Momordica charantia no controle parasitário, no desempenho animal e na qualidade da carne de cordeiros infectados por Haemonchus contortus

Abstract

The lack of control of gastrointestinal nematodes in lambs can reduce animal performance and increase herd mortality. The most used control is the application of chemical anthelmintics that, indiscriminately, causes anthelmintic resistance, making control difficult. The use of plants with anthelmintic potential is an alternative way to control the incidence of parasites and reduce the occurrence of resistance to chemical vermifuge. Momordica charantia is known for its anthelmintic potential and may have a significant effect on nematode mortality. The objective was to evaluate whether the use of M. charantia extracts alters parasite control, animal performance and meat quality of lambs infected by Hemonchuscontortus. The crude extract was made with the leaves and stems, aerial parts. The animals were divided into four groups of eight animals, being: Group 1: control group, animals that received hydroalcoholic solution; Group 2: animals that received hydroalcoholic crude extract of M. charantiaat dose of2 mg/kg of body weight;, for 7 consecutive days; Group 3: animals that received hydroalcoholic crude extract of M. charantia at dose of6 mg/kg of body weight for 7 consecutive days; and Group 4: animals that received hydroalcoholic crude extract of M. charantia at dose of12 mg/kg of body weight for 7 consecutive days. The experiment was carried out in a completely randomized experimental design. Parasitological and blood, animal performance evaluations and measurements on carcasses and meat were carried out. The reduction in EPG counts was significant in the treatment in which was provided crude extract of Momordica charantia at dose of 12 mg/kg of body weight. Dry matter and nutrient intakes decreased with increasing doses of crude extract of Momordica charantia (P< 0.05). The weights of carcasses and leg and shoulder cuts decreased with increasing extract doses (P< 0.05). Meat quality was not influenced by treatments