{"id":57541,"date":"2021-06-23T18:13:30","date_gmt":"2021-06-23T18:13:30","guid":{"rendered":"https:\/\/www.zinpro.com\/why-oxidative-stress-matters-for-poultry-meat-quality\/"},"modified":"2023-07-19T13:10:44","modified_gmt":"2023-07-19T18:10:44","slug":"why-oxidative-stress-matters-for-poultry-meat-quality","status":"publish","type":"post","link":"https:\/\/www.zinpro.com\/pt\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/","title":{"rendered":"Por que o estresse oxidativo \u00e9 importante para a qualidade da carne de aves?"},"content":{"rendered":"<p>A \u00e1gua \u00e9 respons\u00e1vel por aproximadamente 75% do peso da carne das aves. Portanto, a capacidade de reter \u00e1gua em seus m\u00fasculos \u00e9 muito importante para manter a boa qualidade da carne e \u00e9 uma preocupa\u00e7\u00e3o muito s\u00e9ria no setor av\u00edcola. As altas perdas por gotejamento tamb\u00e9m podem afetar negativamente a apar\u00eancia, a textura e o valor nutricional da carne, resultando em um custo econ\u00f4mico para os processadores e varejistas de carne. A perda por gotejamento e a redu\u00e7\u00e3o da capacidade de reten\u00e7\u00e3o de \u00e1gua das aves s\u00e3o consequ\u00eancias diretas do estresse oxidativo.&nbsp;&nbsp;<\/p>\n\n\n\n<p>A perda por gotejamento e a perda por cozimento na carne de aves s\u00e3o problemas que afetam todos os diferentes est\u00e1gios da cadeia de suprimento de alimentos, desde o produtor at\u00e9 a instala\u00e7\u00e3o de processamento, at\u00e9 mesmo no supermercado e na casa do consumidor. A perda por gotejamento \u00e9 o ato de a \u00e1gua escapar da carne crua de aves durante o armazenamento. A perda por cozimento refere-se \u00e0 \u00e1gua que escapa da carne quando ela \u00e9 cozida.&nbsp;&nbsp;<\/p>\n\n\n\n<p>A perda excessiva de \u00e1gua nos m\u00fasculos pode ser um problema por v\u00e1rios motivos, inclusive:&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Para o cliente, os produtos de carne de aves frescas com alta perda por gotejamento tinham um apelo visual reduzido e caracter\u00edsticas de palatabilidade inferiores relacionadas \u00e0 sucul\u00eancia e \u00e0 maciez devido ao excesso de purga nas embalagens.&nbsp;<\/li><li>Baixa qualidade da carne e da prote\u00edna, levando a consumidores insatisfeitos&nbsp;&nbsp;<\/li><li>Prazo de validade mais curto no supermercado, levando a mais desperd\u00edcio&nbsp;<\/li><li>Menor peso vend\u00e1vel de carne crua e pr\u00e9-cozida para produtores e processadores&nbsp;<\/li><li>Aumento dos riscos de seguran\u00e7a alimentar, uma vez que o fluido pode abrigar o desenvolvimento de bact\u00e9rias nocivas.&nbsp;&nbsp;<\/li><\/ul>\n\n\n\n<p>Esses fatores podem levar a lucros menores para quem vende produtos como nuggets, pat\u00eas ou outros itens de aves congeladas.&nbsp;<\/p>\n\n\n\n<p>Perdas maiores de \u00e1gua geralmente est\u00e3o associadas a um n\u00edvel mais baixo de qualidade da prote\u00edna porque a capacidade da carne de reter \u00e1gua \u00e9 afetada pelo estado das prote\u00ednas musculares. H\u00e1 muitos fatores em cada est\u00e1gio do processo de produ\u00e7\u00e3o que podem influenciar a qualidade da prote\u00edna. Um deles \u00e9 o estresse oxidativo. Durante per\u00edodos de estresse, que podem estar relacionados a uma redu\u00e7\u00e3o no consumo de ra\u00e7\u00e3o, estresse por calor, densidade de estocagem etc., as aves produzem radicais livres, o que desencadeia o estresse oxidativo. Outros fatores que produzem estresse oxidativo podem ser: fontes de gordura, infec\u00e7\u00f5es, rea\u00e7\u00f5es a vacinas, micotoxinas, altitude elevada e outros. Isso pode causar danos \u00e0s membranas das c\u00e9lulas proteicas, afetando a qualidade e a funcionalidade da prote\u00edna n\u00e3o apenas quando o animal est\u00e1 vivo, mas tamb\u00e9m durante o per\u00edodo p\u00f3s-morte. Esse dano pode permitir que a \u00e1gua escape da carne durante o processamento, o armazenamento e o cozimento. \u00c9 poss\u00edvel combater isso reduzindo o estresse oxidativo e neutralizando os radicais livres ao suplementar seu programa de nutri\u00e7\u00e3o de aves com antioxidantes, principalmente sel\u00eanio e vitamina E.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Os efeitos antioxidantes do sel\u00eanio e da vitamina E<\/strong>&nbsp;<\/h2>\n\n\n\n<p>As aves, assim como os seres humanos e outros animais, geram naturalmente subst\u00e2ncias como os radicais livres. O equil\u00edbrio entre os radicais livres e os antioxidantes \u00e9 necess\u00e1rio para a fun\u00e7\u00e3o fisiol\u00f3gica adequada. Se os radicais livres superam a capacidade do organismo de regul\u00e1-los, ocorre o estresse oxidativo. O animal se protege ativando v\u00e1rias linhas do sistema de defesa antioxidante, que depende de minerais tra\u00e7os para funcionar adequadamente. Durante esses per\u00edodos, \u00e9 importante que as aves tenham reservas de sel\u00eanio para eliminar e neutralizar os radicais livres e reduzir o estresse oxidativo.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Isso enfatiza a import\u00e2ncia de fornecer a fonte correta de minerais residuais na dieta. Esse \u00e9 especialmente o caso do zinco e do sel\u00eanio, minerais essenciais para a resposta antioxidante n\u00e3o apenas durante o crescimento, mas tamb\u00e9m para manter a qualidade da carne durante o armazenamento.&nbsp;<\/p>\n\n\n\n<p>Um estudo de pesquisa recente demonstrou que aves estressadas pelo calor alimentadas com zinco da Availa<sup>\u00ae<\/sup>&nbsp;O Zn apresentou maior sa\u00fade intestinal e menor estresse oxidativo, o que se traduziu em melhor rendimento de carne de peito e menor perda por gotejamento.&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/essentialfeed.zinpro.com\/2019\/05\/selenium-reduces-oxidative-stress-improves-livestock-and-poultry-production\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Leia mais: O sel\u00eanio reduz o estresse oxidativo em gado e aves<\/em><\/a><em>&nbsp;<\/em>&nbsp;<\/p>\n\n\n\n<p>A vitamina E tamb\u00e9m \u00e9 essencial como antioxidante, mas de uma forma diferente. Ela \u00e9 um antioxidante sol\u00favel em gordura que quebra cadeias e inibe a produ\u00e7\u00e3o e a propaga\u00e7\u00e3o de radicais livres quando a gordura sofre oxida\u00e7\u00e3o.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Ao utilizar o sel\u00eanio e a vitamina E adequadamente, voc\u00ea ver\u00e1 um efeito sin\u00e9rgico que pode controlar o estresse oxidativo e melhorar a qualidade da carne de aves.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Crie estoques de sel\u00eanio; melhore o rendimento e a qualidade da carne<\/strong>&nbsp;<\/h2>\n\n\n\n<p>\u00c9 importante que as aves tenham estoques de sel\u00eanio acumulados para neutralizar os radicais livres durante per\u00edodos de alto estresse. Para isso, \u00e9 preciso considerar o fornecimento da melhor fonte de sel\u00eanio com a mais alta biodisponibilidade. Sel\u00eanio da Availa<sup>\u00ae<\/sup>&nbsp;O Se \u00e9 absorvido com alta efici\u00eancia, resultando em maiores estoques corporais de sel\u00eanio para apoiar as defesas antioxidantes e permitir que ele continue a agir como antioxidante, mesmo depois que a ave tenha ido para a instala\u00e7\u00e3o de processamento.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Um estudo realizado em uma instala\u00e7\u00e3o de perus na It\u00e1lia avaliou os efeitos do uso do Availa Se e da vitamina E para aumentar a qualidade e o rendimento da carne. Em geral, a combina\u00e7\u00e3o do Availa Se com a taxa de suplementa\u00e7\u00e3o de vitamina E resultou em:&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Um aumento de 106% no teor de sel\u00eanio em peito de peru fresco&nbsp;<\/li><li>Uma redu\u00e7\u00e3o na perda de gotejamento&nbsp;<\/li><li>Uma redu\u00e7\u00e3o na perda de cozimento&nbsp;<\/li><li>Aumento da qualidade e do rendimento da carne&nbsp;<\/li><\/ul>\n\n\n\n<p>Com base nos resultados que observamos nesse estudo, determinamos que tanto os produtores de carne fresca quanto os produtores de carne cozida ter\u00e3o um bom retorno sobre o investimento com o uso do Availa Se.&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p><strong>Reduzir a perda por gotejamento para aumentar os lucros<\/strong>&nbsp;<\/p>\n\n\n\n<p>Ao reduzir o estresse oxidativo em aves vivas, a perda por gotejamento e a perda por cozimento podem ser afetadas e podem resultar em melhor qualidade da carne, mais carne para vender para atender \u00e0s expectativas dos consumidores e maiores lucros potenciais para toda a cadeia alimentar.&nbsp;&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/www.zinpro.com\/pt\/lets-connect\/\" target=\"_blank\" rel=\"noreferrer noopener\">Entre em contato com seu representante Zinpro<\/a>&nbsp;hoje para discutir como formular seu programa de nutri\u00e7\u00e3o av\u00edcola com o Availa Se.&nbsp;&nbsp;&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Water accounts for&nbsp;approximately 75%&nbsp;of the meat&nbsp;weight&nbsp;in birds.&nbsp;Therefore, the ability to retain water in their muscles is very important&nbsp;to&nbsp;maintaining good meat quality and a very serious [&#8230;]<\/p>\n","protected":false},"author":77,"featured_media":57542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_tec_requires_first_save":true,"_eb_attr":"","_uag_custom_page_level_css":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","_ecp_custom_2":"","footnotes":""},"categories":[2682],"tags":[2704,2713],"species":[942],"class_list":["post-57541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-meat-carcass-quality","tag-stress"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae<\/title>\n<meta name=\"description\" content=\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zinpro.com\/pt\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae\" \/>\n<meta property=\"og:description\" content=\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zinpro.com\/pt\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\" \/>\n<meta property=\"og:site_name\" content=\"Zinpro\u00ae\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ZinproCorp\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-06-23T18:13:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-19T18:10:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dr. Cibele Torres\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@wdolezal\" \/>\n<meta name=\"twitter:site\" content=\"@wdolezal\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dr. Cibele Torres\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\"},\"author\":{\"name\":\"Dr. Cibele Torres\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/#\\\/schema\\\/person\\\/815bd061a932e25dfb35696d08e4c0b9\"},\"headline\":\"Why Oxidative Stress Matters for Poultry Meat Quality\",\"datePublished\":\"2021-06-23T18:13:30+00:00\",\"dateModified\":\"2023-07-19T18:10:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\"},\"wordCount\":1041,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/TurkeySteaks-1200x600-1.jpg\",\"keywords\":[\"Meat &amp; Carcass Quality\",\"Stress\"],\"articleSection\":[\"Blog\"],\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\",\"url\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\",\"name\":\"Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/TurkeySteaks-1200x600-1.jpg\",\"datePublished\":\"2021-06-23T18:13:30+00:00\",\"dateModified\":\"2023-07-19T18:10:44+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/#\\\/schema\\\/person\\\/815bd061a932e25dfb35696d08e4c0b9\"},\"description\":\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality.\",\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-BR\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/resource-center\\\/blog\\\/why-oxidative-stress-matters-for-poultry-meat-quality\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/TurkeySteaks-1200x600-1.jpg\",\"contentUrl\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/TurkeySteaks-1200x600-1.jpg\",\"width\":1200,\"height\":600},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/#website\",\"url\":\"https:\\\/\\\/www.zinpro.com\\\/\",\"name\":\"Zinpro\u00ae\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.zinpro.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"pt-BR\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/#\\\/schema\\\/person\\\/815bd061a932e25dfb35696d08e4c0b9\",\"name\":\"Dr. Cibele Torres\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-BR\",\"@id\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/CibelTorres-150x150-1.jpg\",\"url\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/CibelTorres-150x150-1.jpg\",\"contentUrl\":\"https:\\\/\\\/www.zinpro.com\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/CibelTorres-150x150-1.jpg\",\"caption\":\"Dr. Cibele Torres\"},\"description\":\"Dr. Torres earned her Veterinary M.D. and M.S. in Animal Sciences from Federal University of Rio Grande do Sul, Brazil and her Ph.D. in Poultry Science from University of Alberta, Canada. As a poultry nutritionist, Dr. Torres leads the Zinpro poultry research programs and field evaluations across Europe and provides technical support to Europe, the Middle East and Northern Africa (MENA), South Africa and Russia.\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Por que o estresse oxidativo \u00e9 importante para a qualidade da carne de aves - Zinpro\u00ae","description":"A redu\u00e7\u00e3o da perda por gotejamento e da perda por cozimento na carne de aves \u00e9 fundamental para atender \u00e0s expectativas dos consumidores e gerar mais lucros em todas as etapas da cadeia alimentar. Saiba como a redu\u00e7\u00e3o do estresse oxidativo com sel\u00eanio e vitamina E contribui para melhorar a qualidade da carne.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.zinpro.com\/pt\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/","og_locale":"pt_BR","og_type":"article","og_title":"Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae","og_description":"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality.","og_url":"https:\/\/www.zinpro.com\/pt\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/","og_site_name":"Zinpro\u00ae","article_publisher":"https:\/\/www.facebook.com\/ZinproCorp\/","article_published_time":"2021-06-23T18:13:30+00:00","article_modified_time":"2023-07-19T18:10:44+00:00","og_image":[{"width":1200,"height":600,"url":"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg","type":"image\/jpeg"}],"author":"Dr. Cibele Torres","twitter_card":"summary_large_image","twitter_creator":"@wdolezal","twitter_site":"@wdolezal","twitter_misc":{"Escrito por":"Dr. Cibele Torres","Est. tempo de leitura":"4 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#article","isPartOf":{"@id":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/"},"author":{"name":"Dr. Cibele Torres","@id":"https:\/\/www.zinpro.com\/#\/schema\/person\/815bd061a932e25dfb35696d08e4c0b9"},"headline":"Why Oxidative Stress Matters for Poultry Meat Quality","datePublished":"2021-06-23T18:13:30+00:00","dateModified":"2023-07-19T18:10:44+00:00","mainEntityOfPage":{"@id":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/"},"wordCount":1041,"commentCount":0,"image":{"@id":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#primaryimage"},"thumbnailUrl":"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg","keywords":["Meat &amp; Carcass Quality","Stress"],"articleSection":["Blog"],"inLanguage":"pt-BR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/","url":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/","name":"Por que o estresse oxidativo \u00e9 importante para a qualidade da carne de aves - Zinpro\u00ae","isPartOf":{"@id":"https:\/\/www.zinpro.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#primaryimage"},"image":{"@id":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#primaryimage"},"thumbnailUrl":"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg","datePublished":"2021-06-23T18:13:30+00:00","dateModified":"2023-07-19T18:10:44+00:00","author":{"@id":"https:\/\/www.zinpro.com\/#\/schema\/person\/815bd061a932e25dfb35696d08e4c0b9"},"description":"A redu\u00e7\u00e3o da perda por gotejamento e da perda por cozimento na carne de aves \u00e9 fundamental para atender \u00e0s expectativas dos consumidores e gerar mais lucros em todas as etapas da cadeia alimentar. Saiba como a redu\u00e7\u00e3o do estresse oxidativo com sel\u00eanio e vitamina E contribui para melhorar a qualidade da carne.","inLanguage":"pt-BR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/"]}]},{"@type":"ImageObject","inLanguage":"pt-BR","@id":"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#primaryimage","url":"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg","contentUrl":"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg","width":1200,"height":600},{"@type":"WebSite","@id":"https:\/\/www.zinpro.com\/#website","url":"https:\/\/www.zinpro.com\/","name":"Zinpro","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.zinpro.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"pt-BR"},{"@type":"Person","@id":"https:\/\/www.zinpro.com\/#\/schema\/person\/815bd061a932e25dfb35696d08e4c0b9","name":"Dra. Cibele Torres","image":{"@type":"ImageObject","inLanguage":"pt-BR","@id":"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/CibelTorres-150x150-1.jpg","url":"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/CibelTorres-150x150-1.jpg","contentUrl":"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/CibelTorres-150x150-1.jpg","caption":"Dr. Cibele Torres"},"description":"A Dra. Torres obteve seu mestrado em veterin\u00e1ria e mestrado em ci\u00eancias animais pela Universidade Federal do Rio Grande do Sul, Brasil, e seu doutorado em ci\u00eancia av\u00edcola pela Universidade de Alberta, Canad\u00e1. Como nutricionista de aves, a Dra. Torres lidera os programas de pesquisa de aves e avalia\u00e7\u00f5es de campo da Zinpro em toda a Europa e fornece suporte t\u00e9cnico para a Europa, Oriente M\u00e9dio e Norte da \u00c1frica (MENA), \u00c1frica do Sul e R\u00fassia."}]}},"spectra_custom_meta":{"_wp_page_template":["default"],"_wpml_word_count":["{\"total\":890,\"to_translate\":{\"pt-br\":890,\"es\":890,\"es_MX\":890}}|{\"total\":890,\"to_translate\":{\"pt-br\":890,\"es\":890,\"es_MX\":890}}"],"_yoast_wpseo_primary_category":["155"],"_wpml_media_duplicate":["1|1"],"_wpml_media_featured":["1|1"],"_yoast_wpseo_content_score":["30"],"_wpml_location_migration_done":["1"],"video_length":[""],"_video_length":[""],"_wpml_media_has_media":["1|1"],"_wp_old_date":[""],"ss_social_share_disable":["0"],"_icl_lang_duplicate_of":[""],"_yoast_wpseo_estimated-reading-time-minutes":["4"],"_aioseop_description":[""],"_aioseop_title":[""],"_wp_old_slug":[""],"_wp_desired_post_slug":[""],"time_to_read":["4"],"_time_to_read":["field_64b80fae9ef9b"],"_wp_attachment_metadata":[""],"_last_translation_edit_mode":[""],"button":[""],"_button":[""],"_yoast_wpseo_title":[""],"_yoast_wpseo_metadesc":["Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality."],"searchable_keywords":[""],"_searchable_keywords":[""],"test_repeater":[""],"_test_repeater":[""],"_yoast_wpseo_focuskw":[""],"_yoast_wpseo_linkdex":[""],"_whp_hide_on_frontpage":[""],"_whp_hide_on_categories":[""],"_whp_hide_on_search":[""],"_whp_hide_on_tags":[""],"_whp_hide_on_authors":[""],"_whp_hide_in_rss_feed":[""],"_whp_hide_on_blog_page":[""],"_whp_hide_on_date":[""],"_whp_hide_on_post_navigation":[""],"_whp_hide_on_recent_posts":[""],"_whp_hide_on_archive":[""],"_whp_hide_on_rest_api":[""],"_whp_hide_on_single_post_page":[""],"_thumbnail_id":["57542"],"_eb_reusable_block_ids":["a:0:{}"],"_uag_css_file_name":["uag-css-57541.css"],"_uag_page_assets":["a:9:{s:3:\"css\";s:263:\".uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media (max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media (max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}\n\";s:2:\"js\";s:0:\"\";s:18:\"current_block_list\";a:13:{i:0;s:14:\"core\/paragraph\";i:1;s:9:\"core\/list\";i:2;s:12:\"core\/heading\";i:3;s:11:\"core\/search\";i:4;s:10:\"core\/group\";i:5;s:17:\"core\/latest-posts\";i:6;s:20:\"core\/latest-comments\";i:7;s:13:\"core\/archives\";i:8;s:15:\"core\/categories\";i:9;s:17:\"core\/social-links\";i:10;s:16:\"core\/social-link\";i:11;s:11:\"core\/spacer\";i:12;s:10:\"core\/image\";}s:8:\"uag_flag\";b:0;s:11:\"uag_version\";s:10:\"1775752991\";s:6:\"gfonts\";a:0:{}s:10:\"gfonts_url\";s:0:\"\";s:12:\"gfonts_files\";a:0:{}s:14:\"uag_faq_layout\";b:0;}"]},"uagb_featured_image_src":{"full":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",1200,600,false],"thumbnail":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1-150x150.jpg",150,150,true],"medium":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1-300x150.jpg",300,150,true],"medium_large":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1-768x384.jpg",640,320,true],"large":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1-1024x512.jpg",640,320,true],"gs-tiny":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",50,25,false],"xl":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",1200,600,false],"xxl":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",1200,600,false],"xxxl":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",1200,600,false],"xxxxl":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",1200,600,false],"xxxxxl":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",1200,600,false],"1536x1536":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",1200,600,false],"2048x2048":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",1200,600,false],"trp-custom-language-flag":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1-18x9.jpg",18,9,true],"gform-image-choice-sm":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",300,150,false],"gform-image-choice-md":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",400,200,false],"gform-image-choice-lg":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",600,300,false],"menu-24x24":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",24,12,false],"menu-36x36":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",36,18,false],"menu-48x48":["https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg",48,24,false]},"uagb_author_info":{"display_name":"Dr. Cibele Torres","author_link":"https:\/\/www.zinpro.com\/pt\/resource-center\/author\/drcibeletorres\/"},"uagb_comment_info":3,"uagb_excerpt":"Water accounts for&nbsp;approximately 75%&nbsp;of the meat&nbsp;weight&nbsp;in birds.&nbsp;Therefore, the ability to retain water in their muscles is very important&nbsp;to&nbsp;maintaining good meat quality and a very serious [...]","_links":{"self":[{"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/posts\/57541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/users\/77"}],"replies":[{"embeddable":true,"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/comments?post=57541"}],"version-history":[{"count":0,"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/posts\/57541\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/media\/57542"}],"wp:attachment":[{"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/media?parent=57541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/categories?post=57541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/tags?post=57541"},{"taxonomy":"species","embeddable":true,"href":"https:\/\/www.zinpro.com\/pt\/wp-json\/wp\/v2\/species?post=57541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}