Qualidade da carne de frangos de corte alimentados com gérmen integral de milho

Abstract

The objective of this study was to evaluate the quality of breast, thigh and overcoat meat of broilers fed diets containing different levels of inclusion of WCG. A total of 648 one day old Cobb500 broilers were used, which were distributed in a completely randomized design with six treatments and six replicates, with 18 birds per experimental unit. The treatments consisted of a reference diet and five diets tests with inclusion of 4, 8, 12, 16 and 20% of WCG, respectively. The broilers were housed in a shed divided into boxes measuring 2x1m and equipped with tubular feeder and nipple drinking fountain. Food and water were supplied ad libitum. After 42 days, two broilers per plot were slaughtered for evaluation of pH, water holding capacity (WHC), shear force, loss through cooking (LTC), peroxide index (PI) and coloration. Data were submitted to MANOVA and multivariate factor analysis with minimum value of load for a variable to be significant of 0.70 within a factor and the method of factor rotation was the varimax raw. The three factors studied - variables pH, WHC and LTC - did not present significant results with the inclusion of WCG. However, factor analysis indicated three main factors, where factor 1 grouped all the variables associated to coloration, showing that there is a positive correlation between the colorations of cuts (chest, thigh and overcoat) and addition of WCG in the diets of the boilers. The factor 2 grouped shear characteristics, showing negative interrelation. It means that an increasing of the WCG in the diets reduced the shear force of the broilers' breast. The factor 3 grouped the characteristic of breast peroxide index, expressing positive interrelation. It means that an addition of higher levels of WCG in the broilers’ diet tends to increase the rate of breast peroxide index. It can be concluded that WCG can use up to 20% in broiler diets without altering meat quality and that WCG showed a strong correlation with shear force, peroxide index and the chick coloration.