Desempenho, características de carcaça e qualidade de carne de frangos de corte suplementados com selênio orgânico

Medeiros, Lara Gonçalves de; Oba, Alexandre; Shimokomaki, Massami; Pinheiro, João Waine; Silva, Caio Abércio da; Soares, Adriana Lourenço; Pissinati, Aniele; Almeida, Maurício de

doi:10.5433/1679-0359.2012v33supl2p3361

Cited by 7 publications

(5 citation statements)

References 4 publications

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“…Dietary Se supplementation did not affect carcass or breast yield, which is in agreement with the findings of Payne & Southern (2005), who did not find any differences in these parameters when supplementing broiler diets with Se yeast or sodium selenite at 0.3 ppm. Consistent results were obtained by Boiago (2006) and Medeiros et al (2012).…”

Section: Discussionsupporting

confidence: 90%

Effect of protein, carbohydrate, lipid, and selenium levels on the performance, carcass yield, and blood changes in broilers

Hada

Malheiros

Silva³

et al. 2013

Rev. Bras. Cienc. Avic.

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The objective of this study was to evaluate the performance, carcass and parts yield, and blood changes in broilers fed different protein, carbohydrate, and lipid levels. Birds were fed a commercial diet until seven days of age. On day 8, birds were distributed according to a completely randomized experimental design in a 4 x 2 factorial arrangement (control diet, low protein diet, low carbohydrate diet or low lipid diet vs. supplementation of 0 or 0.3ppm organic selenium) with four replicates of 15 birds each. Broilers fed low protein presented lower body weight, feed intake, and worse feed conversion ratio on day 42, as well as lower carcass and breast yields, higher leg and abdominal fat yields, higher triglyceride and lower uric acid blood levels. Broilers fed the low carbohydrate diets presented low glucose levels on days 14 and 42.Creatine-kinase (CK) levels increased as birds aged. The livability of broilers fed the low protein diets improved and of those fed low carbohydrate diets worsened with dietary selenium addition on days 35 and 42. Selenium supplementation increased glucose levels in 42-d-old broilers. Changes in dietary protein caused more impact on broiler performance compared with carbohydrates and lipids. Changes in macronutrients caused metabolic changes in broilers. Selenium affected broiler livability as measured on days 35 and 42, and glucose blood levels.

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Section: Discussionsupporting

confidence: 90%

Effect of protein, carbohydrate, lipid, and selenium levels on the performance, carcass yield, and blood changes in broilers

Hada

Malheiros

Silva³

et al. 2013

Rev. Bras. Cienc. Avic.

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“…Use micro mineral chromium can reduce de fat tissue in the carcass or the marbling in meat (Bhattacharya, et al 2006;Arvizu et al, 2011;Kneeskern et al, 2016) and selenium can reduce or did not effect in the fat deposition in carcass or meat (Medeiros et al, 2012;Silva et al, 2020;Soldá et al, 2020) contrary to our results how show an increase in fat % proximate composition in PBM treatment compare to CON and PB treatment.…”

Section: Discussioncontrasting

confidence: 78%

Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs

Guimarães

Santiago

Nicolau

et al. 2020

RSD

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Growth promoters are increasingly restricted in ruminants’ diet. By the need to find safer alternatives for the environment and meat consumers the yeast in probiotics being an alternative. Chemical and tissue composition, lipid oxidation and sensorial quality of meat lambs supplemented with yeast (Saccharomyces cerevisiae), associated or not with the micro minerals, finished in feedlot was evaluated. 24 male lambs, Texel breed lambs divided into three experimental groups (n = 8 lambs / group) CON (without addition of yeast (Saccharomyces cerevisiae)), PB (constituted by yeast Saccharomyces cerevisiae) and PBM (constituted by yeast Saccharomyces cerevisiae + selenium and chrome). After slaughter of the lambs (mean live weight of 55.1 kg), the carcasses were refrigerated for 24 hours, sectioned in the medium for analysis of the Longissimus lumborum muscle. No significant values (P>0.05) were observed for the most qualitative analyzes, except for fat (%) in the proximate composition, with highest values for PBM (5.62%) when compared to CON and PB (P <0.05). The supplementation with yeasts containing or not the micro minerals, did not alter the parameters analyzed, indicating good acceptance and quality of the meat.

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“…Studies on other animal species have reported higher shear force. Medeiros et al (2012) observed a shear force of 3.19 kgf in breast fillet of Cobb 700 broiler chicken slaughtered at 42 days. Agostini et al (2011) evaluated the effects of ractopamine supplementation (0, 10, and 20 ppm) in the diets of male castrated pigs and finishing-females and its influence on meat quality.…”

Section: Resultsmentioning

confidence: 99%

“…Medeiros et al (2012) Cage and fishpond farming did not influence the values of variables a* and b*. In fishes (p>0.05), values of a* may be considered lower when compared to other meats, such as cattle and sheep, probably because variable a* indicates the intensity of red color and is related to the content of myoglobin in muscles (MAIA; OGAWA, 1999).…”

Section: Resultsmentioning

confidence: 99%

Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat

et al. 2015

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The aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively.The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey's and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system. e viveiro, respectivamente, apresentavam peso total médio de 134,71 ± 33,11 g e 151,56 ± 18,56 g. Os parâmetros analisados foram: pH, capacidade de retenção de água (CRA), cor (L* luminosidade), (a* vermelho), (b* amarelo) e força de cisalhamento (FC). Os dados foram submetidos à análise de variância e as médias comparadas pelo teste de Tukey e Mann-Whitney (não paramétrico). Foram verificadas diferença estatística (p<0,05) para as variáveis CRA, FC e pH. Apenas para a variável cor (L*), (a*), (b*) não foi verificado diferença estatística (p>0,05) entre os tratamentos. Filés de surubins produzidos em tanque-rede apresentaram menor pH (6,17 ± 0,23), que, se aproxima do ponto isoelétrico das proteínas miofibrilares, reduzindo a sua carga líquida e, consequentemente, sua capacidade de reter água. A menor CRA da carne nos peixes produzidos em taque-rede (61,46 ± 1,62 %) implica perdas do valor nutritivo pelo exudato liberado, resultando em carne mais seca e com maciez comprometida. O resultado de FC da produção em tanque-rede (1,06 ± 0,22 kgf) foi maior em relação a produção em viveiro e, quanto maior a força dispensada menor é a maciez apresentada pelo corte de carne. A qualidade da carne de surubins é influenciada pelo sistema de criação. Os peixes produzidos em viveiros apresentaram carne mais macia.

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Desempenho, características de carcaça e qualidade de carne de frangos de corte suplementados com selênio orgânico

Cited by 7 publications

References 4 publications

Effect of protein, carbohydrate, lipid, and selenium levels on the performance, carcass yield, and blood changes in broilers

Effect of protein, carbohydrate, lipid, and selenium levels on the performance, carcass yield, and blood changes in broilers

Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs

Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat

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