ABSTRACT A trial was carried out to evaluate the effects of different levels of microalgae Schizochytrium sp. on performance, yolk lipid profile, and egg quality of Japanese quail. A flock of 210 quail was distributed in a completely randomized design, with five treatments (0, 10, 20, 30, and 40 g of Schizochytrium sp./kg of feed) and six replications with seven birds per cage. Performance and egg quality were not affected, except for a quadratic effect on yolk color, which reached the maximum value with the inclusion of 40 g of Schizochytrium sp./kg. There was linear reduction in the content of saturated fatty acids and a linear increase of polyunsaturated:saturated and polyunsaturated:monounsaturated ratios and n-6. The content of n-3 showed a minimum value with the inclusion of 6.5 g of Schizochytrium sp./kg, and the n-6:n-3 ratio was maximized with the addition of 10.5 g of microalgae/kg. As for the sensory attributes color, aroma, and overall impression, there was linear increase with the addition of increasing levels of microalgae. The inclusion of up to 40 g of microalgae Schizochytrium sp./kg in the diet of Japanese quail did not present changes in the performance nor in the egg quality but accentuated the yolk color, promoted the fortification of n-3 in the eggs, and still provided excellent sensorial acceptance. The egg fortification can add value to the product, increasing the producer remuneration and improving the nutritional quality of the diet for humans.
RESUMO: No intuito de melhorar a qualidade nutricional e funcional, hambúrgueres de frango foram elaborados com diferentes quantidades de semente de chia (0, 2, 4 e 8%) em substituição ao toucinho e avaliados quanto às características microbiológicas, tecnológicas e sensoriais. A composição centesimal e as características microbiológicas dos hambúrgueres crus estavam de acordo com o preconizado pela legislação Brasileira. Maiores adições de chia aumentaram a quantidade de fibra dietética (até 1,46%) e de carboidrato nos produtos e reduziu os valores de gordura em até 29%. A adição de semente de chia reduziu os valores de a* e aumentou os valores de h* da cor dos hambúrgueres crus e reduziu a maciez e o grau de oxidação lipídica nos hambúrgueres cozidos. Menores notas sensoriais de sabor e a aceitação global foram conferidas aos produtos com maior adição de chia, embora o grau de aceitação dos produtos tenha sido elevado. Os resultados deste estudo destacam o potencial de uso da semente de chia na elaboração de hambúrgueres com baixo teor de gordura e enriquecidos de fibra dietética.
ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.