Effects of supplemental feeding vitamin D3 on calcium bood and tissue and meat quality of broilers chickens

• Grant number: 08/10543-3
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: April 01, 2009
• End date: March 31, 2011
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Ariel Antonio Mendes
• Grantee: Claudia Marie Komiyama
• Host Institution: Faculdade de Medicina Veterinária e Zootecnia (FMVZ). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

The objective of this project will be evaluate the potential of vitamin D3 supplementation in broilers feed, days before processing, to improve broiler meat quality promoting tenderness. In Trial 1, the birds with 35-day-old will be supplement daily with vitamin D3 in the feed with tree quantities (1,500; 2,500 e 3,500UI/kg feed) per consecutively seven days. It will be realized blood collect, daily, starting two days before the first supplementation of vitamin D3 up to 14 days, for plasmatic calcium determination and evaluation on each quantity will observe the peak plasmatic calcium, which day will give it and for long time the high plasmatic calcium will be up. In Trial 2, it will be evaluated what the better vitamin D3 administration time before processing for get high level plasmatic calcium for two days minimal after the fast administration. Thus, it will be evaluated the better dose administrated per different three days accordant the results of trial 1. So, it will be determine in each trial will get the higher and longer calcium peak and for long time it level will be high to determine the optimal time of administration before processing with safe level to calcium. In Trial 3 the experimental design will be a completely randomized factorial 5X2, with five debone times (25 minutes, 2, 4, 6 e 24 hours post-mortem) and two vitamin D3 supplementation levels (control and the better vitamin D3 time and dose for trial 1). The birds will be processing with 42-year-old, deboned following each debone time and it will be evaluate the following meat quality characteristics: pH, color, drip loss, gravimetric fragmentation index, cooking loss, shear force and sensorial test. In Trial 4, the experimental design will be a completely randomized factorial 4X2, with four aging time (zero, 24, 48 e 72 hours) and two vitamin D3 supplementation levels (control and the better vitamin D3 time and dose for trial 1). With 42-year-old, the birds will be processing and the breasts will be aging per 2oC ±1ºC in BOD camera and will realize the following quality analyses: pH, color, drip loss, gravimetric fragmentation index, cooking loss, shear force and sensorial test. (AU)