Potencial antioxidante do urucum (bixa orellana) na dieta de ovinos

Abstract

Annatto has two main carotenoids in its composition, bixin, with red color, and norbixin, with yellow color. Carotenoids have antioxidant substances in their composition, which minimize the effects of free radicals and inhibit the oxidative degradation of lipids (lipid peroxidation), which can cause harmful damage to health, in addition to having anti-inflammatory and antioxidant effects. However, it is observed that these properties have not yet been explored, with only the use of the product being limited to dyes. With that in mind, the objective of the present study is to evaluate the use of annatto concentrate with a high content of bixin as an antioxidant source in the diet of ewes at different reproductive stages, evaluating its effects on oxidative stress and its use as an antioxidant in the diet of feedlot lambs. evaluating its effects on meat lipid oxidation and shelf life. For this, 30 crossbred Dorper ewes were divided into 3 groups: 0%, 0.5% and 1% of annatto concentrate in the diet, with blood collected from these animals in the prepartum, postpartum and weaning of the lambs. , processed to obtain washed red blood cells and blood plasma and performed analyzes of concentration of FRAP, TBAR's, hydrogen peroxide and reduced thiols and the activity of the enzymes glutathione peroxidase, superoxide dismutase and catalase. In the confinement of the lambs, 32 male lambs were used, divided into 4 treatments: 0%, 0.25%, 0.50% and 0.75% of annatto concentrate added to the feed provided. After reaching 42 kg of live weight, the animals were slaughtered and the portion of the Longissimus lumborum muscle was collected for analysis, where the meat was divided into 3 cm pieces and placed on trays, covered by plastic film, and lipid oxidation analysis was performed (TBAR's) and FRAP on days 0, 3, 7 and 14 of shelf life, concomitantly a subjective evaluation of consumers was carried out, where every 4 days they evaluated the acceptance of the samples by the color of the meat. With the studies it was concluded that the use of annatto concentrate in the diet of sheep can reduce oxidative stress in ewes at different reproductive stages and manages to control the lipid oxidation of the meat until the 7th day of shelf life, functioning as an antioxidant agent.