Níveis de açafrão (Curcuma longa) em rações para frangos de corte contendo sorgo em substituição ao milho

Abstract

The aim of this study was to determine the effect of levels of saffron on the performance, carcass yield, meat color, and sensory acceptance of the breast and drumstick cuts of broilers. A total of 750 male broilers at one to 44 days of age, with an average initial weight of 42 g,were used. A completely randomized experimental design, consisting of five treatments, five replications, and 30 birds per experimental unit, was adopted. The following treatments were evaluated: 1 (Control) - diet based on sorghum and soybean meal (SB); 2 - control diet with 0.5% saffron; 3 - control diet with 1.0% saffron; 4 - control diet with 1.5% saffron; and 5 - control diet with 2.0% saffron. Performance, yields of carcass and cuts, coloring of the breast and drumstick cuts, and acceptance of the drumstick and breast cuts by sensory analysis were evaluated. No effect of treatment on productive performance or dressing percentage was observed. Drumstick cut b* (yellow) color variable was influenced by the different levels of saffron, increasing linearly. In the sensory analysis of the breast cut, the treatment containing 1.5 % saffron provided the best acceptance of the public. The use of saffron up to the level of 2% in sorghum-based diets for broilers leads to a stronger drumstick coloring without interfering with performance or carcass yield. The breast cut of broilers fed diets containing 1.5% saffron are better accepted.