Glycosaminoglycans and manganese influence the performance and characteristics of carcass, meat and bones in broiler chickens.

Abstract

Poultry production has high production indexes, however, there have been difficulties that are representing great economic losses for the industry, regarding myopathies and disturbances in the bone structure of birds, abnormalities that may be associated with deficiencies in the tissue conjunctive, compromising in the muscular cells the supply of nutrients and the removal of the metabolites causing ionic disorders. It is intended to study the effect of supplementation of GAGs and manganese on the diet of broilers due to their importance in the bone matrix, and thus, to determine how these elements influence the productive characteristics, meat and bone quality, besides identifying the differences between the diet receiving supplementation and the control diet through metabolomics. During the experiment, It will be used 1152 male broilers of the Cobb lineage, housed for 49 days and subjected to a completely randomized design in a 4x3 factorial arrangement, being the factors: four doses of chondroitin sulphate (0.00, 0.06, 0.12 and 0, 18%) and three doses of manganese (0, 40 and 80 mg / kg), totaling 12 treatments of eight replicates with 12 birds each. The birds will be weighed weekly and calculated body weight, weight gain, feed intake, feed conversion, flock viability and the productive efficiency index. At 49 days of age, two birds per experimental unit will be slaughtered and the macroscopic analysis of the breasts will be performed to identify the presence of white striping myopathy. Then, 5 g of sample of the peitoralis maior muscle will be collected and stored at -80 ° C until processing for comparative analysis between the samples by the metabolomic analysis. The yield of carcass and commercial cuts will be calculated: breasts, thighs, drumsticks and wings. The meat quality of the breasts will be evaluated by determining the pH, color, physical measures (length, height and width of breast fillet), weight loss by cooking, shear force, centesimal composition, total collagen, and fatty acids. Bone quality of the tibia will be performed macroscopic analysis of the bone, Seedor index, bone density, bone strength, mineral profile and histopathological evaluation of articular cartilage.