Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne
Ano de defesa: | 2017 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/24050 |
Resumo: | The aim of present work was to evaluate the effect of dietary supplementation with essential oil (EO) of lemongrass (Cymbopogon flexuosus) on productivity indicators and biochemical markers of broilers (Galus galus) and silver catfish (Rhamdia quelen), as well as to evaluate the quality and stability of the meat of these animals during frozen storage. One-day-old male Cobb chicks were fed control diet or diet supplemented with 0.25 mL of EO/kg for 20 days. EO increased body weight only in the 3rd week of supplementation but increased serum triglycerides and liver weight by 35% and 10%, respectively, and reduced serum globulins by 16%. Breast meat from animals treated with EO had no change in the proximate composition, but had higher proportion of palmitic acid. There was no change in the meat volatile compound profile but the taste acceptance was improved by EO diet. EO supplementation increased pH and thiobarbituric acid reactive substances (TBARS) values during meat storage at -18°C for 12 months, indicating that lipid stability during frozen storage was reduced by EO supplementation. The effect of feeding control diet or diet supplemented with microencapsulated lemongrass EO for 1 or 3 mL/kg during 20 days was evaluated in adult silver catfish. Productive performance, metabolic parameters, body composition and fillet quality were investigated. Total length, condition factor, weight gain, specific growth rate, hepatosomatic index, visceral fat content and fillet composition were not affected by EO supplementation. Plasma levels of total protein, globulin and triglycerides were reduced by supplementation with 1 mL/kg of EO. EO supplementation at 1 mL/kg increased carcass yield and protein deposition in the carcass but reduced the gonadosomatic index and fat deposition compared to the control group. In addition, 1 mL/kg increased feed intake compared to 3 mL/kg of EO. Dietary supplementation with EO did not affect the proximate composition, fatty acid composition or sensory acceptance of silver catfish fillets. However, during 12 months of frozen storage, fillets from fish treated with 3 mL/kg of EO had greater color and texture changes. In addition, supplementation with C. flexuosus EO was not able to prevent protein or lipid oxidative changes in fish fillets regardless of the dose used. These evidence suggest that the use of C. flexuosus EO in poultry feed is not recommended, whereas feed supplementation with 1 mL/kg of microencapsulated EO is recommended for silver catfish in the fattening stage, to increase the carcass yield and protein deposition in carcass. |
id |
UFSM-20_1af0c373fa4e495bb41d4ed603892118 |
---|---|
oai_identifier_str |
oai:repositorio.ufsm.br:1/24050 |
network_acronym_str |
UFSM-20 |
network_name_str |
Manancial - Repositório Digital da UFSM |
repository_id_str |
|
spelling |
2022-04-14T13:09:06Z2022-04-14T13:09:06Z2017-08-28http://repositorio.ufsm.br/handle/1/24050The aim of present work was to evaluate the effect of dietary supplementation with essential oil (EO) of lemongrass (Cymbopogon flexuosus) on productivity indicators and biochemical markers of broilers (Galus galus) and silver catfish (Rhamdia quelen), as well as to evaluate the quality and stability of the meat of these animals during frozen storage. One-day-old male Cobb chicks were fed control diet or diet supplemented with 0.25 mL of EO/kg for 20 days. EO increased body weight only in the 3rd week of supplementation but increased serum triglycerides and liver weight by 35% and 10%, respectively, and reduced serum globulins by 16%. Breast meat from animals treated with EO had no change in the proximate composition, but had higher proportion of palmitic acid. There was no change in the meat volatile compound profile but the taste acceptance was improved by EO diet. EO supplementation increased pH and thiobarbituric acid reactive substances (TBARS) values during meat storage at -18°C for 12 months, indicating that lipid stability during frozen storage was reduced by EO supplementation. The effect of feeding control diet or diet supplemented with microencapsulated lemongrass EO for 1 or 3 mL/kg during 20 days was evaluated in adult silver catfish. Productive performance, metabolic parameters, body composition and fillet quality were investigated. Total length, condition factor, weight gain, specific growth rate, hepatosomatic index, visceral fat content and fillet composition were not affected by EO supplementation. Plasma levels of total protein, globulin and triglycerides were reduced by supplementation with 1 mL/kg of EO. EO supplementation at 1 mL/kg increased carcass yield and protein deposition in the carcass but reduced the gonadosomatic index and fat deposition compared to the control group. In addition, 1 mL/kg increased feed intake compared to 3 mL/kg of EO. Dietary supplementation with EO did not affect the proximate composition, fatty acid composition or sensory acceptance of silver catfish fillets. However, during 12 months of frozen storage, fillets from fish treated with 3 mL/kg of EO had greater color and texture changes. In addition, supplementation with C. flexuosus EO was not able to prevent protein or lipid oxidative changes in fish fillets regardless of the dose used. These evidence suggest that the use of C. flexuosus EO in poultry feed is not recommended, whereas feed supplementation with 1 mL/kg of microencapsulated EO is recommended for silver catfish in the fattening stage, to increase the carcass yield and protein deposition in carcass.Este trabalho teve como objetivo avaliar o efeito da suplementação dietética com óleo essencial (OE) de capim-limão (Cymbopogon flexuosus) nos indicadores de produtividade e marcadores bioquímicos de frangos de corte (Galus galus) e de jundiás (Rhamdia quelen), bem como avaliar a qualidade e a estabilidade da carne destes animais durante o armazenamento sob congelamento. Frangos Cobb machos com um dia de vida foram alimentados por 20 dias com dieta experimental controle ou contendo 0,25 mL de OE/kg. Verificou-se que o OE aumentou o ganho de peso dos animais apenas na 3ª. semana de suplementação, mas elevou os níveis séricos de triglicerídeos e o peso do fígado em 35% e 10%, respectivamente, e reduziu as globulinas séricas em 16%. A carne do peito dos frangos tratados com OE não apresentou alteração na composição centesimal, mas exibiu aumento da proporção de ácido palmítico. Não foi observada alteração no perfil de compostos voláteis da carne, mas a aceitação quanto ao sabor foi aumentada pela dieta com OE. Durante o armazenamento da carne a -18°C por 12 meses verificou-se que a suplementação com OE aumentou o pH e os valores de substâncias reativas ao ácido tiobarbitúrico (TBARS), indicando que, apesar de melhorar a aceitação sensorial do sabor da carne, a estabilidade lipídica foi reduzida com a suplementação com OE. Nos peixes em fase de terminação (~400g) foi investigado o efeito do arraçoamento por 20 dias com dieta controle ou suplementada com OE de C. flexuosus microencapsulado nos níveis de 1 e 3 mL/kg de ração. Foram avaliados o desempenho produtivo, parâmetros metabólicos, a composição corporal e a qualidade dos filés. O comprimento total, o fator de condição, o ganho de peso, a taxa de crescimento específico, o índice hepatossomático, o teor de gordura visceral e a composição centesimal dos filés não foram afetados pela suplementação com OE. Os níveis plasmáticos de proteína total, globulina e triglicérides foram reduzidos pela suplementação com 1 mL/kg de OE. A suplementação com 1 mL/kg aumentou o rendimento de carcaça e a deposição de proteína na carcaça, mas reduziu o índice gonadossomático e a deposição de gordura em comparação ao grupo controle. Além disso, 1 mL/kg aumentou o consumo de ração em comparação com 3 mL/kg. Nos filés de jundiá a suplementação dietética com OE não afetou a composição centesimal, a composição de ácidos graxos ou a aceitação sensorial. No entanto, durante a estocagem a -18°C por 12 meses, os filés do tratamento com 3 mL/kg apresentaram maior instabilidade de cor e textura. Além disso, a suplementação com OE de C. flexuosus não foi capaz de prevenir reações oxidativas em proteínas ou lipídios dos filés em nenhum dos níveis utilizados. Essas evidências sugerem que o uso de OE de C. flexuosus na ração de aves não é recomendado, ao passo que a suplementação com 1 mL/kg de OE pode ser recomendada na alimentação de jundiás em fase de engorda, para aumentar o rendimento da carcaça e o teor de proteína na mesma.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessRhamdia quelenÓleo essencialCitralSuplementação dietéticaQualidade da carneDesempenho produtivoMicroencapsulaçãoEssential oilDietary supplementationMeat qualityProductive performanceMicroencapsulationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSÓleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carneEssential oil of lemongrass (Cymbopogon flexuosus) on chicken and fish diet: impact on growth performance and meat qualityinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisEmanuelli, Tatianahttp://lattes.cnpq.br/2165391096880394Pretto, AlexandraScherer, RodrigoCunha, Mauro Alves daDaniel, Ana Paulahttp://lattes.cnpq.br/5113110546802728Rampelotto, Cristine5007000000066006006006006006006007812e191-0e91-4b97-bc2b-b442502f01862fa85e8d-b5d6-474a-8363-3e860f901a9ad1a40235-2f07-4471-8d61-6cbae50b8bfc4c0b4e38-eb21-4589-aead-716cdcacff4126b2d6ff-dcc0-4540-9026-4501d32d2c38a2574506-11c5-447b-b48c-f559a1457ea5reponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.ufsm.br/bitstream/1/24050/2/license_rdf4460e5956bc1d1639be9ae6146a50347MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81956http://repositorio.ufsm.br/bitstream/1/24050/3/license.txt2f0571ecee68693bd5cd3f17c1e075dfMD53ORIGINALTES_PPGCTA_2017_RAMPELOTTO_CRISTINE.pdfTES_PPGCTA_2017_RAMPELOTTO_CRISTINE.pdfTese de Doutoradoapplication/pdf3078800http://repositorio.ufsm.br/bitstream/1/24050/1/TES_PPGCTA_2017_RAMPELOTTO_CRISTINE.pdf2031cef2530883b61c1172f891d08685MD511/240502022-04-14 10:09:07.134oai:repositorio.ufsm.br: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ório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-04-14T13:09:07Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne |
dc.title.alternative.eng.fl_str_mv |
Essential oil of lemongrass (Cymbopogon flexuosus) on chicken and fish diet: impact on growth performance and meat quality |
title |
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne |
spellingShingle |
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne Rampelotto, Cristine Rhamdia quelen Óleo essencial Citral Suplementação dietética Qualidade da carne Desempenho produtivo Microencapsulação Essential oil Dietary supplementation Meat quality Productive performance Microencapsulation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne |
title_full |
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne |
title_fullStr |
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne |
title_full_unstemmed |
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne |
title_sort |
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne |
author |
Rampelotto, Cristine |
author_facet |
Rampelotto, Cristine |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Emanuelli, Tatiana |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/2165391096880394 |
dc.contributor.referee1.fl_str_mv |
Pretto, Alexandra |
dc.contributor.referee2.fl_str_mv |
Scherer, Rodrigo |
dc.contributor.referee3.fl_str_mv |
Cunha, Mauro Alves da |
dc.contributor.referee4.fl_str_mv |
Daniel, Ana Paula |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5113110546802728 |
dc.contributor.author.fl_str_mv |
Rampelotto, Cristine |
contributor_str_mv |
Emanuelli, Tatiana Pretto, Alexandra Scherer, Rodrigo Cunha, Mauro Alves da Daniel, Ana Paula |
dc.subject.por.fl_str_mv |
Rhamdia quelen Óleo essencial Citral Suplementação dietética Qualidade da carne Desempenho produtivo Microencapsulação |
topic |
Rhamdia quelen Óleo essencial Citral Suplementação dietética Qualidade da carne Desempenho produtivo Microencapsulação Essential oil Dietary supplementation Meat quality Productive performance Microencapsulation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Essential oil Dietary supplementation Meat quality Productive performance Microencapsulation |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The aim of present work was to evaluate the effect of dietary supplementation with essential oil (EO) of lemongrass (Cymbopogon flexuosus) on productivity indicators and biochemical markers of broilers (Galus galus) and silver catfish (Rhamdia quelen), as well as to evaluate the quality and stability of the meat of these animals during frozen storage. One-day-old male Cobb chicks were fed control diet or diet supplemented with 0.25 mL of EO/kg for 20 days. EO increased body weight only in the 3rd week of supplementation but increased serum triglycerides and liver weight by 35% and 10%, respectively, and reduced serum globulins by 16%. Breast meat from animals treated with EO had no change in the proximate composition, but had higher proportion of palmitic acid. There was no change in the meat volatile compound profile but the taste acceptance was improved by EO diet. EO supplementation increased pH and thiobarbituric acid reactive substances (TBARS) values during meat storage at -18°C for 12 months, indicating that lipid stability during frozen storage was reduced by EO supplementation. The effect of feeding control diet or diet supplemented with microencapsulated lemongrass EO for 1 or 3 mL/kg during 20 days was evaluated in adult silver catfish. Productive performance, metabolic parameters, body composition and fillet quality were investigated. Total length, condition factor, weight gain, specific growth rate, hepatosomatic index, visceral fat content and fillet composition were not affected by EO supplementation. Plasma levels of total protein, globulin and triglycerides were reduced by supplementation with 1 mL/kg of EO. EO supplementation at 1 mL/kg increased carcass yield and protein deposition in the carcass but reduced the gonadosomatic index and fat deposition compared to the control group. In addition, 1 mL/kg increased feed intake compared to 3 mL/kg of EO. Dietary supplementation with EO did not affect the proximate composition, fatty acid composition or sensory acceptance of silver catfish fillets. However, during 12 months of frozen storage, fillets from fish treated with 3 mL/kg of EO had greater color and texture changes. In addition, supplementation with C. flexuosus EO was not able to prevent protein or lipid oxidative changes in fish fillets regardless of the dose used. These evidence suggest that the use of C. flexuosus EO in poultry feed is not recommended, whereas feed supplementation with 1 mL/kg of microencapsulated EO is recommended for silver catfish in the fattening stage, to increase the carcass yield and protein deposition in carcass. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-08-28 |
dc.date.accessioned.fl_str_mv |
2022-04-14T13:09:06Z |
dc.date.available.fl_str_mv |
2022-04-14T13:09:06Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/24050 |
url |
http://repositorio.ufsm.br/handle/1/24050 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 600 600 600 |
dc.relation.authority.fl_str_mv |
7812e191-0e91-4b97-bc2b-b442502f0186 2fa85e8d-b5d6-474a-8363-3e860f901a9a d1a40235-2f07-4471-8d61-6cbae50b8bfc 4c0b4e38-eb21-4589-aead-716cdcacff41 26b2d6ff-dcc0-4540-9026-4501d32d2c38 a2574506-11c5-447b-b48c-f559a1457ea5 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
bitstream.url.fl_str_mv |
http://repositorio.ufsm.br/bitstream/1/24050/2/license_rdf http://repositorio.ufsm.br/bitstream/1/24050/3/license.txt http://repositorio.ufsm.br/bitstream/1/24050/1/TES_PPGCTA_2017_RAMPELOTTO_CRISTINE.pdf |
bitstream.checksum.fl_str_mv |
4460e5956bc1d1639be9ae6146a50347 2f0571ecee68693bd5cd3f17c1e075df 2031cef2530883b61c1172f891d08685 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
|
_version_ |
1801224119608410112 |