Effects of dietary bixin on broiler performance and meat quality

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dc.contributor.authorLuiggi, Fabiana Golin [UNESP]
dc.contributor.authorPacheco, Peterson Dante Gavasso [UNESP]
dc.contributor.authorRacanicci, Aline Mondini Calil
dc.contributor.authorde Souza Miranda Muynarsk, Elisângela [UNESP]
dc.contributor.authorFasanaro, Ricardo [UNESP]
dc.contributor.authorSartori, José Roberto [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUnB
dc.date.accessioned2020-12-12T02:11:57Z
dc.date.available2020-12-12T02:11:57Z
dc.date.issued2020-01-01
dc.description.abstractBixin is the main carotenoid present in annatto seed (Bixa orellana). The aim of this study was to evaluate the inclusion of increasing levels of bixin in the broiler diets and their effects on growth performance and meat characteristics. A total of 750 one-day-old Cobb 500 chicks were distributed in a completely randomized design with five treatments, with six replications of twenty-five birds each. Treatments consisted in different levels of bixin in diets (0.0, 0.05, 0.10, 0.15%). Were evaluated the parameters of growth performance (weight gain-WG, feed intake-FI, feed conversion ratio-FCR, productive efficiency index-PEI and viability), meat quality (pH, color, drip loss, cooking loss-CL and shear force-SF), cholesterol levels and meat oxidation. The inclusion of 0.25% of bixin resulted in negative effect on WG and PEI. The values of b * (intensity of yellow) increased linearly with the inclusion of bixin. The addition of 0.10% bixin in diet reduced the cooking loss and the addition of 0.15% reduced the shear force. The inclusion of 0.25% of bixin in diet had an antioxidant effect on breast and thigh meat, 10 days after cooking. The addition of bixin in broilers diet did not affect performance and had positive effects on meat quality, in parameters that directly affect the consumer's purchase decision.en
dc.description.affiliationDepartamento de Melhoramento e Nutrição Animal UNESP
dc.description.affiliationDepartamento de Zootecnia UnB
dc.description.affiliationDepartamento de Microbiologia e Imunologia UNESP
dc.description.affiliationUnespDepartamento de Melhoramento e Nutrição Animal UNESP
dc.description.affiliationUnespDepartamento de Microbiologia e Imunologia UNESP
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2011/23731-5
dc.format.extent95-109
dc.identifierhttp://dx.doi.org/10.5380/AVS.V25I1.67904
dc.identifier.citationArchives of Veterinary Science, v. 25, n. 1, p. 95-109, 2020.
dc.identifier.doi10.5380/AVS.V25I1.67904
dc.identifier.issn1517-784X
dc.identifier.scopus2-s2.0-85086860947
dc.identifier.urihttp://hdl.handle.net/11449/200634
dc.language.isopor
dc.relation.ispartofArchives of Veterinary Science
dc.sourceScopus
dc.subjectAdditive
dc.subjectAnnatto extract
dc.subjectCholesterol
dc.subjectNatural antioxidant
dc.titleEffects of dietary bixin on broiler performance and meat qualityen
dc.titleUso de bixina na dieta de frangos de corte e seus efeitos no desempenho zootécnico e qualidade da carnept
dc.typeArtigo

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