Antioxidante à base polifenóis da uva em ração contendo óleo de fritura para codornas de corte

Abstract

This study aimed to evaluate the effects of including polyphenols from grape seed and skin in the diet of meat quails containing different levels of soybean oil replaced by waste frying oil. A total of 390 meat quails from 7 to 42 days of age were used, distributed into experimental units in a completely randomized design, in a 3×2 factorial arrangement, consisting of three levels of soybean oil replacement by waste frying oil (0, 50, and 100%) and two levels of inclusion of the grape by-product-based antioxidant additive (0.00 and 0.020 g/kg), totaling six treatments with five replicates of 13 birds each. Bird performance, carcass traits, lipid stability of the liver and both fresh and stored meat, as well as economic viability, were evaluated. No significant interaction was observed between the oil replacement levels and the inclusion of the additive on bird performance, nor was there any effect of the oil replacement level on any of the evaluated variables. However, the inclusion of the antioxidant led to a reduction in feed intake, an increase in weight gain and average body weight at 42 days of age, and an improvement in feed conversion compared to birds fed diets without the additive. Regarding carcass traits, no interaction between factors was observed, nor was there any effect from the inclusion of the grape by-product additive. However, birds fed diets with total replacement of soybean oil by waste frying oil showed an increased liver proportion compared to those fed diets containing soybean oil, with no effects observed for the other parameters. Regarding economic viability, no significant interaction between the factors was observed, nor was there any significant difference between the levels of soybean oil replacement by waste frying oil. However, the inclusion of the additive reduced the cost per kilogram of body weight gain and improved both economic efficiency and cost indices. It is concluded that the use of used waste frying oil as a partial or total replacement for soybean oil in meat quail diets does not compromise bird performance, carcass traits, or economic viability, although it increases liver proportion and reduces the oxidative stability of both liver and fresh or frozen meat. On the other hand, the inclusion of the additive improves bird performance, lipid stability, and economic viability, regardless of the type of oil used.