The present work, divided in two experiments, was carried out in the poultry sector of
the Federal University of Tocantins - Campus de Araguaína, with the objective of
evaluating the inclusion of cassava bagasse with and without enzymatic complex in
broiler diets slow in the periods of one to 30 days and 30 to 90 days of age. In the
experiment I, 250 birds were used, Neck Red Pelado, with a day to evaluate the
metabolizable of the diets and the zootechnical performance. In the second
experiment, 250 birds, Neck Red Neck, with 30 days old were used to evaluate
performance characteristics, carcass yield and noble cuts, biometrics of the digestive
and lymphoid organs, chemical and physical characteristics of meat. The experimental
design was completely randomized in a factorial scheme (2 X 2 + 1), with two levels of
cassava bagasse inclusion (10 and 20%), presence and absence of the enzymatic
complex and control diet, totaling five treatments, five replicates and ten birds per
experimental unit. In the experiment I, birds fed a control diet had lower coefficient of
metabolisability of crude protein when compared to birds fed diets containing cassava
bagasse, regardless of the enzymatic complex. The metabolizable coefficient of the
crude protein and the neutral detergent fiber of the diets with 20% of BM with enzymatic
complex were superior to the treatment with 20% of BM without additive. It was
observed that the inclusion of 10 and 20% of BM with enzymatic complex influenced
(P <0.05) the feed intake, with lower values when compared to the control diet,
however there was no effect (P> 0.05) on the weight gain, feed conversion, weight at
30 days and water intake. In the experiment II, the inclusion of 10 and 20% of manioc
bagasse with and without enzymatic complex influenced (p <0.05) the feed
consumption, the relative weight of the spleen and pancreas and the color parameter
(b *), no effect (p> 0.05) on weight gain, final weight, feed conversion, carcass yields
and noble cuts, relative weights of gizzard, heart, liver, small intestine, large intestine,
bursa and (a *), brightness (L *), pH, shear force (FC), weight loss per cooking (PPCO),
chemical analysis, protein deposition and meat fat It is recommended to use up to 20%
cassava bagasse, not being technically feasible option the use of the fungal enzyme
complex, xylanase and amylase, in the diets for slow growing chickens.
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