Adição de extratos etanólicos de resíduos agroindústrias de frutas sobre a estabilidade oxidativa e a qualidade microbiológica de dietas para suínos na fase inicial.

Abstract

The objective of this study was to evaluate the addition of ethanolic extracts of fruit residues (pineapple, acerola, and cajá) to swine diets prepared for the initial phase and their effects on the oxidative and microbiological characteristics of the diets. The experimental trial was carried out at the Laboratory of Metabolism and Swine Reproduction-UFPB/CCHSA, where the diets were prepared and stored at room temperature. The experimental treatments were: CN - negative control diet without BHT and antimicrobial; CP - positive control diet with BHT (0.02%) and antimicrobial; DAB - diet without BHT and with the inclusion of 600 ppm of ethanolic extract of pineapple residue; DAC - without BHT and with the inclusion of 1200 ppm of ethanolic extract of acerola residue; and DCA - diet without BHT and with the inclusion of 600 ppm of ethanolic extract of cajá residue. The residues were obtained from the juice agroindustry and fruit processing industry. The diets were formulated, homogenized, and samples were collected from all diets: four feed samples for each treatment and stored for three different periods (0, 30, and 60 days). To determine oxidation and antioxidant capacity, TBARS and ABTS analyses were performed. To determine the concentration of total phenolic compounds, total polyphenols were analyzed, and to determine fungal growth, microbiological analysis was performed. Statistical assumptions were made; the data were subjected to analysis of variance at the 5% probability level. The diets were evaluated in a 5x3 factorial scheme for the diets of both phases. For the lipid oxidation results, expressed in mg/kg of malonaldehyde, there was an interaction effect between time and diets for both phases. For the concentration of total polyphenols, there was an effect of storage time for the diets of phase II and phase III. For the ABTS concentration (μmol TE/ml), there was an interaction effect between time and diets for the phase II and III diets. For the microbiological analysis of the diets, an interaction effect between time and diet was observed for the phase II and III diets. It was concluded that the ethanolic extracts of agro-industrial fruit residues demonstrated antioxidant and antimicrobial potential in the diets during storage. The cajá extract was the most effective in reducing lipid oxidation, while the acerola extract showed better control of fungal growth during the experimental period, similar to the synthetic additives used.