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QUALITY OF BROILER MEAT FED BY-PRODUCT OF GUAVA DURING THE INITIAL PHASE
Research has been conducted to verify the antioxidant potential of natural products and agro-products. The byproduct of agribusiness Guava is rich in phenolic compounds that have antioxidant potentials. An experiment was carried out aimed to evaluate the antioxidant potential of a guava byproduct (decanter) as a nutritional additive in broiler diets aimed at improving the quality of meat. The experiment was conducted at the Poultry Department, Federal University of Goiás. The experiment had approval from Animal Ethics Committee of Federal University of Goiás. Two hundred eighty-eight (288) female chicks (one day old Cobb 500® lineage) were distributed using a completely randomized design consisting of four treatments and six replications of 12 broilers/ each cage. The experimental diets were provided isonutritives. Treatments consisted of four levels of inclusion of decanter in the experimental diet (0, 0.5, 1.0 and 1.5%). The diets were provided to broilers from 1-21 days old. The variables analyzed were pH and colorimetry of breast meat and thigh. Color determinations (values L *, a * and b *) were measured at three different points in the ventral portion of the breast and thigh muscles using a calorimeter. For analysis of pH readings were made in triplicate in ventral muscle using the pH meter. Data were submitted to analysis of variance. The computer statistical program R was used. There was no significant (P> 0.05) difference between the colorimetric and pH measurements of breast meat and thigh of broilers in the initial phase, fed different levels byproduct of guava in the diet (Table 1) was observed. We conclude that use of the byproduct of guava as a nutritional additive in broiler diet did not influence meat quality of broilers.
Table 1. Colorimetric and pH measurements of breast meat of broilers at 21 days of age fed byproduct of guava (decanter) in the diet
Treatments |
L* |
a* |
b* |
pH |
0% Guava byproduct |
40.65 |
4.38 |
6.36 |
5.96 |
0.5% Guava byproduct |
39.65 |
4.05 |
5.36 |
6.08 |
1.0% Guava byproduct |
40.53 |
4.81 |
6.68 |
5.95 |
1.5% Guava byproduct |
40.89 |
4.32 |
6.49 |
5.96 |
P value |
0.6762 |
0.7326 |
0.2391 |
0.5813 |
Coefficient of Variation (%) |
3.96 |
25.99 |
15.91 |
2.59 |
Keywords: additives, broiler, guava