Ascorbic acid and citric flavonoids for broilers under heat stress : effects on performance and meat quality

Martinez, Jaime Ernesto Peña
Vieira, Sérgio Luiz
Lopez, Jorge
Reis, R. N.
Barros, Rafael de
Furtado, Fúlvio Vinícius Foch
Silva, Pedro Xavier da

Publication date

January 2010

Abstract

Birds were slaughtered at 33 days of age, and carcass and commercial cuts yields were determined. Thighs and boneless breast samples were collected and frozen for subsequent analyses of pH, cooking loss, shear force, color, and Thiobarbituric Acid Reactive Substances (TBARS). Significant differences (p <0.05) were found for feed efficiency from 1 to 7 days of age, with the best values for the birds fed 0 and 250 g/ton on of AA + citric flavonoids. At the end of the experiment, there were no differences in other performance variables, carcass and parts yields, pH, shear force, color and TBARS. The meat of the birds supplemented with 250 g/ton on of product presented the lowest cooking loss

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Ascorbic acid and citric flavonoids for broilers under heat stress : effects on performance and meat quality

Abstract

Extracted data

Ascorbic acid and citric flavonoids for broilers under heat stress : effects on performance and meat quality

Abstract

Extracted data

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