Influence of Thermally Oxidized Vegetable Oil and Animal Fats on Growth Performance, Nutrient Digestibility, Carcass Parameters and Meat Quality of Broilers

The current study was planned to investigate the influence of soy oil, oxidized soy oil, poultry oil single refined and poultry oil double refined on the performance of broilers chicken. A total of two hundred and forty, day-old broiler chicks were divided into 4 treatments in such a way that each treatment had six replicates and each replicate had ten chicks. The experimental treatments were separated with the usage of single refined poultry oil, double refined poultry oil, oxidized soy oil and soy oil in the diet of broilers. In both starter and overall periods average body weight was higher (p 0.05) for birds which were on a basal diet containing soy oil as compared to other diets. Similarly, feed intake was higher (p 0.05) for birds which were on a basal diet containing soy oil in the starter phase. In the overall phase, average body weight was less in oxidized oil as compared to other dietary treatments (p 0.05). Similarly, birds showed poor feed conversion ratio in the basal diet that contained oxidized oil (p 0.05) in the overall phase of the experiment. The birds showed better digestibility (p 0.05) for crude fat on a basal diet containing vegetable oil and double refined poultry oil as compared to other diets. Results showed no effects of experimental treatments on the meat quality and carcass parameters (p>0.05). Therefore, it can be concluded that poultry single refined and double refined oil could be a possible substitute for fresh soy oil for better performance as compared to oxidized soy oil.(AU)

Influence of Thermally Oxidized Vegetable Oil and Animal Fats on Growth Performance, Nutrient Digestibility, Carcass Parameters and Meat Quality of Broilers

The current study was planned to investigate the influence of soy oil, oxidized soy oil, poultry oil single refined and poultry oil double refined on the performance of broilers chicken. A total of two hundred and forty, day-old broiler chicks were divided into 4 treatments in such a way that each treatment had six replicates and each replicate had ten chicks. The experimental treatments were separated with the usage of single refined poultry oil, double refined poultry oil, oxidized soy oil and soy oil in the diet of broilers. In both starter and overall periods average body weight was higher (p 0.05) for birds which were on a basal diet containing soy oil as compared to other diets. Similarly, feed intake was higher (p 0.05) for birds which were on a basal diet containing soy oil in the starter phase. In the overall phase, average body weight was less in oxidized oil as compared to other dietary treatments (p 0.05). Similarly, birds showed poor feed conversion ratio in the basal diet that contained oxidized oil (p 0.05) in the overall phase of the experiment. The birds showed better digestibility (p 0.05) for crude fat on a basal diet containing vegetable oil and double refined poultry oil as compared to other diets. Results showed no effects of experimental treatments on the meat quality and carcass parameters (p>0.05). Therefore, it can be concluded that poultry single refined and double refined oil could be a possible substitute for fresh soy oil for better performance as compared to oxidized soy oil.

Fatty acid profile and physicochemical characterization of buriti oil during storage / Perfil de ácido graxo e qualidade físico-química do óleo de buriti sob armazenamento

The objective of this research was to evaluate the fatty acid profile and physicochemical properties of buriti oil under storage conditions. The oil was analyzed for 70 days by evaluating the physicochemical characteristics of acidity index, refractive index, bulk density, absolute viscosity, peroxide index, lipid oxidation by TBARS method, color parameters (L *, a *, b *, C * e h *) and carotenoid profile (alpha-carotene and beta-carotene) for every 10 days of storage, in addition to the beta-carotene/linoleic acid system and fatty acid profile. Variables remained stable over the analysis periods and the total carotenoids ranged from 836.91 to 1036.96 µg/g. Oleic acid accounted for the highest content among fatty acids, with a value of 78.06 g/100 g of fatty acids and a omega6/omega3 ratio of 1.95. Buriti oil has a nutritional quality and a fatty acid profile that justifies recommendations for its consumption, suggesting the need for regulatory bodies to draw up a standardized protocol for extracting oil from the fruit pulp.(AU)

Objetivou-se neste trabalho avaliar o perfil de ácido graxo e a qualidade físico-química do óleo de buriti em condições de armazenamento. O óleo foi analisado durante 70 dias avaliando as características físico-química índice de acidez, índice de refração, densidade aparente, viscosidade absoluta, índice de peróxidos, oxidação lipídica pelo método de TBARS, parâmetros de cor (L*, a*, b*, C* e h*) e carotenoides (alfa-caroteno e beta-caroteno) a cada 10 dias de armazenamento, além do sistema beta-caroteno/ácido linoléico e perfil de ácidos graxos. As variáveis se mantiveram estáveis durante os períodos de análises e os carotenoides totais variaram entre 836,91 a 1036,96 µg/g. O ácido graxo com maior teor foi o ácido oleico com valor de 78,06 g/100 g de ácidos graxos e relação ômega6/ômega3 de 1,95. O óleo de buriti apresenta qualidade nutricional que justifica o estímulo ao consumo devido aos ácidos graxos que apresenta, necessitando dos órgãos reguladores a elaboração de um protocolo de extração do óleo da polpa do fruto.(AU)

Replacement of Animal Fat by Canola Oil in Chicken Meatball

This work aimed to develop chicken meatballs with five levels of animal fat replacement by canola oil and to evaluate the products behavior during 120 days of storage. For that, analyzes were performed in the centesimal composition, fatty acid profile, shelf life and sensory parameters. The centesimal composition of the product did not present significant difference (p>0.05) between the treatments. However, canola oil addition improved the lipid profile, atherogenic and thrombogenic indexes, and the ratios of PUFAs/SFAs (0.91 to 1.61) and n6/n3 (12.63 to 3.74) in the products. Animal fat replacement and storage time also reduced meatballs Aw and pH. No differences in texture between treatments were detected after 30 days of storage. The lipid oxidation presented by mean values of TBARs ranged from 0.71 and 1.35 mg MDA/kg, indicating the onset and the regression of lipid oxidation. The color parameters exhibited a spectrum towards the luminous yellow color, predominant in both chicken meat and canola oil. The results of this study indicate that the substitution of animal fat by canola oil is promising in the production of meat products with good acceptability (70%) during the sensory analysis.(AU)

Replacement of Animal Fat by Canola Oil in Chicken Meatball

This work aimed to develop chicken meatballs with five levels of animal fat replacement by canola oil and to evaluate the products behavior during 120 days of storage. For that, analyzes were performed in the centesimal composition, fatty acid profile, shelf life and sensory parameters. The centesimal composition of the product did not present significant difference (p>0.05) between the treatments. However, canola oil addition improved the lipid profile, atherogenic and thrombogenic indexes, and the ratios of PUFAs/SFAs (0.91 to 1.61) and n6/n3 (12.63 to 3.74) in the products. Animal fat replacement and storage time also reduced meatballs Aw and pH. No differences in texture between treatments were detected after 30 days of storage. The lipid oxidation presented by mean values of TBARs ranged from 0.71 and 1.35 mg MDA/kg, indicating the onset and the regression of lipid oxidation. The color parameters exhibited a spectrum towards the luminous yellow color, predominant in both chicken meat and canola oil. The results of this study indicate that the substitution of animal fat by canola oil is promising in the production of meat products with good acceptability (70%) during the sensory analysis.

Rectal application of argan oil improves healing of colorectal anastomosis in rats

Purpose: To investigate the possible effects of argan oil on the healing of colorectal anastomoses. Methods: I n Group 1 (sham), laparotomy was performed and the colon was mobilized. In the control (Group 2) and argan oil (Group 3) groups, colonic resection and anastomosis were applied. To the control and sham groups, 2 mL of 0.9% NaCl was administred rectally, and in the argan oil group, 2 mL/day argan oil was applied rectally for 7 days. Results: The mean bursting pressures of the argan oil and sham groups were significantly higher than the values in the control group. A significant difference was determined between the tissue hydroxyproline and prolidase levels of control group and other groups. Histopathologically, argan oil showed significant beneficial effects on colonic wound healing. In the argan oil and sham groups, the tissue malondialdehyde and fluorescent oxidation product levels were found to be lower and total sulfhydryl levels were higher than the control group. Conclusions: The rectally administered argan oil was observed to have significantly ameliorated wound healing parameters and exerted a significant antioxidant effect. This is the first study in the literature about the beneficial effects of argan oil on colorectal anastomoses.(AU)

Carcass characteristics and meat quality of broilers fed with crude glycerin originated from palm oil and wasted vegetable oil in diets / Características da carcaça e da qualidade da carne de frango de corte alimentados com glicerina bruta proveniente do óleo de palma e de resíduos de óleo vegetal

A study was conducted to evaluate the effect of crude glycerin on slaughter weight and carcass characteristics of broilers. Total of 180 male Ross - 308 day old chicks were allocated to 3 treatments with 4 replicates in a completely randomized design. The dietary treatments were: diet without crude glycerin inclusion (T1), diet with 5% crude glycerin inclusion from waste vegetable oil (T2), and diet with 5% crude glycerin inclusion from palm oil (T3). On day 42, twenty chickens per treatment were randomly sampled and slaughtered to determine the carcass characteristics. From the study, both crude glycerins did not give any effect on the slaughter weight and carcass characteristics, but broilers received crude glycerin had higher abdominal fat (p < 0.001) than control. Drip loss, cooking loss, pH, and meat color were not influenced by both types of crude glycerin, however, the skin color was significantly affected by palm oil crude glycerin inclusion (p < 0.05). Furthermore, meat from broilers with crude glycerin had higher lipid oxidation than control (p < 0.001). In conclusion, crude glycerins could be added in broilers diet, however its effect on increasing fat and lipid oxidation must be taken into concern.(AU)

Um estudo foi conduzido para avaliar o efeito da glicerina bruta no peso de abate e nas características de carcaça de frangos de corte. Um total de 180 machos da espécie Ross-308 foram alocados em 3 tratamentos com 4 repetições, em um modelo randomizado. Os tratamentos de dieta eram: dieta sem a inclusão da glicerina bruta (T1), dieta com 5% de inclusão de glicerina bruta a partir de resíduos de óleo vegetal (T2), e dieta com 5% de inclusão da glicerina bruta retirada do óleo de palma (T3). No dia 42, vinte aves de cada tratamento foram escolhidas aleatoriamente para serem abatidas e determinar as características da carcaça. A partir do estudo, ambas as glicerinas brutas não afetaram o peso de abate e nem as características na carcaça, porém os frangos que receberam a glicerina bruta tiveram uma maior gordura abdominal (p < 0.001). A perda por gotejamento, perda no cozimento, pH, e a coloração da carne não foram influenciadas pelos dois tipos de glicerina, entretanto, a cor da pele foi afetada significantemente pela inclusão da glicerina do óleo de palma (p < 0.05). Além disso, a carne dos frangos que tiveram a inclusão da glicerina tiveram uma maior oxidação lipídica (p < 0.001). Como conclusão, as glicerinas brutas podem ser adicionadas à dieta de frangos de corte, no entanto, seu efeito no aumento da gordura e da oxidação lipídica deve ser considerados.(AU)

Carcass characteristics and meat quality of broilers fed with crude glycerin originated from palm oil and wasted vegetable oil in diets / Características da carcaça e da qualidade da carne de frango de corte alimentados com glicerina bruta proveniente do óleo de palma e de resíduos de óleo vegetal

A study was conducted to evaluate the effect of crude glycerin on slaughter weight and carcass characteristics of broilers. Total of 180 male Ross - 308 day old chicks were allocated to 3 treatments with 4 replicates in a completely randomized design. The dietary treatments were: diet without crude glycerin inclusion (T1), diet with 5% crude glycerin inclusion from waste vegetable oil (T2), and diet with 5% crude glycerin inclusion from palm oil (T3). On day 42, twenty chickens per treatment were randomly sampled and slaughtered to determine the carcass characteristics. From the study, both crude glycerins did not give any effect on the slaughter weight and carcass characteristics, but broilers received crude glycerin had higher abdominal fat (p < 0.001) than control. Drip loss, cooking loss, pH, and meat color were not influenced by both types of crude glycerin, however, the skin color was significantly affected by palm oil crude glycerin inclusion (p < 0.05). Furthermore, meat from broilers with crude glycerin had higher lipid oxidation than control (p < 0.001). In conclusion, crude glycerins could be added in broiler’s diet, however its effect on increasing fat and lipid oxidation must be taken into concern.

Um estudo foi conduzido para avaliar o efeito da glicerina bruta no peso de abate e nas características de carcaça de frangos de corte. Um total de 180 machos da espécie Ross-308 foram alocados em 3 tratamentos com 4 repetições, em um modelo randomizado. Os tratamentos de dieta eram: dieta sem a inclusão da glicerina bruta (T1), dieta com 5% de inclusão de glicerina bruta a partir de resíduos de óleo vegetal (T2), e dieta com 5% de inclusão da glicerina bruta retirada do óleo de palma (T3). No dia 42, vinte aves de cada tratamento foram escolhidas aleatoriamente para serem abatidas e determinar as características da carcaça. A partir do estudo, ambas as glicerinas brutas não afetaram o peso de abate e nem as características na carcaça, porém os frangos que receberam a glicerina bruta tiveram uma maior gordura abdominal (p < 0.001). A perda por gotejamento, perda no cozimento, pH, e a coloração da carne não foram influenciadas pelos dois tipos de glicerina, entretanto, a cor da pele foi afetada significantemente pela inclusão da glicerina do óleo de palma (p < 0.05). Além disso, a carne dos frangos que tiveram a inclusão da glicerina tiveram uma maior oxidação lipídica (p < 0.001). Como conclusão, as glicerinas brutas podem ser adicionadas à dieta de frangos de corte, no entanto, seu efeito no aumento da gordura e da oxidação lipídica deve ser considerados.

Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils

The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation.

Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils

The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation.(AU)

EXTRATOS ETANÓLICOS DA CASCA E DO CAROÇO DA MANGA COMO ANTIOXIDANTES EM RAÇÕES PARA CODORNAS DE CORTE CONTENDO ÓLEOS VEGETAIS

Com objetivo de avaliar a utilização dos extratos etanólicos da casca (EECas) e do caroço (EECar) da manga e de 2 tipos de óleo vegetal em rações para codornas de corte sobre o desempenho e as características de carcaça, foram realizados 2 ensaios com 432 codornas de corte cada, tanto machos como fêmeas, no período de 7 a 42 dias de idade. Em ambos os ensaios, as aves foram distribuídas em delineamento inteiramente casualizado em esquema fatorial 3 x 2, sendo 3 níveis do EECas ou do EECar (0, 500, 1.000 mg/kg) e 2 tipos de óleo vegetal (de soja e de girassol), totalizando 6 tratamentos, com 6 repetições de 12 aves. Para avaliar a estabilidade lipídica da carne, em ambos os experimentos, foram utilizadas amostras da carcaça em um delineamento fatorial 2 x 2 x 2 x 3, sendo 2 níveis do extrato etanólico da casca ou do caroço da manga (0 e 1.000 mg/kg), 2 tipos de óleo vegetal (de soja e de girassol), 2 tipos de embalagem (convencional e a vácuo) e 3 tempos de armazenamento (0, 60 e 120 dias), totalizando 16 tratamentos com 6 repetições. Observou-se que não houve interação significativa entre os fatores para todas as variáveis de desempenho e de características de carcaça. Os tipos de óleos ou os níveis do EECas, não influenciaram o desempenho. Para as características de carcaça, verificou-se aumento apenas no rendimento da carne de peito com a inclusão do EECas. Para a estabilidade lipídica da carne, apenas a interação entre o tipo de embalagem e o tempo de armazenamento foi significativa. Contudo, os óleos vegetais não influenciaram essa variável, enquanto que a inclusão de 1.000 mg/kg de EECas conferiu maior estabilidade lipídica da carne. A oxidação lipídica da carne aumentou com o tempo de armazenamento, havendo maior eficiência para a embalagem a vácuo na estabilidade lipídica da carne aos 120 dias. No segundo experimento também não houve interação entre os fatores para todas as variáveis de desempenho e de características de carcaça. Os tipos de óleos ou os níveis do EECar, não influenciaram o desempenho. Para as características de carcaça, verificou-se aumento apenas no rendimento da carne de peito com a inclusão do EECar. Para a estabilidade lipídica da carne, não foi observada interação entre os fatores ou influência significativa do tipo de óleo da ração. No entanto, a inclusão de 1.000 mg/kg de EECar e a embalagem a vácuo conferiram melhor estabilidade lipídica da carne. A oxidação lipídica aumentou com o tempo de armazenamento, havendo maior eficiência para a embalagem a vácuo na estabilidade lipídica da carne aos 120 dias.

In order to evaluate the use of the ethanolic extracts from mango peel (EECas) and seed (EECar) and 2 types of vegetable oil in ration from quail cut on performance and carcass characteristics, 2 trials were carried out with 432 beef quail, both male and female, within the period of 7 to 42 days of age. On both trials, the birds were distributed in a completely randomized design in a 3 x 2 factorial scheme, with 3 levels of the EECas or of the EECar (0, 500, 1,000 mg/kg) and 2 types of vegetable oil (from soybean and sunflower), totaling 6 treatments, with 6 repetitions of 12 birds. To evaluate the lipid stability of the meat, in both experiments, it was used the samples from the carcass in a factorial design 2 x 2 x 2 x 3, being 2 levels of the ethanolic extract from mango peel or seed (0 and 1,000 mg/kg), 2 types of vegetable oil (soybean and sunflower), 2 types of packing (conventional and vacuum) and 3 storage times (0, 60 and 120 days), totalizing 16 treatments with 6 repetitions. It was observed that there was no significant interaction between the factors to all the performance variables and the carcass characteristics. The types of oils or the levels of the EECas did not influenced the performance. To the carcass characteristics, it was verified an increase only with the breast meat yield with the inclusion of the EECas. To the lipid stability of the meat, just the interaction between the packing type and storage time were significant. Although, the vegetable oils did not influenced this variable, while the inclusion of 1,000 mg/kg of EECas showed better lipid meat stability. The lipid oxidation of the meat increased with the storage time, having more efficiency with the vacuum packing within the lipid stability of the meat at 120 days. On the second experiment there was also no interaction between the factors to all the performance variables and the carcass characteristics. The oil types or the levels of the EECar did not influenced the performance. To the carcass characteristics, it was verified an increase only with the breast meat yield with the inclusion of the EECar. To the lipid stability of the meat, it was not observed interaction between the factors or significant influence of the type oil in the ration. Even so, the inclusion of 1,000 mg/kg of EECar and the vacuum packing indicated better lipid stability of the meat. The lipid oxidation increased with storage time, having better efficiency to vacuum packing within lipid stability of the meat at 120 days.

Chemical monitoring of canola, corn, olive, soybean and sunflower oils after thermal treatment at conventional temperatures in domestic stoves / Monitoramento químico dos óleos de canola, milho, oliva, soja e girassol após tratamento térmico em temperaturas alcançadas por fogões domésticos

The frying by immersion is a widely used cooking process and it improves the food texture and flavor. This study analyzed the initial thermal oxidation in five edible vegetable oils used for frying. Oils samples were heated twice for 30 minutes, at 180 C and then at 240 C simulating the domestic stoves temperatures. The oils decomposition temperatures were determined by TG, being all of them > 250 C. The FA profile was analyzed by GC-FID and a slight decrease of UFA was found in corn and soybean oils. In canola, olive and sunflower oils, UFA was stable after heating treatment. Minor FA decomposition was found in canola oil, and followed by corn, olive, sunflower and soybean oils. NIR spectroscopy analyzes resulted in an extensive bands overlapping. The spectra were modeled by PCA and the oils were classified into two groups: fresh oil and heated oil, mainly by differing in 1900 nm region, associated with the carboxyl signal decrease, which might be related to the initial FA degradation in samples. It could partially understand what occurs to the vegetable oil in the beginning of its thermo-decomposition. These information are useful to consumers, food industry and health surveillance agency.

A fritura por imersão é um processo de cocção utilizado pela inclusão de textura e sabor aos alimentos. Foi analisada a oxidação térmica inicial de cinco óleos vegetais comestíveis utilizados para fritura de imersão. Amostras de óleos foram aquecidas duas vezes por 30 minutos, a 180 ºC e depois a 240 ºC, simulando-se as temperaturas de fogões domésticos. As temperaturas de decomposição dos óleos foram determinadas por TG, sendo > 250 ºC. O perfil de FA foi analisado por GC-FID, detectando-se pequeno decréscimo dos UFA nos óleos de milho e soja. Nos óleos de canola, oliva e girassol, os UFA foram estáveis após o tratamento térmico. A menor decomposição dos FA foi detectado no óleo de canola, seguido de milho, oliva, soja e girassol. Análises por espectroscopia NIR resultaram em grande sobreposição das bandas. Os espectros foram modelados por PCA, classificando-se os óleos em dois grupos: óleo fresco e óleo aquecido, principalmente pelas diferenças na região de 1900 nm, relacionadas ao decréscimo do sinal de carboxilas, e associadas à degradação inicial dos FA nas amostras. Ainda que parcialmente, pode-se entender o que ocorre com os óleos vegetais no início de termo-decomposição, abrangências que são úteis para consumidores, indústria alimentícia e órgão de vigilância sanitária.

Chemical monitoring of canola, corn, olive, soybean and sunflower oils after thermal treatment at conventional temperatures in domestic stoves / Monitoramento químico dos óleos de canola, milho, oliva, soja e girassol após tratamento térmico em temperaturas alcançadas por fogões domésticos

The frying by immersion is a widely used cooking process and it improves the food texture and flavor. This study analyzed the initial thermal oxidation in five edible vegetable oils used for frying. Oils samples were heated twice for 30 minutes, at 180 C and then at 240 C simulating the domestic stoves temperatures. The oils decomposition temperatures were determined by TG, being all of them > 250 C. The FA profile was analyzed by GC-FID and a slight decrease of UFA was found in corn and soybean oils. In canola, olive and sunflower oils, UFA was stable after heating treatment. Minor FA decomposition was found in canola oil, and followed by corn, olive, sunflower and soybean oils. NIR spectroscopy analyzes resulted in an extensive bands overlapping. The spectra were modeled by PCA and the oils were classified into two groups: fresh oil and heated oil, mainly by differing in 1900 nm region, associated with the carboxyl signal decrease, which might be related to the initial FA degradation in samples. It could partially understand what occurs to the vegetable oil in the beginning of its thermo-decomposition. These information are useful to consumers, food industry and health surveillance agency.(AU)

A fritura por imersão é um processo de cocção utilizado pela inclusão de textura e sabor aos alimentos. Foi analisada a oxidação térmica inicial de cinco óleos vegetais comestíveis utilizados para fritura de imersão. Amostras de óleos foram aquecidas duas vezes por 30 minutos, a 180 ºC e depois a 240 ºC, simulando-se as temperaturas de fogões domésticos. As temperaturas de decomposição dos óleos foram determinadas por TG, sendo > 250 ºC. O perfil de FA foi analisado por GC-FID, detectando-se pequeno decréscimo dos UFA nos óleos de milho e soja. Nos óleos de canola, oliva e girassol, os UFA foram estáveis após o tratamento térmico. A menor decomposição dos FA foi detectado no óleo de canola, seguido de milho, oliva, soja e girassol. Análises por espectroscopia NIR resultaram em grande sobreposição das bandas. Os espectros foram modelados por PCA, classificando-se os óleos em dois grupos: óleo fresco e óleo aquecido, principalmente pelas diferenças na região de 1900 nm, relacionadas ao decréscimo do sinal de carboxilas, e associadas à degradação inicial dos FA nas amostras. Ainda que parcialmente, pode-se entender o que ocorre com os óleos vegetais no início de termo-decomposição, abrangências que são úteis para consumidores, indústria alimentícia e órgão de vigilância sanitária.(AU)

Estudos sobre a qualidade da farinha e óleo de vísceras de frango para uso em Pet food

As farinhas de origem animal são ingredientes importantes para a fabricação de rações quanto aos aspectos econômico, saúde animal e nutricional. Seu uso na formulação de dietas é facilitado por conterem aminoácidos, energia, cálcio e fósforo em quantidades apreciáveis. Para que o controle da qualidade seja eficiente, a avaliação dos ingredientes deve ser feita por meio de análises físicas, químicas e biológicas. Dentre os fatores que influenciam a qualidade das farinhas de origem animal, os de maior importância são a umidade, alta temperatura, tempo em excesso no digestor, moagem, excesso de gordura, contaminações, tempo entre o sacrifício e processamento da farinha, proteína bruta, acidez, índice de peróxidos e contaminação microbiana. Para verificação de fatores que podem interferir na qualidade das farinhas de vísceras de aves foram realizados três experimentos; o primeiro experimento objetivou-se avaliar o tempo de espera para o processamento e diferentes tipos de antimicrobianos na qualidade da víscera de frango e, para isso, foi realizado o processamento de 30 bateladas sendo divididas em 6 tratamentos com 5 tempos de espera para o processamento 0 (T0), 12 (T12), 24 (T24), 36 (T36), 48 (T48) horas. Foi avaliado o rendimento de óleo de víscera de aves, a composição química dos óleos de víscera de aves, residuais de antioxidante sintético e perfil de ácido graxos. No T48 constatou um maior rendimento (15,1%) de óleo e maior nível de proteína no óleo, a maior umidade foi verificada no T0 e T12, o residual antioxidante reduziu conforme houve o aumento do tempo de espera para o processamento o perfil de ácidos graxos não sofreu alteração em relação ao tempo de espera para o processamento. O segundo experimento teve como objetivo avaliar o efeito de diferentes antioxidantes sintéticos e naturais sobre a estabilidade oxidativa utilizando reator de oxidação (Rancimat®). Os antioxidantes possuem sua origem de forma sintética como é o caso dos BHT, BHA, TBHQ, ou podem ter sua origem natural, normalmente representados pelo grupo dos tocoferóis. Com a crescente demanda por produtos naturais existe um grande interesse na utilização destes compostos naturais como o tocoferol exercendo o papel de antioxidante do material. O mix de Tocoferol, Lecitina de Soja, Extrato de Alecrim e Óleo Vegetal. O uso de 800mg/kg teve desempenho compatível com os antioxidantes sintéticos a base de Hidróxido de Anizola Butilado (B.H.A), Hidróxido de Tolueno Butilado (B.H.T.) e óleo vegetal. 500mg/kg, reforçando com isso os fatos de que os antioxidantes naturais podem ser empregados na conservação destes materiais com desempenho semelhante aos sintéticos, porem buscando um outro tipo de mercado que prioriza a ingredientes naturais. O terceiro experimento teve como objetivo a avaliação da temperatura de processamento sobre a qualidade do óleo de víscera de frango e a farinha de víscera de frango. A temperatura de processamento é colocada como um dos principais aspectos que influenciam na qualidade desse produto. Foram confeccionadas farinhas de vísceras de aves em três diferentes temperaturas 103º, 108º e 113º e não foi observado diferenças na composição química da farinha de víscera de frango, a temperatura de processamento também não teve influência sobre resultado da digestibilidade da matéria orgânica (DIVMO) da farinha, a estabilidade oxidativa medida pelo período de indução PI no reator de oxidação (Rancimat®) demonstra uma diferença na estabilidade do óleo resultante da menor temperatura de processamento 103º sendo o PI dele 50% dos óleos obtidos a 108 e 113º.

Flours of animal origin are important ingredients for the manufacture of feed in terms of economic, animal health and nutritional aspects. Its use in the formulation of diets is facilitated by containing amino acids, energy, calcium and phosphorus in appreciable quantities. For quality control to be efficient, the evaluation of ingredients must be done through physical, chemical and biological analyzes. Among the factors that influence the quality of animal meal, the most important are humidity, high temperature, excess time in the digester, grinding, excess fat, contamination, time between sacrifice and processing of flour, crude protein, acidity, peroxide index and microbial contamination. To verify factors that may interfere with the quality of poultry flours, three experiments were carried out. The first experiment aimed to evaluate the waiting time for processing and different types of antimicrobials in the quality of the chicken viscera. processing of 30 batches being divided into 6 treatments with 5 waiting times for processing 0 (T0), 12 (T12), 24 (T24), 36 (T36), 48 (T48) hours. The performance of poultry viscera oil, the chemical composition of poultry viscera oils, residual synthetic antioxidant and fatty acid profile were evaluated. At T48 it was found a higher yield (15.1%) of oil and a higher level of protein in the oil, the highest humidity was verified at T0 and T12, the antioxidant residual reduced as the waiting time for processing increased. fatty acids did not change in relation to the waiting time for processing. The second experiment aimed to evaluate the effect of different synthetic and natural antioxidants on oxidative stability using an oxidation reactor (Rancimat®). Antioxidants have their origin in a synthetic way as is the case of BHT, BHA, TBHQ, or they may have their natural origin, usually represented by the group of tocopherols. With the growing demand for natural products, there is great interest in the use of these natural compounds such as tocopherol, playing the role of antioxidant of the material. The mix of Tocopherol, Soy Lecithin, Rosemary Extract and Vegetable Oil. 800mg / kg had performance compatible with synthetic antioxidants based on Butylated Anizole Hydroxide (B.H.A), Butylated Toluene Hydroxide (B.H.T.), Vegetable Oil. 500mg / kg, thereby reinforcing the facts that natural antioxidants can be used in the conservation of these materials with performance similar to the synthetic ones, however looking for another type of market. The third experiment aimed to evaluate the processing temperature on the quality of chicken and viscera oil and chicken viscera flour. The processing temperature is placed as one of the main aspects that influence the quality of this product. Poultry flours were made at three different temperatures 103, 108 and 113º, no differences were observed in the chemical composition of chicken viscera flour, the processing temperature also had no influence on the result of the digestibility of organic matter (DIVMO). flour, the oxidative stability measured by PI in the oxidation reactor (Rancimat®) demonstrates a difference in the stability of the oil resulting from the lower processing temperature of 103º, with its PI 50% of the oils obtained at 108 and 113º.

Guaraná - Paullinia cupana (H. B. K ): Study on the status of oxidation of powder and smoked sticks / Guaraná - Paullinia cupana, (H. B. K ): Estudo da oxidação das formas em pó e em bastões defumados

The guaraná, Paullinia cupana, HBK is the fruit of the guarana plant, and is native to the Amazon region. It grown in particular in the communities of Maués. Currently production is spread throughout the states of Bahia, Pará, and Mato Grosso. The ripe fruits are collected and placed in containers where water is added to facilitate the separation of the pulp that covers the seeds. After this treatment they are placed in the sun for drying. Then after they are transferred into a frying pan of metal or brick kilns heated with firewood to complete the hassle/roasting. Guaraná is marketed in the form of seeds, powder and smoked sticks. In folk medicine it is used in powder for the following properties: a dietary food, stimulating organic, for the presence of caffeine, analgesic, antipyretic, anti-fermentation, diuretic, antioxidant, and vascular tonic and considered the elixir of life. In the food industry, it is used in the preparation of extracts, syrups, and soft drinks. Lately the consumption of guaraná has had a significant increase in both Brazil and abroad. The evaluation of the oxidation of foods that contain oils and fats is a parameter needed in quality and stability evaluation in order to ensure food safety. The chemical structure of guaraná is mostly unsaturated therefore susceptible to oxidation. Considering the lack of data in the literature refering to secondary oxidation of foodstuffs, the objective of this work was to evaluate the total content of fatty acids oxidized in the form of guaraná powder and stick. The determination was performed by HPLC-UV. The results of the analysis of oxidation of the powder samples and sticks are different depending on the time of collection, preparation mode and preservation system. We propose new research with ripe fruits selected and processed in place to make it possible to decrease the oxidative status.

O guaraná - Paullinia cupana, HBK - fruto do guaranazeiro - é uma planta nativa da região Amazônica. No Amazonas é cultivado, principalmente, em Maués. Atualmente, a produção se estende pelos Estados da Bahia, Pará e Mato Grosso. Os frutos maduros são colhidos e reunidos em recipientes onde é adicionado água para facilitar a separação da polpa que revestem as sementes/ramas. Após esse tratamento, são levadas ao sol para pré-secagem. A seguir são transferidas para tachos de metal ou em fornos de barro aquecidos com fogo a lenha, para completar a secagem/torrefação. É comercializado nas formas de pó, sementes e bastões defumados. Na medicina popular é utilizado em pó, com os seguintes atributos: dietético alimentar, estimulante orgânico devido a presença de cafeína, analgésico, antipirético, antifermentativo, diurético, antioxidante, tônico vascular (antiateromas) e considerado elixir de longa vida. Na indústria de alimentos, é empregado nas preparações de extratos, xaropes e bebidas refrigerantes. Ultimamente, o consumo de guaraná teve um importante aumento, tanto no Brasil quanto no exterior. O processo de oxidação em alimentos contendo óleos e gorduras é um parâmetro indispensável na qualidade e estabilidade do produto a fim de garantir a segurança alimentar. A estrutura química do guaraná é predominantemente insaturada, portanto, suscetível à oxidação. Considerando a escassez de dados na literatura a respeito da oxidação secundária de gêneros alimentícios, o objetivo deste trabalho foi avaliar o teor de ácidos graxos oxidados totais de guaraná em pó e em bastão defumado de procedências, safras, modo de preparação e sistema de conservação diferentes Os resultados das análises de oxidação das amostras em pó e em bastão, divergem entre si, em decorrência da safra, modo de preparação e sistema de conservação. Propomos novas investigações com frutos maduros selecionados e processamentos adequados para possibilitar a diminuição do estado oxidativo.

Guaraná - Paullinia cupana (H. B. K ): Study on the status of oxidation of powder and smoked sticks / Guaraná - Paullinia cupana, (H. B. K ): Estudo da oxidação das formas em pó e em bastões defumados

The guaraná, Paullinia cupana, HBK is the fruit of the guarana plant, and is native to the Amazon region. It grown in particular in the communities of Maués. Currently production is spread throughout the states of Bahia, Pará, and Mato Grosso. The ripe fruits are collected and placed in containers where water is added to facilitate the separation of the pulp that covers the seeds. After this treatment they are placed in the sun for drying. Then after they are transferred into a frying pan of metal or brick kilns heated with firewood to complete the hassle/roasting. Guaraná is marketed in the form of seeds, powder and smoked sticks. In folk medicine it is used in powder for the following properties: a dietary food, stimulating organic, for the presence of caffeine, analgesic, antipyretic, anti-fermentation, diuretic, antioxidant, and vascular tonic and considered the elixir of life. In the food industry, it is used in the preparation of extracts, syrups, and soft drinks. Lately the consumption of guaraná has had a significant increase in both Brazil and abroad. The evaluation of the oxidation of foods that contain oils and fats is a parameter needed in quality and stability evaluation in order to ensure food safety. The chemical structure of guaraná is mostly unsaturated therefore susceptible to oxidation. Considering the lack of data in the literature refering to secondary oxidation of foodstuffs, the objective of this work was to evaluate the total content of fatty acids oxidized in the form of guaraná powder and stick. The determination was performed by HPLC-UV. The results of the analysis of oxidation of the powder samples and sticks are different depending on the time of collection, preparation mode and preservation system. We propose new research with ripe fruits selected and processed in place to make it possible to decrease the oxidative status.(AU)

O guaraná - Paullinia cupana, HBK - fruto do guaranazeiro - é uma planta nativa da região Amazônica. No Amazonas é cultivado, principalmente, em Maués. Atualmente, a produção se estende pelos Estados da Bahia, Pará e Mato Grosso. Os frutos maduros são colhidos e reunidos em recipientes onde é adicionado água para facilitar a separação da polpa que revestem as sementes/ramas. Após esse tratamento, são levadas ao sol para pré-secagem. A seguir são transferidas para tachos de metal ou em fornos de barro aquecidos com fogo a lenha, para completar a secagem/torrefação. É comercializado nas formas de pó, sementes e bastões defumados. Na medicina popular é utilizado em pó, com os seguintes atributos: dietético alimentar, estimulante orgânico devido a presença de cafeína, analgésico, antipirético, antifermentativo, diurético, antioxidante, tônico vascular (antiateromas) e considerado elixir de longa vida. Na indústria de alimentos, é empregado nas preparações de extratos, xaropes e bebidas refrigerantes. Ultimamente, o consumo de guaraná teve um importante aumento, tanto no Brasil quanto no exterior. O processo de oxidação em alimentos contendo óleos e gorduras é um parâmetro indispensável na qualidade e estabilidade do produto a fim de garantir a segurança alimentar. A estrutura química do guaraná é predominantemente insaturada, portanto, suscetível à oxidação. Considerando a escassez de dados na literatura a respeito da oxidação secundária de gêneros alimentícios, o objetivo deste trabalho foi avaliar o teor de ácidos graxos oxidados totais de guaraná em pó e em bastão defumado de procedências, safras, modo de preparação e sistema de conservação diferentes Os resultados das análises de oxidação das amostras em pó e em bastão, divergem entre si, em decorrência da safra, modo de preparação e sistema de conservação. Propomos novas investigações com frutos maduros selecionados e processamentos adequados para possibilitar a diminuição do estado oxidativo.(AU)

Adição de óleos de copaíba (Copaifera langisdorffii) e sucupira (Pterodon emarginatus) na alimentação de poedeiras: estabilidade lipídica de gema de ovos armazenados em diferentes temperaturas / Effect of dietary supplementation with oils of copaíba (Copaifera langsdorffii) and sucupira (Pterodon emarginatus): lipid oxidation of egg yolks stored in different temperatures

The aim of this study was to evaluate the antioxidant effect of dietary supplementation of plant oil resins in laying hens on the oxidative stability of cooked egg yolk kept at 4ºC for 30 days, and fresh eggs stored under refrigeration (R) at the same temperature for 60 days or kept in room temperature (RT) for 30 days. Hens were fed corn- and soybean-based diets (15% CP and 2,900 kcal kg-1) and supplemented with two levels of Copaifera langsdorffii oil resin (CP-0.03; 0.06 and 0.09%) or Pterodon emarginatus oil resin (SC-0.03 and 0.06%), plus a negative control (CN). At 37 weeks of age, 667 eggs were collected and randomly distributed in different storage conditions, in natura or cooked. The progression of lipid oxidation of egg yolk in natura was quantified in quadruplicate and cooked egg yolks in duplicate, using pool of 3 egg yolks/treatment to analyze TBARS (thiobarbituric acid reactive substances) concentration in quadruplicate. Data analysis was performed using a mixed model and Tukey test, at a 5% significance level. The storage period was considered a longitudinal factor, which varied from five times, for R cooked yolk and TA fresh yolk (0-30 days), to nine times, for R fresh yolk (0-60 days). For fresh eggs stored at RT or R, the supplementation of plant oils did not protect egg yolks from lipid oxidation, compared to NC. However, for cooked egg yolks, the addition of 0.03 and 0.06% of CP oil resin showed antioxidant activity since it reduced lipid oxidation up to day 21 of storage, but had a prooxidant effect for 0.09%. Therefore, it can be concluded that the supplementation of copaíba oil resin had an antioxidant protection of cooked egg lipids(AU)

O objetivo deste trabalho foi avaliar a atividade antioxidante da adição de óleos de copaíba (CP) e sucupira (SC) na alimentação de poedeiras sobre a oxidação lipídica de ovos in natura armazenados em temperatura ambiente (TA) por 30 dias e sob refrigeração (R) a 4ºC por 60 dias, e de gemas cozidas mantidas sob R por 30 dias. As poedeiras foram alimentadas com ração isoproteica (15% PB) e isoenergética (2900 kcal kg-1) à base de milho e farelo de soja, com inclusão de óleo de Copaifera langsdorffii (CP) nas proporções de 0,03; 0,06 e 0,09% ou de Pterodon emarginatus (SC) nas proporções de 0,03 e 0,06%, mais um controle negativo (CN). Foram coletados 667 ovos às 37 semanas de idade e distribuídos aleatoriamente nas diferentes condições de armazenamento (TA ou R). A oxidação dos lipídios de ovos in natura foi quantificada em quadruplicata e das gemas cozidas em duplicata, utilizando-se pool de 3 gemas/tratamento para as análises de TBARS (thiobarbituric acid reactive substances). Os dados foram avaliados adotando um modelo misto e as médias foram comparadas pelo teste de Tukey em 5% de nível de significância e o período de armazenamento foi considerado como um fator longitudinal, variando de cinco tempos no experimento com gemas cozidas, e nos ovos in natura sob R e em TA (0 a 30 dias), até nove tempos sob R (0 a 60 dias). Foi observado que a adição de óleo de CP e SC não reduziu os valores de TBARS em ovos in natura armazenados em TA e sob R em relação ao CN. No armazenamento de gemas cozidas, a inclusão CP (0,03 e 0,06%) protegeu os lipídios até os 21 dias, mas apresentou efeito pró-oxidante quando suplementado a 0,09%. Concluiu-se que a inclusão de até 0,06% de óleorresina de CP nas rações de poedeiras pode proteger os lipídios da gema cozida contra a oxidação durante o armazenamento refrigerado por até 21 dias(AU)

Avaliação da estabilidade foto-oxidativa dos óleos de canola e de milho em presença de antioxidantes sintéticos / Evaluation of stability photo-oxidative of canola oil and corn oilin the presence of synthetic antioxidants

A estabilidade dos óleos vegetais à oxidação depende do equilíbrio entre a composição e a presença de pró-oxidantes e antioxidantes. O objetivo deste estudo consistiu em avaliar o efeito da presença de antioxidantes sintéticos durante o processo de foto-oxidação dos óleos de canola e milho. As amostras dos óleos de canola e milho em presença e em ausência dos antioxidantes butil-hidroxitolueno (BHA), propil galato (PG) e terc butil-hidroquinona (TBHQ), foram submetidas ao estresse foto-oxidativo. A reação de foto-oxidação seguiu uma cinética de primeira ordem. A constante de velocidade no período de 20 dias de foto-oxidação evidenciou que o antioxidante PG apresentou maior efeito protetor para o óleo de canola e o TBHQ para o óleo de milho. A partir dos dados de UV e RMN de ¹H, no período de 60 dias, constatou-se que os três antioxidantes apresentaram um efeito protetor a foto-oxidação. Os dados de UV evidenciaram aumento de absorção da banda em 232 nm devido à foto-oxidação e formação de dienos conjugados. A redução da intensidade de absorção desta banda na foto-oxidação com o tempo de exposição revelou que a proteção, tanto para o óleo de canola como para o de milho, foi mais efetiva com o antioxidante PG. Os índices de oxidação Roa e fração residual de hidrogênios (H) dialílicos, alílicos e vinílicos também evidenciaram que o antioxidante PG apresentou o melhor desempenho na proteção dos dois tipos de óleo.(AU)

The stability of vegetable oils in relation to oxidation depends on the balance between the composition and the presence of antioxidants and pro-oxidants. The objective of this study was to evaluate the effect of the presence of antioxidants in vegetable oils in the protection of photo-oxidation. Samples of canola oil and corn oil in the presence and absence of the antioxidants, butylated hydroxytoluene (BHA), propyl gallate (PG) and tert-butylhydroquinone (TBHQ), were subjected to photo-oxidative stress at room temperature for 60 days. The photo-oxidation reaction followed a first order kinetics. The rate constant for the period of 20 days of photo-oxidation showed that the PG antioxidant showed greater protective effect for canola oil and TBHQ showed a greater protective effect for corn oil. The UV and ¹H NMR data at 60 days showed that the three antioxidants had a protective effect on photo-oxidation. The UV data showed increased absorption at the 232nm band due to photo-oxidation and the formation of conjugated dienes. The reduction in intensity of this absorption band in photo-oxidation with time of exposure revealed that the protection, both for the canola oil and for the corn oil, was more effective with the PG antioxidant. The rates of Roa oxidation and residual fraction of diallyl, allyl and vinyl hydrogens also showed that the PG antioxidant showed the best performance in protecting both oils.(AU)

Mix de óleos de cravo, mamona e caju e composto microencapsulado de Eugenol, Timol e Vanilina na suplementação de bovinos terminados em pastagem de aveia e azevém: Desempenho e qualidade da carne

No sistema de terminação de bovinos em semi confinamento são necessárias estratégias nutricionais para que ocorra a redução do ciclo produtivo. A suplementação com aditivos pode ser uma dessas medidas para auxiliar no aproveitamento dos alimentos e produzir carne de qualidade. De modo geral, estas substâncias são ionóforos ou antibióticos. Todavia, essas substâncias estão proibidas na União Europeia e em vias de proibição nos Estados Unidos. Desta forma, é necessário o desenvolvimento de substâncias alternativas e seguras na alimentação animal. Assim sendo, os aditivos naturais tornaram-se objetivos de várias pesquisas no mundo. Entre esses aditivos, os óleos essenciais e os óleos vegetais têm merecido destaque. Entretanto, para sua adição na alimentação animal é necessário caracterizar os vários produtos de plantas, bem como conhecer o modo de ação destas substâncias, que possuem comprovado efeito flavorizante, estimulante da secreção enzimática, ação antimicrobiana, antioxidante, anti-inflamatória, antiparasitária, antiviral, entre outras. Ainda mais, esses compostos têm uma ampla variedade de efeitos sobre a qualidade da carne, podendo retardar o processo de oxidação aumentando o tempo de vida útil, além de serem incorporados nos músculos e poder contribuir na saúde do consumidor, incluindo efeitos positivos sobre as doenças cardiovasculares, alguns tumores, processos inflamatórios, e em geral, doenças nas quais ocorre uma proliferação descontrolada de radicais livres. Este trabalho foi realizado para avaliar o desempenho animal, as características de carcaça e a qualidade da carne de 40 novilhos mestiços (½ Bons Mara x ½ Nelore) com cerca de 20 meses de idade, peso corporal inicial médio de 416,9 ± 5,56, sem adição (controle) ou com níveis (1.500, 3.000, 4.500 ou 6000 mg/dia/animal) de uma mistura de aditivos naturais (AN), contendo óleo essencial de cravo, óleo de mamona, óleo de caju e uma mistura de princípios ativos microencapsulados de eugenol, timol e vanilina durante 80 dias sobre o desempenho animal e qualidade da carne. Os resultados sugerem que, embora o uso da mistura de óleos não tenha modificado o ganho de peso dos animais, o suplemento teve efeito curvo linear na ingestão de forragem, e consequentemente na matéria seca, proteína bruta, fibra em detergente neutro e carboidratos não fibrosos. A maior ingestão de matéria seca foi observado no tratamento com 1.500 mg e a menor ingestão no tratamento com 6.000 mg. A digestibilidade da proteína foi menor e dos carboidratos não fibrosos foi maior nos tratamentos com AN em todas as dosagens. Um aumento nas concentrações de nitrogênio amoniacal ruminal, e nos ácidos graxos voláteis propiônico e isovalérico foram observados nos tratamentos com AN em todas as dosagens. Não foram observadas diferenças nos parâmetros macroscópicos do líquido ruminal (movimentos ruminais, cor, odor, consistência, sedimentação e flutuação, potencial redox e contagem e viabilidade de protozoários). As características de carcaça não foram alteradas pelos tratamentos, mas houve alteração na composição corporal, aumentando a deposição muscular nos animais suplementados com AN. Os tratamentos não tiveram efeito nas perdas por gotejamento da carcaça. As perdas de descongelamento/armazenamento, cozimento, textura, cor, atividade antioxidante e oxidação lipídica foram avaliadas ao longo do tempo de armazenamento em embalagem a vácuo nos dias 1, 7 e 14 e foram observadas diferenças. Houve um efeito quadrático nas perdas por descongelamento/armazenamento no primeiro dia de armazenamento da carne, sendo que o tratamento controle perdeu menos líquido que os demais. No entanto, nas perdas por cocção esse mesmo tratamento no sétimo dia de armazenamento perdeu mais líquidos. A força de cisalhamento foi similar entre os tratamentos no dia 1 e no dia 7 de armazenamento. No dia 14, foi observado um efeito linear; a carne do tratamento controle estava mais macia. Um efeito linear na luminosidade da carne foi observado. A carne de animais do tratamento controle estava mais clara e potencialmente mais atraente para o consumidor no dia 1 de armazenamento. Após 7 e 14 dias de armazenamento, as carnes foram semelhantes entre os tratamentos. Os parâmetros de intensidade de vermelho e amarelo não foram alterados. No entanto, ao avaliar o potencial antioxidante da carne, observou-se que no dia 1 de armazenamento houve um maior número de compostos fenólicos e uma maior atividade antioxidante (DPPH e FRAP) nos tratamentos com AN. Apesar dos valores mais altos de oxidação lipídica serem notados no primeiro dia de armazenamento nos tratamentos que receberam AN na dieta, foi observado também que tratamentos com maiores dosagens de aditivos retardaram a oxidação lipídica ao longo do tempo de armazenamento. O tempo de armazenamento afetou as perdas por descongelamento/armazenamento, perdas por cocção, textura, cor e oxidação lipídica. No entanto esses resultados são devido ao processo de proteólise. Em conjunto, estes resultados sugerem que a mistura de aditivos naturais tem potencial no uso na alimentação animal e pode melhorar a estabilidade da carne, no entanto, ainda devem ser estudados com relação a dose a ser empregada em animais a pasto.

In the grazing system for cattle, nutritional strategies are necessary to shorten the production cycle; supplementation with additives can be used to maximize nutrient use and meat quality. In general, these substances are ionophores or antibiotics. However, these substances are banned in the European Union and limited use in the United States. In this way, the development of safe alternative substances in animal feed is necessary. Thus, natural additives are the subject of much research around the world. Among these additives, essential oils and vegetable oils has greater prominence. However, for their addition in animal feed it is necessary to characterize the various plant products as well as to know the mode of action of these substances. These substances have proven flavoring effect, stimulating enzymatic secretion, antimicrobial action, antioxidant, anti-inflammatory, antiparasitic, antiviral, among other actions. Furthermore, these compounds have a many of effects on the quality of the meat, which can slow down the oxidation process and increase the shelf life, as well as being incorporated into the muscles and contributing to consumer health, including positive effects on cardiovascular diseases, some tumors, inflammatory processes, and in general, diseases in which there is an uncontrolled proliferation of free radicals. The objective of the study was to evaluate the animal performance, carcass characteristics and meat quality. Forty 20-month old crossbred steers (Bons Mara x Nellore) of initial body weight 416.9 ± 5,56 kg, without addition (control) or levels (1500, 3000, 43500 or 6000 mg / day / animal) of a mixture of natural additives (NA) containing clove essential oil, castor oil, cashew oil and a blend of microencapsulated active ingredients of eugenol, vanillin and thymol for 79 days. The results suggest that, although the use of the oil mixture did not modify the animals' weight gain, the supplement had a quadratic effect on forage intake, and consequently on dry matter, crude protein, neutral detergent fiber and non-fibrous carbohydrates. The greatest intake of dry matter was observed in treatment with 1500 mg and the smallest consumption in treatment with 6000 mg. Protein digestibility was smaller and non-fibrous carbohydrates were greater in AN treatments at any dosage. An increase in ruminal ammoniacal nitrogen concentrations and in propionic and isovaleric volatile fatty acids were observed in AN treatments at any dosage. No marked differences were observed in the macroscopic parameters of ruminal fluid (ruminal movements, color, odor, consistency, sedimentation and flotation, redox potential and counting and viability of protozoa). The carcass characteristics were not altered by the treatments, but there was a change in the body composition, increasing the muscular deposition in the animals supplemented with AN. The treatments had no effect on drip losses. The thawing/ ageing losses, cooking losses, texture, color, antioxidant and lipid oxidation were evaluated over the storage time in a vacuum package for 1, 7 and 14 days and differences were observed. There was a quadratic effect observed in the thawing/ageing losses on the first day of storage of the meat, and the control treatment lost less liquid than the others. However, in cooking losses that same treatment on the seventh day of storage lost more liquids. The shear force was similar between treatments on day 1 and day 7 of storage. At day 14, a linear effect was observed, and the meat from the control treatment was tender. A linear effect on meat lightness was observed. The meat from control treatment animals was clearer and potentially more attractive to the consumer on day 1 storage. After 7 and 14 days of storage, the meats were similar between the treatments. The redness and yellowness parameters were not changed. However, when evaluating the antioxidant potential of the meat, it was observed that on day 1 of storage there was a greater number of phenolic compounds and a greater antioxidant activity (DPPH and FRAP) in AN treatments. Although greater values of lipid oxidation were observed on the first day of storage in treatments receiving AN in the diet, it was also observed that treatments with greater dosages of additives delayed lipid oxidation throughout the storage time. The storage time affected the losses by thawing/ageing losses, cooking losses, texture, color and lipid oxidation, however these results are expected due to the proteolysis process. Taken together, these results suggest that the mixture of natural additives has potential use in animal feed and may improve meat stability; however, they should still be studied with respect to dose-response.