Produção de biomassa do Agaricus blazei Murrill em vários meios de cultura e desempenho e qualidade da carne de frangos de corte alimentados com ração suplementada com este fungo

Abstract

The mushroom Agaricus blazei native to Brazil and grown in several countries can be utilized as a functional food and in chickens, it aims at either the elimination or the decrease of antimicrobials in those birds´ diets. This work was intended to develop new culture media for the production of mycelial mass of A. blazei and evaluate the use of that mushroom as an additive in the diet for broiler chickens. So, three experiments were conducted: in the first, different formulations of culture media were evaluated, aiming at the production of A. blazei mycelial mass for utilization in diet; in the second, broiler chickens´ performance fed supplemented with the dehydrated mushroom was evaluated and in the third, the breast meat quality of chicken fed A. blazei was evaluated. In the first phase of the research, three groups of new culture media the first phase were formulated: Nitrogen-Phosphorus-Potassium (NPK), Alternative Basic Medium (MBA) and Supplemented Molasses Solubles Medium (MVS), which were compared (mm/day and mg/day) with the (MBC), medium already utilized in laboratory. The culture medium of low cost and best mycelial growth was the NPK; formulated with fertilizers (NPK, dolomitic limestone, KCl and ammonium sulfate), sucrose, supplemented molasses solubles medium and beer leaven. In the second phase the performance of 595 Ross chickens fed A. blazei -enriched diet in 6 treatments and one control, performance being evaluated between 1 and 42 days. The results indicated differences among the treatments, 0.163% being the ideal concentration of dehydrated mushroom in the diet. In the third phase, the quality of the breast meat of the chicken fed the mushroom A. blazei was evaluated. The quality measures analyzed at 21 and 42 days of raising: color, weight loss by cooking (WLC), shearing force - softness (SF), pH, protein, fat, moisture and ashes. The results indicated that use of the mushroom A. blazei in broiler chicken diet altered positively the quality attributes of breast meats weight loss by cooking, luminosity and pH.