Composição da carne de frangos de corte alimentados com biomassa bacteriana

• Ano de defesa: 2014
• Autor(a) principal: Oliveira, Joselaine de [UNESP]
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual Paulista (Unesp)
• Palavras-chave em Português: Capacidade aeróbia; Frango de corte; Acidos graxos; Alimentos - Teor de colesterol; Biomassa; Rubrivivax gelatinosus
• Link de acesso: http://hdl.handle.net/11449/128099; http://www.athena.biblioteca.unesp.br/exlibris/bd/cathedra/16-09-2015/000850042.pdf

Brazil stands out in the ranking of broiler chicken production holding the positions of the world's largest exporter and the third largest producer, scores that demand continuous attention to market requirements with regard to product quality, including the search for alternative sources of feed ingredients. The use of bacterial biomass in the feed of broiler chickens can provide changes in the meat due to its compositional properties. This research aimed to examine the effects of using Rubrivivax gelatinosus biomass in the feed of broilers on proximate composition, cholesterol content and fatty acid profile of the meat cuts. Two hundred Cobb 500 male chicks were randomly distributed into 20 boxes to receive the experimental diets (5 repetitions) from days 36 to 45, as follows (g biomass/kg diet): T1 (control) - 0 g/kg; T2 - 1 g/kg; T3 - 2 g/kg and T4 - 3 g/kg. At the end of the experiment, 20 birds from each treatment were slaughtered and their carcasses were cut as breast and thigh that were deboned, ground, dried, packed and frozen for the analyses of proximate composition, cholesterol and fatty acids, performed by standard methodologies. Results were analyzed by ANOVA and t test for the multiple comparisons of means using 5% of significance. Proximate composition and cholesterol concentration both in breast and thigh meats did not differ among treatments (P>0.05). Biomass at 3 mg/g in the diet provided increases of n-6 polyunsaturated fatty acids (PUFA) in thigh meat and of n-3 PUFA in breast meat. So it was concluded that using the bacterial biomass in broilers feed did not change the proximate composition nor the cholesterol content and that at 3 mg/g the product was able to increase the PUFA contents in the meat