Anacardato de cálcio como fonte de ácido anacárdico na alimentação de frangos de corte

Abstract

The research aims to evaluate the effects of adding calcium anacardic (CAC) as a source of anacardic acid in the feed of broiler about the performance, carcass characteristics, quality and lipid stability meat, blood parameters, enzyme activity and lipid peroxidation liver and growth, composition and quality of the bones. For this, 840 male chicks with a day Ross 308 line were randomly assigned to six treatments, with seven replicates of twenty birds. The treatments consisted of: diet without growth promoter (PC); diet with PC and the others without PC and adding CAC levels of 0.25; 0.50; 0.75 to 1%. The addition of CAC in the feed didn’t affect the biochemical blood parameters (uric acid, creatinine, alanine aminotransferase, aspartate aminotransferase, total cholesterol, HDL, LDL and triglycerides) in the enzyme activity (superoxide dismutase, non-protein sulfhydryl groups) and peroxidation of liver lipids, growth and bone quality (weight, length, diameter, Seedor index, strength, deformity, dry matter and mineral matter), in the carcass characteristics (% of carcass, breast and thigh + drumstick) and quality meat (L *, a *, b *, pH, loss of water by cooking and water holding capacity). However, the addition of from 0.75% CAC reduced weight gain and feed conversion detracted from the chickens up to 21 days old, however, the addition of up to 1 % did not affect performance when considering the total period (1 to 42 days old). For TBARS values for beef, the levels of 0.75% to 1% have provided the lowest values while treatment without growth promoter yielded higher value. The CAC can be added in the feed of broilers to the level of 1 %, no changes occur in the blood parameters and enzyme of the liver, the performance at the end of the growing period (42 days old), carcass characteristics and growth, composition and quality of the bones. However, the quality of the meat can improve with reduced lipid oxidation from 0,75. The CAC can be added in the feed of broiler until the level of 1%, without change the blood parameters, enzymatic liver, the performance at the end of the growing period (42 days old), carcass characteristics and growth, composition and quality of the bones. However, the quality of the flesh can be improved by reducing lipid oxidation as 0.75%.