AVALIAÇÃO DE ATRIBUTOS SENSORIAIS EM PELE DE FRANGOS ALIMENTADO COM RAÇÃO ENRIQUECIDA COM FARINHA DE CENOURA

Abstract

In the production of broiler birds, the quality of the carcasses is fundamental, since the consumer seeks a product that presents characteristics similar to the chickens raised in an extensive system (of the type “free-range chicken”), such as, for example, skin pigmentation. Obtaining birds with attractive skin color to the consumer is possible by partially replacing corn, usually used in poultry feed, with compounds rich in carotenoid-type pigments, such as those found in carrots and their derivatives in high concentrations. Carrot flour is a product obtained from drying carrots, with nutritional and sensory characteristics that make it a good alternative for enriching human and / or animal food products. Thus, the objective of the present study was to produce, characterize and evaluate the effect of adding carrot flour on the pigmentation of poultry skin produced at the Federal Goiano Institute - Campus Urutaí, through an opinion poll conducted with 120 meat consumers. chicken. The physicochemical characterization of carrot flour was carried out by analyzing moisture, ash, lipids, pH, titratable acidity and soluble solids. The increment of the feed with carrot flour was carried out using 4 treatments (T1, T2, T3 and T4) with different concentrations of carrot flour (FC) and subplots that equally divided the birds between males and females. In total, 256 7-day-old Cobb chicks were used. Sensorially, the attributes evaluated after slaughter were texture, color, appearance and overall impression of the animals' skins. The results demonstrate that the addition of 0.50% carrot flour (T2) seems to provide better attributes to the animal's skin.