Capim cidreira (Cymbopogons citratus Stapf) na dieta hídrica pré abate de frangos de corte

Abstract

The factors influencing meat quality can be controlled in various stages of production. The management pre slaughter significantly affects the quality of carcass and meat and the reduction of animal welfare by impose the broilers many stress factors. Objective to evaluate the inclusion of lemongrass (Cymbopogon citratus Stapf) hydro levels in the diet of pre slaughter broilers on parameters carcass quality and meat indicators of stress. The experiment was conducted at the poultry sector experimental from Federal University on the Grande Dourados - UFGD, Dourados city, MS, using 2594 broilers distributed in a randomized experimental design, in factorial arrangement 3x2x2, being three different concentrations of lemongrass (Cymbopogon citratus Stapf) in the form of infusion (0; 1; and 5 g mL-1), two sexes and two strains (Ross® 308 and Cobb ® 500) and 4 replications. At 42 days the birds were subjected to water diet sampling performed for determination of blood cortisol, thermographic images and videos recorded for elaborate of ethogram of behaviour of birds and were slaughtered 12 broilers/treatments, evaluating quality carcass and meat parameters, indicators of stress pre slaughter. The blood cortisol levels and the surface temperature of the birds were not influenced by the treatments (p>0.05). The behavior of opening the beak differed among the strain (p<0.05), in which the lineage Ross® 308 was who else performed the activity. The activities of beat wings and throw observing differ between levels of lemongrass (p<0.05), with most shaking of the birds under 5 g/mL diet of water and greater period of observation in the treatments with 1 g mL-1 water. If found a higher incidence of scratches on the carcasses of males and Ross ® line 308 (p <0.05). Level of lemongrass fluctuated as the frequency of scratches among the treatments, not ensuring the influence of certain level on the quality of the carcasses. Not significant difference for pH, color, weight loss cooking and shear force of the meat (p<0.05). There were difference the water-holding capacity and loss by exudate with only 72 h post mortem (p <0.05), with higher retention capacity for Ross® 308 and less loss of exudate of the male breast fillets. There was interaction between sex and levels of lemongrass in the drinking water of chickens on the sensory analysis of the meat (p<0.05), with more preference of chewiness and juiciness to the males submitted to the diet without Lemongrass and juiciness to females under diet with 5 g mL-1. The use of lemongrass infusions in the pre slaughter did not bring benefits to the carcass and meat quality of broilers, and showed no effect on the concentration of blood cortisol, thermoregulation and behavior of the birds in the pre slaughter.