Digestibilidad de materias primas energéticas extrusadas en la alimentación de codornices (Coturnix coturnix japonicus).

Abstract

Heating starch from cereals during the extrusion process at temperatures between 60 and 80°C in presence of water makes the granule swell up and reach gelatinization, which has advantages regarding the digestibility of nutrients increase. With the aim to determine the coefficient of digestibility from corn starch, cassava starch, sorghum and broken rice nutrients when they are extruded and included in the diet of quails  Coturnix coturnix japonicus, 175 male 6 weeks of age and an average weight of 123±6.3 g quails were used. The birds were distributed in a completely randomized design with 5 treatments, 5 repetitions per treatment and 7 animals per experimental unit and, depending on the treatment they were fed with a reference diet and four experimental diets prepared with 80% of the reference diet and 20% of the ingredient to be tested. After an adaptation period of 10 days, the experimental stage began in a period lasting 10 days during which quails were given water and food ad libitum. The proximal analysis of the diets, food and excreta was carried out; likewise their raw energy values were determined through an adiabatic calorimeter bomb. Later, the total apparent digestibility coefficient and value of energy of the ingredients that could be metabolized were calculated. The results were analyzed by ANOVA and Student Newman Keuls test (p<0.05) to establish the statistical difference between treatment means. In general all the ingredients had high nutrient digestibility coefficients, but corn starch and cassava starch presented the best when compared with sorghum and broken rice.

Keywords:

almidón

arroz

maíz

sorgo

yuca

gelatinización

starch

rice

corn

sorghum

cassava

gelatinization

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