Caracterização e uso do co-produto de Ilex paraguariensis na alimentação de frangos de corte

Abstract

The objective of this study was to characterize the external part of the co-product of the harvest pruning of Ilex paraguariensis (called CPIP) and to evaluate the effect of the addition of CPIP in broiler feed on bird performance and meat quality. CPIP was characterized in terms of chlorogens, proximate composition, metals and fatty acid profile. The chickens were raised in an experimental shed with light control and for 42 days. Diets were prepared according to the nutritional requirements of broilers in four formulations (control, 1% CPIP, 2% CPIP and 3% CPIP). After collection, blood was collected and then or after 4 chickens were squeezed, the intestine and breast of the chickens. The rations are related to the proximate composition, chloro acids and fatty acids. The chickens were analyzed for chemical, zootechnical, intestinal bioseric indices (total protein, cholesterol, glucose, triglycerides, albumin, uric acids and globulin), oxidant species, antioxidants, enzymes and micrometry. The meat was adequate for pH, color and water determination capacity, water loss, oxidant and antioxidant species, chlorogenic, metals and fatty acids. Six chlorogenic isomers were identified and quantified in the CPIP, presenting a total of 10 g of chlorogenic, 9.42 g 100 g -1 of chlorogenic in the co-product. In the CPIP, the elements aluminum, calcium, iron, magnesium, magnesium, CP and zinc were detected. The major fatty acids of CPIP were saturated fatty acid hexadecanoic (palmitic acid) and unsaturated fatty acids, linoleic and linolenic. Unsaturated fatty acids were the majority (54.9%), while the n6/n3 ratio was 0.57. The lipid need in the sense to increase CPIP (3.3 g in the sense of fat) presents the fatty acids that are related to the health organs in the profile meeting of increasing the intake of essential fats in proportion that reduce the ratios as ratios n6/ n3 and can be considered as an important ingredient to improve the quality of lipid intake in diets. Regarding the development of broilers, it was observed lower feed consumption and, consequently, lower weight gain in broilers from treatments 2 and 3%, with no difference between treatments for feed conversion. Meat capacity, no differences observed between treatments for comparison of pH, color, water, comparison of metal levels. Genetic oils were not detected in the 4 chlorine treatments. The consumption of rations containing the co-product provided a reduction in the levels of cholesterol and serum triglycerides in the blood of broilers. Results were observed regarding the content of CPIP fatty acids such as the reduction of polyunsaturated and trans fatty acids, linked to the increase of polyunsaturated fatty acids (especially linolenic). The chicken of the large chickens of n6/breast ratio1, fat was 14.05, fat was 14.05,563 and 11.54 for the control treatments, 1%, 2% and 3%, respectively, with a reduction according to the CPIP. As doses of chemicals impact poultry, body weight gain and nutritional gain do not impact positive outcomes of products such as weight conversion, but do not produce positive effects on biological weight and meat quality factors.