RESUMO
This study was conducted in order to determine the effects of different doses of resveratrol and curcumin added to the diet of broilers on the fatty acid profile of drumstick meat, and the microbial load and physicochemical criteria in drumstick and breast meat. In the study, a total of 200 male broiler chicks at the age of one days were equally distributed into five groups. The treatments consisted of a basal diet (Control) and the treatments, which added the following amounts of additives to the basal control diet: (R250) 250 mg kg-1 resveratrol, (R500) 500 mg kg-1 resveratrol, (C250) 250 mg kg-1 curcumin, and (C500) 500 mg kg-1 curcumin. It was found that resveratrol and curcumin significantly decreased the counts of total mesophilic aerobic bacteria (TMAB) (8th day), Lactobacillus spp. (6th day) and Lactococcus spp. (8th day) in drumstick meat. In breast meat, decreases were observed in the counts of Micrococcus/Staphylococcus (4th day) in the C500 group, and Enterobacteriaceae (8th day) in the R500 and C500 groups. The TBARS value in drumstick meat decreased significantly in the R250, R500 and C500 groups on the zeroth day. Myristic acid, myristoleic acid, γ-linolenic acid, unsaturated fatty acids (ΣUFA), and medium chain fatty acids (MCFA) percentages of total fatty acids in drumstick meat were found to increase in the R250 group according to other groups. In conclusion, it was observed that resveratrol and curcumin added to the diet at variable levels affected the meat in terms of microbial and fatty acid profiles, while the effect was limited effectiveness on physicochemical parameters.(AU)
Assuntos
Animais , Suplementos Nutricionais/análise , Carne/análise , Galinhas , Curcumina/efeitos adversos , Resveratrol/efeitos adversosRESUMO
This study examined the effects of lavender essential oil on performance, meat quality, microbial load, fatty acid profile and gut microbiota in quails. In the study, 200 quails (Coturnix coturnix Japonica) were divided into 4 groups and 5 subgroups. The groups consisted of a control group (0 mg/kg feed) and three lavender essential oil groups, namely Lav125 (125 mg/kg feed), Lav250 (250 mg/kg feed), and Lav500 (500 mg/kg feed). In terms of body weight change, Lav500 group had the best results after the control group (p>0.05). It was observed that, compared to the control group, pH levels were high (p<0.05) in Lav250 and Lav500 groups on the 9th day of storage. The effect of storage time on malondialdehyde (MDA) was used as a parameter of lipid peroxidation in meat, and the Lav250 and Lav500 groups presented lower concentrations as compared to the control group (p<0.05). In this study, the addition of lavender essential oil to the diet enriched the concentrations of n-3 and n-6 polyunsaturated fatty acids (PUFA). Moreover, the height of villi in the duodenum and jejunum, and consequently absorption, increased significantly in the Lav500 group as compared to the control group. The concentration of MDA, a blood serum antioxidant enzyme, decreased with the addition of lavender oil. Additionally, lavender essential oil added to quail diets was observed to increase the number of Lactobacillus spp. (probiotic bacteria) colonies (p<0.05).(AU)