Utilização de antioxidantes nas rações

Coneglian, Sabrina Marcantonio; Lima, Beatriz da Silva; Silva, Lorrayny Galoro da; Lazzari, Claudia Mara; Serrano, Román David Castañeda; Tonello, Cleiton Luiz

doi:10.22256/pubvet.v5n5.1026

Cited by 7 publications

(7 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[8] In this context, incorporating compounds which possess antioxidant properties in diets with a high concentration of lipids can be a viable alternative to alleviate the deleterious effects of oxidative processes. [9,10] Antioxidants have been described as substances that act as free radical scavengers, interfering with the autoxidation mechanism of lipids, oxygen absorbers, and chelators. [9] The main synthetic antioxidants used in animal feed are phenolic compounds such as BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ (tert-butyl hydroquinone), and PG (propyl gallate).…”

Section: Introductionmentioning

confidence: 99%

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

Brito

Pascoal

Filho

et al. 2023

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The objective of this study is to evaluate the influence of different soybean oil (SO) and selenium yeast (SeY) levels in the diet of meat quails on productive performance, physicochemical, quality measurements, fatty acid profile, enzyme activity estimation, and oxidative stability of meat. A total of 288 one-day old commercial meat quails are allocated into four groups according to a completely randomized experimental design, with two levels of SO (1.5% and 3.0%) and SeY (0 and 0.15 mg kg −1 ) in the feed. The supplementation period is 42 days. The use of up to 3% supplementation of SO in the diet improves (p < 0.05) the productive performance. The polyunsaturated acid content and thiobarbituric acid value in the meat are increased (p < 0.05) as an effect of the SO increase in the diet. The use of SeY in quail diets associates with 3% inclusion of SO and promotes improvements in the qualitative parameters of the quail meat. Therefore, the inclusion of 0.15 mg kg −1 of SeY in the diets is a viable alternative for improving the oxidative stability of meat since it improves the qualitative parameters of quail meat in diets with a high inclusion of SO. Practical Applications: These results have practical applicability in the meat industry, since it is possible to change the lipid profile of this raw material, meeting the requirement of the consumer market for healthy foods, reducing the total cholesterol content, and nutritionally desirable, through enrichment with polyunsaturated fatty acids.

show abstract

Section: Introductionmentioning

confidence: 99%

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

Brito

Pascoal

Filho

et al. 2023

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Feeding corresponds to 79 to 84% of the piglet production costs (Frigo and Miele, 2014) because in post-weaning diets it is necessary to include high quality and digestible ingredients to ensure maximum performance of the animals (Coneglian et al, 2011). In these complex diets, more than six dozen components are used, such as ingredient sources with specific nutrients, specific sources of essential nutrients, and technological additives such as flavorings, enzymes to increase digestibility, and adjuvant products to control the stability of the ration.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and quality changes in piglet concentrate affected by formulation and storage

Cella

Ludke

Coldebella

et al. 2021

Arq. Bras. Med. Vet. Zootec.

View full text Add to dashboard Cite

The aim of this study was to evaluate the variations in the stability and nutrient concentration in concentrates for piglet feeding. Five treatments were established: T1 - Control, standard concentrate formulation (SCF); T2 - PXMore5, SCF with more 5% vitamin-mineral premix (VMP); T3 - PXLess5, SCF with less 5% VMP. All these three treatments used 400kg batches in an INTECNIAL mixer; T4 - FeedMixer, SCF using a 4,000kg batch in an IMOTO mixer; T5 - PremixMixer, SCF using a 1,200kg batch in an MUYANG mixer. For each treatment, bags of 20kg were stored in three storage places for four months where room temperature and relative humidity was recorded daily. The concentration of nutrients was evaluated through centesimal and mineral analysis. The water activity of concentrate was affected by temperature and relative air humidity in different storage places. The greatest variation in concentration of crude protein, mineral residue, copper, zinc, and selenium was due to the PremixMixer treatment. Regarding the guaranteed levels, the critical value was verified only for the chrome concentration.

show abstract

“…Essas substâncias, além de serem condutoras de ações deteriorativas, podem causar envelhecimento, doenças do coração e câncer em seres humanos (PEARSON et al, 1983). A rancidez oxidativa pode ser controlada, principalmente na fase inicial, pois dependendo de condições específicas ela torna-se mais lenta, podendo ser modificada mediante a presença de antioxidantes (CONEGLIAN et al, 2011).…”

Section: Introductionunclassified

Adição de óleos de copaíba (Copaifera langisdorffii) e sucupira (Pterodon emarginatus) na alimentação de poedeiras: estabilidade lipídica de gema de ovos armazenados em diferentes temperaturas

Oliveira

Racanicci

Tanure

et al. 2015

Braz. J. Vet. Res. Anim. Sci.

View full text Add to dashboard Cite

ResumoO objetivo deste trabalho foi avaliar a atividade antioxidante da adição de óleos de copaíba (CP) e sucupira (SC) na alimentação de poedeiras sobre a oxidação lipídica de ovos in natura armazenados em temperatura ambiente (TA) por 30 dias e sob refrigeração (R) a 4ºC por 60 dias, e de gemas cozidas mantidas sob R por 30 dias. As poedeiras foram alimentadas com ração isoproteica (15% PB) e isoenergética (2900 kcal kg-1) à base de milho e farelo de soja, com inclusão de óleo de Copaifera langsdorffii (CP) nas proporções de 0,03; 0,06 e 0,09% ou de Pterodon emarginatus (SC) nas proporções de 0,03 e 0,06%, mais um controle negativo (CN). Foram coletados 667 ovos às 37 semanas de idade e distribuídos aleatoriamente nas diferentes condições de armazenamento (TA ou R). A oxidação dos lipídios de ovos in natura foi quantificada em quadruplicata e das gemas cozidas em duplicata, utilizando-se "pool" de 3 gemas/ tratamento para as análises de TBARS (thiobarbituric acid reactive substances). Os dados foram avaliados adotando um modelo misto e as médias foram comparadas pelo teste de Tukey em 5% de nível de significância e o período de armazenamento foi considerado como um fator longitudinal, variando de cinco tempos no experimento com gemas cozidas, e nos ovos in natura sob R e em TA (0 a 30 dias), até nove tempos sob R (0 a 60 dias). Foi observado que a adição de óleo de CP e SC não reduziu os valores de TBARS em ovos in natura armazenados em TA e sob R em relação ao CN. No armazenamento de gemas cozidas, a inclusão CP (0,03 e 0,06%) protegeu os lipídios até os 21 dias, mas apresentou efeito pró-oxidante quando suplementado a 0,09%. Concluiu-se que a inclusão de até 0,06% de óleorresina de CP nas rações de poedeiras pode proteger os lipídios da gema cozida contra a oxidação durante o armazenamento refrigerado por até 21 dias. Palavras-chave:Antioxidantes. Óleos vegetais. Ovos. Poedeiras. TBARS. AbstractThe aim of this study was to evaluate the antioxidant effect of dietary supplementation of plant oil resins in laying hens on the oxidative stability of cooked egg yolk kept at 4ºC for 30 days, and fresh eggs stored under refrigeration (R) at the same temperature for 60 days or kept in room temperature (RT) for 30 days. Hens were fed corn-and soybean-based diets (15% CP and 2,900 kcal kg -1 ) and supplemented with two levels of Copaifera langsdorffii oil resin (CP-0.03; 0.06 and 0.09%) or Pterodon emarginatus oil resin (SC-0.03 and 0.06%), plus a negative control (CN). At 37 weeks of age, 667 eggs were collected and randomly distributed in different storage conditions, in natura or cooked. The progression of lipid oxidation of egg yolk in natura was quantified in quadruplicate and cooked egg yolks in duplicate, using pool of 3 egg yolks/treatment to analyze TBARS (thiobarbituric acid reactive substances) concentration in quadruplicate. Data analysis was performed using a mixed model and Tukey test, at a 5% significance level. The storage period was considered a longitudinal factor, which varied from five times, for R ...

show abstract

Utilização de antioxidantes nas rações

Cited by 7 publications

References 12 publications

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

Nutritional and quality changes in piglet concentrate affected by formulation and storage

Adição de óleos de copaíba (Copaifera langisdorffii) e sucupira (Pterodon emarginatus) na alimentação de poedeiras: estabilidade lipídica de gema de ovos armazenados em diferentes temperaturas

Contact Info

Product

Resources

About