Desempenho e características de carcaça de frangos de corte alimentados com rações contendo farelo da castanha de caju tratado ou não com antioxidante

Abstract

RESUMO -

Cashew nut meal subjected to prolonged storage for quail feeding

“…However, although there was an increase in the levels of acidity and peroxide during the storage of CNM for 35 days, Lopes et al (2009) did not observe differences in intake, weight gain, and feed conversion of broilers fed diets containing 15% inclusion of this meal.…”

“…The high content of acids present in the nutshell liquid (90% anacardic acid), the tannic acid (41.8%) found in the nut skin (Pinheiro et al, 2002), and the fatty acids free of the lipid fraction of this byproduct (47% fat) might have contributed to this, since pieces of shell and fragments of skin are commonly found in different proportions in this byproduct (Soares et al, 2007). The higher acidity of SCNM compared with NCNM may be a consequence of the inappropriate storage of the nut in the field or in the processing industry, which promotes the action of microorganisms, thereby making it more susceptible to develop hydrolytic rancidity (Lopes et al, 2009 1 Control: without cashew nut meal. CM DM -coefficient of metabolization of dry matter; CM N -coefficient of metabolization of nitrogen; CM GE -coefficient of metabolization of gross energy; AME -apparent metabolizable energy; AMEn -apparent metabolizable energy corrected for the nitrogen balance; CV -coefficient of variation.…”

“…The presence of anacardic acid might also have contributed to SCNM protection, as it was proven to have antioxidant action and can be found in different proportions in the kernel, shell, and skin of the cashew nut (Trevisan et al, 2006). However, Lopes et al (2009) reported signs of peroxidation (1.956 meq kg -1 ) in CNM when it arrived at the feed factory and a gradual increase in the peroxide value (2.013 meq kg -1 ) over the 35 days of storage. As for the increase in the values of metabolizable energy in the diets containing CNM compared with the control diet, it is possible that the increased proportion of fat in the diets containing CNM contributed to these results, although the diets were calculated to be isoenergetic.…”

“…Freitas et al (2006) found that the carcass traits were not influenced by inclusion of CNM in the diet and Lopes et al (2009) observed that the carcass traits and relative weight of the liver of broilers were not influenced by inclusion of CNM stored for 35 days in the diet. However, Oluwasola (2006) found a significant increase in the weights of drumstick and thigh, wings, head, and abdominal fat of hens fed diets with up to 50% substitution of the protein from the soy of the diet by inclusion of 28.3% CNM.…”

“…However, its richness in lipids, made up mostly of unsaturated fatty acids, predominantly of miristic (0.03%), palmitoleic (0.54%), palmitic (10.70%), linolenic (0.32%), linoleic (16.88%), oleic (61.15%), margaric (0.12%), and estearic acids (9.33%) (Venkatachalam and Sathe, 2006), makes it susceptible to the development of oxidative rancidity (Lopes et al, 2009). Hydrolytic rancidity may also appear during the storage of the meal (Lopes et al, 2009).…”