Extratos etanólicos da casca e do caroço da manga como antioxidantes em rações para codornas de corte contendo óleos vegetais

• Ano de defesa: 2021
• Autor(a) principal: Matos, Davi Moreira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Aditivo; Armazenamento de carne; Estabilidade lipídica; Embalagem a vácuo; Extratos vegetais
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/63656

In order to evaluate the use of the ethanolic extracts from mango peel (EECas) and seed (EECar) and 2 types of vegetable oil in ration from quail cut on performance and carcass characteristics, 2 trials were carried out with 432 beef quail, both male and female, within the period of 7 to 42 days of age. On both trials, the birds were distributed in a completely randomized design in a 3 x 2 factorial scheme, with 3 levels of the EECas or of the EECar (0, 500, 1,000 mg/kg) and 2 types of vegetable oil (from soybean and sunflower), totaling 6 treatments, with 6 repetitions of 12 birds. To evaluate the lipid stability of the meat, in both experiments, it was used the samples from the carcass in a factorial design 2 x 2 x 2 x 3, being 2 levels of the ethanolic extract from mango peel or seed (0 and 1,000 mg/kg), 2 types of vegetable oil (soybean and sunflower), 2 types of packing (conventional and vacuum) and 3 storage times (0, 60 and 120 days), totalizing 16 treatments with 6 repetitions. It was observed that there was no significant interaction between the factors to all the performance variables and the carcass characteristics. The types of oils or the levels of the EECas did not influenced the performance. To the carcass characteristics, it was verified an increase only with the breast meat yield with the inclusion of the EECas. To the lipid stability of the meat, just the interaction between the packing type and storage time were significant. Although, the vegetable oils did not influenced this variable, while the inclusion of 1,000 mg/kg of EECas showed better lipid meat stability. The lipid oxidation of the meat increased with the storage time, having more efficiency with the vacuum packing within the lipid stability of the meat at 120 days. On the second experiment there was also no interaction between the factors to all the performance variables and the carcass characteristics. The oil types or the levels of the EECar did not influenced the performance. To the carcass characteristics, it was verified an increase only with the breast meat yield with the inclusion of the EECar. To the lipid stability of the meat, it was not observed interaction between the factors or significant influence of the type oil in the ration. Even so, the inclusion of 1,000 mg/kg of EECar and the vacuum packing indicated better lipid stability of the meat. The lipid oxidation increased with storage time, having better efficiency to vacuum packing within lipid stability of the meat at 120 days.