Efeito do uso de óleo de vísceras de aves oxidado na ração de frangos de corte sobre o desempenho, a composição da carcaça e a estabilidade oxidativa da carne da sobrecoxa

Abstract

Dietary oxidized poultry offal fat: performance, carcass and meat composition, and oxidative stability of frozen thigh meat of broiler chickens ABSTRACT -Two hundred male Ross broiler chicks were raised from 10 to 40 days of age and fed a corn-soy diet with 4% of fresh or oxidized poultry offal fat to evaluate the effects of dietary fat quality on broiler performance and on oxidative stability of frozen thigh meat during storage. Fresh poultry fat, characterized by low concentration of oxidation products determined by specific absorbances of 5.80 and 0.69 at 232 and 270 nm, respectively, was supplied by a local renderer and stored frozen (-18 o C) until diets were produced. Oxidized poultry fat was obtained by heating the fresh poultry fat in a fryer at 110-120 o C until specific absorbances reached 11.33 (at 232 nm) and 2.31 (at 270 nm), which show increased concentration of oxidation compounds. At 41 days of age, 136 birds were slaughtered and carcass characteristics were evaluated. Skinless and deboned raw thigh meat was packed and stored for 9 months in a non-illuminated freezer at -20 o C. Thiobarbituric acid reactive substances (TBARS) were assessed monthly in the frozen samples to evaluate the oxidative status of stored meat. Birds performance and carcass characteristics were not affected by the presence of oxidized poultry fat in the diet. After six months of storage, the oxidative stability of frozen thigh meat from broilers fed oxidized poultry fat was reduced, indicated by higher TBARS values.Key Words: carcass and meat yield, chicken meat quality, lipid oxidation, meat color, TBARS IntroduçãoNa avicultura moderna, óleos e gorduras são incorporados às dietas objetivando, principalmente, fornecer grande quantidade de energia e ácidos graxos essenciais, melhorar a conversão alimentar e a palatabilidade das rações, reduzir o incremento calórico, facilitar a absorção das vitaminas lipossolúveis, além de apresentar outras vantagens operacionais na fábrica de rações.

Nutrient digestibility parameters as a tool for analysis of the intestinal health of broiler chickens

“…However, the results obtained from Racanicci et al (2008) are different from those of the present study, in that by assessing the oxidized viscera oil effect on poultry performance, did not come by any difference in the performance when compared to poultry which received diets without oxidized viscera oil. Despite the existing difference between peroxide levels (Table 4) found and the level of inclusion in the feed, these same authors report that undesirable effects on performance are not always noted.…”

“…All diets consisted of corn-based bran feed and soy bran, and sought to meet the needs of each age, following the specifications of Rostagno et al (2005). A pre-starter (from 1 to 7 days of age) feed was provided for all treatments and three starter (from 8 to 21 days of age) feeds provided according to the treatments (Table 1).…”

Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

“…These values are in agreement with those obtained by Racanicci et al (2008) using the same samples tested here. The author obtained pH values from 6.07 to 6.34.…”

“…The global evaluation Racanicci et al (2008) showed that samples of chicken meat fed with different lipid sources and stored at −18 °C presented sufficient oxidative and organoleptic quality for consumption until 6 months. Probably, the difference in storage time compared to the present work (Table 5) can be attributed to the different animal feed and also to the freezing process employed.…”

ANTIOXIDANTE NATURAL PARA SUÍNOS EM CRESCIMENTO E TERMINAÇÃO EXTRAÍDO DA Mangifera indica

“…Lin et al (1989) registraram uma redução significativa no peso ao abate e no peso das carcaças de frangos quando estes consumiram rações contendo óleo oxidado. Já Racanicci et al (2008) não observaram efeitos do fornecimento de alimentos oxidados sobre o desempenho de frangos de corte, porém registraram uma redução do rendimento do peito, que foi justificada pelo déficit energético da ração (cerca de 60 kcal/ kg) comprometendo a deposição de proteína muscular.…”