Physicochemical evaluation and fatty acids profile of broiler chicken fed broiler diets containing barley brewer (Hordeum vulgare)

Abstract

IntroductionIn Brazil, poultry cutting is one of the most advanced technological activities with productivity levels similar to those of most developed countries, which contributes significantly to the supply of low cost animal protein and generates wealth to the country (BERTOGLIO, 2006).The West Region of Parana State concentrates a significant number of agribusiness intended for the broiler chicken production, slaughter, and commercialization (RAFAELLI et al., 2001). These industries usually produce and commercialize poultry rations, and they work through an integration system with numberless producers (PINOTTO et al., 2006). On the other hand, the food industry is highly competitive and the manufacturers are continuously trying to increase their market niche and profits. Therefore, they must ensure that their products are of high quality and affordable, and that they are safe and nutritious. Accordingly, these industries must have an effective control of their activities since they reflect directly in the market (SANTINI et al., 2006). However, with all the knowledge accumulated so far, it is still difficult to share the poultry nutritional evolution knowledge with the genetic advances in the management practices, with the sanitary problems, with the environmental variables, and also with the market competitiveness aspects (JUNIOR et al., 2007).Meat usually contains from 60 to 80% of water and 15 to 25% of protein, and the rest contains mostly fats, salts, pigments, and vitamins (LAWRIE, 2004). Meat products are the preferred ResumoObjetivou-se analisar a composição química e perfil de ácidos graxos (AG) da carne dos frangos (peito e coxa/sobrecoxa) alimentados com rações contendo 10 e 20% de cevada e ração controle. Os AG foram avaliados por cromatografia gasosa. Não houve diferença significativa (p > 0,05) na composição química da carne do peito. Na coxa/sobrecoxa, a dieta com 20% de cevada diminuiu as cinzas (p < 0,05). Em relação à composição de AG saturados, apenas o ácido mirístico do peito tratado com 10% de cevada foi diminuído (p < 0,05). Nenhuma dieta influenciou no teor de AG monoinsaturados e poli-insaturados (p > 0,05). Quanto à relação ω6/ω3, a maior foi observada nos animais alimentados com 20% de cevada, em ambos os cortes, sendo considerada a de pior qualidade. Conclui-se que a ração com 20% de cevada foi pior do que as demais e a com 10% de cevada foi melhor que a ração testemunha, principalmente avaliando-se a quantidade de AG saturados que foi diminuída. Palavras-chave: frangos de corte; cevada cervejeira; perfil de ácidos graxos. AbstractThe aim of this study was to analyze the chemical composition and the fatty acids (FA) profile of broiler chicken (breast and thigh/on-thigh) fed diets containing 10 and 20% of barley and a control diet. The FAs were evaluated by gas chromatography. There was not a significant difference (p > 0.05) in the breast chemical composition. In the thigh/on-thigh cut, the ration containing 20% of barley reduced the ashes (p < 0.05). Regarding the saturated FA co...

Investigating reference genes for quantitative real-time PCR analysis across four chicken tissues

“…The two muscles were selected as representative of quality cuts in the chicken (breast and thigh). Moreover, in chicken, pectoralis major is a particularly lean muscle, while biceps femoris is one of the fattest muscles (1.23% and 5.08% of intramuscular fat/ fresh meat, respectively; (Novello et al, 2009)). Therefore, they represent extremes in term of fat deposition events in muscle.…”