Efeitos da fitase no desempenho e na qualidade da carne de frangos de corte

Abstract

ResumoForam avaliados os efeitos da enzima fitase sobre o desempenho, o rendimento de carcaça e a qualidade da carne (oxidação lipídica dos músculos da coxa a e peito) de frangos de corte submetidos a dietas formuladas à base de milho, farelo de soja e farelo de gérmen de milho desengordurado (FGMD), um ingrediente com alta concentração de ácido fítico. Foram utilizados 300 frangos de corte machos, com quatro dias de idade, distribuídos em um delineamento experimental inteiramente casualizado, com três tratamentos (correspondentes a três níveis dietéticos de fitase: 0; 750 e 1500 FTU/kg de ração) e dez repetições com dez aves cada. Foi utilizado um programa alimentar em três fases, inicial (4 a 21 dias de idade), crescimento (22 a 35 dias) e terminação (36 a 42 dias). Os níveis de fitase não afetaram o desempenho e o rendimento das carcaças e suas partes, mas aumentaram os valores de TBARS do músculo da coxa e do peito refrigerados, indicando piora da oxidação lipídica da carne. Palavras-chave: Ácido fítico, alimento alternativo, enzima, farelo de gérmen de milho desengordurado, TBA AbstractThe effects of phytase on the performance, carcass yield and on the meat quality (lipid oxidation of drumstick and breast muscle) were evaluated on broilers submitted to diets containing corn, soybean and defatted corn germ meal, an ingredient with high level of phytic acid. Three hundred male broilers, with 4 d of age, were distributed in a completely randomized design with three treatments (represented by three levels of phytase in the diet: 0; 750 e 1500 FTU/kg of ration), with ten replicates and ten broilers per experimental unit. The feeding program was divided in three periods, according the age, starting (4 to 21 d), growing (22 to 35 d) and finishing phases (36 to 42 d). There were no phytase´s effects on growth performance and carcass yield. There was an increasing the TBARS values to the refrigerated drumstick and the breast muscles, corresponding a negative effect on the lipid oxidation of meat.

Performance and bone quality of broilers fed diets containing different levels of phosphorus and supplemented with phytase

“…Studying the inclusion of different phytases in broiler diet, Wu et al (2015) found no differences for poultry viability during the period of 1-21 days, however, P levels were not reduced. Moreover, our performance results also differed from the findings of Brunelli et al (2012), who did not find differences between groups supplemented or not with phytase, however, these authors did not include the value of the enzyme in the nutritional matrix, and used the enzyme without reducing AP. On the other hand, Laurentiz et al (2009) also found a reduction in weight gain during the final period of broiler rearing when P levels were reduced without the use of phytases.…”

Influence of Dietary Phytase Inclusion Rates on Yolk Inositol Concentration, Hatchability, Chick Quality, and Early Growth Performance

“…Differing from the results found in the present study, a study evaluating two levels of phytic phosphorus (0.22% and 0.44%) and three concentrations of phytase (0, 500, and 1000 FTU/kg of feed) in broiler diets showed that phytase improved the weight gain of broilers [ 32 ], although there was no difference between the two levels of phytic phosphorus studied. In agreement with the results in the current experiment, a study using two diets supplemented with phytase (750 FTU/kg and 1500 FTU/kg of feed) showed no effect on the body weight gain of broilers [ 33 ].…”

“…This difference may have been more noticeable in the initial feeding phase because broilers have a greater food voracity in the finishing stage. Corroborating the results of our study, no differences in the FI were observed when broilers diets were supplemented with phytase at 750 FTU/kg or 1500 FTU/kg [ 33 ].…”