Extrato etanólico da folha da azeitona roxa (syzygium cumini l.) na alimentação de codornas de corte reprodutoras e codornas de corte

Abstract

In this study, two experiments were conducted to evaluate the effects of including the ethanolic extract of Syzygium cumini L. leaves in quail diets. The first experiment involved 336 breeding meat quails of the species Coturnix coturnix, distributed in a completely randomized design with seven treatments and six replicates of eight birds each. The experimental unit consisted of six females and two males. The second experiment involved 350 male and female meat quails of the species Coturnix coturnix, aged 7 to 42 days, distributed in a completely randomized design with seven treatments and five replicates of ten birds each. In both experiments, the treatments consisted of diets: negative control (without inclusion of antioxidant additive), positive control (with dietary inclusion of 200 mg/kg of BHT), and the others with the inclusion of the ethanolic extract of the leaf of Syzygium cumini L. at concentrations of 200, 400, 600, 800 and 1000 mg/kg of feed. In the experiment with breeders, the following were evaluated: productive performance, egg quality, lipid stability (TBARS) of the liver and segments of the reproductive organs, antioxidant potential (total phenolics, DPPH and ABTS) of the eggs, lipid stability (TBARS) of the yolk, incubation parameters and progeny performance. In the experiment with birds intended for meat, the performance, carcass characteristics, antioxidant potential (total phenolics, DPPH and ABTS) of the meat and oxidative stability (TBARS) of the liver tissues and meat were evaluated. In the results from the breeding quails, no significant effects were observed on the performance parameters of the breeders, egg quality, incubation, or offspring performance. On the other hand, regarding the status of lipid oxidation in the tissues, it was observed that TBARS values in the liver were lower in birds in treatments with doses starting at 600 mg/kg of the extract, in the ovary only in the treatment with 1000 mg/kg of the extract, while in the uterus, the value decreased progressively from the level of 400 mg/kg of the extract. In the eggs, the concentration of phenolic compounds and the percentage of DPPH radicals increased significantly from the positive control treatment and with increasing extract inclusion, while the percentage of ABTS radicals was significantly higher from the inclusion of 200 mg/kg of the extract. TBARS values in the yolk of fresh eggs were lower in treatments containing BHT or extract compared to the negative control; After 28 days of storage, treatments with doses starting at 400 mg/kg promoted a progressive reduction in yolk lipid oxidation. No significant differences were observed in the results for quails destined for slaughter for performance or carcass characteristics. In meat, total phenolic concentrations were significantly higher with the 800 and 1000 mg/kg extract levels, while DPPH radical inhibition was greater in birds treated with a diet containing BHT and all extract levels compared to the negative control diet, and the percentage of ABTS radical capture was higher with the 1000 mg/kg extract. Finally, TBARS values in liver and fresh and stored meat were higher in the control group compared to the antioxidant groups, with no difference between BHT and extract. It was concluded that the ethanolic extract of Syzygium cumini L. leaves at doses up to 1000 mg/kg in the diet of European breeding quails did not compromise productive performance, egg quality, incubation parameters, or initial progeny performance. Doses starting at 200 mg/kg increased the antioxidant potential of fertile eggs and reduced lipid oxidation in liver tissue, reproductive tract segments, and yolks of fresh or stored eggs for 28 days. For quails intended for meat, the inclusion of the extract at doses up to 1000 mg/kg did not compromise productive performance or carcass characteristics, while levels starting at 200 mg/kg increased the antioxidant potential of meat and the lipid stability of the liver and fresh and stored meat.