Qualidade de carcaça e carne de frangos com uso de glicerina na alimentação

Abstract

The objective of this study was to evaluate changes in the parameters of carcass quality and composition of meat from chickens fed diets with different levels of crude glycerin. We used 105 male Cobb broilers, reared under intensive starter diets from the initial phase until termination, with slaughter at 42 days. The design was completely randomized (DIC) with five treatments and seven replicates (5 x 7), and each plot consisted of three birds. The treatments were as follows: T1 - basal diet without addition of glycerin, T2 - 30 g/kg of adding glycerin, T3 - 60 g/kg of adding glycerin, T4 - 90 g/kg of adding glycerin and T5 - 120 g/kg by addition of glycerin. The results showed the effect of levels of glycerin on the carcass parameters (Slaughter Weight, Carcass Yield and Breast, Weight Legs and Wings). For the color of breast meat, increases the levels of red and change the hue angle of color. No changes were observed in relation to weight loss by cooking, ultimate pH and tenderness in both cuts. The crude glycerin did not promote changes in values of nutrient composition in chicken meat regardless of the level of use and cut. Overall, the crude glycerin in the diet of chickens despite affecting carcass, stands out as an ingredient of potential use due to the small changes observed in relation to meat quality.