Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/11960 |
Resumo: | Tenderness, juiciness, and flavor are important drivers of consumer liking for pork, which have been associated with intramuscular fat content. Genetic selection resulted in pigs with improved feed efficiency and greater carcass lean percentage; however, intramuscular fat content has been reduced to levels that do not guarantee sensory benefits to consumers. The aim of this study was to evaluate the growth performance, carcass characteristics, and meat quality in genetically lean immunocastrated pigs grouped for extreme Warner-Bratzler Shear Force (WBSF) values. The values of WBSF were obtained from previous study evaluating four diets, six replicates per diet, and three animals per experimental unit, totalizing 72 immunocastrated male pigs. Pigs were fed with diets containing either 1.5% soybean oil (CON) or 3% soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Therefore, WBSF data were used to separate pigs into groups with high (4.4 a 5.5 kgf) and low (2.8 a 3.8 kgf) WBSF. The experimental design was complete randomized blocks consisting of two treatments (high and low WBSF), three blocks (CON, CO, and FO), and six replicates per treatment, totalizing 12 experimental units. No differences (P > 0.05) were observed for growth performance variables between WBSF groups. Pigs with high WBSF tended to have lower (P = 0.07) backfat thickness and greater (P = 0.09) shrink loss and carcass lean percentage than pigs with low WBSF. There were tendencies towards increased (P = 0.09) cooking loss and decreased (P = 0.07) intramuscular fat content in the loins from pigs with high WBSF compared to those with low WBSF. The concentration of oleic acid was lower (P = 0.05) in the loin intramuscular fat from pigs with high WBSF than those with low WBSF. There were tendencies for decreased (P = 0.06) total monounsaturated fatty acids concentration and increased (P = 0.09) total polyunsaturated fatty acids concentration in the loin intramuscular fat from pigs with high WBSF than those with low WBSF. In conclusion, in addition to tenderness, loins with low WBSF from immunocastrated male pigs had additional benefits in their nutritional attributes, without improvements in the efficiency of production and carcass traits. |
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Almeida, Vivian Vezzoni dehttp://lattes.cnpq.br/4160526490591013Carmo, Adriana Santana dohttp://lattes.cnpq.br/0782572407995106Cesar, Aline Silva Mellohttp://lattes.cnpq.br/6423577693155656Almeida, Vivian Vezzoni deNuñez, Amoracyr José CostaTse, Marcos Livio Panhozahttp://lattes.cnpq.br/6862675689424795São José, Gabryella Luiza Félix2022-03-22T12:18:12Z2022-03-22T12:18:12Z2022-02-24SÃO JOSÉ, G. L. F. Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo. 2022. 51 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2022.http://repositorio.bc.ufg.br/tede/handle/tede/11960Tenderness, juiciness, and flavor are important drivers of consumer liking for pork, which have been associated with intramuscular fat content. Genetic selection resulted in pigs with improved feed efficiency and greater carcass lean percentage; however, intramuscular fat content has been reduced to levels that do not guarantee sensory benefits to consumers. The aim of this study was to evaluate the growth performance, carcass characteristics, and meat quality in genetically lean immunocastrated pigs grouped for extreme Warner-Bratzler Shear Force (WBSF) values. The values of WBSF were obtained from previous study evaluating four diets, six replicates per diet, and three animals per experimental unit, totalizing 72 immunocastrated male pigs. Pigs were fed with diets containing either 1.5% soybean oil (CON) or 3% soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Therefore, WBSF data were used to separate pigs into groups with high (4.4 a 5.5 kgf) and low (2.8 a 3.8 kgf) WBSF. The experimental design was complete randomized blocks consisting of two treatments (high and low WBSF), three blocks (CON, CO, and FO), and six replicates per treatment, totalizing 12 experimental units. No differences (P > 0.05) were observed for growth performance variables between WBSF groups. Pigs with high WBSF tended to have lower (P = 0.07) backfat thickness and greater (P = 0.09) shrink loss and carcass lean percentage than pigs with low WBSF. There were tendencies towards increased (P = 0.09) cooking loss and decreased (P = 0.07) intramuscular fat content in the loins from pigs with high WBSF compared to those with low WBSF. The concentration of oleic acid was lower (P = 0.05) in the loin intramuscular fat from pigs with high WBSF than those with low WBSF. There were tendencies for decreased (P = 0.06) total monounsaturated fatty acids concentration and increased (P = 0.09) total polyunsaturated fatty acids concentration in the loin intramuscular fat from pigs with high WBSF than those with low WBSF. In conclusion, in addition to tenderness, loins with low WBSF from immunocastrated male pigs had additional benefits in their nutritional attributes, without improvements in the efficiency of production and carcass traits.A maciez, a suculência e o sabor são importantes atributos de aceitabilidade da carne suína pelo consumidor, os quais têm sido associados à gordura intramuscular. A seleção genética resultou em suínos mais eficientes e carcaças com menor porcentagem de gordura, porém o teor de gordura intramuscular foi reduzido a níveis que não garantem benefícios sensoriais aos consumidores. O objetivo do estudo foi avaliar o desempenho animal, as características de carcaça e a qualidade da carne de suínos imunocastrados agrupados para os extremos de força de cisalhamento (Warner-Bratzler Shear Force – WBSF). Para a obtenção dos grupos extremos, foram utilizados os resultados de WBSF provenientes de um estudo constituído por quatro dietas, seis repetições por dieta e três animais por unidade experimental, totalizando 72 suínos machos imunocastrados. Os suínos foram alimentados com dietas contendo 1,5% de óleo de soja (CON) ou 3% de óleo de soja (OS), óleo de canola (OC) ou óleo de peixe (OP) durante as fases de crescimento e terminação. Portanto, os resultados de WBSF foram utilizados para segregar os suínos em grupos com alta (4,4 a 5,5 kgf) e baixa (2,8 a 3,8 kgf) WBSF. O delineamento experimental foi o de blocos completos casualizados, com dois tratamentos (alta e baixa WBSF), três blocos (CON, OC e OP) e seis repetições por tratamento, totalizando 12 unidades experimentais. Não foram observadas diferenças (P > 0,05) para as variáveis de desempenho entre os grupos extremos para maciez da carne. Suínos com alta WBSF tenderam a apresentar menor (P = 0,07) espessura de toucinho e maiores (P = 0,09) perda de peso pelo frio e porcentagem de carne magra na carcaça do que aqueles com baixa WBSF. Houve tendência de aumento (P = 0,09) na perda de água por cozimento e de redução (P = 0,07) no conteúdo de gordura intramuscular no lombo de suínos com alta WBSF quando comparado àqueles com baixa WBSF. A concentração de ácido oleico foi menor (P = 0,05) na gordura intramuscular do lombo de suínos com alta WBSF do que naqueles com baixa WBSF. Houve tendência de redução (P = 0,06) na concentração total de ácidos graxos monoinsaturados e de aumento (P = 0,09) na concentração total de ácidos graxos poli-insaturados na gordura intramuscular do lombo de suínos com alta WBSF quando comparados àqueles com baixa WBSF. Conclui-se que o lombo de suínos machos imunocastrados com baixa WBSF além de maior maciez, apresentaram benefícios nos nutricionais da carne, sem melhorias na eficiência produtiva e nas características de carcaça.Submitted by Leandro Machado (leandromachado@ufg.br) on 2022-03-21T15:53:24Z No. of bitstreams: 2 Dissertação - Gabryella Luiza Félix São José - 2022.pdf: 1435203 bytes, checksum: 799429c22dfcb39fa1ecbcf1e274d88e (MD5) license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2022-03-22T12:18:12Z (GMT) No. of bitstreams: 2 Dissertação - Gabryella Luiza Félix São José - 2022.pdf: 1435203 bytes, checksum: 799429c22dfcb39fa1ecbcf1e274d88e (MD5) license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5)Made available in DSpace on 2022-03-22T12:18:12Z (GMT). No. of bitstreams: 2 Dissertação - Gabryella Luiza Félix São José - 2022.pdf: 1435203 bytes, checksum: 799429c22dfcb39fa1ecbcf1e274d88e (MD5) license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Previous issue date: 2022-02-24Fundação de Amparo à Pesquisa do Estado de GoiásporUniversidade Federal de GoiásPrograma de Pós-graduação em Zootecnia (EVZ)UFGBrasilEscola de Veterinária e Zootecnia - EVZ (RG)Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessConversão alimentarForça de cisalhamentoGordura intramuscularSuínoFeed-to-gain rationShear forceIntramuscular fatPigCIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMALDesempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lomboGrowth performance, carcass traits, and meat quality of pigs segregated for high-and low-shear forceinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis88500500500500613163reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repositorio.bc.ufg.br/tede/bitstreams/f805f786-2235-486f-a5ea-4de83c34ba71/download8a4605be74aa9ea9d79846c1fba20a33MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.bc.ufg.br/tede/bitstreams/ff8b0bbd-3080-41f8-a43c-58a30be7d738/download4460e5956bc1d1639be9ae6146a50347MD52ORIGINALDissertação - Gabryella Luiza Félix São José - 2022.pdfDissertação - Gabryella Luiza Félix São José - 2022.pdfapplication/pdf1435203http://repositorio.bc.ufg.br/tede/bitstreams/74550413-9cd5-45a8-b904-bbb02e4f0990/download799429c22dfcb39fa1ecbcf1e274d88eMD53tede/119602022-03-22 09:18:13.351http://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 Internationalopen.accessoai:repositorio.bc.ufg.br:tede/11960http://repositorio.bc.ufg.br/tedeRepositório InstitucionalPUBhttp://repositorio.bc.ufg.br/oai/requesttasesdissertacoes.bc@ufg.bropendoar:2022-03-22T12:18:13Repositório Institucional da UFG - Universidade Federal de Goiás (UFG)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 |
dc.title.pt_BR.fl_str_mv |
Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo |
dc.title.alternative.eng.fl_str_mv |
Growth performance, carcass traits, and meat quality of pigs segregated for high-and low-shear force |
title |
Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo |
spellingShingle |
Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo São José, Gabryella Luiza Félix Conversão alimentar Força de cisalhamento Gordura intramuscular Suíno Feed-to-gain ration Shear force Intramuscular fat Pig CIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMAL |
title_short |
Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo |
title_full |
Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo |
title_fullStr |
Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo |
title_full_unstemmed |
Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo |
title_sort |
Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo |
author |
São José, Gabryella Luiza Félix |
author_facet |
São José, Gabryella Luiza Félix |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Almeida, Vivian Vezzoni de |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4160526490591013 |
dc.contributor.advisor-co1.fl_str_mv |
Carmo, Adriana Santana do |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/0782572407995106 |
dc.contributor.advisor-co2.fl_str_mv |
Cesar, Aline Silva Mello |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://lattes.cnpq.br/6423577693155656 |
dc.contributor.referee1.fl_str_mv |
Almeida, Vivian Vezzoni de |
dc.contributor.referee2.fl_str_mv |
Nuñez, Amoracyr José Costa |
dc.contributor.referee3.fl_str_mv |
Tse, Marcos Livio Panhoza |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/6862675689424795 |
dc.contributor.author.fl_str_mv |
São José, Gabryella Luiza Félix |
contributor_str_mv |
Almeida, Vivian Vezzoni de Carmo, Adriana Santana do Cesar, Aline Silva Mello Almeida, Vivian Vezzoni de Nuñez, Amoracyr José Costa Tse, Marcos Livio Panhoza |
dc.subject.por.fl_str_mv |
Conversão alimentar Força de cisalhamento Gordura intramuscular Suíno |
topic |
Conversão alimentar Força de cisalhamento Gordura intramuscular Suíno Feed-to-gain ration Shear force Intramuscular fat Pig CIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMAL |
dc.subject.eng.fl_str_mv |
Feed-to-gain ration Shear force Intramuscular fat Pig |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMAL |
description |
Tenderness, juiciness, and flavor are important drivers of consumer liking for pork, which have been associated with intramuscular fat content. Genetic selection resulted in pigs with improved feed efficiency and greater carcass lean percentage; however, intramuscular fat content has been reduced to levels that do not guarantee sensory benefits to consumers. The aim of this study was to evaluate the growth performance, carcass characteristics, and meat quality in genetically lean immunocastrated pigs grouped for extreme Warner-Bratzler Shear Force (WBSF) values. The values of WBSF were obtained from previous study evaluating four diets, six replicates per diet, and three animals per experimental unit, totalizing 72 immunocastrated male pigs. Pigs were fed with diets containing either 1.5% soybean oil (CON) or 3% soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Therefore, WBSF data were used to separate pigs into groups with high (4.4 a 5.5 kgf) and low (2.8 a 3.8 kgf) WBSF. The experimental design was complete randomized blocks consisting of two treatments (high and low WBSF), three blocks (CON, CO, and FO), and six replicates per treatment, totalizing 12 experimental units. No differences (P > 0.05) were observed for growth performance variables between WBSF groups. Pigs with high WBSF tended to have lower (P = 0.07) backfat thickness and greater (P = 0.09) shrink loss and carcass lean percentage than pigs with low WBSF. There were tendencies towards increased (P = 0.09) cooking loss and decreased (P = 0.07) intramuscular fat content in the loins from pigs with high WBSF compared to those with low WBSF. The concentration of oleic acid was lower (P = 0.05) in the loin intramuscular fat from pigs with high WBSF than those with low WBSF. There were tendencies for decreased (P = 0.06) total monounsaturated fatty acids concentration and increased (P = 0.09) total polyunsaturated fatty acids concentration in the loin intramuscular fat from pigs with high WBSF than those with low WBSF. In conclusion, in addition to tenderness, loins with low WBSF from immunocastrated male pigs had additional benefits in their nutritional attributes, without improvements in the efficiency of production and carcass traits. |
publishDate |
2022 |
dc.date.accessioned.fl_str_mv |
2022-03-22T12:18:12Z |
dc.date.available.fl_str_mv |
2022-03-22T12:18:12Z |
dc.date.issued.fl_str_mv |
2022-02-24 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SÃO JOSÉ, G. L. F. Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo. 2022. 51 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2022. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/11960 |
identifier_str_mv |
SÃO JOSÉ, G. L. F. Desempenho produtivo, características de carcaça e qualidade da carne de suínos classificados para alta e baixa força de cisalhamento do lombo. 2022. 51 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2022. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/11960 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
88 |
dc.relation.confidence.fl_str_mv |
500 500 500 500 |
dc.relation.department.fl_str_mv |
6 |
dc.relation.cnpq.fl_str_mv |
1316 |
dc.relation.sponsorship.fl_str_mv |
3 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Zootecnia (EVZ) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Veterinária e Zootecnia - EVZ (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Repositório Institucional da UFG |
collection |
Repositório Institucional da UFG |
bitstream.url.fl_str_mv |
http://repositorio.bc.ufg.br/tede/bitstreams/f805f786-2235-486f-a5ea-4de83c34ba71/download http://repositorio.bc.ufg.br/tede/bitstreams/ff8b0bbd-3080-41f8-a43c-58a30be7d738/download http://repositorio.bc.ufg.br/tede/bitstreams/74550413-9cd5-45a8-b904-bbb02e4f0990/download |
bitstream.checksum.fl_str_mv |
8a4605be74aa9ea9d79846c1fba20a33 4460e5956bc1d1639be9ae6146a50347 799429c22dfcb39fa1ecbcf1e274d88e |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1798044371083329536 |