Abstract
As farinhas de origem animal apresentam potencial de contaminação microbiológica, no entanto, são ainda muito utilizadas na formulação de dietas para animais. O objetivo deste estudo foi avaliar a qualidade microbiológica das farinhas de origem animal processados em oito unidades distribuídas no estado de Minas Gerais. As amostras de farinhas de vísceras (248), de carne e ossos (224), e farinhas de penas (216) foram coletadas para avaliação microbiológica no recebimento de uma fábrica de ração, localizada na cidade de Viconde do Rio Branco, MG. Os resultados demonstraram um elevado índice de contaminação bacteriana pelas espécies Salmonella sp. (5,3x102) e Staphylococcus sp. (4,5x105), coliformes totais (2,8x105), coliformes termotolerantes (3,3x105), mesófi los totais (4.7x105), e colônias de fungos (3,6x105). As farinhas de origem animal processadas na unidade “A” apresentaram os maiores níveis de contaminação microbiológica. Além disso, as farinhas de vísceras foram os subprodutos com qualidade inferior. As farinhas de origem animal obtidas nas unidades de processamento estão fora do padrão exigido pela legislação no que se refere a qualidade microbiológica e colocam em risco a qualidade fi nal da ração. Concluiuse que as farinhas de origem animal não atendem a qualidade mínima para serem comercializadas para as fábricas de rações.
Highlights
In the chicken slaughtering process, portions of the birds are discarded because they are unfit for human consumption
In Brazil the first scientific studies on the use of poultry slaughterhouse by-products as a protein source in diets for broilers began from the 1960s and this information was used for a long time in feed formulations, but the need for improved livestock has fueled the search for improved technologies for precise formulations of diets
The objective of this study was to evaluate the microbiological quality of animal meals processed in eight different units located at Minas Gerais State and used as ingredients in feed formulations
Summary
In the chicken slaughtering process, portions of the birds are discarded because they are unfit for human consumption. These materials should be sent to a destination that does not cause risk to the environment and most importantly, that complies with laws regulating waste disposal. In Brazil the first scientific studies on the use of poultry slaughterhouse by-products as a protein source in diets for broilers began from the 1960s and this information was used for a long time in feed formulations, but the need for improved livestock has fueled the search for improved technologies for precise formulations of diets. Animal meals, resulting from the processing of residues not consumed (meat, viscera, bones, feathers and etc.), are dietary supplements rich in nutrients, constituted of high biological value proteins, minerals, salts and vitamin B compounds. The meals are considered a primordial nutritional ingredient in feed elaboration for domestic animals, with a growing market (ANDRIGUETTO et al 1990; TAUXE, 2002)
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