Efeitos de níveis de ácido L-glutâmico e de vitamina K da dieta sobre a atividade de a-amilase em frangos de corte

Abstract

The effects of two levels of L-glutamic acid (L-Glu) combined with four levels of vitamin K (Vit K) were studied with the objective of evaluating the activities of a-amylase in the chyme and pancreas of chicks. Day-old male broilers were reared in eletrically heated batteries, fed with purified amino acids diets, minerals and vitamins (except Vit K) at the requirement levels, for 14 days. Feed and water were provided ad libitum. The experimental design was a factorial 2x4 with four replicates with eight chicks each The experimental diet was supplemented with 6.25 and 12.5% of L-Glu combined with .02; .2; 20; 200 mg Vit K/kg diet. Effects of L-Glu and Vit K were observed in the chyme with maximum specific activity (1,005.78±245.25 IU/g tissue) observed in chicks fed with 6.25% of L-Glu and 20 mg of Vit K. Reduction in activity was observed with 12.5% L-Glu. In pancreas, there was no significant interaction between L-Glu and Vit K for a-amylase activity, but significant effect of L-Glu was observed (IU/g tissue and IU/100 g body weight). Results suggest that a-amylase activity is affected by an association between L-Glu and Vit K in chickens fed purified diets. In general, 12.5% L-Glu regardless of Vit K levels led to reduction in a-amylase activity.