Valores energéticos de resíduos de panificação para codornas

Abstract

The objective was to determine the energy values of bakery residues for Japanese quails in the laying phase. For the metabolism assay, 175 Japanese quails were used in the laying phase, distributed in a completely randomized design, in six treatments, with five replicates and seven birds in each experimental unit. The quails went through five days of adaptation to the experimental diets and for five days they were subjected to the traditional method of total collection of excreta. Residues from the manufacture of wholemeal bread (PI), sweet biscuit (BD), sweep dough (MV), garlic toast (TA) and salted biscuit (BS) were evaluated, in which they were replaced in 30% of a ration- reference (RR), based on corn and soybean meal. It was observed that the energy values for RR, PI, BD, MV, TA and BS, for gross energy (EB) were 4,772.95; 4,715.64; 4,571.29; 4,809.90; 4,857.00 and 5,008.49 kcal / kg of feed, the values of the apparent metabolizable energy of the residue (EMAres) were: 4,132.97; 4,001.45; 4,807.84; 4,655.78 and 5,123.3 kcal / kg of feed, for apparent metabolizable energy of the feed (EMAração) were: 4,108.78; 4,115.56; 4,076.03; 4,317.92; 4,272.43; 4,412.54 kcal / kg of feed, and finally, for true metabolizable energy (EMV) the values obtained were: 4,109.11; 4,116.04; 4,076.59; 4,318.50; 4,272.88 and 4,413.14 kcal / kg of feed. In conclusion, there is an energetic variation between the bakery residues evaluated and that the diet containing 30% salt cracker residue presented the best ME values, when compared to the reference diet, in diets for adult quails.