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

• 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
• topic: Color; fatty acid profile; muscle fiber; nutritional value; tenderness

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.