Fatty acids profile in meat of broilers fed with diets containing pequi oil

• Grant number: 21/01346-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2021
• End date: April 30, 2022
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
• Principal Investigator: Antonio Celso Pezzato
• Grantee: Pedro Pereira Leite Trevisani
• Host Institution: Faculdade de Medicina Veterinária e Zootecnia (FMVZ). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

The research aims to study the effects of pequi oil under the fatty acid profile in the meat of broilers fed diets containing pequi oil. For this, 5 samples of breast meat from Cobb 500 chickens will be collected at 42 days of age, randomly for the fatty acid profile in each treatment. 1,440 chicks will be housed and the design will be completely randomized, with six treatments (positive control, negative control and four inclusion levels of pequi oil: 0.15; 0.30; 0.45; 0.60%) of five repetitions. The experimental feed will be devoid of antibiotics as a performance enhancer, anticoccidial is used in all treatments and only the positive control will receive antibiotic inclusion. The diets will be formulated based on corn and soybean meal, formulated using the values of chemical composition of the food and the nutritional requirements for male broilers of medium performance, according to Rostagno et al. (2017). The feeding program will be divided into four phases: pre-initial (1 to 7 days), initial (8 to 21 days), growth (22 to 35 days) and final (36 to 42 days). The extraction of total lipids will be performed using the cold technique and identified by the gas chromatography technique based on the standard retention time (Sigma, FAME Mix, C4 - C24) and the calculation of the peak areas determined by the GC Solution software ( V.2.41.00 SU1) and the results of the fatty acid composition will be expressed as a percentage of relative area. The data will be tabulated and analyzed with the aid of the statistical program SAS 9.2 (SAS Institute, 2008).