Effect of vitamin D (25-OHD3 ) diet supplementation before slaughter blood and tissue calcium and its influence on broiler meat quality

• Grant number: 09/13436-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2010
• End date: January 31, 2012
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Ariel Antonio Mendes
• Grantee: Cristiane Sanfelice
• Host Institution: Faculdade de Medicina Veterinária e Zootecnia (FMVZ). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

The aim of this study will to evaluate the potential of vitamin D supplementation in the form of 25-hydroxycholecalciferol (25-OHD3) in the diet of broilers, days before slaughter, in order to improve the quality of chicken meat promoting increased softness. In trial 1, birds with 35 days of age will be supplemented daily with vitamin D (25-OHD3) diet with three different doses (1500, 2500 and 3500 IU / kg diet) for seven consecutive days. Blood samples are taken daily, starting two days before the administration of vitamin D (25-OHD3) 14 days, to determine the level of plasma calcium and to assess which of the treatments was observed the peak of plasma calcium, what day will be the same and how long will last the high levels of plasma calcium. In trial 2, which it will be judged the best time of administration of vitamin D (25-OHD3) before slaughter to achieve high levels of serum calcium by at least two days after the last administration. Therefore, it will be assessed for best dose in three different periods according to the results of trial 1. Thus, it determines which of the treatments will be the largest and most sustained surge of calcium and for how long time this will remain at high levels considered to determine the optimal time of administration before slaughter at levels of security with respect to the amount of calcium. In trial 3, the experimental design will be completely randomized factorial 5x2, with five times of deboning (25 min, 2, 4, 6 and 24 hours post-mortem) and two levels of supplementation of vitamin D (25-OHD3) (control and the better time and dosage of vitamin of trial 1 and 2). The birds will be slaughtered at 42 days, followed each debone time and will be evaluated the following characteristics of meat quality: pH, color, drip loss, gravimetric fragmentation index, cooking loss, shear force and sensory analysis. In trial 4, the experimental design will be completely randomized factorial 4x2, with four aging time (zero, 24, 48 and 72 hours) and two levels of supplementation of vitamin D (25-OHD3) (control and the better time and dosage of vitamin D in trial 1 and 2). At 42 days, the birds will be slaughtered and the breasts will be aging at 2oC ± 1 ° C in BOD chamber and made the following meat quality analysis: pH, color, drip loss, gravimetric fragmentation index, cooking loss, shear force and sensory analysis.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SANFELICE, Cristiane. Efeito da suplementação de vitamina D3 (25-Hidroxicolecalciferol) na fase final sobre o cálcio sanguíneo e qualidade da carne em frangos de corte. 2012. Master's Dissertation - Universidade Estadual Paulista (Unesp). Faculdade de Medicina Veterinária e Zootecnia. Botucatu Botucatu.