Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

Detalhes bibliográficos
Autor(a) principal: VELOSO,Rogério de Carvalho
Data de Publicação: 2019
Outros Autores: DUARTE,Márcio de Souza, SILVA,Fabyano Fonseca e, SARAIVA,Alysson, GUIMARÃES,Simone Eliza Facioni, CHIZZOTTI,Mário Luiz, CAMARGO,Ederson Gomes, LOPES,Paulo Sávio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300538
Resumo: Abstract We aimed to evaluate the effects of paternal genotypes (Piau, Duroc-based, and Pietrain) and nutritional plans with different digestible lysine contents (Low, Medium, and High) on performance, carcass, and meat quality traits of pigs. Pietrain and Duroc crossbred barrows and gilts were similar in performance and carcass traits and had the greatest values when compared to Piau crossbred pigs. Regarding meat quality, drip loss was greater in pork from Pietrain crossbred barrows and gilts compared to Duroc and Piau crossbred pigs. The High nutritional plan had the greatest daily digestible lysine intake value, followed by the Medium and Low nutritional plans. Most of the performance, carcass, and meat quality traits that were evaluated in barrows and gilts were not affected by the nutritional plans. In general, Duroc and Pietrain crossbred pigs had a greater performance and carcass yield when compared to Piau crossbred pigs.
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spelling Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigscrossbreedingdigestible lysineDurocPiauPietrainAbstract We aimed to evaluate the effects of paternal genotypes (Piau, Duroc-based, and Pietrain) and nutritional plans with different digestible lysine contents (Low, Medium, and High) on performance, carcass, and meat quality traits of pigs. Pietrain and Duroc crossbred barrows and gilts were similar in performance and carcass traits and had the greatest values when compared to Piau crossbred pigs. Regarding meat quality, drip loss was greater in pork from Pietrain crossbred barrows and gilts compared to Duroc and Piau crossbred pigs. The High nutritional plan had the greatest daily digestible lysine intake value, followed by the Medium and Low nutritional plans. Most of the performance, carcass, and meat quality traits that were evaluated in barrows and gilts were not affected by the nutritional plans. In general, Duroc and Pietrain crossbred pigs had a greater performance and carcass yield when compared to Piau crossbred pigs.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300538Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.22417info:eu-repo/semantics/openAccessVELOSO,Rogério de CarvalhoDUARTE,Márcio de SouzaSILVA,Fabyano Fonseca eSARAIVA,AlyssonGUIMARÃES,Simone Eliza FacioniCHIZZOTTI,Mário LuizCAMARGO,Ederson GomesLOPES,Paulo Sávioeng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300538Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
title Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
spellingShingle Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
VELOSO,Rogério de Carvalho
crossbreeding
digestible lysine
Duroc
Piau
Pietrain
title_short Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
title_full Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
title_fullStr Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
title_full_unstemmed Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
title_sort Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
author VELOSO,Rogério de Carvalho
author_facet VELOSO,Rogério de Carvalho
DUARTE,Márcio de Souza
SILVA,Fabyano Fonseca e
SARAIVA,Alysson
GUIMARÃES,Simone Eliza Facioni
CHIZZOTTI,Mário Luiz
CAMARGO,Ederson Gomes
LOPES,Paulo Sávio
author_role author
author2 DUARTE,Márcio de Souza
SILVA,Fabyano Fonseca e
SARAIVA,Alysson
GUIMARÃES,Simone Eliza Facioni
CHIZZOTTI,Mário Luiz
CAMARGO,Ederson Gomes
LOPES,Paulo Sávio
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv VELOSO,Rogério de Carvalho
DUARTE,Márcio de Souza
SILVA,Fabyano Fonseca e
SARAIVA,Alysson
GUIMARÃES,Simone Eliza Facioni
CHIZZOTTI,Mário Luiz
CAMARGO,Ederson Gomes
LOPES,Paulo Sávio
dc.subject.por.fl_str_mv crossbreeding
digestible lysine
Duroc
Piau
Pietrain
topic crossbreeding
digestible lysine
Duroc
Piau
Pietrain
description Abstract We aimed to evaluate the effects of paternal genotypes (Piau, Duroc-based, and Pietrain) and nutritional plans with different digestible lysine contents (Low, Medium, and High) on performance, carcass, and meat quality traits of pigs. Pietrain and Duroc crossbred barrows and gilts were similar in performance and carcass traits and had the greatest values when compared to Piau crossbred pigs. Regarding meat quality, drip loss was greater in pork from Pietrain crossbred barrows and gilts compared to Duroc and Piau crossbred pigs. The High nutritional plan had the greatest daily digestible lysine intake value, followed by the Medium and Low nutritional plans. Most of the performance, carcass, and meat quality traits that were evaluated in barrows and gilts were not affected by the nutritional plans. In general, Duroc and Pietrain crossbred pigs had a greater performance and carcass yield when compared to Piau crossbred pigs.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300538
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300538
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.22417
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.3 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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