Aline Mondini Calil Racanicci

Extratos vegetais em dietas para frangos de corte

ABSTRACT - The trial was carried out to evaluate different blends of plants extracts in broilers diets. It was used 1,350broilers distributed in a randomized block design with six replicates and five diets, one without additive and the four others,each containing one of the following additives: 10 ppm of avilamycin; 200 ppm of a product containing essential oils ofcarnation, thyme, cinnamon and microencapsulated capsicum; 100 ppm of a product containing essential oils of syntheticcinnamaldehyde and carvacrol and capsicum oleoresin microencapsulated; 500 ppm of a commercial product containingeucalypt oil, essential oil of Chinese cinnamon, leaves of Chilene boldo and seeds of fenu-Greek at the initial phase and1200 ppm in the grower and finisher phases. Performance parameters were evaluated at 21 and 42 days of age and the carcasscharacteristics at 44 days of age. From 27 to 30 days of age, it was carried out the metabolism trial trough total excretacollection method and metabolizable energy and the crude protein digestibility of the diets were determined. The diets withplant extract blends had no significant effect on the performance when compared to diet without additives or diet withavilamycin. The lack of challenge in the experimental facilities and the use of diets with high digestibility ingredientsmight have contributed to broilers express all their potential making undetectable the improvement made by the inclusionof any of these additivies. Diets with plant extract blends promote performance similar to those obtained with dietscontaining avilamycin.Key Words: additives, carcass characteristics, metabolic assay, performance

Diferentes fontes de proteína na dieta pré-inicial de frangos de corte

ABSTRACT - The purpose of this study was to determine the N-corrected apparent metabolizable energy (EMAn) of alternativeprotein ingredients, for newly hatched chicks, and to evaluate the effects of the utilization of these ingredients in the first week broilerfeed, on the performance and gastrointestinal tract (TGI) development. In the metabolism trial, 288 male chicks from 4 to 7 day s wereallotted to a completely randomized design with six treatments (a reference diet and five diets with inclusion of the test ingr edients) andfour replicates of 12 birds. The ingredients evaluated were: isolated soy protein (IS), dried whole eggs (OP), blood plasma (PS ), corngluten meal (GM) and dried sugar cane yeast (LS). To evaluate the performance and TGI, 624 birds were allocated in brooder batt erieswith six treatments and four replicates of 26 birds. The treatments were: 1 - corn and soybean meal diet, 2 - corn and soybean meal diet+ IS, 3 - corn and soybean meal diet + OP, 4 - corn and soybean meal diet + PS, 5 - corn and soybean meal diet + GM and 6 - cor n andsoybean meal diet + LS. The birds received the treatments only from 1 to 7 days. Birds were sampled at 1, 4 and 7 days of age i n orderto evaluate the TGI organs. The EMAn of the ingredients determined for chicks in the first week were 2,110; 5,095; 3,831; 3,374 and2,037 kcal/kg (as-fed basis) for IS, OP, PS, GM and LS, respectively. In general, the performance of the birds from 1 to 7 days was affectedby the different treatments, but this effect was not maintained up to 21 days. The different protein sources affected the TGI d evelopment,but these effects did not explain broiler performance.Key Words: broilers, gastrointestinal tract, metabolizable energy, newly hatched chick diets, performance, protein

Antimicrobial resistance of Campylobacter jejuni isolated from chicken carcasses in the Federal District, Brazil.

The aim of the present study was to perform microbiological isolation of Campylobacter jejuni from chilled chicken carcasses marketed in the Federal District of Brazil and to subject the strains to an antibiogram. A total of 92 samples from chilled chicken carcasses were acquired, 18 of which (19.56%) tested positive for C. jejuni. A total of 16 strains were tested for susceptibility to eight antimicrobial drugs. All 16 strains were resistant to ciprofloxacin, 15 strains to nalidixic acid, streptomycin, tetracycline, and gentamycin, 14 strains to amoxicillin, 11 strains to erythromycin, and 6 strains to chloramphenicol. The present study is the first to report on the presence of C. jejuni in chilled chicken carcasses marketed in the Federal District region of Brazil. These results may indicate flaws in certain steps of this food processing and highlight a possible public health problem due to the high level of resistance exhibited by the isolated strains.

Carboidratos na dieta pré-inicial de frangos de corte

This work was conducted to determine the N-corrected apparent metabolizable energy (EMAn) of different carbohydrate sources for broilers from 1 to 7 days, and to evaluate the utilization of these ingredients in the diet of newly hatched broilers based and on live performance and on the gastrointestinal tract (TGI) development. Total excreta collection method was used in trial one, with 220 male chicks from 4 to 7 days, allocated to batteries in a completely randomized design with five treatments (a reference diet and four diets with inclusion of 20% of the test ingredients) and four replicates of 11 birds. The ingredients evaluated were corn starch (AMI), cassava starch (AMA), glucose (GLI) and sucrose (SAC). In Trial 2, 520 day-old male chicks were allotted to a completely randomized design with five treatments and four replicates of 26 birds. The birds received the treatments (1 - corn and soybean meal diet, 2 - corn and soybean meal diet + AMI, 3 - corn and soybean meal diet + AMA, 4 - corn and soybean meal diet + GLI, 5 - corn and soybean meal diet + SAC) only from 1 to 7 days. From 8 to 21 days, all the birds received a standard diet. The EMAn values of the ingredients determined for broilers in the first week were 3,269; 3,690; 3,427 and 3,524 kcal/kg for AMI, AMA, GLI and SAC, respectively. In general, the results showed that the treatments did not affect the TGI development, but feed intake was improved by the more available carbohydrate sources in the newly hatched chicks diets, contributing to a higher liveweight of the birds.

Oxidação lipídica do óleo de vísceras de aves para redução de seu conteúdo de energia metabolizável para frangos de corte na fase de crescimento

In order to determine the apparent metabolizable energy (AME) and N-corrected apparent metabolizable energy (AMEn) of fresh and oxidized poultry fat a metabolism assay with 48 AgRoss male broilers from 31 to 34 days of age was conducted. The birds were fed a basal diet or this diet replaced by 10% of fresh or oxidized fat and the total excreta collection method was applied. The birds were housed in metabolic cages and each diet was supplied for four replicates of four birds. Fresh poultry fat was supplied by a local rendering and then stored frozen (-18oC). The oxidized poultry fat was obtained by heating (80 - 90oC) and specific absorbances were measured frequently to control fat quality. Specific absorbances at 232 and 270 nm were, respectively, 4.64 and 0.47 for fresh fat and 18.54 and 3.76 for oxidized fat, which suggest higher levels of conjugated dienes in the oxidized poultry fat. The results of AME and AMEn were 9,240 and 9,150 kcal/kg (as fed-basis) for the fresh poultry fat and 7,770 and 7,595 kcal/kg (as fed-basis) for the oxidized poultry fat. AME and AMEn values were statistically different, indicating a decrease in the energy from the fresh poultry fat to the oxidized fat due to oxidation.

Efeito do uso de óleo de vísceras de aves oxidado na ração de frangos de corte sobre o desempenho, a composição da carcaça e a estabilidade oxidativa da carne da sobrecoxa

Two hundred male Ross broiler chicks were raised from 10 to 40 days of age and fed a corn-soy diet with 4% of fresh or oxidized poultry offal fat to evaluate the effects of dietary fat quality on broiler performance and on oxidative stability of frozen thigh meat during storage. Fresh poultry fat, characterized by low concentration of oxidation products determined by specific absorbances of 5.80 and 0.69 at 232 and 270 nm, respectively, was supplied by a local renderer and stored frozen (-18oC) until diets were produced. Oxidized poultry fat was obtained by heating the fresh poultry fat in a fryer at 110-120 oC until specific absorbances reached 11.33 (at 232 nm) and 2.31 (at 270 nm), which show increased concentration of oxidation compounds. At 41 days of age, 136 birds were slaughtered and carcass characteristics were evaluated. Skinless and deboned raw thigh meat was packed and stored for 9 months in a non-illuminated freezer at -20oC. Thiobarbituric acid reactive substances (TBARS) were assessed monthly in the frozen samples to evaluate the oxidative status of stored meat. Birds performance and carcass characteristics were not affected by the presence of oxidized poultry fat in the diet. After six months of storage, the oxidative stability of frozen thigh meat from broilers fed oxidized poultry fat was reduced, indicated by higher TBARS values.

Avaliação de complexo enzimático e betaína natural em rações para frangos de corte criados em aviário comercial

The objective of this study was to evaluate the effects of an enzymatic complex composed of protease, xylanase and amylase, associated or not to betaine in diets for broiler chickens on the performance of birds and economical analysis. It was used Cobb 500 male broiler chicks (924) at average initial weight of 45.8 g fed four diets, each one with seven replicates, in a completely randomized design. Each experimental unit had 33 birds. The diets were: control - corn and soybean meal- based rations; enzymes - rations added with enzymes (protease, xylanase and amylase); betaine - rations added with natural betaine; enzymes + betaine - rations added with enzymes and betaine. In the period from 1 to 7 days, the addition of enzymes or betaine into the rations did not influence performance traits. In the period from 1 to 21 days of age, birds fed diets with enzymes + betaine showed lower average feed intake when compared to those diets only with enzymes. However, average weight gain and feed conversion were similar. Diets with enzyme or betaine did not influence performance of the birds compared to control diet. Likewise, in the period from 1 to 35 days, performance of the birds fed diets with enzymes and betaine was similar to the control group. At 41 days of age, broilers fed diets with enzyme or betaine showed performance similar to the control group, so, the additives used had the expected effects. However, combination of the additives did not show the same efficiency. There was no significant influence of diets in the feed cost. Among the evaluated additives, only enzyme and betaine do not affect performance of the birds.

Effects of dietary hop (Humulus lupulus L.) β-acids on quality attributes, composition and oxidative stability of pork meat: Hop β-acids affect lipid content and oxiodation of pork meat

BACKGROUNDnThe effects of dietary levels of hop β-acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty-two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.42 kg initial body weight (BW) to 20.45 ± 0.95 kg final BW) and fed diets supplemented with 0, 120, 240 or 360 mg kg-1 hop β-acids during 35 days were slaughtered to sample longissimus dorsi muscle for meat analysis.nnnRESULTSnNo effects (P > 0.05) of dietary hop β-acids were observed on meat physical attributes. Quadratic effects (P < 0.05) of hop β-acids were observed on lipid and protein contents and on thiobarbituric acid-reactive substance (TBARS) values of meatballs, whose equations allowed the estimation of dietary hop β-acid levels of 176, 169 and 181 mg kg-1 to provide up to 16.20% lipid reduction, 1.95% protein accretion and 23.31% TBARS reduction respectively.nnnCONCLUSIONnDietary hop β-acids fed to pigs might reduce lipid, increase protein and reduce lipid oxidation without affecting physical attributes of the pork meat.

Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat

Moderate supplementation with extract of mate to a standard broiler diet in feeding experiment with 5 treatment groups was found to increase production of endogenous antioxidants in muscles, improving meat quality and storage stability. For addition of 250 or 500 mg extract per kg feed, pre-cooked meatballs made from the breast muscles had a significant lower level of secondary lipid oxidation products during one week of chill storage. Addition of 750 or 1000 mg extract per kg feed had an increasing prooxidative effect during storage of the meatballs. For the moderate levels of plant phenols in feed, a metabolic study based on nuclear magnetic resonance (NMR) spectroscopy of meat extracts showed that mate extract added to the feed increased the muscle level of antioxidative peptides like anserine, while indication of toxic effects was noted for the higher levels of feed additives. Rate of formation of radicals as detected by electron paramagnetic resonance (EPR) spectroscopy was found to correlate with the oxidative damage and a kinetic analysis demonstrated that the antioxidative effect of mate supplemented to the feed could be assigned to radical scavengers present in the meat. These findings for the monogastric animals are different from results previously obtained for ruminants, where plant phenols rather seem to affect the microflora of the digestive tract.