor, g kg (d) 1.8 (d) 28.9 () Digestible mino cids, g kg 1 Methionine+Cystine (c) Lysine (c) Threonine (c) Tryptophn (c) Arginine (c) Leucine (c) Vline (c) Isoleucine (c) Ft, g kg (d) 16.6 (d) (b) Linoleic cid, g kg (d) 6.7 (d) 19.0 (d) Sodium, g kg (d) 0.2 (d) 4.3 () Chlorine, g kg (d) 0.5 (d) 5.4 () Potssium, g kg (d) 18.3 (d) 6.7 () Totl choline, mg kg (e) 2,794 (e) 5,952 (e) Crude fiber, g kg (d) 54.1 (d) - Anlyzed; b Obtined through metbolism ssy conducted; c Estimted from equtions of Deguss AG (1997), correction to coefficients of digestibility of Rostgno et l. (2005); d Extrcted from Rostgno et l. (2005); e Extrcted from NRC (1994). constnt clcium:phosphorus rtio, in the lst phse (28 to 42 dys), clcium nd phosphorus were dded t 6.4 nd 6.2 %, respectively. To correct for the sme electrolytic blnce mong the rtions, the sodium nd potssium vlues were fixed, with just the chloride vlues vrying (Mongin, 1981). Tble 3 Ingredients nd chemicl composition of experimentl diets for 1 to 14 dy old. Ingredients Levels of inclusion of Poultry offl mel, g kg 1 Corn Soyben mel 45 % Poultry offl mel Poultry ft Diclcium Phosphte Limestone Slt L-Lisyne HCl 78.8 % DL-Methionine 99 % Vitmin supplement Minerl supplement b Bcitrcin Zinc 15 % Slinomycin sodium 12 % Choline Chloride 70 % L-Threonine 98 % Sodium bicrbonte Adsorbent c Inert (wshed snd) Totl 1,000 1,000 1,000 1,000 1,000 Clculted Composition Metbolizble Energy, MJ kg Crude protein, g kg Clcium, g kg Avilble phosphor, g kg Digestible mino cids, g kg 1 Methionine+Cystine, g kg Lysine Threonine Tryptophn Arginine Leucine Vline Isoleucine Ft, g kg Sodium, g kg Potssium, g kg Chloride, g kg Choline, mg kg 1 1,405 1,472 1,539 1,606 1,673 Crude fiber, g kg EB d, meq kg Wrrnt level per product kg: Vitmin A, UI; Vitmin D3, UI; Vitmin E, mg; Vitmin B12, mg; Vitmin K3, mg; Nicin, mg; Pyridoxine, mg; Riboflvin, mg; Thimine, mg; Biotin, 67 mg; Clcium pntothente, mg; Folic cid, 550 mg; Antioxidnt, mg; b Wrrnt level per product kg: Iron, mg; Copper, mg; Mngnese, mg; Zinc, mg; Iodine, mg; Selenium. 500 mg; c Demicotoxin dsorbent, Aluminosilicte; d EB, electrolytic blnce.

3 190 Tble 4 Ingredients nd chemicl composition of experimentl diets for 14 to 28 dy old. Ingredients Levels of inclusion of Poultry offl mel, g kg 1 Corn Soyben mel 45 % Poultry offl mel Poultry ft Diclcium phosphte Limestone Slt L-Lisyne HCl 78.8 % DL-Methionine 99 % Vitmin supplement Minerl supplement b Bcitrcin Zinc 15 % Slinomycin sodium 12 % Choline Chloride 70 % L-Threonine 98 % Sodium bicrbonte Potssium Chloride c Adsorbent d Totl 1,000 1,000 1,000 1,000 1,000 Clculted Composition Metbolizble Energy, MJ kg Crude protein, g kg Clcium, g kg Avilble phosphor, g kg Digestible mino cids, g kg 1 Methionine+Cystine, g kg Lysine Threonine Tryptophn Arginine Leucine Vline Isoleucine Ft, g kg Sodium, g kg Potssium, g kg Chloride, g kg Choline, mg kg Crude fiber, g kg EB e, meq kg Wrrnt level per product kg: Vitmin A, UI; Vitmin D3, UI; Vitmin E, mg; Vitmin B12, mg; Vitmin K3, mg; Nicin, mg; Pyridoxine, mg; Riboflvine, mg; Thimine, mg; Biotin, 67 mg; Clcium pntothente, mg; Folic cid, 550 mg; Antioxidnt, mg; b Wrrnt level per product kg: Iron, mg; Copper,: mg; Mngnese, mg; Zinc, mg; Iodine,: mg; Selenium, 500 mg; c Pure for nlysis; d Demicotoxin dsorbent, Aluminosilicte; e EB, electrolytic blnce. Tble 5 Ingredients nd chemicl composition of experimentl diets for 28 to 42 dy old. Ingredients Levels of inclusion of Poultry offl mel, g kg 1 Corn Soyben mel 45 % Poultry offl mel Poultry ft Diclcium phosphte Limestone Slt L-Lysine HCl 78.8 % DL-Methionine 99 % Vitmin supplement Minerl supplement b Bcitrcin Zinc 15 % c Slinomycin sodium 12 % c Choline Chloride 70 % L-Threonine, 98 % Sodium bicrbonte Potssium chloride d Adsorbent e Totl 1,000 1,000 1,000 1,000 1,000 Clculted Composition Metbolizble Energy, Mj kg Crude Protein, g kg Clcium, g kg Avilble Phosphor, g kg Digestible mino cids, g kg 1 Methionine+Cystine Lysine Threonine Tryptophn Arginine Leucine Vline Isoleucine Ft, g kg Sodium, g kg Potssium, g kg Chloride, g kg Choline, mg kg Crude Fiber, g kg EB f, meq kg Wrrnt level per product kg: Vitmin A, UI; Vitmin D3, UI; Vitmin E, mg; Vitmin B12, mg; Vitmin K3, 800 mg; Nicin, mg; Pyridoxine, mg; Riboflvine, mg; Thimine, mg; Biotin, 50 mg; Clcium pntothente, mg; Folic cid, 550 mg; Antioxidnt, mg; b Wrrnt level per product kg: Iron, mg; Copper, mg; Mngnese, mg; Zinc, mg; Iodine, mg; Selenium, 500 mg; c In the lst week of breeding, they were removed nd substituted for the sme mount of inert; d Pure for nlysis; e Demicotoxin dsorbent, Aluminosilicte; f EB, electrolytic blnce. Dt Collection The weight gin (WG) nd feed intke were recorded weekly. To correct the feed intke (FI) nd feed conversion rtio (FCR), the mortlity occurring during the experimentl period ws computed. At the end of the performnce experiment ( 42 dys), two birds with the men weight were selected nd identified to represent the experimentl unity in weight evlution nd in the crcss nd prts yield. After being selected, the birds were submitted to 6 h of fsting. The birds

4 191 were scrificed using the cervicl disloction method. After this procedure the birds were exsnguinted, crcsses were sclded, plucked eviscerted nd weighed without the hed, neck, lungs nd feet. The crcsses were immersed in wter t temperture close to 4 ºC for 10 min, nd then, the crcsses were weighed to obtin the weight of the cold crcss. Next, the cuts were performed, seprting the prime cuts (brest, drumstick nd thigh) nd the wings nd bck, ll of them with skin. The bdominl ft vlue ws obtined by dding up the ft from the bdominl region nd the ft from the gizzrd. The chrcteristics of the evluted crcsses included the weight of the cold crcss, the weight of the cuts (brest, drumstick, thigh nd wing), nd the percentge of bdominl ft. The cold crcss yield ws determined in reltion to the weight t slughter. The yield of the prts nd the bdominl ft were obtined in reltion to the cold crcss weight. Sttisticl Anlysis The performnce nd crcss dt from the broiler chickens were submitted initilly to nlysis to verify the normlity of errors nd homogeneity of vrince using the Crmer-von Mises nd Brown nd Forsythe tests, respectively. Once the presuppositions were stisfied in reltion to the dt, the dt were submitted to nlysis of vrince, considering probbility significnce of p The mthemticl models considered in the nlysis of the dt were liner, qudrtic polynomil, broken line nd segmented of two slopes (Robbins et l., 2006). The choice of regression model, the significnce level nd the coefficient of determintion were considered s R² = SQmodel/SQtretment. The sttisticl procedures were conducted using PROC NLMIXED in SAS (Sttisticl Anlysis System, version 9.2). Results The normlity presuppositions of errors nd homoscedsticity of vrince for the performnce nd crcss results were tested nd stisfied. Performnce of Broiler Chickens The inclusion of POM in the diets fvored the WG of the poultry (Tble 6). Therefore, it is estimted tht the best response to WG occurs with the inclusion of g kg 1 of POM, producing WG of g per bird (E1, WG= (67.12-POM) (POM-67.12). In the growing (14-28 dys) nd finl phses (28-42 dys), the equtions for WG, in the respective phses, lso suggest levels of 53.4 nd 63 g kg 1, respectively for mximum performnce. These events contributed to improve the FCR of the birds fed with rtion contining POM. According to the equtions presented in Tble 6, the inclusion of 62 g kg 1 POM in the diet enbled the best FCR throughout the entire period (1-42 dys) of the experiment. Crcss Yield of Broiler Chickens As for the crcss constituents (Tble 7), the mjority of the bsolute vlues (weight of cold crcss, brest, drumstick, thigh nd wings) showed qudrtic behvior, nd the higher nd lower estimted levels were found to be 57.1, 63.1 nd 64.0 g kg 1 of POM for the brest, drumstick nd thigh weight, respectively. The deposition of ft in the bdominl nd clocl region (FAT) Tble 6 Mens of feed intke, weight gin, nd feed conversion rtio of birds fed diets with different levels of poultry offl mel (POM) during the different ges. Ages (dys) Levels of POM, g kg 1 E R² P b SEM c Feed intke, g 1 to NS d - NS to 28 1,765 1,752 1,691 1,728 1,764 NS - NS to 42 2,425 2,428 2,458 2,408 2,331 NS - NS to 42 4,778 4,758 4,730 4,718 4,672 NS - NS 23.1 Weight gin, g 1 to E to 28 1,090 1,096 1,115 1,102 1,070 E to 42 1,324 1,353 1,392 1,344 1,288 E to 42 2,834 2,874 2,956 2,873 2,767 E Feed conversion rtio, g g 1 1 to E to E to E wto E E, regression eqution; b P, probbility; c SEM, stndrd error of the men; d NS, non significnt, p > Weight gin: E1, WG= (67.12-POM) (POM-67.12); E2, WG= POM POM²; E3, WG= (60.78-POM)-1.86 (POM-60.78); E4, WG= ( POM) (POM-65.33). Feed conversion rtio: E5, FC= (62.72-POM) (POM-62.72); E6, FC= ( POM) (POM-67.71); E7, FC= (60-POM) (POM-60); E8, FC= (61.61-POM) (POM-61.61).

5 192 Tble 7 Absolute vlues, crcss nd commercil prts yield of broilers fed diets with different levels of poultry offl mel (POM) t 42 dys old. Vribles Absolute vlue of constituents, g Level poultry offl mel, g kg 1 E R² P b SEM Chilled crcss 2,183 2,222 2,237 2,220 2,217 NS d - NS 22.2 Brest, WB E Drumstick, WD E Thigh, WT E Wings, WW NS - NS 4.0 Abdominl ft, FAT E Yield in reltion to weight of chilled crcss, g kg 1 Brest, YB E Drumstick, YD E Thigh, YT E Wings, YW NS - NS 1.02 Abdominl ft, YFAT E E, regression eqution; b P, probbility; c SEM, stndrd error of the men; d NS, non significnt, p > Absolute vlue of constituents: E1, WB= POM POM²; E2, WD= POM POM²; E3, WT= POM POM²; E4, FAT= POM; Yield of prts in reltion to cold crcss: E5, YB= (82.62-POM) (POM ); E6, YD= POM POM²; E7, YT= POM POM²; E8, YFAT= POM. in the birds incresed by pproximtely 2.62 grms for ech percentge point of POM included in the diet (E4, FAT = POM, R² = %). The yield of the crcss prts in reltion to the chilled crcss, shown in Tble 7, ws influenced by the tretments. The gretest improvement chieved in the yield of prime cuts occurred when n estimted men of 67 g kg 1 POM ws included in the diet (82, 60, 60 g kg 1 of POM for the best yield in the brest, drumstick nd thigh, respectively), which my be ttributed to the mino cid blnce of the diets. Discussion Performnce of Broiler Chickens From 1 to 42 dys, the tretments hd no effect on FI. The first three limiting mino cids (methionine+cystine, lysine nd threonine) were ffected but this not the tryptophn. The mino cid levels re relted to the regultion of intke by mens of serotonin, ghrelin nd gstric inhibitory peptide; such hormones involve tryptophn in their synthesis mechnism (Tsiolkis nd Mrks, 1984; Zhng et l., 2007). Vritions of the plsmtic levels interfered with the stndrd consumption of swine nd birds, s reported by Geelissen et l. (2006). The mgnitude of the effects of the tryptophn level on the feed my be inferred, lthough such mechnisms re still only prtilly explined in birds, becuse some formultions of POM tested with high levels nd, without supplementtion with synthetic mino cids, becme deficient in this mino cid. Bellver et l. (2001) used formultions bsed on corn nd soyben mel with the inclusion of 140 g kg 1 of POM without tryptophn supplementtion, nd did not verify the effect of tryptophn on FI. Hssnbdi et l. (2008) lso verified similr behvior with the inclusion of 150 g kg 1 of POM in diets bsed on corn (Ze mys), soyben (Glycine mx), whet (Triticum spp.) nd met mel. The incresed inclusion of POM nd the supplementtion of synthetic mino cids in the feed, with subsequent decrese of soyben, demonstrted positive effects. Tht effect my be relted to n improvement in the osmolrity of the birds digestion by decresing viscosity (Leske nd Coon, 1999). Such condition is essentil to obtining optiml ctivity of the hydrolytic enzymes present within the intestinl lumen. Leske nd Coon (1999) lso reported tht decrese of soyben oligoscchride (glctosides) enhnced the use of the essentil mino cids (3.3; 4.4 nd 5.6 % for lysine, threonine nd methionine, respectively), nd non-essentil mino cids incresed digestibility by 11.7 % (lnine). Thus, the decrese of such constituents by the removl of soyben mel from the diet my hve improved hydrolysis in the lumen nd in the intestinl mucos. Another hypothesis refers to the presence of protese inhibitors in the composition of soyben mel tht, s reported by Feng et l. (2007), correspond to lmost 3 mg g 1 of soyben dry mtter. The use of processing to void such undesirble components is unvoidble. Prsons (1996) found reduction of digestible lysine by 14.3 nd 24.2 %, respectively, when the processing of soyben mel moved from mild to severe. The ltertion in the diet s digestible lysine directly ffects the reltionships between mino cids tht use lysine s reference. This hypothesis is derived from the fct tht inclusion of POM hs improved the reltion of lysine/mino cids in the diet. Bellver et l. (2001) lso verified improved performnce for birds fed with POM. Superiority in WG ws ttributed to the improved blnce of mino cids offered with the inclusion of 73.7 g kg 1 of POM in the diet, with supplementtion of synthetic methionine nd lysine.

6 193 Some uthors found n equivlence between the protein, POM nd soyben mel sources during this phse (Bellver et l., 2001; Cires et l., 2010), which did not occur in the present study, in which the results obtined in the initil phse were mintined in the subsequent phses. Currently, dt regrding the mino cid digestibility of ingredients re used to formulte feed for birds. The experimentl feed ws formulted in this wy; however, the differences were mintined in the growth nd finl phses. This finding is ttributed to possible improvement in the vilbility of mino cids in the diet, bove ll lysine, with the removl of 280 g kg 1 of protein from the soyben mel, ssuming tht the processing of the feed my hve cused greter incidence of lysine complex, which is reported to dispper in the gstrointestinl trct but is not used in protein nbolism (Plks et l., 1988). The POM nd the soyben mel, similrly, use temperture s min gent during processing, nd mong the fctors tht interfere in the qulity of protein in food, the therml tretment stnds bove ll else. This step is necessry becuse both ingredients require denturing nd nnulling of possible nti-nutritionl nd microbiologicl ctivities. The occurrence of mino cid-crbohydrte combintion complex is common nd my be ggrvted ccording to the degree of processing (Prsons, 1996). These include groupings, such s N 1-(1-deoxy-D-fructosyl)-Lysine, derived by the condenstion of the -NH2 groups from residul lysine nd the crbonyl groups of reducing sugrs (glucose, fructose, lctose or mltose), by mens of the Millrd rection. Such n event my cuse decrese in vilble lysine content, which mens tht intestinl bsorption still tkes plce (Plks et l., 1985); however, t the cell level, the trnscription by trna lis does not occur once this messenger is specific; consequently, the reding is not crried out, nd codifiction to protein synthesis does not occur (Voet nd Voet, 2010). The greter efficiency of nutrients nd energy in the diets with POM my be inferred to decrese the nti-nutritive compounds, such s trypsin nd glctoside, present in soyben. Feng et l. (2007) quntified the enzymtic ctivity (in units of substrte composed per milligrm of dry mtter from digestion) in the duodenum, jejunum nd ileum nd verified n increse of 52 % in the proteolytic ctivity of trypsin in the duodenum nd jejunum, with decrese of this compound within the lumen. Furthermore, this ctivity increses the height of the villus nd the depth of the crypt in the three segments of the lrge intestine, resulting in greter cpcity of digestion nd bsorption. Such effects were verified by Mendonç Jr nd Jensen (1989) using nother methodology, in growth experiments, with the inclusion of 100 g kg 1 POM in diets bsed on corn, soyben nd chicken ft. By mens of prtil collection of the excrement with 20 g kg 1 of chromic oxide, the uthors observed tht the inclusion of POM incresed the cpcity for metbolizing energy from the diet by up to 5.2 percentile units. This greter ssimiltion reflects significnt improvement in the birds FCR. Esclon nd Pesti (1987) conducted two experiments. During the first, they verified in prcticl diets (with supplementtion of methionine) bsed on corn nd soyben mel tht reching 13.1 g kg 1 of totl lysine did not overcome the FCR of birds fed with 50 g kg 1 POM, reching 12.4 g kg 1 totl lysine. The second experiment used just one different POM from nother poultry rendering plnt; the referred uthors verified tht the result obtined with inclusion of POM (5 to 10 %) in prcticl diets is not liner nd depends on the POM used. The birds fed with inclusion of POM were less efficient, even with supplementtion of lysine in the diet. Crcss Yield of Broiler Chickens A liner effect on bdominl ft with the replcement of POM in the diets of g kg 1 (per unit inclusion) ws observed. Mendonç Jr nd Jensen (1989) nd Hssnbdi et l. (2008) lso verified tht inclusion of POM in diets bsed on corn nd soyben incresed the deposition of ft by the birds. The greter disposition of FAT with inclusion of the POM is proof tht with better usge of nutrients nd energy, when n imblnce of mino cids occurs in the diet, the FAT tends to decrese (Yeh nd Leveille, 1969; Cbel et l., 1988). Aletor et l. (2000) verified tht s the crude protein of the diet ws reduced by using synthetic mino cid supplementtion, the mino cid profile of the diet improved, which ws lter reflected in the lysine retention in the crcss nd greter deposition of FAT by the bird. This is becuse enzymes tht re prt of the synthesized complex in lipogenesis re sensitive to the levels of NAD; therefore, the equivlent of NADH reduction to NADP+ by the enzymes (NAD-mlic dehydrogense nd mlic enzyme) must be fvored, so tht biosynthesis of ftty cids my occur (Yeh nd Leveille, 1969). When n imblnce occurs, it cuses n increse in the enzymtic ctivities of glutmic oxlocetic trnsminse nd isocitrte dehydrogense, which demnd, vi mitochondril citrte, the intermediry lph ketoglutric cid tht depends on NADPH for its ctivtion (Rosebrough et l., 1990). The crbonic structure in the gluconeogenic process, converted into glucose, reduces the equivlent of the reduction (of NADPH levels) normlly required by the ddition of residues of cetyl during lipogenesis. In this wy, through the decrese of the citrte nd NADPH levels, the decrese of mlic enzyme ctivity is verified. This is ggrvted in birds, s there re reports tht the crbonic structure cnnot mintin the levels of NADPH by the pentose cycle (Yeh nd Leveille, 1969). In conclusion, the performnce of poultry nd improvement in the crcss nd prime cuts were mximized with the inclusion of 53 to 67 g kg 1 POM, respectively, in the diet, nd the inclusion of 120 g kg 1 POM (the mximum level included in this work) offered greter disposition of bdominl ft.

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