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Abstract: The objective of this work was to detect the inclusion of animal meal in Japanese quail (Coturnix coturnix japonica) diets, by analyzing eggs and their fractions (albumen and yolk) through the technique of carbon (13C/12C) and nitrogen (15N/14N) stable isotopes. Four hundred and thirty-two Japanese quails, 45-day-old females, were distributed in a completely randomized experimental design, in eight treatments: T1, strictly vegetable diet (VEG), with corn (Zea mays) and soybean (Glycine max) meal; T2, bovine meat and bone meal (BM); T3, poultry viscera meal (OM); T4, feather meal (FM); T5, BM+OM; T6, BM+FM; T7, OM+FM; and T8, BM+OM+FM. Sixteen eggs were randomly collected from each treatment - eight for whole egg analysis and eight for separate yolk and albumen analyses. To determine the turnover rate, the exponential isotope dilution model was used. The application of C and N stable isotopes allows identifying the use of animal meal in coded diets through the analysis of whole eggs and their fractions, which suggests that this technique is a promising tool for the traceability and certification of products of animal origin.

This work aimed to analyze the texture of 42-day-old chicken breast muscles which underwent three treatments with the food (control group, with no additives; group with addition of a free organic acids mixture; and group with addition of growth-promoting antibiotic). The experiment had a random design and each treatment presented four repetitions of 12 chickens. For the texture analysis, two chicken breasts were chosen in each repetition, which were cut and cooked. Subsequently, four samples of each chicken breast were collected to measure the shear force. The shear force of the control group presented the lowest mean value (18.93kgf), the mean value from the free organic acids treatment was 19.46kgf, and the mean value from the antibiotics treatment was 18.94kgf. There was no significant difference (P>0.05) between groups, indicating that adding free organic acids or growth-promoting antibiotics in the food of chickens did not influence the shear force of the breast meat texture of these animals.

Este trabalho teve como objetivo analisar a textura de músculos peitorais de frangos de 42 dias submetidos a três tratamentos com a ração (grupo controle, sem aditivos; grupo com adição de uma mistura de ácidos orgânicos livres; e grupo com adição de antibiótico promotor de crescimento). O delineamento experimental foi o inteiramente ao acaso e cada tratamento teve quatro repetições de 12 aves. Para a análise da textura, foram escolhidos dois peitos de frango por repetição, que foram cortados e cozidos. Em seguida, quatro amostras de cada peito de frango foram coletadas para avaliar a força de cisalhamento. A força de cisalhamento do grupo controle apresentou a menor média (18,93kgf), a do tratamento com a mistura de ácidos orgânicos livres foi de 19,46kgf, e a do tratamento com antibiótico, 18,94kgf. Não houve diferença significativa (P>0,05) entre os grupos, indicando que a adição de ácidos orgânicos livres ou antibióticos promotores de crescimento na alimentação de frangos de corte não interferiram na força de cisalhamento da textura da carne do peito desses animais.