Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte

• Ano de defesa: 2010
• Autor(a) principal: Cotrim, Weskley da Silva
• Orientador(a): Gomide, Lucio Alberto de Miranda
• Banca de defesa: Fontes, Edimar Aparecida Filomeno , Silva, Marco Túlio Coelho , Barreto, Sérgio Luiz de Toledo
• 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: Antibiicos; Conforto térmico; Qualidade de carne; Rendimento de corte; Frangos
• Palavras-chave em Inglês: Antibiotics; Thermal Comfort, Quality of broilers raised; Income cutoff; Chickens
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES
• Link de acesso: http://locus.ufv.br/handle/123456789/2904

Acute heat stress has been implicated in reducing the productive performance and meat quality of broilers. Although the effects of chronic heat stress and use of antibiotics are known about the livestock and yield rates on carcass, little is known about its effects on meat quality. Growth performance and meat quality of broilers receiving, or not, sub-therapeutic antibiotic administration was evaluated in birds raised under thermal comfort (TC) or chronic heat stress (HS). For meat quality evaluation 200 Cobb broilers were used and 320 birds were used for growth performance evaluation. Chicks were divided into two thermal raising conditions and subdivided based on diet antibiotic administration (CANT) or not (SANT). Interaction between thermal condition (TC) and antibiotic administration (ANT) was observed only for feed intake (FI) and breast pH1h. Lower FI was observed (P<0,05) only in broilers receiving antibiotics and raised under HS. Lower pH1h was observed (P<0,05) only in broilers receiving antibiotics and raised under TC. Lower weight gain (WG) and higher feed conversion (FC) was observed in broilers raised underwere reduced in birds raised under HS. Antibiotics administration lead (P<0,05) to a decrease in breast weight, an increase in drumstick and had no influence (P>0,05) on both weight and yield of heart, liver and gizzard. Higher (P<0,05), and high, drumstick s pH1h and pH24h as well as breast s pH24h were observed in broilers raised under HS. Even so, breast and drumstick of broilers raised under HS presented (P<0,05) higher lightness (L*). Drumstick drip loss was higher (P<0,05) in broilers raised under HS. Antibiotic administration did not affect (P>0,05) drumstick meat quality indicators but reduced (P<0,05) breast s yellowness (b*) and chroma (C*). Though not affecting (P>0,05) intramuscular fat content (IMF) or TBARS values, PUFA content of drumstick was higher in broilers raised under HS. TBARS values of broilers receiving antibiotics were higher (P<0,05); however antibiotic administration had no influence (P>0,05) on drumstick intramuscular fat content (IMF) or fatty acid profile. Overall, the discomfort interferes with the performance, and quality of prime cuts of broilers, and chickens raised on thermal discomfort have worse performance and losses in meat quality cuts. The use of antibiotics did not significantly on growth performance and meat quality of cuts. HS. Broilres raised under HS had (P<0,05) lower absolute carcass, breast, drumstick, thigh, liver, heart and gizzard weights than broilers raised under TC. However, birds raised under HS had (P<0,05) lower breast yield and higher drumstick and thigh yields, indicating that carcass weight loss is essentially due to the reduction of protein deposition in the breast. Only liver and heart yields were reduced in birds raised under HS. Antibiotics administration lead (P<0,05) to a decrease in breast weight, an increase in drumstick and had no influence (P>0,05) on both weight and yield of heart, liver and gizzard. Higher (P<0,05), and high, drumstick s pH1h and pH24h as well as breast s pH24h were observed in broilers raised under HS. Even so, breast and drumstick of broilers raised under HS presented (P<0,05) higher lightness (L*). Drumstick drip loss was higher (P<0,05) in broilers raised under HS. Antibiotic administration did not affect (P>0,05) drumstick meat quality indicators but reduced (P<0,05) breast s yellowness (b*) and chroma (C*). Though not affecting (P>0,05) intramuscular fat content (IMF) or TBARS values, PUFA content of drumstick was higher in broilers raised under HS. TBARS values of broilers receiving antibiotics were higher (P<0,05); however antibiotic administration had no influence (P>0,05) on drumstick intramuscular fat content (IMF) or fatty acid profile. Overall, the discomfort interferes with the performance, and quality of prime cuts of broilers, and chickens raised on thermal discomfort have worse performance and losses in meat quality cuts. The use of antibiotics did not significantly on growth performance and meat quality of cuts.