Qualidade física da carne congelada de peito de frangos alimentados com extrato e óleo de Moringa oleífera

Abstract

The study aimed to evaluate the effects of using the aqueous extract of Moringa oleifera leaves and seed oil in the diet of broiler chickens on breast yield and physical quality of meat after thawing. For this purpose, 18 chicken breasts were evaluated and subjected to freezing for a period of 5 months. The treatments evaluated were a reference diet, without the addition of moringa products (CN), a diet containing the addition of 1.0% aqueous extract of moringa leaves (EAFM) and a diet containing the addition of 0.2% oil from moringa seed (OSM). Initially, 144 broiler chicks were housed, 500 Cobb for a period of 42 days. The birds were housed in experimental boxes with a housing capacity of 10 birds m2. The management adopted throughout the breeding process, such as ambient temperature, nutritional management and light program, followed the recommendations in the lineage manual. At 42 days of age, the chickens were slaughtered, the carcasses were subjected to a pre-chiller, after which they were cooled for 24 hours in a cold chamber (4oC) to evaluate the chilled breast yield, determined by the relationship between the weight of the cut after cooling and the weight of the cooled carcass. The breasts were then frozen in a freezer at -20oC for 5 months until analysis. Thawing weight loss (TWL), water retention capacity (WRC), cooking loss (CL) and breast pH were evaluated. The results were subjected to analysis of variance and the means compared using the Tukey test at 5% probability. There were no significant differences (p>0.05) for the analyzed variables. Breast yield averages of 36.67%, TWL of 3.42%, pH of 5.91, WRC of 62.40% and CL of 36.12% were obtained. It is concluded that it is possible to add an aqueous extract of moringa leaves and seed oil to the diet of broiler chickens from 1 to 42 days of age without any loss in the quality of the breast meat after a period of 5 months freezing.