Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500012 |
Resumo: | To evaluate the effect of different levels of qualitative feed restriction (0, 5, 10, 15 and 20%) on pork quality and muscle morpho-histochemical characteristics, 60 castrated male swines were used. Ten animals were slaughtered at 89 kg BW. Other 50 pigs were fed experimental diets and slaughtered at 128 kg BW. Qualitative restriction increased pH45, and water holding capacity, and reduced the redness, yellowness and cholesterol concentrations of Longissimus lumborum. Quadratic tendency for oleic acid contents of loin and fiber cross-section area of Multifidus dorsi (P=0.08) were observed, with maximum point at 11-12% of restriction. No effect (P>0.1) on percentage of M. dorsi fibers SO, FG and FOG was found. The meat from 128-kg-BW pig showed numerically higher values for colorness, water losses, and lipid content and lower shear force than 89-kg-BW pigs. Qualitative feed restriction for finishing swines neither affected negatively pork quality nor modified the muscle fiber profile. |
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Brazilian Archives of Biology and Technology |
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Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibersColorfatty acid profilemuscle fibernutritional valuetendernessTo evaluate the effect of different levels of qualitative feed restriction (0, 5, 10, 15 and 20%) on pork quality and muscle morpho-histochemical characteristics, 60 castrated male swines were used. Ten animals were slaughtered at 89 kg BW. Other 50 pigs were fed experimental diets and slaughtered at 128 kg BW. Qualitative restriction increased pH45, and water holding capacity, and reduced the redness, yellowness and cholesterol concentrations of Longissimus lumborum. Quadratic tendency for oleic acid contents of loin and fiber cross-section area of Multifidus dorsi (P=0.08) were observed, with maximum point at 11-12% of restriction. No effect (P>0.1) on percentage of M. dorsi fibers SO, FG and FOG was found. The meat from 128-kg-BW pig showed numerically higher values for colorness, water losses, and lipid content and lower shear force than 89-kg-BW pigs. Qualitative feed restriction for finishing swines neither affected negatively pork quality nor modified the muscle fiber profile.Instituto de Tecnologia do Paraná - Tecpar2009-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500012Brazilian Archives of Biology and Technology v.52 n.5 2009reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132009000500012info:eu-repo/semantics/openAccessFraga,Alessandro LuísThomaz,Maria CristinaKronka,Rodolfo NascimentoBudiño,Fábio Enrique LemosHuaynate,Rizal Alcides RoblesScandolera,Antônio JoãoRuiz,Urbano dos SantosD'Angelis,Flora Helena de Freitaseng2010-01-12T00:00:00Zoai:scielo:S1516-89132009000500012Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2010-01-12T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers |
title |
Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers |
spellingShingle |
Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers Fraga,Alessandro Luís Color fatty acid profile muscle fiber nutritional value tenderness |
title_short |
Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers |
title_full |
Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers |
title_fullStr |
Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers |
title_full_unstemmed |
Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers |
title_sort |
Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers |
author |
Fraga,Alessandro Luís |
author_facet |
Fraga,Alessandro Luís Thomaz,Maria Cristina Kronka,Rodolfo Nascimento Budiño,Fábio Enrique Lemos Huaynate,Rizal Alcides Robles Scandolera,Antônio João Ruiz,Urbano dos Santos D'Angelis,Flora Helena de Freitas |
author_role |
author |
author2 |
Thomaz,Maria Cristina Kronka,Rodolfo Nascimento Budiño,Fábio Enrique Lemos Huaynate,Rizal Alcides Robles Scandolera,Antônio João Ruiz,Urbano dos Santos D'Angelis,Flora Helena de Freitas |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Fraga,Alessandro Luís Thomaz,Maria Cristina Kronka,Rodolfo Nascimento Budiño,Fábio Enrique Lemos Huaynate,Rizal Alcides Robles Scandolera,Antônio João Ruiz,Urbano dos Santos D'Angelis,Flora Helena de Freitas |
dc.subject.por.fl_str_mv |
Color fatty acid profile muscle fiber nutritional value tenderness |
topic |
Color fatty acid profile muscle fiber nutritional value tenderness |
description |
To evaluate the effect of different levels of qualitative feed restriction (0, 5, 10, 15 and 20%) on pork quality and muscle morpho-histochemical characteristics, 60 castrated male swines were used. Ten animals were slaughtered at 89 kg BW. Other 50 pigs were fed experimental diets and slaughtered at 128 kg BW. Qualitative restriction increased pH45, and water holding capacity, and reduced the redness, yellowness and cholesterol concentrations of Longissimus lumborum. Quadratic tendency for oleic acid contents of loin and fiber cross-section area of Multifidus dorsi (P=0.08) were observed, with maximum point at 11-12% of restriction. No effect (P>0.1) on percentage of M. dorsi fibers SO, FG and FOG was found. The meat from 128-kg-BW pig showed numerically higher values for colorness, water losses, and lipid content and lower shear force than 89-kg-BW pigs. Qualitative feed restriction for finishing swines neither affected negatively pork quality nor modified the muscle fiber profile. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-10-01 |
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=S1516-89132009000500012 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500012 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132009000500012 |
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 |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.52 n.5 2009 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318273189117952 |