Carcass yield, sensory analysis and meat quality of broilers fed canola meal/Rendimento de carcaca, analise sensorial e qualidade da carne de frangos alimentados com farelo de canola

• Published in: Acta scientiarum. Animal sciences 2016-07, Vol.38 (3), p.267
• Main Authors: Moraes, Priscila de Oliveira, Novelini, Liliane, Lemes, Jaqueline Schneider, Ziemann dos Santos, Marco Aurelio, de Pereira, Claudio Ma, Xavier, Eduardo Gongalves
• Format: Article
• Language: Spanish
• Subjects: Amino acids; Analysis; Linolenic acids; Meat; Saturated fatty acids; Soybeans
• ISSN: 1806-2636
• DOI: 10.4025/actascianimsci.v38i3.31247

This study aimed to evaluate the effect of dietary levels of canola meal on carcass yield, fatty acids profile, physical characteristics, chemical and sensory composition of breast meat of broilers. A total of 300 one-day-old, both sexes, Cobb broilers were assigned to a completely randomized design with five treatments and six replicates of ten birds each. Birds were given 0, 25, 50, 75 and 100% canola meal in place of soybean meal in the diet. After 42 days, four birds per replicate were slaughtered to analyze the carcass yield and the breast was used for analysis of fatty acid profile, sensory analysis and chemical and physical composition. The fatty acid profile was influenced by increasing levels of canola meal, decreasing (p < 0.05) the content of saturated fatty acids and linoleic acid, and increasing (p < 0.05) the content of linolenic acid. In the sensory analysis, the residual flavor became stronger (p > 0.05) with 100% replacement and the hardness decreased (p < 0.05). Canola meal can replace soybean meal up to the level of 25% without affecting carcass yield and chemical, instrumental and sensory analysis of meat. Keywords: fatty acids, nutrition, poultry, trained panel. O objetivo deste estudo foi avaliar o efeito de niveis de farelo de canola na dieta de frangos de corte sobre o rendimento de cortes, perfil de acidos graxos, caracteristicas fisicas, composicao quimica e sensorial da carne do peito. Foram utilizados 300 frangos, de ambos os sexos, da linhagem Cobb, distribuidos em um delineamento inteiramente casualizado, com cinco tratamentos e seis repeticoes com dez aves por unidade experimental. As aves foram alimentadas com 0, 25, 50, 75 e 100% de substituicao do farelo de soja pelo de canola na dieta. Apos 42 dias, quatro aves por repeticao foram abatidas para analisar o rendimento de carcaga e o peito foi utilizado para analise do perfil de acidos graxos, sensorial e composicao quimica e fisica. O perfil de acidos graxos foi influenciado (p < 0,05) pelo aumento do farelo de canola, diminuindo (p < 0,05) o teor de acidos graxos saturados e o acido linoleico e promoveu o aumento (p < 0,05) do acido linolenico. Na analise sensorial, o sabor residual aumentou (p < 0,05) com a substituicao de 100% e a dureza diminuiu (p < 0,05). O farelo de canola pode substituir o farelo soja ate o nivel de 25% sem afetar o rendimento de carcaga e composicao quimica, instrumental e sensorial da carne. Palavras-chave: acidos graxos, nutricao, aves, painel tr