Vivian Izabel Vieira

Universidade Federal do Paraná

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Alex Maiorka

Universidade Federal do Paraná

Lucas Schmidt Bassi

Universidade Federal do Paraná

Simone Gisele de Oliveira

Universidade Federal do Paraná

V.G. Schramm

Universidade Federal do Paraná

Maria Luiza Rodrigues Franco Souza

Marley Conceição dos Santos

Universidade Federal do Paraná

Carla Cachoni Pizzolante

Institute of Animal Science and Pastures

Isabella C de Dias

Universidade Federal do Paraná

Ana Paula de Oliveira Saccomani

Universidade de São Paulo

Daniel de Almeida Cerquetani

Universidade Estadual de Maringá

Cooperative Institutions

Universidade Federal do Paraná

Universidade Estadual de Maringá

Universidade Estadual do Oeste do Paraná

ORCID

European Union of Medical Specialists

Institute of Animal Science and Pastures

Universidade Federal de Sergipe

Concordia University Wisconsin

Universidade Estadual Paulista (Unesp)

Universidade de São Paulo

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Effect of Selenium Supplementation in Broiler Diets on Breast Meat Deposition

Figshare (2021)

Vivian Izabel Vieira J.F. Durau V.G. Schramm Lucas Schmidt Bassi SG Oliveira

ABSTRACT The objective of the study was to evaluate the deposition of selenium in the breast muscle of broilers fed different selenium sources during different periods. Two experiments were carried out with broilers fed 45% sodium selenite (SS) or 2% hydroxy-selenomethionine (HSM) to determine the selenium deposition rate in the muscle tissue. In Experiment 1, 48 broilers were distributed in a completely randomized design with six treatments with eight replicates each, consisting of diets containing 0 Se (0), 200 or 400 µgSS/kg (200 SS, 400 SS), or 100, 200, or 300 µgHSM/kg (100 HSM, 200 HSM, 300 HSM) for 10 days. The highest Se breast content was obtained with 300 HSM diet, followed by 200 SS diet compared to the other treatments. Experiment 2 had a completely randomized design following a plot scheme subdivided in time, and consisted of a basal diet supplemented with 300 µg SS/kg (300 SS), basal diet with 200 µg HSM/kg (200 HSM) or basal diet supplemented with 100 µgSS/kg and 100 µgHSM/kg (100 SS+100 HSM). Dietary Se sources did not influence Se breast content measured on days 3 and 6. However, on days 9 and 12, higher Se breast contents were measured in broilers fed 200 HSM and 100 SS+100 HSM diets compared with those fed 300 SS diet. In conclusion, the supplementation of broiler diets with HSM at 2% for a short period is more efficient to increase selenium deposition in the breast muscle than sodium selenite.

Deposition

10.6084/m9.figshare.14306586

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Inclusion of shavings (cut "V") Tilapia fillets smoked of the processing beef hamburgers1.

PubVet (2015)

Ana Paula de Oliveira Saccomani Daniel de Almeida Cerquetani Carla Cachoni Pizzolante José Evandro de Moraes Vivian Izabel Vieira

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The effect of protease supplementation in broiler chicken diets containing maize from different batches on growth performance and nutrient digestibility

animal (2024)

Vitor Augusto Bernardini Zavelinski Vivian Izabel Vieira Lucas Schmidt Bassi Lúcia Massutti de Almeida V.G. Schramm

10.1016/j.animal.2024.101363

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PSLBII-30 The effect of different soybean meal batches and protease supplementation on nutrient utilization by broiler chickens

Journal of Animal Science (2024)

Vivian Izabel Vieira Isabella C de Dias Ana Carolina Britto Doi Guilherme F Deda Ítalo S R Pereira

Abstract Soybean meal (SBM) is the major protein source in broiler chicken diets. However, the thermal processing of SBM may have an impact on its protein quality, reducing its solubility when over-processed. In this context, the use of exogenous protease may reduce the negative effects that the over-processing of SBM may have on protein digestibility in broiler chickens. The present study investigated two batches of SBM in broiler chicken diets supplemented or not with protease. One-d-old male Cobb 500 (n = 360) were randomly distributed in a 2 x 2 factorial arrangement (SBM batches: A and B; Protease inclusion: 0 and 50 g/t of diet). SBM protein quality was evaluated through crude protein (CP), KOH solubility, and urease activity test (UA) in batches A and B. Scanning electron microscopy was used to visualize the structural organization of particles from SBM A and B. On d 26, ileal digesta content was collected from 6 broiler chickens that were euthanized to determine the apparent ileal digestibility (AID) of dry matter (DM), crude protein (CP), and ileal digestible energy (IDE). Data obtained were submitted to ANOVA and means were compared by Tukey test with a significance declared of 5% using the GLM procedure on R Software. Protein quality assessment demonstrated KOH solubility of 85% and 75% for SBM from batches A and B, respectively. For UA analysis, SBM batch A presented 0.09 and batch B of 0.01 mg N/g (Table 1). Microscopy images emphasized visual differences in particles from batches A and B. In SBM particles from batch A, disorganized cluster structures and asymmetric pores were observed, whereas in the SBM particles from batch B, insignificant pores and large cluster aggregates were visualized in a denser structure (Figure 1). The SBM batch B presented decreased AID of DM, CP, and IDE (P < 0.05). Protease supplementation improved the AID of CP (P < 0.05) in broilers at 26 d of age, regardless of SBM batches, but no effect was observed for DM and IDE (P > 0.05; Table 2). In conclusion, SBM from batch A had greater values of KOH solubility and UA, suggesting an appropriate thermal process, and ensuring protein quality, which is demonstrated through improvement in nutrient utilization by broiler chickens. The use of 50 g of exogenous protease per t of diet improved the ileal digestibility of CP, regardless of SBM batches.

10.1093/jas/skae234.752

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Fish carcass flours from different species and their incorporation in tapioca cookies

Future Foods (2022)

Maria Luiza Rodrigues de Souza Eliane Gasparino Elenice Souza dos Reis Goes M. Coradini Vivian Izabel Vieira

This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies. Tapioca cookies with the inclusion of cooked carcass flour from different fish species (tilapia, tuna, sardines, and salmon) were also studied. The flour from the cooked carcass showed low moisture and lipid contents and high protein, calcium, and phosphorus contents, as well as high L* values, and low a* and b* values. The tapioca cookies enriched with cooked tilapia carcass flour (9%) showed high protein content and good sensory acceptance. Concerning the cookies made with flour from different fish species, the tilapia flour led to an increase in protein contents, as well as linoleic, arachidonic, and eicosapentaenoic fatty acids concentrations of the cookies. These cookies also received the highest purchase intent scores. Therefore, the inclusion of flour from fish carcasses in tapioca cookies may be an effective alternative to increase the nutritional value of the product, besides adding value to the fishery waste and reducing the environmental impact of farming fish.

Aquaculture of tilapia

10.1016/j.fufo.2022.100132

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Effect of Selenium Supplementation in Broiler Diets on Breast Meat Deposition

Brazilian Journal of Poultry Science (2020)

Vivian Izabel Vieira J.F. Durau V.G. Schramm Lucas Schmidt Bassi SG Oliveira

The objective of the study was to evaluate the deposition of selenium in the breast muscle of broilers fed different selenium sources during different periods. Two experiments were carried out with broilers fed 45% sodium selenite (SS) or 2% hydroxy-selenomethionine (HSM) to determine the selenium deposition rate in the muscle tissue. In Experiment 1, 48 broilers were distributed in a completely randomized design with six treatments with eight replicates each, consisting of diets containing 0 Se (0), 200 or 400 µgSS/kg (200 SS, 400 SS), or 100, 200, or 300 µgHSM/kg (100 HSM, 200 HSM, 300 HSM) for 10 days. The highest Se breast content was obtained with 300 HSM diet, followed by 200 SS diet compared to the other treatments. Experiment 2 had a completely randomized design following a plot scheme subdivided in time, and consisted of a basal diet supplemented with 300 µg SS/kg (300 SS), basal diet with 200 µg HSM/kg (200 HSM) or basal diet supplemented with 100 µgSS/kg and 100 µgHSM/kg (100 SS+100 HSM). Dietary Se sources did not influence Se breast content measured on days 3 and 6. However, on days 9 and 12, higher Se breast contents were measured in broilers fed 200 HSM and 100 SS+100 HSM diets compared with those fed 300 SS diet. In conclusion, the supplementation of broiler diets with HSM at 2% for a short period is more efficient to increase selenium deposition in the breast muscle than sodium selenite.

Completely randomized design

Basal (medicine)

10.1590/1806-9061-2019-1142

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<b>Kaftas prepared with V-shaped filleting chips of the Nile tilapia (<i>Oreochromis niloticus</i>) exposed to smoking techniques

Acta Scientiarum. Technology/Acta scientiarum. Technology (2015)

Maria Luiza Rodrigues de Souza Eliane Gasparino Ana Paula Del Vesco Alex Paulino Justen Vivian Izabel Vieira

Kaftas with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) were developed and the effects of the smoking technique on the characteristics of chemical composition, microbiological, sensory and benzo(a)pyrene were investigated. The filleting chips were ground and filleting included condiments and bacon. Kaftas were molded, frozen and distributed in a completely randomized design with three treatments (T 1 = baked in a grid; T 2 = smoked by friction and T 3 = smoked by liquid smoke) with 10 replications. The kaftas subjected to hot smoke had lower moisture content (13.97%), whereas the no-smoking kaftas had the highest content (20.49%). Kaftas with liquid smoke had high crude protein content (48.06%) and ash (9.49%), whereas the ash content was different only from no-smoking kaftas (8.79%). There was no significant difference in sensory parameters, except for flavor; smoked kaftas with liquid smoke were more accepted by the judges and the worst kaftas were no-smoked kaftas. Microbiological analysis showed that kaftas developed were appropriate to feed human beings within the required standards. Chips filleting is an alternative for the development of kaftas and those subjected to liquid smoke were considered the best.

Nile tilapia

Smoked fish

10.4025/actascitechnol.v37i2.19576

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497 Amylase supplementation influences nutrient digestibility regardless of corn type in broiler chicken diets

Journal of Animal Science (2024)

Vivian Izabel Vieira Isabella C de Dias Marley Conceição dos Santos Geovani Costa Senger Filipe A Moreno

Abstract Corn is the primary energy supply in the broiler chicken diet. Physical and nutritional characteristics related to corn endosperm can affect nutrient utilization, as well as the inclusion of exogenous enzymes. This study aimed to evaluate two different corn types classified according to endosperm traits in diets for broiler chickens supplemented or not with amylase. Male broiler chickens (n = 360; 1-d old Cobb 500) were allocated in metabolic battery cages and randomly assigned in a 2 x 2 factorial arrangement (2 corn types; 2 amylase doses: 0 and 90 g/t of diet). A hardness test was performed to categorize and classify each corn type according to breakage force. Corn endosperms were assessed through scanning electron microscopy to investigate structure variations of starch granules. From 19 to 21 d, excreta samples were collected to estimate apparent total tract retention (ATTR) of nutrients and apparent metabolizable energy (AME). On d 26, ileal digesta content was collected to determine apparent ileal nutrients digestibility (AID) and ileal digestible energy (IDE). Data were analyzed using the Student t-test for hardness test (P < 0.05). The Tukey test was performed with a significance declared of 5% to compare the averages obtained for ATTR and AID using the GLM procedure on R Software. Differences were observed in the hardness test (P < 0.05), which classified each corn type either as hard (217 N) or soft (166 N; Table 1). The SEM highlighted structural variations between the floury and vitreous endosperm of each corn. In soft corn, starch granules were more dispersed in the floury endosperm, with a less dense distribution observed in the vitreous endosperm compared with hard corn (Figure 1). However, hard corn exhibited a more compact starch granules distribution in both floury and vitreous endosperm. No differences were observed (P > 0.05) in ATTR of dry matter, crude protein, or AME attributed to corn type, but amylase supplementation improved ATTR of dry matter (P = 0.015) and crude protein (P = 0.020; Table 2). On AID, corn type affected (P = 0.041) dry matter coefficient, and amylase supplementation significantly improved dry matter (P = 0.019), crude protein ileal digestibility (P = 0.012), and IDE (P = 0.018). No interactions between corn type and amylase supplementation were observed (P > 0.05). These findings demonstrated that amylase supplemented in broiler diets impacts nutrient utilization regardless of the corn type used.

10.1093/jas/skae234.181

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Inclusão de aparas (corte em V) do filé de tilápia defumadas no processamento de hambúrgueres de carne bovina

PubVet (2015)

Ana Paula de Oliveira Saccomani Daniel de Almeida Cerquetani Carla Cachoni Pizzolante José Evandro de Moraes Vivian Izabel Vieira

The objective of the research shavings get in "V" removed at the time of tilapia, which were immersed in brine, drained and dried, smoked, pounded, shaped and included levels 0, 5, 10 and 15% in processing beef hamburgers. It is the effect of inclusion on the proximate composition (moisture, protein, fat, calcium, phosphorus and iron) and sensory analysis (flavor, color, texture, appearance, salt content and general acceptance). The data obtained were submitted to the ANOVA, by utilizing the Sisvar program and statistical tests for the linear regression at the level of 10% of probability. It follows that the best centesimal composition centesimal was obtained with the level of 10% when compared with the other treatments. The burgers with shavings smoked had higher levels of calcium and phosphorus compared to shavings without fillet, higher value added observed when 10% smoked shavings. There were significant differences for all sensory parameters evaluated. Being considered the best inclusion level of the shavings in burgers is 10 due to its acceptability. The shavings are considered a good alternative to the use of waste from tilapia filleting.processing.

10.22256/pubvet.v9n5.240-246

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Effect of age and different doses of dietary vitamin E on breast meat qualitative characteristics of finishing broilers

Animal nutrition (2021)

Vivian Izabel Vieira Francielle O. Marx Lucas Schmidt Bassi Marley Conceição dos Santos Alexandre Oba

The supplementation of vitamin E on broiler chicken diets is essential to the prevention of lipid oxidation reactions in the meat and improvement of meat quality. The objective of this study was to assess the effect of different doses of dietary vitamin E on breast meat quality of broiler chickens in the finishing period. Five doses of vitamin E were used (30, 90, 150, 210, and 270 mg/kg feed) in broilers' diets from 42 to 54 d of age. A completely randomized design was conducted, followed by a split-plot, where the vitamin E dose was considered as the whole plot, and broilers' age at slaughter was the subplot. Breast meat quality was assessed at 4 different ages (45, 48, 51, and 54 d old), using 50 birds per age, totaling 200 birds. Meat quality characteristics evaluated were: pH at 24 h post mortem, color (brightness, redness, and yellowness), water holding capacity, cooking loss, shear force, and lipid peroxidation. There was no interaction between age and dose of vitamin E for meat quality characteristics (P > 0.05). The age at slaughter had a quadratic effect (P < 0.05) on pH, brightness, redness, and water holding capacity. Although pH values were higher in the breast meat of older birds (51 and 52 d old), breast meat of younger birds (48 d) had a more reddish aspect. Shear force value was higher in breast meat of birds slaughtered at later ages (P < 0.01), as a linear age-effect was observed. Brightness increased linearly (P < 0.05) with higher vitamin doses, whereas treatments did not alter yellowness, cooking loss, and lipid peroxidation. In this study, increasing vitamin E doses in the finishing period increased the brightness of broiler breast meat, whereas slaughtering at later ages resulted in greater meat pH and shear force value.

Poultry meat

10.1016/j.aninu.2020.08.004

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Citations (19)