Efeito da adição de radícula de malte na ração de frangos de corte: composição físico-química e perfil de ácidos graxos da carne

Daiana Novello; Ricardo Alves da Fonseca; Jamile Kailer dos Santos

doi:10.53393/rial.2012.71.32396

Vol. 71 No. 1 (2012), ORIGINAL ARTICLE

Vol. 71 No. 1 (2012)

Effect of the addition of malt radicle on the broiler feed: physico-chemical composition and meat fatty acid profile

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.2012.71.32396

Published 2012-01-01

Daiana Novello⁺⁻
Ricardo Alves da Fonseca⁺⁻
Jamile Kailer dos Santos⁺⁻

Daiana Novello

Universidade Estadual do Centro-Oeste, Departamento de Nutrição, Setor de Ciências da Saúde, Guarapuava, PR

Ricardo Alves da Fonseca

Universidade Federal de Roraima, Centro de Ciências Agrárias, Boa Vista, RR

Jamile Kailer dos Santos

Universidade Estadual do Centro-Oeste, Departamento de Nutrição, Setor de Ciências da Saúde, Guarapuava, PR

PDF (Português (Brasil))

Keywords

barley
birds
cereals
nutrition

How to Cite

1.

Novello D, Fonseca RA da, Santos JK dos. Effect of the addition of malt radicle on the broiler feed: physico-chemical composition and meat fatty acid profile. Rev Inst Adolfo Lutz [Internet]. 2012 Jan. 1 [cited 2024 Dec. 4];71(1):93-9. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32396

Abstract

This study analyzed the chemical composition and the fatty acids (FA) profile of meats (chest and thigh/on-thigh) from broilers fed with different malt radicle amounts (10% and 20%) and control feed. The experiment consisted of three treatments and five replicates, with 10 birds for experimental unit. Treatment with 20% radicle decreased (p > 0.05) the lipids contents (2.78 ± 0.23%, 15.40 ± 0.24%) and the total saturated fatty acids (SFA) (0.75 ± 0.03 g/100 g; 4.33 ± 0.03 g/100 g) in both chest cut and thigh/on-thigh meats, respectively. No change in the total contents of monounsaturated and polyunsaturated fatty acids (MUFAs and PUFAs) was noted after adding the malt radicle into thigh/on-thigh meats. However, the addition of 20% of malt radicle reduced the total amount of MUFAs (0.85 ± 0.04 g/100 g) and PUFAs (0.88 ± 0.08 g/100 g) in the chest meat. The increase of 10% of radicle in the feed promoted an enhancement of total PUFAs (1.81 ± 0.03 g/100 g), of n-6/n-3 ratio (21.66 ± 0.08) and PUFAs/SFA (1.24 ± 0.06) in chest meat. The use of malt radicle is a viable alternative for feeding broilers, which provides beneficial changes in the SFA, MUFAs and PUFAs profiles, especially in the bird chest meat.

https://doi.org/10.53393/rial.2012.71.32396

PDF (Português (Brasil))

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