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191.
José Mares Félix Brito Leonardo Augusto Fonseca Pascoal José Jordão Filho Thiago Sousa Melo Jonathan Mádson dos Santos Almeida Jorge Luiz Santos de Almeida Alexandre Lemos de Barros Moreira Filho Maristela Alves Alcântara Cristiani Viegas Brandão Grisi Angela Maria Tribuzy de Magalhães Cordeiro 《European Journal of Lipid Science and Technology》2023,125(4):2200118
The objective of this study is to evaluate the influence of different soybean oil (SO) and selenium yeast (SeY) levels in the diet of meat quails on productive performance, physicochemical, quality measurements, fatty acid profile, enzyme activity estimation, and oxidative stability of meat. A total of 288 one-day old commercial meat quails are allocated into four groups according to a completely randomized experimental design, with two levels of SO (1.5% and 3.0%) and SeY (0 and 0.15 mg kg−1) in the feed. The supplementation period is 42 days. The use of up to 3% supplementation of SO in the diet improves (p < 0.05) the productive performance. The polyunsaturated acid content and thiobarbituric acid value in the meat are increased (p < 0.05) as an effect of the SO increase in the diet. The use of SeY in quail diets associates with 3% inclusion of SO and promotes improvements in the qualitative parameters of the quail meat. Therefore, the inclusion of 0.15 mg kg−1 of SeY in the diets is a viable alternative for improving the oxidative stability of meat since it improves the qualitative parameters of quail meat in diets with a high inclusion of SO. Practical Applications: These results have practical applicability in the meat industry, since it is possible to change the lipid profile of this raw material, meeting the requirement of the consumer market for healthy foods, reducing the total cholesterol content, and nutritionally desirable, through enrichment with polyunsaturated fatty acids. 相似文献