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Quality of meat from broilers fed fruits residues

Grant number: 17/22459-6
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Start date: January 01, 2018
End date: December 31, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Elisa Helena Giglio Ponsano
Grantee:Rodolfo Simonato Ferreira Araujo
Host Institution: Faculdade de Medicina Veterinária (FMVA). Universidade Estadual Paulista (UNESP). Campus de Araçatuba. Araçatuba , SP, Brazil

Abstract

The proposal of the present research project is to utilize residues from fruits industrialization in broilers diets. Once these residues contain bioactive compounds, we intend to investigate the action of these substances on the animals performance, on the industrial yield and on the meat quality characters. In order to assess it s totally randomized design experiment will be conducted, with four treatments: positive control (PC) - diet without antioxidant; negative control (NC) - diet containing antioxidant; 5% guava (G) - diet containing guava residues from juice processing at 5% and no antioxidant; and 5% pineapple (P), diet containing pineapple residues from juice processing at 5% and no antioxidant. The broilers will be raised in batteries during 21 days and slaughtered. Data on performance and yield will be recorded. Breast and thighs will be analyzed regarding to proximal composition and to color and rancidity Results will be analyzed by ANOVA and Duncan test at 5% probability. (AU)

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