Suplementação de pigmentante natural e efeito da escaldagem em frangos caipira Label Rouge: influência na qualidade da pele e da carne.

Slaughter and processing steps in chicken industries have a major influence on the quality of the final product. Among them the scalding step is crucial in the appearance and acceptance of the product. Thus, the aim of this study was to evaluate different temperatures / scalding time and their influence on the fixation of pigment deposited on the skin and meat of male and female redneck chickens of the Label Rouge strain supplemented with Tagetes erecta natural pepper. The experiment was carried out at IFMG - Bambuí campus, using 162 male and female Label Rouge birds, distributed in DIC in a factorial scheme. The treatments were: control diet without pigment (T1), supplemented with 1kg / t (T2) and 2kg / t of natural pigment Marigold (T3), being assembled with three repetitions with 54 birds. At 84 days, three birds from each plot were slaughtered and scalded in the binomials (temperature and time): 55 ° C / 150 seconds (E1), 58 ° C / 90seconds (E2) and 61 ° C / 60 seconds (E3). Skin color evaluation was determined using a Minolta CM-700d (Konica Minolta) spectrophotometer colorimeter in the CIELCH system, where the parameters L * (luminosity), C * (saturation) and h (hue), illuminant D65 were evaluated. and 8 mm aperture. Another methodology used to assess skin color was through the use of a DSM YolkFan ™ colorimetric fan. The color indexes were also determined by the CIELCH system: luminosity (L *), saturation (C *) and shade angle (h) on the surface and after blooming brisket. Remaining feathers on the wing and sambiquira were quantified and classified to indicate plucking quality. Microbiological analyzes (total and thermotolerant coliforms) were assembled with three replicates, and at each repetition three replicates were randomly selected from the left thigh section of each of the time and temperature binomials studied. It can be observed that the saturation index (C *) of pigmentation supplementation levels (T1) without addition of pigment and (T3) 2kg / t of Marigold natural pigment presented differences among themselves, but (T2) with supplementation of 1kg / t did not differ from T1 (Control). That is, as the concentration of 2.0 kg / t there was an improvement in the intensity of the skin color of the chickens. The results obtained by colorimeter were more complete and broadened the discussions about changes in the skin color of birds. The evaluation through the fan presented results similar to those of the colorimeter. Females showed more intense coloration than males, both in skin and meat after oxygenation. In the scalding binomial 55 ° C / 150 seconds, it presented skin coloration with less depigmentation and higher color intensity, but in the plucking process it was not desirable to leave feather residues (2 or 3 follicles). In the time / temperature binomials 58 ° C / 90seconds and 61 ° C / 60seconds, the best results for plucking were observed. However, the binomial 61 ° C / 60 seconds should be discouraged due to increased brightness on the chest surface. The time and temperature binomial of 58 ° C / 90seconds is recommended to be applied as it promotes less depigmentation of birds and better plucking. The sample of Label Rouge free range chickens submitted to different time / temperature scald binomials met the established standards for total and thermotolerant coliforms.