QUALIDADE DA CARNE DE FRANGOS ALIMENTADOS COM DIFERENTES NÍVEIS DE ÓLEO ESSENCIAL

Abstract

The quality of the meat related to the sensory parameters is widely observed by the end consumer, where the public becomes increasingly demanding. To obtain such a product, the industry uses several means, among them the use of antibiotic that promotes growth. However, Brazil is the largest exporter of broilers, making it adapt to legislative requirements, which in turn has been restricting and prohibiting the use of antibiotics, justified by the emergence of cross-resistance. The addition of essential oil to the animal diet can help because it acts as antimicrobials and antioxidants, performing actions similar to that of the antibiotic, and therefore becomes a possible substitute for this compound. Therefore, the objective of the present work is to evaluate the moisture content, ash, protein, lipids, pH, cooking loss, shear strength and color in chicken breast cuts that were found in different diets beaten in corn and bran. of soy with the addition of antibiotic and essential oil in different treatments (0; 0.05; 0.10; 0.15 kg / ton of feed). Satisfactory results were obtained for all physical and physical-chemical parameters when compared to the literature, in addition to showing that the addition of the essential oil of oregano and cinnamon in a concentration of 0.10 kg / ton of feed results similar results in the parameters of the cuts meat when related to the treatment with antibiotic use, allowing new studies for substitution in national production chain.