Efeitos da suplementação com vitaminas C e E em rações para frangos de corte submetidos ao estresse térmico

• Autor(a) principal: Assis, Juliana Viegas de [UNESP]
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/156722; http://www.athena.biblioteca.unesp.br/exlibris/bd/capelo/2018-07-04/000901792.pdf
• topic: Frango de corte - Efeito do stress; Transtornos de estresse por calor; Vitamina C; Vitamina E; Antioxidantes; Broilers

Since the life cycle of broiler chickens is very short, any factor that interferes with the productivity of these animals negatively affects economic results. A major current challenge of poultry farming is the heat stress, since it is capable of causing a decrease in the productive performance of the animal and a greater amount of fat in the meat, making the product more vulnerable to the process of oxidative rancidity, which can be avoided with the use of antioxidants. Vitamins C and E have an important antioxidant role. A systematic review was carried out using 11 articles from the PubMed, CAPES / MEC, SciELO, Virtual Health Library (BVS), Brazilian Digital Library of Theses and Dissertations (BDTD) and Google Scholar databases. The search strategy used was: (vitamins E and C) AND broiler AND (heat stress). Portuguese and English articles published between 1993 and 2016 were included. The supplementation of the broiler ration with vitamins C and E was able to attenuate the lipid peroxidation in meat of chickens submitted to heat stress. However, it is necessary to carry out more studies on the subject, since there is a divergence between concentration of supplementation and temperature of exposure to heat stress. The results on vitamins effects to minimize the damage caused by heat stress or to improve the performance of supplemented animals are still contradictory.