Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Zootecnia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100505 |
Resumo: | ABSTRACT This work aimed to investigate the antioxidant capacity of the guava agroindustrial waste as a functional additive in broiler feed to improve the performance and meat quality of boilers. The experiment was conducted in a completely randomized design, consisting of four treatments and six replicates with 12 birds. Treatments included different levels of guava byproduct in the feed: 0, 0.5, 1.0, and 1.5%. We evaluated the performance of broilers at 7 and 21 days old. At 21 days old, two birds from each experimental unit were euthanized for intestine histologic evaluation (duodenum, jejunum, and ileum) and breast and deboned thigh samples were collected for analyzes of pH, colorimetry (L*, a*, and b*), and thiobarbituric reactive substances (TBARS). The use of guava byproduct in the diet at 7 days old did not affect feed intake and feed conversion of the birds. However, the body weight and weight gain increased linearly with the inclusion of the byproduct. At 21 days old, the guava byproduct did not depress the performance of birds. There was no effect of treatments on villus height, crypt depth, and villus:crypt ratio of the duodenum and jejunum of the birds. The inclusion of guava byproduct resulted in lower crypt depth and linear increase in villus:crypt ratio of the ileum. There was no significant difference in pH and colorimetry of the breast and thigh. With increasing inclusion of byproduct, TBARS value was reduced to 0.72%, indicating greater lipid stability in thigh meat in this inclusion amount. Guava byproduct can be used as an alternative antioxidant additive in broiler feed because it does not depress the productive performance and improves thigh meat quality of boilers. |
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Antioxidant effect of the guava byproduct in the diet of broilers in the starter phaseanimal-performance indexesantioxidantintestinal histologymeat characteristicsPsidium guajava LABSTRACT This work aimed to investigate the antioxidant capacity of the guava agroindustrial waste as a functional additive in broiler feed to improve the performance and meat quality of boilers. The experiment was conducted in a completely randomized design, consisting of four treatments and six replicates with 12 birds. Treatments included different levels of guava byproduct in the feed: 0, 0.5, 1.0, and 1.5%. We evaluated the performance of broilers at 7 and 21 days old. At 21 days old, two birds from each experimental unit were euthanized for intestine histologic evaluation (duodenum, jejunum, and ileum) and breast and deboned thigh samples were collected for analyzes of pH, colorimetry (L*, a*, and b*), and thiobarbituric reactive substances (TBARS). The use of guava byproduct in the diet at 7 days old did not affect feed intake and feed conversion of the birds. However, the body weight and weight gain increased linearly with the inclusion of the byproduct. At 21 days old, the guava byproduct did not depress the performance of birds. There was no effect of treatments on villus height, crypt depth, and villus:crypt ratio of the duodenum and jejunum of the birds. The inclusion of guava byproduct resulted in lower crypt depth and linear increase in villus:crypt ratio of the ileum. There was no significant difference in pH and colorimetry of the breast and thigh. With increasing inclusion of byproduct, TBARS value was reduced to 0.72%, indicating greater lipid stability in thigh meat in this inclusion amount. Guava byproduct can be used as an alternative antioxidant additive in broiler feed because it does not depress the productive performance and improves thigh meat quality of boilers.Sociedade Brasileira de Zootecnia2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100505Revista Brasileira de Zootecnia v.47 2018reponame:Revista Brasileira de Zootecnia (Online)instname:Sociedade Brasileira de Zootecnia (SBZ)instacron:SBZ10.1590/rbz4720160290info:eu-repo/semantics/openAccessOliveira,Maryelle Durães deMello,Heloisa Helena de CarvalhoStringhini,José HenriqueMascarenhas,Alessandra GimenezArnhold,EmmanuelConceição,Edemilson Cardoso daMartins,Julyana Machado da SilvaSilva Júnior,Adesvaldo José eeng2018-04-17T00:00:00Zoai:scielo:S1516-35982018000100505Revistahttps://www.rbz.org.br/pt-br/https://old.scielo.br/oai/scielo-oai.php||bz@sbz.org.br|| secretariarbz@sbz.org.br1806-92901516-3598opendoar:2018-04-17T00:00Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)false |
dc.title.none.fl_str_mv |
Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase |
title |
Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase |
spellingShingle |
Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase Oliveira,Maryelle Durães de animal-performance indexes antioxidant intestinal histology meat characteristics Psidium guajava L |
title_short |
Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase |
title_full |
Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase |
title_fullStr |
Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase |
title_full_unstemmed |
Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase |
title_sort |
Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase |
author |
Oliveira,Maryelle Durães de |
author_facet |
Oliveira,Maryelle Durães de Mello,Heloisa Helena de Carvalho Stringhini,José Henrique Mascarenhas,Alessandra Gimenez Arnhold,Emmanuel Conceição,Edemilson Cardoso da Martins,Julyana Machado da Silva Silva Júnior,Adesvaldo José e |
author_role |
author |
author2 |
Mello,Heloisa Helena de Carvalho Stringhini,José Henrique Mascarenhas,Alessandra Gimenez Arnhold,Emmanuel Conceição,Edemilson Cardoso da Martins,Julyana Machado da Silva Silva Júnior,Adesvaldo José e |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Oliveira,Maryelle Durães de Mello,Heloisa Helena de Carvalho Stringhini,José Henrique Mascarenhas,Alessandra Gimenez Arnhold,Emmanuel Conceição,Edemilson Cardoso da Martins,Julyana Machado da Silva Silva Júnior,Adesvaldo José e |
dc.subject.por.fl_str_mv |
animal-performance indexes antioxidant intestinal histology meat characteristics Psidium guajava L |
topic |
animal-performance indexes antioxidant intestinal histology meat characteristics Psidium guajava L |
description |
ABSTRACT This work aimed to investigate the antioxidant capacity of the guava agroindustrial waste as a functional additive in broiler feed to improve the performance and meat quality of boilers. The experiment was conducted in a completely randomized design, consisting of four treatments and six replicates with 12 birds. Treatments included different levels of guava byproduct in the feed: 0, 0.5, 1.0, and 1.5%. We evaluated the performance of broilers at 7 and 21 days old. At 21 days old, two birds from each experimental unit were euthanized for intestine histologic evaluation (duodenum, jejunum, and ileum) and breast and deboned thigh samples were collected for analyzes of pH, colorimetry (L*, a*, and b*), and thiobarbituric reactive substances (TBARS). The use of guava byproduct in the diet at 7 days old did not affect feed intake and feed conversion of the birds. However, the body weight and weight gain increased linearly with the inclusion of the byproduct. At 21 days old, the guava byproduct did not depress the performance of birds. There was no effect of treatments on villus height, crypt depth, and villus:crypt ratio of the duodenum and jejunum of the birds. The inclusion of guava byproduct resulted in lower crypt depth and linear increase in villus:crypt ratio of the ileum. There was no significant difference in pH and colorimetry of the breast and thigh. With increasing inclusion of byproduct, TBARS value was reduced to 0.72%, indicating greater lipid stability in thigh meat in this inclusion amount. Guava byproduct can be used as an alternative antioxidant additive in broiler feed because it does not depress the productive performance and improves thigh meat quality of boilers. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100505 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100505 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/rbz4720160290 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
dc.source.none.fl_str_mv |
Revista Brasileira de Zootecnia v.47 2018 reponame:Revista Brasileira de Zootecnia (Online) instname:Sociedade Brasileira de Zootecnia (SBZ) instacron:SBZ |
instname_str |
Sociedade Brasileira de Zootecnia (SBZ) |
instacron_str |
SBZ |
institution |
SBZ |
reponame_str |
Revista Brasileira de Zootecnia (Online) |
collection |
Revista Brasileira de Zootecnia (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ) |
repository.mail.fl_str_mv |
||bz@sbz.org.br|| secretariarbz@sbz.org.br |
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1750318152764358656 |