Avaliação do perfil de ingredientes em rações de papagaio-verdadeiro (Amazona aestiva) comercializadas na Região Metropolitana do Recife.

Abstract

Interest in keeping birds as pets increases every year. This raises the concern about food sources for these animals, always aiming at balanced diets. It is known that each species has its nutritional requirements for the proper functioning of its organism and for that it is necessary to guarantee a balanced diet according to the requirements that may vary according to the environment that this animal is inserted. This work aimed to analyze the ingredient profile and bromatological components in diets of true parrot – (Amazona aestiva) commercialized in the Metropolitan Region of Recife. The analyzes were carried out in the zootechnics department of the Federal Rural University of Pernambuco, in the animal nutrition laboratory, where five rations were used and a 100-gram sample was weighed from each ration, where the profile of the ingredients was made through manual selection, subsequently, quartering was carried out with the aim of homogenizing the sample, and then grinding in a 2mm sieve, after crushed, the samples were used to carry out the analysis of dry matter and moisture, mineral matter and crude protein. The mean values were submitted to the normality test, using the SAS system program, and for homogeneity analysis Barllet's and Levene's tests were used, and in order to compare the means of the results obtained, the Tukey test was used, where all parameters (DM, UM, MM and CP) showed a significant difference (p<0.05) when comparing the averages of the packages, which can be attributed to economic factors, such as storage issues of these feeds, which can lead to nutritional losses. For analysis of distribution between the evaluated rations, the Kruskal-Wallis where there was no significant difference between the rations (p=0.4041). Analyzing the ingredients individually, the occurrence of sunflower and corn seeds was observed in all packages, which may be related to the availability of ingredients in the region and the cost of these products.