Efeitos do uso de farelo de acerola na dieta de frangos de corte sobre as características de qualidade da carne e do hambúrguer
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Data
2019-07-02
Autores
Oliveira, Joselaine de
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Universidade Estadual Paulista (Unesp)
Resumo
A industrialização de frutas para a produção de sucos e polpas congeladas gera grande quantidade de resíduos contendo cascas e sementes que, se descartados de forma inadequada, promovem impacto ambiental negativo. Por outro lado, esses resíduos são fonte de fibras e compostos bioativos com atividade antioxidante e podem encontrar aplicação na alimentação animal, o que lhes confere a designação de coprodutos. Neste estudo, compararam-se as características físicas, químicas e sensoriais de hambúrguer e de carne de frangos de corte alimentados com e sem farelo de acerola (FAC) na ração. Quatro dietas experimentais isoenergéticas e isoproteicas foram utilizadas na criação de 200 pintos machos de um dia de idade da linhagem Cobb 500: controle negativo (CN) - sem antioxidante, controle positivo (CP) - com antioxidande, e duas dietas sem antioxidante e com 5% ou 7,5% de FAC. A criação das aves foi de 42 dias e foram realizadas cinco repetições de cada tratamento (10 aves/box). A carne foi analisada em relação a características químicas e sensoriais e utilizada para a elaboração de hambúrgueres, que levaram farinha de aveia e temperos como ingredientes. A carne do peito dos animais foi utilizada para a elaboração de hambúrgueres, que foram analisados em relação às características físicas, químicas e sensoriais. Os dados de composição bromatológica, ácidos graxos, colesterol, peroxidação lipídica e as características físicas foram analisados por análise de variância e as médias foram comparadas pelo teste de Tukey. O nível de significância adotado foi de 5%. Os resultados da análise sensorial foram analisados pelo teste de Friedman e a comparação múltipla entre as amostras foi feita pelo teste de Dunn. Não houve diferença entre os tratamentos em relação à composição bromatológica da carne de coxa, no entanto, na carne de peito, o uso de FAC a 7,5% aumentou a concentração de proteínas (em relação ao CP) e de cinzas (em relação ao CN). A presença do FAC nas rações reduziu significativamente os teores de colesterol em aproximadamente 34% no peito e 25% na coxa, assim como o teor total de ácidos graxos saturados (AGS) e a razão dos ácidos graxos n-6:n-3. O uso do FAC também retardou a peroxidação lipídica da carne de peito durante o tempo de armazenamento. Com exceção da cor, os demais parâmetros sensoriais avaliados na carne de peito diferiram entre CP e o grupo com 7,5% FAC, que obteve notas superiores para sabor, textura e aceitação global na escala hedônica. As características físicas e a composição bromatológica dos hambúrgueres não diferiram entre os tratamentos, todavia o teor de colesterol foi 23% menor nas formulações com carne de frangos alimentados com FAC. O hambúrguer elaborado com carne de peito de frangos alimentados com 7,5% FAC recebeu as mais altas pontuações da escala hedônica para os atributos de cor, sabor, textura e aceitação global. Para esse produto, os índices de aceitabilidade para sabor e textura foram 81% e 78%, respectivamente, e a intenção de compra foi de 100%. Concluiu-se que o uso de FAC na alimentação de frangos melhorou o padrão lipídico da carne, retardou a peroxidação lipídica do peito e proporcionou alta aceitação sensorial para a carne. O hambúrguer elaborado com peito de frangos alimentados com FAC apresentou menor teor de colesterol e encontrou boa aceitação pelos consumidores. Esses resultados reforçam o uso da FAC na alimentação de frangos de corte, melhorando a qualidade nutricional dos produtos e contribuindo com a sustentabilidade no processo produtivo.
The industrialization of fruit for the production of frozen juices and pulps generates large amount of residues containing shells and seeds that, if discarded of inadequate form, promote negative environmental impact. On the other hand, these residues are a source of fibers and bioactive compounds with antioxidant activity and may find application in animal feed, which gives them the designation of co-products. In this study, the physical, chemical and sensorial characteristics of burger and meat of broilers fed with and without acerola meal (FAC) in the diet were compared. Four experimental isoenergetic and isoprotein diets were used in the creation of 200 day old male chicks of the Cobb 500 line: negative control (CN) - without antioxidant, positive control (CP) - with antioxidande, and two diets without antioxidant and with 5 % or 7.5% FAC. The birds were reared for 42 days and five replicates of each treatment (10 birds / box) were performed. Meat was analyzed for chemical and sensory characteristics and used for the preparation of hamburgers, which took oatmeal and seasonings as ingredients. The meat of the breast of the animals was used for the elaboration of hamburgers, that were analyzed in relation to the physical, chemical and sensorial characteristics. The data of bromatological composition, fatty acids, cholesterol, lipid peroxidation and physical characteristics were analyzed by analysis of variance and the means were compared by the Tukey test. The level of significance was 5%. The results of the sensorial analysis were analyzed by the Friedman test and the multiple comparison between the samples was done by the Dunn test. There was no difference between the treatments in relation to the bromatological composition of the thigh meat, however, in the breast meat, the use of FAC at 7.5% increased the protein concentration (in relation to the CP) and of ashes (in relation to CN). The presence of FAC in rations significantly reduced cholesterol levels by approximately 34% in the chest and 25% in the thigh, as well as the total saturated fatty acid content (AGS) and n-6: n-3 ratio of fatty acids. The use of FAC also delayed the lipid peroxidation of breast meat during storage time. With the exception of color, the other sensorial parameters evaluated in the breast meat differed between CP and the group with 7.5% FAC, which obtained upper notes for flavor, texture and global acceptance in the hedonic scale. The physical characteristics and the bromatological composition of the hamburgers did not differ among the treatments, however the cholesterol content was 23% lower in the formulations with chicken meat fed with FAC. The hamburger made from 7.5% FAC-fed broiler meat received the highest scores on the hedonic scale for color, taste, texture and overall acceptance attributes. For this product, the acceptability indexes for flavor and texture were 81% and 78%, respectively, and the intent to purchase was 100%. It was concluded that the use of FAC in broiler feeding improved the lipid pattern of the meat, delayed the lipid peroxidation of the breast and provided a high sensorial acceptance for the meat. The hamburger made with chicken breast fed FAC presented lower cholesterol content and found good acceptance by consumers. These results reinforce the use of FAC in the feeding of broilers, improving the nutritional quality of the products and contributing to the sustainability of the production process.
The industrialization of fruit for the production of frozen juices and pulps generates large amount of residues containing shells and seeds that, if discarded of inadequate form, promote negative environmental impact. On the other hand, these residues are a source of fibers and bioactive compounds with antioxidant activity and may find application in animal feed, which gives them the designation of co-products. In this study, the physical, chemical and sensorial characteristics of burger and meat of broilers fed with and without acerola meal (FAC) in the diet were compared. Four experimental isoenergetic and isoprotein diets were used in the creation of 200 day old male chicks of the Cobb 500 line: negative control (CN) - without antioxidant, positive control (CP) - with antioxidande, and two diets without antioxidant and with 5 % or 7.5% FAC. The birds were reared for 42 days and five replicates of each treatment (10 birds / box) were performed. Meat was analyzed for chemical and sensory characteristics and used for the preparation of hamburgers, which took oatmeal and seasonings as ingredients. The meat of the breast of the animals was used for the elaboration of hamburgers, that were analyzed in relation to the physical, chemical and sensorial characteristics. The data of bromatological composition, fatty acids, cholesterol, lipid peroxidation and physical characteristics were analyzed by analysis of variance and the means were compared by the Tukey test. The level of significance was 5%. The results of the sensorial analysis were analyzed by the Friedman test and the multiple comparison between the samples was done by the Dunn test. There was no difference between the treatments in relation to the bromatological composition of the thigh meat, however, in the breast meat, the use of FAC at 7.5% increased the protein concentration (in relation to the CP) and of ashes (in relation to CN). The presence of FAC in rations significantly reduced cholesterol levels by approximately 34% in the chest and 25% in the thigh, as well as the total saturated fatty acid content (AGS) and n-6: n-3 ratio of fatty acids. The use of FAC also delayed the lipid peroxidation of breast meat during storage time. With the exception of color, the other sensorial parameters evaluated in the breast meat differed between CP and the group with 7.5% FAC, which obtained upper notes for flavor, texture and global acceptance in the hedonic scale. The physical characteristics and the bromatological composition of the hamburgers did not differ among the treatments, however the cholesterol content was 23% lower in the formulations with chicken meat fed with FAC. The hamburger made from 7.5% FAC-fed broiler meat received the highest scores on the hedonic scale for color, taste, texture and overall acceptance attributes. For this product, the acceptability indexes for flavor and texture were 81% and 78%, respectively, and the intent to purchase was 100%. It was concluded that the use of FAC in broiler feeding improved the lipid pattern of the meat, delayed the lipid peroxidation of the breast and provided a high sensorial acceptance for the meat. The hamburger made with chicken breast fed FAC presented lower cholesterol content and found good acceptance by consumers. These results reinforce the use of FAC in the feeding of broilers, improving the nutritional quality of the products and contributing to the sustainability of the production process.
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Palavras-chave
Ácidos graxos, Antioxidantes, Lipídios, Resíduos vegetais, Fatty acids, Antioxidant, Lipids, Plant residues