Extração de fitase endógena de farelo de arroz integral sua aplicação na produção de ingrediente com baixo teor de ácido fítico e avaliação da adição em dietas para frangos de corte

AUTOR(ES)

Cleusa Inês Weber

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

02/07/2012

RESUMO

The objective of this study was to extract the endogenous phytase from whole rice bran and apply for production of an low phytic acid rice bran and evaluate the addition in broilers chicken diets. To establish the optimum conditions of extraction of endogenous phytase was evaluated pH, temperature and hours of hydrolysis using na orthogonal central composite design. For obtain the low phytic acid rice bran was used a Box-Behnken design. The effect of addition of whole rice bran and low phytic acid rice bran on animal performance and stability of chicken meat was evaluated using 260 day-old chicks that were fed for 36 days with commercial ration. On the termination phase the animals were divided into five treatments: commercial control, 5% and 10% of whole rice bran and 5% and 10% low phytic acid rice bran. Was produced an low phytic acid rice bran with reduction of 84.79% phytic acid from the addition of 30 UAoh endogenous phytase g-1 of rice bran and incubation at 40 °C for 36 h. The addition of up to 10% of whole rice bran or low phytic acid rice bran in the chickens diet in the finishing phase, had no significant effect in relation to weight gain, feed intake and feed conversion as well as the pH and color attributes of chicken breasts stored 24 h postmortem. The addition of 5 or 10% of whole rice bran in the diet of broilers in the finishing period inhibited lipid oxidation and development of warmed-over flavor in chicken breast stored up to 90 days at - 18 °C. The addition of 5 or 10% of low phytic acid rice bran in the chickens diet in the finishing period did not inhibit lipid oxidation and the development of warmed-over flavor in chicken breasts stored at -18 °C for 90 days.

ASSUNTO(S)

carne de ave - qualidade farelo de arroz como ração Ácido fítico ave doméstica - criação lipídios - oxidação poultry as food quality rice bran as feed lipid oxidation

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