Rendimento de carcaça e qualidade de carne de frangos alimentados com rações contendo formulação probiótica

• Ano de defesa: 2009
• Autor(a) principal: Oliveira, Fabiano Alves de
• Orientador(a): Gomide, Lucio Alberto de Miranda
• Banca de defesa: Mendonça, Regina Célia Santos , Fontes, Paulo Rogério
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Promotor de crescimento; Probióticos; Qualidade de carnes
• Palavras-chave em Inglês: Growth promoters; Probiotic; Meat quality
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2874

The utilization of growth promoters in animal diet is a practice accomplished since early fifty's that contributed to the development of animal industry. Since the beginning of its utilization, the growth promoters most utilizated are antibiotics, in subtherapeutics levels. Despite this, studies relate its utilization to a selection of human pathological microbiota resistance. These findings made it necessary to evaluate the substitution of antibiotics for other growth promoters in order to favor the animal productivity without adverse human health effects, such as the selection of resistant pathological. So, this work aimed to evaluate the effect of substituting antibiotic for a probiotic formulation, based on fermented soybean, as a growth promoter on chicken yield and meat quality characteristics. An experiment was outlined using poultry fed with a basal, antibiotic free, diet, added with probiotic by the substituting soybean for fermented soybean (FSF-Prob) in levels of 33 % (Probio33), 66 % (Probio66) and 100 % (Probio100). As a positive control, a basal, probiotic free, diet was used to which antibiotic (avilamicin) was added. Yield evaluations were evaluated by measuring the live and carcass weight, commercial cut weights and their yield related the carcass weight, as well as the indicators of meat quality: color, water holding capacity, tenderness, pH and centesimal composition. None of the yield indicators and meat quality characteristics was affected (P > 0,05) by substituting probioticformulation for antibiotic. While none of the meat quality characteristics was affected by levels of antibiotic substitution, only the weight of chest (meat plus bone) and its percentual yield to the poultry's live weight was negatively and linearly related to the levels of probiotic administered in the diet. These results suggest that the substitution of antibiotics by the 33% of the probiotic formulation in the poultry ration is viable.