Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | http://hdl.handle.net/1843/51736 |
Resumo: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
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2023-04-10T11:38:23Z2023-04-10T11:38:23Z2021-06-2514616381643www.doi.org/10.14202/vetworld.2021.1638-16432231-0916http://hdl.handle.net/1843/51736CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorOutra AgênciaBackground and aim: broiler meat is susceptible to lipid oxidation due to its high content of unsaturated fatty acids, especially when stored for a long time. Concerning with that problem, we can add natural compounds to the animal feed, as the plant essential oils, which have antioxidant, antimicrobial, and antifungal activities. The objective of this study was to evaluate the antioxidant activity, fatty acid profile, and chemical composition of the meat of broilers fed with diets containing different essential oil, including lemongrass (Cymbopogon flexuosus) and pedestrian tea (Lippia aff. rotundifolia). Materials and methods: the experimental design used was a 4×4 factorial scheme (storage time×diets), and each treatment was repeated thrice. The treatments were applied as negative control (without antimicrobial); positive control (ration supplemented with 10 ppm of enramycin and 42 ppm of salinomycin), lemongrass (ration with 120 mg of essential oil of lemongrass for each kilogram of live weight of the animals), and pedestrian tea (ration with 120 mg of essential oil of pedestrian tea for each kilogram of live weight of the animals). Storage was performed after slaughter and evaluated monthly for 4 months. Results: the inclusion of lemongrass oil and pedestrian tea in the broiler diet did not change the ether extract content of the meat sample obtained from thigh and drumstick. The storage time promotes an increase in the moisture loss of the meat from the 2nd month in all treatments. There was an interaction between the additive and storage time for moisture loss. In the 2nd month of storage, the meat from broilers fed the antibiotic-containing feed had a lower moisture loss than those from broilers in the other treatment groups. The fatty acid profile did not differ statistically between the different treatment groups. The inclusion of additives in the food dropped the lipid oxidation at the 2nd month of storage. From the 3rd month, however, only the essential oils showed antioxidant effect. Conclusion: antioxidant activity was positive for treatments that included essential oils. The lemongrass oil and pedestrian tea can be used as antioxidant additives in broiler diets to improve the oxidative stability of thigh-drumstick meat during storage. The results of the study suggest a good prospective for further research with profitability of usage essentials oils examined, for their economical application as feed components in broiler nutrition.engUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASVET - DEPARTAMENTO DE MEDICINA VETERINÁRIA PREVENTIVAVeterinary WorldFrango de corteAntioxidantesEssências e óleos essenciaisNutrição animalAntioxidant activity and chemical composition of meat from broilers fed diets containing different essential oilsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://www.veterinaryworld.org/Vol.14/June-2021/30.pdfIzabela Lorena AzevedoWedson Carlos Lima NogueiraAnna Christina de AlmeidaLis Lorena Melúcio GuedesClaudia Regina VieiraSérgio Henrique Sousa SantosCarolina Magalhães Caires CarvalhoFrancine Souza Alves da FonsecaRogério Marcos de SouzaCintya Neves de Souzainfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/51736/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALAntioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils.pdfAntioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils.pdfapplication/pdf709174https://repositorio.ufmg.br/bitstream/1843/51736/2/Antioxidant%20activity%20and%20chemical%20composition%20of%20meat%20from%20broilers%20fed%20diets%20containing%20different%20essential%20oils.pdfc8842881c32e24d79072ce6a533f330cMD521843/517362023-04-10 16:27:08.244oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-04-10T19:27:08Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils |
| title |
Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils |
| spellingShingle |
Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils Izabela Lorena Azevedo Frango de corte Antioxidantes Essências e óleos essenciais Nutrição animal |
| title_short |
Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils |
| title_full |
Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils |
| title_fullStr |
Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils |
| title_full_unstemmed |
Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils |
| title_sort |
Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils |
| author |
Izabela Lorena Azevedo |
| author_facet |
Izabela Lorena Azevedo Wedson Carlos Lima Nogueira Anna Christina de Almeida Lis Lorena Melúcio Guedes Claudia Regina Vieira Sérgio Henrique Sousa Santos Carolina Magalhães Caires Carvalho Francine Souza Alves da Fonseca Rogério Marcos de Souza Cintya Neves de Souza |
| author_role |
author |
| author2 |
Wedson Carlos Lima Nogueira Anna Christina de Almeida Lis Lorena Melúcio Guedes Claudia Regina Vieira Sérgio Henrique Sousa Santos Carolina Magalhães Caires Carvalho Francine Souza Alves da Fonseca Rogério Marcos de Souza Cintya Neves de Souza |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Izabela Lorena Azevedo Wedson Carlos Lima Nogueira Anna Christina de Almeida Lis Lorena Melúcio Guedes Claudia Regina Vieira Sérgio Henrique Sousa Santos Carolina Magalhães Caires Carvalho Francine Souza Alves da Fonseca Rogério Marcos de Souza Cintya Neves de Souza |
| dc.subject.other.pt_BR.fl_str_mv |
Frango de corte Antioxidantes Essências e óleos essenciais Nutrição animal |
| topic |
Frango de corte Antioxidantes Essências e óleos essenciais Nutrição animal |
| description |
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
| publishDate |
2021 |
| dc.date.issued.fl_str_mv |
2021-06-25 |
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2023-04-10T11:38:23Z |
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2023-04-10T11:38:23Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
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http://hdl.handle.net/1843/51736 |
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www.doi.org/10.14202/vetworld.2021.1638-1643 |
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2231-0916 |
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www.doi.org/10.14202/vetworld.2021.1638-1643 2231-0916 |
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http://hdl.handle.net/1843/51736 |
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eng |
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eng |
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Veterinary World |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
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ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS VET - DEPARTAMENTO DE MEDICINA VETERINÁRIA PREVENTIVA |
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Universidade Federal de Minas Gerais |
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