Aditivos fitogênicos elevam o desempenho e melhoram a maciez da carne de cordeiros: uma abordagem de revisão sistemática e meta-analítica
DOI:
https://doi.org/10.5433/1679-0359.2025v46n1p231Palavras-chave:
Óleos essenciais, Aditivos alternativos, Aditivos zootécnicos, Ovinos confinados.Resumo
Objetivou-se verificar como a adição de aditivos fitogênicos (AF) influenciou na fermentação ruminal, digestibilidade, desempenho, características de carcaça e qualidade da carne de ovinos de corte por meio de uma revisão sistemática e meta-análise. Os dados foram extraídos de 39 estudos revisados por pares e analisados pelo teste F, quando apresentados em distribuição normal, ou pelo teste Kruskal-Wallis, quando não apresentavam distribuição normal. Óleos essenciais são os AF mais frequentemente utilizados na alimentação de ovinos de corte. As espécies botânicas mais utilizadas como fontes de AF na dieta de ovinos foram Origanum vulgare (23,08%), Salvia rosmarinus (12,82%) e Allium sativum (7,69%). O fornecimento de AF não interferiu (P>0,05) na ingestão de proteína bruta e fibra em detergente neutro (FDN) e aumentou (P = 0,011) a digestibilidade da proteína bruta da dieta dos ovinos. Houve incremento (P = 0,020) de 5,77% no ganho médio diário (GMD) e aumentou (P = 0,053) em 8,9% a área de olho de lombo das carcaças dos ovinos que receberam AF na dieta. A oferta de AF reduziu (P = 0,047) em 5,4% a força de cisalhamento da carne e elevou (P = 0,041) em 3,3% as perdas por cocção da carne (PPC) dos ovinos. Recomendamos a inclusão de aditivos fitogênicos na dieta de ovinos, uma vez que não altera o consumo de nutrientes, melhora a digestibilidade da proteína bruta e aumenta o ganho médio diário.
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Copyright (c) 2025 Natalia Ingrid Souto da Silva, Patrícia de Oliveira Lima, Francisco Jocélio Cavalcante Souza, Marília Williani Filgueira Pereira, Rennan Herculano Rufino Moreira, Salenilda Soares Firmino, Thiago Luís Alves Campos de Araújo, Dorgival Morais de Lima Júnior
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