Jejum alimentar e qualidade da carne de frango de corte tipo caipira

Oliveira, Felipe Rosa; Boari, Cleube Andrade; Pires, Aldrin Vieira; Mognato, João Carlos; Carvalho, Rúbio Madureira de Souza; Júnior, Marco Aurélio Santos; Mattioli, Cristiano Campos

doi:10.1590/s1519-99402015000300017

Cited by 16 publications

(7 citation statements)

References 15 publications

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Section: Discussionsupporting

confidence: 91%

“…The meat pH values observed in this study agree with literature results (Takahashi et al, 2012;Oliveira et al, 2015). The pH and its variations can influence shear force and CL, which are extremely important for the acceptance of meat by the consumer (Oliveira et al, 2015). Shear force is directly related to CL, since meats with higher CL require greater force for the muscle fibers to be torn (Brossi et al, 2009).…”

Section: Discussionsupporting

confidence: 88%

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Performance and carcass characteristics of broilers fed whole corn germ

et al. 2019

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The objective of this study was to evaluate the effect of including whole corn germ (WCG) on the performance; diet metabolizability; yields of carcass, cuts, and offal; and quality of meat of broilers. A total of 648 chicks were assigned to six treatments in a completely randomized design with six replicates, with 18 birds in each. Treatments consisted of a corn-and soybean meal-based control diet (0 g kg −1 WCG) and five test diets including WCG at the levels of 40, 80, 120, 160, and 200 g kg −1. Birds and diets were weighed at each seven days to determine feed intake (FI), body weight gain (BWG), and feed conversion ratio (FCR). The partial collection methodology was employed to determine the apparent metabolizable energy (AME), nitrogen-corrected AME (AME n), and the apparent metabolizability coefficients of gross energy (AMC GE), dry matter (AMC DM), crude protein (AMC CP), and ether extract (AMC EE) of the diets. In the evaluation of meat quality, we analyzed the pH, cooking losses, shear force, waterholding capacity, color, and peroxide index of the meat. There was a difference for BWG and FCR in the total rearing period (1 to 42 days), for which optimum BWG was estimated as 2921 g/bird, with 118 g kg −1 inclusion of WCG. There was no difference for the AME, AME n , and AMC CP of the diets, although AMC GE , AMC DM , and AMC EE declined as WCG was included. The increasing levels of WCG did not influence the yields of carcass and cuts or the meat quality. There was an increase in the yield of gizzard and proventriculus. Whole corn germ can be used at low levels in the diet of broilers without compromising their productive rates.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 88%

Performance and carcass characteristics of broilers fed whole corn germ

et al. 2019

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“…Unlike the breast, the thigh meat was redder, corroborating Oliveira et al (2015). According to Faria et al (2009) and Warris (2010), there is a variation in the pH of the meat from muscles in different anatomical locations.…”

Section: Discussionmentioning

confidence: 62%

Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase

et al. 2018

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This work aimed to investigate the antioxidant capacity of the guava agroindustrial waste as a functional additive in broiler feed to improve the performance and meat quality of boilers. The experiment was conducted in a completely randomized design, consisting of four treatments and six replicates with 12 birds. Treatments included different levels of guava byproduct in the feed: 0, 0.5, 1.0, and 1.5%. We evaluated the performance of broilers at 7 and 21 days old. At 21 days old, two birds from each experimental unit were euthanized for intestine histologic evaluation (duodenum, jejunum, and ileum) and breast and deboned thigh samples were collected for analyzes of pH, colorimetry (L*, a*, and b*), and thiobarbituric reactive substances (TBARS). The use of guava byproduct in the diet at 7 days old did not affect feed intake and feed conversion of the birds. However, the body weight and weight gain increased linearly with the inclusion of the byproduct. At 21 days old, the guava byproduct did not depress the performance of birds. There was no effect of treatments on villus height, crypt depth, and villus:crypt ratio of the duodenum and jejunum of the birds. The inclusion of guava byproduct resulted in lower crypt depth and linear increase in villus:crypt ratio of the ileum. There was no significant difference in pH and colorimetry of the breast and thigh. With increasing inclusion of byproduct, TBARS value was reduced to 0.72%, indicating greater lipid stability in thigh meat in this inclusion amount. Guava byproduct can be used as an alternative antioxidant additive in broiler feed because it does not depress the productive performance and improves thigh meat quality of boilers.

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“…(24) A higher deposition of ethereal extract was observed in the breast section, which demonstrates the excess energy available, which contributes to ATP formation and, consequently, favored the deposition of glycogen reserve, which is related to the speed in the establishment of rigor mortis, (25) being closer to the pH range considered adequate between 5.70 and 5.96. (26,27) The absence of effect on drumstick + thigh pH was due to the dominance of type I muscle fibers presented in this section, resulting in lower glycolytic potential. (28) The increase in the deposition of ethereal extract in the breast and drumstick + thigh may be related to the fatty acid profile of macaúba meal.…”

Section: Discussionmentioning

confidence: 85%

Macaúba Meal Levels in the Diet of Naked Neck Broilers

et al. 2019

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A total of 375-day-old naked neck chicks were distributed in a completely randomized design in five diets with 0, 2, 4, 6, and 8% macaúba meal levels to evaluate colonial broiler chickens. The data were submitted to linear or quadratic regression analysis according to the best fit for each studied variable using the statistical program SAS 9.0. Macaúba meal levels increased feed intake without influencing weight gain, resulting in worsening feed conversion and leading to a linear reduction in slaughter weight at 85 days and reduction in carcass yields due to higher abdominal fat deposition. Linear effects were found on the contents of a*, pH, ethereal extract, and ash in the breast and b*, moisture, ethereal extract, and ash in the drumstick + thigh. Thus, macaúba meal inclusion in the diet of naked neck broilers impaired performance by increasing diet intake, impairing feed conversion and reducing carcass yields. However, it favors breast, drumstick, and thigh colors because it is rich in carotenoids. ResumoPara avaliar níveis de farelo de macaúba na dieta de frangos de corte tipo colonial foram utilizados 375 pintos de um dia, da linhagem pescoço pelado, distribuídos em delineamento inteiramente casualizado. em 5 dietas com níveis de 0, 2; 4; 6; e 8% de farelo de macaúba. Os dados obtidos foram submetidos a análises de regressão linear ou quadrática, conforme o melhor ajustamento obtido para cada variável estudada, utilizando-se o programa estatístico SAS 9.0. Os níveis de farelo de macaúba aumentaram o consumo de ração sem influenciar no ganho de peso, resultando na piora da conversão alimentar. Causaram redução linear no peso de abate aos 85 dias e redução nos rendimentos de carcaça em função da maior deposição de gordura abdominal. Foram observados efeitos lineares nos teores de a*, pH, extrato etéreo e cinzas no peito e sobre os teores de b*, umidade, extrato etéreo e cinzas na coxa + sobrecoxa. Conclui-se que a inclusão do farelo de macaúba na dieta de frangos de FERREIRA, M.W. et al.Cienc. anim. bras., Goiânia, v.20, 1-12, e-52626, 2019 pescoço pelado prejudica o desempenho por aumentar o consumo da dieta, prejudicando a conversão alimentar e reduzindo os rendimentos de carcaça. Entretanto, por ser rico em carotenoides favorece a coloração de peito, coxa e sobrecoxa. Palavras-chave: Acrocomia aculeata. Alimentos alternativos. Avicultura alternativa.

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Jejum alimentar e qualidade da carne de frango de corte tipo caipira

Cited by 16 publications

References 15 publications

Performance and carcass characteristics of broilers fed whole corn germ

Performance and carcass characteristics of broilers fed whole corn germ

Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase

Macaúba Meal Levels in the Diet of Naked Neck Broilers

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