Imunocastração e ractopamina na dieta de suínos: implicações na qualidade de carne fresca e melhorada por injeção (enhancement)

• Autor(a) principal: Iocca, Andréia Fernanda Silva [UNESP]
• Data de Publicação: 2014
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/122151
• topic: Tecnologia de alimentos; Carne de porco - Industria; Suino - Alimentação e rações; Carne de porco - Qualidade; Food technology

Several technological strategies have been used by pork industry for over three decades with investment in genetics selection, nutrition and management, providing greater efficiency in animal production. The addition of ractopamine (RAC) in the finishing diet has been widely used to improve the growth performance of the animal and immunocastration is a painless alternative method of inhibition from sexual compounds in carcass fat and accumulation decrease of pheromones. More than two thirds of the pork produced worldwide is consumed through processed foods, so it is necessary to understand the effects of technologies applied in pork production in the quality of these products. Males and gilts pigs (FE) from two different farms and different crossbreed [Time Topigs 40 male x female, gene Topigs (n = 450) and male AGPIC 337 x CB 22 females, gene Agroceres (n = 180)] were randomly selected. Half of the male pigs were castrated physically (CF) and the other half were not (boar). In the production phase boar were immunocastrated (IM). Half of the pigs (FE, CF and IM) received treatment with RAC (7.5 mg / kg) for three weeks before slaughter and the other half conventional diet (without RAC). Pigs of each crossbred were slaughtered in different slaughterhouses and the carcasses were chilled for 24 hours at 4°C. 30 loins were selected, coming from the right half-carcasses of each farm, for fresh evaluations and processing of improved by injection loins (enhancement). Several parameters were evaluated in fresh pork loin and enhanced pork loin: pH, color (L *, a *, b *, C, h °), texture by shearing force and chemical composition; enhanced by injection loins: yield, purge loss (PPE), cooking loss (PPC), microbiological safety standards and sensory analysis. For the A crossbred was the RAC effect and about sex only in the shear force, where treatments with RAC and immunocastration had less tender loins. The RAC and the IM did not affect the ...