Broiler Pre-Slaughter Water Diet with Grass Lemongrass (Cymbopogon Citratus Stapf)

ABSTRACT The pre-slaughter management is one of the predisposing factors to the reduction in the quality of the carcass and broiler meat, mainly for being a stressful condition. This study evaluates the inclusion of lemongrass (Cymbopogon citratus Stapf) in the water used in the diet of pre-slaughter broilers for the first time. The carcass and meat quality parameters were evaluated. The experiment was carried out in the poultry production of an experimental sector of the Federal University of Grande Dourados - UFGD. A total of 2,594 broilers were distributed in an entirely randomized design in a factorial arrangement of 3x2x2, with three different lemongrass concentrations in the form of infusion (0. 1 and 5 g/L), two sexes and two genetic strains (Ross 308® and Cobb 500®), and with four replications. After 42 days, 144 broilers were slaughtered, and the quality parameters of carcass and meat were evaluated. A higher incidence of scratches and higher water retention capacity were found in Ross 308® male (p<0.05). Less exudate of breast fillets loss was observed in broiler Ross 308® males 72 h post-mortem (p<0.05). There was an interaction between sex and lemongrass levels in the drinking water of the broilers in the sensory analysis of meat (p<0.05), more preferably of chewiness and juiciness for males undergoing free diet for juiciness and lemongrass in the female diet with 5g/L. The use of lemongrass infusions in pre-slaughter did not bring considerable benefits to the quality of carcass and meat of broiler.

摘要
屠宰前管理是导致肉鸡胴体与肉品品质下降的易感因素之一，该环节会使肉鸡遭受应激，是重要的应激诱因。本研究首次探讨了在屠宰前肉鸡饮水中添加柠檬草（Cymbopogon citratus Stapf）的应用效果，并测定了肉鸡胴体及肉品品质相关参数。
试验于大杜拉多斯联邦大学（Federal University of Grande Dourados, UFGD）的试验禽业生产基地开展。试验共纳入2594羽肉鸡，采用3×2×2析因完全随机试验设计，设置柠檬草浸提液3个浓度梯度（0、1、5 g/L）、2种性别以及2种遗传品系（罗斯308®（Ross 308®）、科宝500®（Cobb 500®）），每组设置4个重复。饲养至42日龄时，选取144羽肉鸡实施屠宰，并测定其胴体与肉品品质相关参数。
结果显示，罗斯308®公肉鸡的抓伤发生率更高，保水能力更强（p<0.05）。宰后72小时，罗斯308®公肉鸡的胸肌滴水损失更低（p<0.05）。肉品感官分析结果表明，肉鸡性别与饮水添加柠檬草浓度间存在显著交互作用（p<0.05）：公肉鸡饲喂无柠檬草添加的饮水时，肉品咀嚼性与多汁性表现更佳；而母肉鸡饲喂5g/L柠檬草浸提液的饮水时，其肉品多汁性更优。
屠宰前饮水添加柠檬草浸提液并未对肉鸡胴体与肉品品质产生显著增益效果。