Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-03-24T11:28:12Z No. of bitstreams: 1 2016 - Marcos Fabio de Lima.pdf: 2778933 bytes, checksum: 3359fd462f05a8841046bf8ef8191dac (MD5) / Made available in DSpace on 2017-03-24T11:28:12Z (GMT). No. of bitstreams: 1 2016 - Marcos Fabio de Lima.pdf: 2778933 bytes, checksum: 3359fd462f05a8841046bf8ef8191dac (MD5) Previous issue date: 2016-06-17 / Three experiments were conducted in animal nutrition sectors and Pastures of the Animal Science Institute of the Federal Rural University of Rio de Janeiro; Poultry Research Centre of the Instituto Federal de Educa??o Ciencia e Tecnologia do Rio de Janeiro and Feed Production Unit Bananal - SP Company Reginaves Industria e Comercio de aves. In the first experiment, there was a metabolism assay for the determination of metabolizable energy and energy corrected apparent Metabolizable (EMAn), the traditional method of excreta collection using broilers fed with extruded semi-whole soybean (SSIE) at different temperatures. The treatments consisted of four levels of extrusion temperatures of the SSIE: 60% reference diet + 40% SSIE to 90 ? C; 60% reference diet + 40% SSIE to 100 ? C; 60% reference diet + 40% SSIE to 110 ? C and 60% + 40% reference diet SSIE to 120?C. In the second experiment it was determined the true total and digestible amino acids in 300 chickens from 16 to 21 days old. The treatments were: diet SSIE to 90 ? C; diet SSIE 100 ? C; SSIE diet at 110 and at 120 SSIE diet. The third experiment was conducted to verify the diets SSIE the 110C with four different nutritional matrixes: diet with commercial soybean meal (DFS); diet with nutritional matrix SSIE the 110C and corrected (DSC); diet with nutritional matrix SSIE to 110C determined by the analysis of online NIRS (DSN) and diet SSIE nutritional matrix as Brazilian Tables (DSTB). the growth performance, economic indices and carcass characteristics of broiler chickens submitted to the treatments were analyzed. The values of AME, AME, true digestible amino acid digestibility coefficients were significantly influenced by the extrusion temperature of the semi-integral soybean. The higher EMA (3720.09 kcal / kg) and AMEn (3424.99 kcal / kg) were obtained with the extrusion temperature of the semi-integral soybean approximately 105.6 ? C. The digestible amino acid values and true digestibility coefficients were influenced by the extrusion temperature of the semi-integral soybean. The best extrusion temperatures of the semi-integral soybean estimated for the real amino acid digestibility figures were 112.12?C to lysine, methionine 107.14?C, 106.11?C to cystine, arginine 111.77 112.25 and serine. The standardization of the SSIE extrusion temperature and the proper use of nutritional matrix of this ingredient in feed formulation positively influence the performance and economic index / Foram realizados tr?s experimentos nos setores de Nutri??o Animal e Pastagens do Instituto de Zootecnia da Universidade Federal Rural do Rio de Janeiro; Centro de Pesquisas Av?colas do Instituto Federal de Educa??o Ci?ncia e Tecnologia do Rio de Janeiro e Unidade de Produ??o de Ra??es de Bananal ? SP da Empresa Reginaves Industria e Comercio de Aves Ltda. No primeiro experimento, foi realizado um ensaio de metabolismo para a determina??o dos valores de energia metaboliz?vel e Energia Metaboliz?vel aparente corrigida (EMAn), pelo m?todo tradicional de coleta total de excretas utilizando frangos de corte alimentados com ra??es contendo soja semi-integral extrusada (SSIE) em diferentes temperaturas. Os tratamentos consistiram em quatro n?veis de temperaturas da SSIE : 60% dieta referencia + 40% SSIE a 90?C; 60% dieta referencia + 40% SSIE a 100?C; 60% dieta referencia + 40% SSIE a 110?C e 60% dieta referencia + 40% SSIE a 120?C. No segundo experimento foram determinados os amino?cidos totais e digest?veis verdadeiros em 300 frangos de 16 a 21 dias de idade. Os tratamentos estudados foram: dieta com SSIE a 90?C; dieta com SSIE a 100?C; dieta com SSIE a 110?C e dieta com SSIE a 120?C. O experimento tr?s foi realizado para verificar as dietas contendo SSIE a 110?C com quatro matrizes nutricionais diferentes: dieta com farelo de soja comercial (DFS); dieta com matriz nutricional da SSIE a 110?C e corrigida (DSC); dieta com matriz nutricional da SSIE a 110?C determina pela analise do NIRS online (DSN) e dieta com matriz nutricional da SSIE conforme Tabelas Brasileiras (DSTB). Foram analisados o desempenho zoot?cnico, ?ndices econ?micos e as caracter?sticas da carca?a dos frangos de corte submetidos aos tratamentos. Os valores de EMA, EMAn, amino?cidos digest?veis verdadeiros coeficientes de digestibilidade foram influenciados significativamente pelas temperaturas de extrus?o da soja semi-integral. Os maiores valores de EMA (3720,09 Kcal/ Kg) e de EMAn (3424,99 Kcal/Kg) foram obtidos com a temperatura de extrus?o da soja semi-integral de aproximadamente 105,6?C. Os valores de amino?cidos digest?veis e coeficientes de digestibilidade verdadeiros foram influenciados pelas temperaturas de extrus?o da soja semi-integral. As melhores temperaturas de extrus?o da soja semi-integral estimadas para os valores de digestibilidade de amino?cido verdadeiro foram de 112,12?C para lisina, 107,14?C para metionina, 106,11?C para cistina, 111,77 para arginina e 112,25 para serina. A padroniza??o da temperatura de extrus?o da SSIE e a utiliza??o correta da matriz nutricional deste ingrediente na formula??o de ra??es influenciam positivamente os ?ndices produtivos e econ?micos