Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

Abstract

Efeito da incorporação de folhas de oliveira (Olea europaeaL Recebido: Abr. 10, 2015 Aprovado: Nov. 11, 2015 Resumo Foi realizada suplementação de folhas de oliveira na ração de frangos na quantidade de 5 e 10 g de folhas/kg de ração e acompanhou-se o desempenho dos animais durante seu crescimento. Depois do abate, as coxas e sobrecoxas foram coletadas e armazenadas a 4 °C (± 1 °C) por 12 dias. Os resultados mostraram melhor conversão alimentar dos frangos que receberam dieta suplementada com 5g/kg. As coxas e sobrecoxas dos frangos que receberam folhas de oliveira apresentaram melhor estabilidade microbiológica que o controle, em que 5 g/kg inibiu o crescimento de Staphylococcus aureus, aeróbios psicrotróficos e mesófilos e 10 g/kg inibiu o crescimento de Enterococcus spp., bactérias ácido láticas, coliformes termotolerantes e totais, Pseudomonas, Clostridium perfringens e Escherichia coli (p < 0,05). Os resultados indicam a possibilidade de uso de folhas de oliveira, como suplemento alimentar, com vistas à melhoria da qualidade microbiológica da carne de frango. Palavras-chave: Folhas de oliveira; Frangos; Bactérias. SummarySupplementation of broiler feed with olive leaves was carried out at the rate of 5 and 10 g of leaves/kg feed and the performance of the animals monitored during their growth. After slaughter, the thighs and drumsticks were stored at 4 °C (± 1 °C) for 12 days. The results showed better feed conversion by the chickens fed the feed supplemented with 5 g/kg. The thighs and drumsticks of chickens that received the feed supplemented with olive leaves showed better microbiological stability than the control treatment, 5 g/kg inhibiting the growth of Staphylococcus aureus, psychrotrophic and mesophilic aerobes and 10 g/kg inhibiting the growth of Enterococcus spp, lactic acid bacteria, coliforms, Pseudomonas, Clostridium perfringens and Escherichia coli (p < 0.05). The results indicated the possibility of using olive leaves as a food supplement aimed at improving the microbiological quality of chicken meat.

Effects of different drying conditions on bioactive potential of Brazilian olive leaf

“…It is worth mentioning that the drying process is essential when considering the sale of olive leaves and the production of their extracts. Several researches have explored the bioactive potentials of olive leaves through the production of their extracts and in many cases the drying stage precedes the extraction, being a pre-treatment stage of the leaves, as evidenced in the studies by Altiok et al (2008); Giacometti et al (2018); Marangoni et al (2015); Martiny et al (2020aMartiny et al ( , 2020band Şahin et al (2017). Thus, it is evident that the study of drying olive leaves is very important.…”

Gas emission in the poultry production

“…The production of broilers is among the main animal feedlot systems, especially in the Brazilian poultry industry, which is one of the largest producers of chicken meat in the world (Marangoni et al 2015). Feedlot systems are a costefficient form of animal production and characterized by relatively small production cycles, high technological levels, small production space, and the demand for fewer resources such as water and energy (Mendes et al 2015).…”