CARACTERÍSTICAS DA TÍBIA DE FRANGOS DE CORTE ALIMENTADOS COM RAÇÕES CONTENDO ÓLEO ESSENCIAL DE LARANJA PÊRA

The characteristics of the tibia of broilers fed with diets containing Pêra orange essential oil – EO (Citrus sinensis L.) were evaluated. A completely randomized design was used, with five treatments (0, 100, 200, 300 and 400 mg of orange essential oil/kg of diet) and six replications. At 21 days of age, one bird of each repetition (30 units), with average weight, was slaughtered, having the tibia removed. The variables studied were: in natura and dry weights, horizontal and vertical diameters, length, Seedor Index (SI), mineral composition (ashes) and resistance to bone breakage. Highers in natura weight and length were in the bones of the broilers that received 300 and 400 mg of orange EO/kg of diet, respectively, when compared to the treatment without addition of EO (P<0.05). It was concluded that the addition of the Pêra orange essential oil (Citrus sinensis L.) in the rations influenced the characteristics of the tibia (weight in natura and length) of the broilers at 21 days of age; being observed the increase in bone density (SI).