Farelo de arroz integral tratado com antioxidantes na alimentação de frangos de corte

Abstract

This study aimed to evaluate the effect of inclusion of antioxidants with and without heat treatment in rice bran on their oxidative status and its application in broiler diets evaluating the productive performance, carcass yield and meat quality. 3000 chickens of Cobb 500 were housed, with one day of age, up to 42 days, these 1500 males and 1500 females. The birds were distributed in a randomized block design according to body weight on the first day, separated into male and female, in 120 boxes with 12 replicates per treatment and 10 treatments. The treatments consisted of: T1 (control with corn and soybean meal, without added FAI); T2 (diet with addition of 5% FAI T1); T3 (diet with addition of 10% FAI T1); T4 (diet with addition of 15% FAI T1); T5 (diet including 20% FAI T1); T6 (diet with addition of 5% FAI T2); T7 (including diet with 10% FAI T2); T8 (including diet with 15% FAI T2); T9 (diet including 20% of FAI T2); T10 (diet including 20% FAI T3).The basal diets were formulated meeting the nutritional requirements of the birds. The performance variables analyzed were feed intake, feed conversion, average weight and average weight gain. Income variables considered in this study were: live weight, carcass weight, weight and yield of edible viscera (gizzard, liver and heart); weight and yield wing, thigh, drumstick and breast without skin. To assess the quality of the meat was performed TBARS loss of water cooking and shear rate. The TBARS variables, shear rate, yield guts and some general cuts were not significantly different for any of the tested treatment. The variables feed intake, feed conversion, weight gain and average weight gain showed significant differences among treatments. Generally increases as the inclusion of the branindiet, the birds lose performance and yield. Also the heat treatment seems positively influence the animals when compared to non-use. It can be concluded that the rice FAI inclusion levels of 20% worsens the performance and efficiency of broiler chicks, suggesting the use of lower inclusions. It can also be said to deal with the bran heat proves to be effective in aid to combat the deteriorating food process.