Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/76587
DC FieldValueLanguage
dc.contributor.authorCarré, Ben_US
dc.contributor.authorFlores Mengual, María Pastoraen_US
dc.contributor.authorGomez, Jen_US
dc.date.accessioned2020-12-12T08:49:20Z-
dc.date.available2020-12-12T08:49:20Z-
dc.date.issued1995en_US
dc.identifier.issn0032-5791en_US
dc.identifier.otherWoS-
dc.identifier.urihttp://hdl.handle.net/10553/76587-
dc.description.abstractFive mash and two pelleted diets were tested in broiler chickens (7 to 19 d). Mash diets consisted of a basal fraction diluted with either .5% pectin or .5% guar gum. Mash pectin and guar gum diets contained either 3% lactose (PL(3)m and GL(3)m diets, respectively) or 6% lactose (PL(6)m and GL(6)m diets, respectively). Compositions of pelleted diets (PL(3)p and GL(3)p) were those of PL(3)m and GL(3)m diets, respectively. All diets contained .5% polyethylene glycol 4000 (PEG) except the PL(3)m(0) diet. The latter diet differed from PL(3)m diet by the PEG content, only. The real applied viscosities of pectin and guar gum diets were 1.48 and 4.94 mL/g, respectively. No effect of PEG was detected on growth performances, and excreta losses of lactose, lactic acid, and water. No negative effect of guar gum compared to pectin was observed on body weight (19 d), except with pelleted diets (P < .05). Feed:gain ratios for guar gum diets were 7% higher (P less than or equal to .002) than those of pectin diets. The AME(n), values of guar gum diets were 4% lower (P less than or equal to .001) than those of pectin diets. For mash diets, lactose digestibilities were lower (P < .05) with guar gum than with pectin. Increasing lactose level from 3 to 6% did not affect (P > .05) AME(n) values, feed: gain ratios, and body weights (19 d) but reduced (P = .001) lactose digestibilities from 78 to 64%. The positive effects of pelleting on body weights (19 d) were much less pronounced with guar gum than with pectin (P < .05). The AME, values of pelleted diets (PL(3)p and GL(3)p) were, on average, 2.5% lower (P = .005) than their mash counterparts (PL(3)m and GL(3)m). Water losses related to feed intake were greater with guar gum than with pectin (P < .001) and with 6% lactose than with 3% (P = .001), but were not affected (P > .05) by pelleting. Lactic acid losses related to feed intake were increased by guar gum compared with pectin (P < .001), with more pronounced effects induced by high lactose level (P < .05) and pelleting (P < .05). In many respects, the effects of guar gum seemed similar to those observed in an acid liquid diarrhea.en_US
dc.languageengen_US
dc.relation.ispartofPoultry Scienceen_US
dc.sourcePoultry Science [ISSN 0032-5791], v. 74 (11), p. 1810-1819, (Noviembre 1995)en_US
dc.subject310406 Nutriciónen_US
dc.subject.otherViscosityen_US
dc.subject.otherLactoseen_US
dc.subject.otherGrowthen_US
dc.subject.otherLactic Aciden_US
dc.subject.otherChickenen_US
dc.titleEffects of Pelleting, Lactose Level, Polyethylene Glycol 4000, and Guar Gum Compared to Pectin on Growth Performances, Energy Values, and Losses of Lactose, Lactic Acid, and Water in Chickensen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.3382/ps.0741810en_US
dc.identifier.pmid8614690-
dc.identifier.isiA1995TJ12400010-
dc.description.lastpage1819en_US
dc.identifier.issue11-
dc.description.firstpage1810en_US
dc.relation.volume74en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngid318389-
dc.contributor.daisngid2545778-
dc.contributor.daisngid2501134-
dc.description.numberofpages10en_US
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:CARRE, B-
dc.contributor.wosstandardWOS:FLORES, MP-
dc.contributor.wosstandardWOS:GOMEZ, J-
dc.date.coverdateNoviembre 1995en_US
dc.identifier.ulpgcen_US
dc.description.scieSCIE
item.grantfulltextopen-
item.fulltextCon texto completo-
crisitem.author.fullNameFlores Mengual, María Pastora-
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