Periódicos Brasileiros em Medicina Veterinária e Zootecnia

Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability

de Lima, CBRacanicci, AMCOliveira, GRMigotto, DLAmador, SAde Souza, TCTanure, CBGSVieira, A

ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog.) and copaiba (Copaifera langsdorffii) to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP) or sucupira (SUC) resin oils at three different concentrations (500, 900, and 1300 ppm) plus a negative control diet (CONT). At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF). Raw meat was vacuum packed and stored frozen until lipid peroxidation analysis. Meat samples were pooled to prepare pre-cooked meatballs (30 ± 0.5g), stored under refrigeration (eight days), and analyzed every two days for TBARS concentration. Results were analyzed using the PROC GLM and MIXED procedures (SAS statistical software). Plant oils increased (p 0.05) breast meat humidity (HU) and crude protein (CP) levels and reduced (p 0.05) total lipid (TLC) and ash (AS) levels when compared with the CONT treatment. Plant oils increased (p 0.05) thigh meat HU when compared with the CONT. High COP dietary levels reduced (p 0.05) breast meat CWL, and increased (p 0.05) thigh meat L* values when compared to CONT, except for SUC500 and SUC900. The dietary inclusion of plant oil resins showed a pro-oxidant effect (p 0.01) on breast meat when compared with the CONT. Low SUC dietary supplementation levels significantly reduced (p 0.01) the concentration of secondary oxidation products in thigh meat.

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