Department of Animal Science, Agrarian Science Center, Federal University of Ceará, Fortaleza, Ceará, Brazil.
Department of Animal Science, Agrarian Science Center, Federal University of Ceará, Fortaleza, Ceará, Brazil.
Poult Sci. 2020 Jun;99(6):3229-3236. doi: 10.1016/j.psj.2020.02.003. Epub 2020 Mar 13.
This study aimed to evaluate the incidence of black bone syndrome (BBS) in broiler chickens fed with ethanolic extract of mango seed (EEMS). A total of 504 one-day-old male broilers were used in a completely randomised design assigned with 7 experimental diets and 6 replicates of 12 broilers per experimental plot. The experimental diets consisted of: diet without addition of synthetic antioxidant; diet with addition of synthetic antioxidant (200 ppm); and 5 levels of EEMS: 200 ppm, 400 ppm, 600 ppm, 800 ppm, and 1,000 ppm. Two methods of cooking (roasted and boiled) were used to prepare thigh samples. According to the results, the diets did not significantly influence the performance of the broilers. BBS incidence was higher in broilers fed a diet without antioxidants and was reduced with EEMS dietary inclusion, with the lowest incidence occurring with the inclusion of 1,000 ppm. The synthetic antioxidant butylated hydroxytoluene in the diet promoted a significantly higher BBS incidence than that obtained with 800 and 1,000 ppm EEMS and did not differ from the other diets. Of the cooking methods, a higher BBS incidence was observed for the boiled method. For the meat coloration and bone parameters, there were no significant interactions between the factors, diets and cooking methods. There was a linear reduction in the darkening score and linear increase in the luminosity (L∗) of the meat with increasing EEMS in the diet. With regard to the cooking method, the boiled thighs had lower luminosity (L∗), higher parameter a∗, and lower parameter b∗ values because of more pronounced meat darkening. The roasted bones were less heavy, dense, and flexible. A negative correlation was observed between the degree of darkening of the meat that characterizes the BBS with the luminosity (L∗) and intensity of yellow. We concluded that the addition of EEMS contributes to a reduced darkening of meat that characterises the BBS and recommend the dietary inclusion of 1,000-ppm EEMS.
本研究旨在评估喂食芒果籽乙醇提取物（EEMS）对肉鸡黑骨综合征（BBS）发病率的影响。总共使用了 504 只 1 日龄雄性肉鸡，采用完全随机设计，分配到 7 种实验日粮和 6 个 12 只肉鸡的实验小区。实验日粮由：不添加合成抗氧化剂的日粮；添加合成抗氧化剂（200ppm）的日粮；以及 5 个水平的 EEMS：200ppm、400ppm、600ppm、800ppm 和 1000ppm。采用烤和煮两种烹饪方法来制备大腿样本。结果表明，日粮对肉鸡的生产性能没有显著影响。未添加抗氧化剂的日粮喂养的肉鸡 BBS 发病率较高，随着 EEMS 日粮的添加，发病率降低，添加 1000ppm 时发病率最低。日粮中的合成抗氧化剂丁基羟基甲苯（BHT）比添加 800 和 1000ppm EEMS 时的 BBS 发病率更高，与其他日粮没有差异。在烹饪方法中，煮法的 BBS 发病率更高。对于肉色和骨参数，日粮和烹饪方法之间没有显著的交互作用。随着日粮中 EEMS 的增加，肉的黑化评分呈线性下降，亮度（L∗）呈线性增加。就烹饪方法而言，煮的大腿肉的亮度（L∗）较低，参数 a∗较高，参数 b∗较低，因为肉的黑化更明显。烤骨较轻、致密、灵活。肉的黑化程度与亮度（L∗）和黄度强度呈负相关。我们得出结论，添加 EEMS 有助于减少肉的黑化，这是 BBS 的特征，并建议日粮中添加 1000ppm 的 EEMS。
