Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers

Detalhes bibliográficos
Autor(a) principal: Fraga,Alessandro Luís
Data de Publicação: 2009
Outros Autores: 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
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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spelling 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
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