Composição lipídica da carne de frango em função da densidade nutricional da ração

• Autor(a) principal: Ferreira, Gabriela da Silva [UNESP]
• Data de Publicação: 2012
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/128051; http://www.athena.biblioteca.unesp.br/exlibris/bd/cathedra/17-09-2015/000850055.pdf
• topic: Frango de corte; Carne - Qualidade; Lipídios; Alimentos de origem animal; Alimentos - Teor de colesterol; Broileer chicken

Nowadays Brazil is the world's largest exporter of chicken meat. To achieve and maintain this position requires a constant improvement, and precision in the ration formulation is a key factor for the optimization of the production process. This experiment was conducted to evaluate the influence of different energy levels in the diet of broiler chickens on their performance and the quality of the lipid fraction of meat. For performance analysis, the birds were subjected to a randomized design with a 6x3 factorial arrangement, six energy levels (2,800, 2,900, 3,000, 3,100, 3,200 and 3,300 kcal / kg) and three slaughter weights (42, 49 and 56 days), with four replications. The sexes were analyzed separately. It was taken a methodology of response surface to establish a mathematical model explaining the behavior of the dependent variables studied (body weight, feed intake, feed conversion, cavity fat and carcass yield) as a function of varying level of dietary energy and age of the birds. To evaluate the composition of the lipid fraction of meat, we determined the total lipids and cholesterol in the thigh with skin, skinless thigh and chest. Showed an increased body weight and improved feed conversion associated with increased nutrient density of the diet. Regarding the composition of the lipid fraction of meat, the breast had shown lower total lipid content, followed skinless thigh. The thigh skin had shown a highest lipid content due to subcutaneous fat. The chest showed less cholesterol than the thigh and cholesterol did not differ between the thigh with skin and without skin, demonstrating that cholesterol is not associated with subcutaneous fat. The intramuscular lipid content was lower in meat from birds fed the lowest energy level in the diet, demonstrating the possibility of producing chicken meat healthier and valued by consumers, the precise adjustment of the nutrient density of the diet