Adição de complexo vitamínico na dieta hídrica de frangos e seus efeitos no estresse pré-abate e qualidade de carne / Addition of a vitamin complex in a drinking water for poultry and the effects in the stress before slaughter and in meat quality

AUTOR(ES)

Luciana Nogueirol Vieira Pereira

DATA DE PUBLICAÇÃO

2007

RESUMO

The present work was lead in commercial poultry integration from Cooperfrango and their slaughterhouse, located in Descalvado- São Paulo State - Brazil. The analysis was conduced in the Center of Research and Development of Meats of the Institute of Food Technology in Campinas - São Paulo - Brazil. The experimental phase was carried through the period between February 25th and March 3rd in 2005. Evaluations of carcass quality and meat quality had extended until May of 2005. The target of this inquiry was to evaluate the effect of a vitamin complex supplementation (D3 vitamin combined with polyphenols) added in a drinking water for poultry, in the characteristics of carcass quality (skin excoriations, hematomas and fractures) and meat quality (color, texture, pH, cooking loss and capacity of water retention). It was used 13,000 chickens of the same sex, age, genetic ancestry and submitted to the same conditions of handling. The birds had been divided in two groups, a control group (where vitamin in the water was not used to drink) and another tested group which was used 128,2 UI of D3 vitamin combined with 0,5 ppm of polyphenols (hydroxicinamates and hydroxibenzoates) during the 7 days before slaughter. The birds were carried, transported and killed using commercial conditions. To verify and evaluate the incidence of fractures, bruises, hematomas and skin injuries, 300 carcasses were collected following the methodology proposal for the American Department of Agriculture (USDA). The characteristics of meat quality were evaluated in the muscle pectoralis major using 65 samples per group and the measures was pH, temperature, color, capacity of water retention, texture and loss for firing. There were no significant differences in pH, capacity of water retention, texture and color. The tested group had greater cooking loss. However, the results of carcass quality were worst in control group. The tested group presented more samples with classification A (77.66% against 62.18% of the control group), demonstrating that the animals supplemented with D3 vitamin and polyphenols had less hematomas and fractures caused for stress before slaughter.

ASSUNTO(S)

poultry stress polyphenols losses. slaughter d3 vitamin nutrição animal suplementos vitamínicos para animais. abate carne e derivados - qualidade dieta animal frangos de corte

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