The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

Detalhes bibliográficos
Autor(a) principal: Monteiro, Daniel Pigatto
Data de Publicação: 2016
Outros Autores: Novais, Aliny Ketilim, Peres, Louise Manha, Andreo, Nayara, Aristidis, Luiz Gustavo, Russo, Adriana Lourenço Soares, Nagi, Julie Gabriela, Oba, Alexandre, Bridi, Ana Maria, Silva, Caio Abércio da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400
Resumo: This study aimed to evaluate the viability of using four lipid products (refined soybean oil, RO; degummed soybean oil, DO; pig lard, PL; and recycled frying oil, FO) as ingredients for pig feed during the finishing phase. The products were previously evaluated for the presence of insoluble impurities, peroxide levels, and total acidity as well as dioxin group, polychlorinated biphenyl, and polycyclic aromatic hydrocarbon contaminants. Eighty 110 day-old pigs, including 40 castrated males and 40 females, with a mean initial weight of 59.01 ± 5.09 kg, were subjected to four treatments (feed containing RO, DO, PL, and FO) for 32 days to evaluate the effect on growth performance, carcass and meat traits and adipocyte diameter. The results for the products did not reveal any degradation or presence of contaminants within the use restriction levels. There were no differences regarding performance, carcass and meat traits, and adipocyte diameter among the treatments. The animals fed FO feed exhibited a poorer loin area and marbling (P < 0.07). The tested lipid raw materials are viable for use as ingredients in feed.
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spelling The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameterQualidade dos ingredientes lipídicos para rações de suínos: efeitos no desempenho, características de carcaça e carne e diâmetro dos adipócitosChemical compositionMarblingRecycled frying oilSwine nutrition.Composição químicaMarmoreioNutrição de suínosÓleo residual de fritura.This study aimed to evaluate the viability of using four lipid products (refined soybean oil, RO; degummed soybean oil, DO; pig lard, PL; and recycled frying oil, FO) as ingredients for pig feed during the finishing phase. The products were previously evaluated for the presence of insoluble impurities, peroxide levels, and total acidity as well as dioxin group, polychlorinated biphenyl, and polycyclic aromatic hydrocarbon contaminants. Eighty 110 day-old pigs, including 40 castrated males and 40 females, with a mean initial weight of 59.01 ± 5.09 kg, were subjected to four treatments (feed containing RO, DO, PL, and FO) for 32 days to evaluate the effect on growth performance, carcass and meat traits and adipocyte diameter. The results for the products did not reveal any degradation or presence of contaminants within the use restriction levels. There were no differences regarding performance, carcass and meat traits, and adipocyte diameter among the treatments. The animals fed FO feed exhibited a poorer loin area and marbling (P < 0.07). The tested lipid raw materials are viable for use as ingredients in feed.Objetivou-se avaliar a viabilidade de uso de quatro produtos lipídicos (óleo refinado de soja, OR; óleo degomado de soja, OD; banha suína, BS; e óleo residual de fritura, OF) como ingredientes para rações de suínos em fase de terminação. Os produtos foram previamente avaliados quanto à presença de impurezas insolúveis, índice de peróxido, acidez total, contaminantes do grupo das dioxinas, bifenilpoliclorados e hidrocarbonetos aromáticos policíclicos. Foram utilizados 80 animais, 40 machos castrados e 40 fêmeas, com 110 dias de idade e peso médio inicial de 59,01 ± 5,09 kg, durante 32 dias, submetidos a quatro tratamentos, representados por rações contendo OR, OD, BS e OF, sobre o desempenho zootécnico, características de carcaça e carne, diâmetro dos adipócitos e viabilidade econômica. Os produtos não apresentaram nenhum resultado de degradação ou presença de contaminantes dentro de níveis de restrição de uso. Não houve diferença para o desempenho, características de carcaça e carne e diâmetro dos adipócitos entre os tratamentos. Animais tratados com rações com OF apresentarem pior área de lombo e marmoreio (P < 0,07). As matérias primas lipídicas mostram-se viáveis para uso como ingredientes nas rações.UEL2016-08-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Empírica de Campoapplication/pdfapplication/pdfapplication/octet-streamapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2240010.5433/1679-0359.2016v37n4p2209Semina: Ciências Agrárias; Vol. 37 No. 4 (2016); 2209-2220Semina: Ciências Agrárias; v. 37 n. 4 (2016); 2209-22201679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400/19462https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400/36206https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400/36220https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400/37835Monteiro, Daniel PigattoNovais, Aliny KetilimPeres, Louise ManhaAndreo, NayaraAristidis, Luiz GustavoRusso, Adriana Lourenço SoaresNagi, Julie GabrielaOba, AlexandreBridi, Ana MariaSilva, Caio Abércio dainfo:eu-repo/semantics/openAccess2016-08-30T10:50:10Zoai:ojs.pkp.sfu.ca:article/22400Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2016-08-30T10:50:10Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter
Qualidade dos ingredientes lipídicos para rações de suínos: efeitos no desempenho, características de carcaça e carne e diâmetro dos adipócitos
title The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter
spellingShingle The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter
Monteiro, Daniel Pigatto
Chemical composition
Marbling
Recycled frying oil
Swine nutrition.
Composição química
Marmoreio
Nutrição de suínos
Óleo residual de fritura.
title_short The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter
title_full The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter
title_fullStr The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter
title_full_unstemmed The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter
title_sort The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter
author Monteiro, Daniel Pigatto
author_facet Monteiro, Daniel Pigatto
Novais, Aliny Ketilim
Peres, Louise Manha
Andreo, Nayara
Aristidis, Luiz Gustavo
Russo, Adriana Lourenço Soares
Nagi, Julie Gabriela
Oba, Alexandre
Bridi, Ana Maria
Silva, Caio Abércio da
author_role author
author2 Novais, Aliny Ketilim
Peres, Louise Manha
Andreo, Nayara
Aristidis, Luiz Gustavo
Russo, Adriana Lourenço Soares
Nagi, Julie Gabriela
Oba, Alexandre
Bridi, Ana Maria
Silva, Caio Abércio da
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Monteiro, Daniel Pigatto
Novais, Aliny Ketilim
Peres, Louise Manha
Andreo, Nayara
Aristidis, Luiz Gustavo
Russo, Adriana Lourenço Soares
Nagi, Julie Gabriela
Oba, Alexandre
Bridi, Ana Maria
Silva, Caio Abércio da
dc.subject.por.fl_str_mv Chemical composition
Marbling
Recycled frying oil
Swine nutrition.
Composição química
Marmoreio
Nutrição de suínos
Óleo residual de fritura.
topic Chemical composition
Marbling
Recycled frying oil
Swine nutrition.
Composição química
Marmoreio
Nutrição de suínos
Óleo residual de fritura.
description This study aimed to evaluate the viability of using four lipid products (refined soybean oil, RO; degummed soybean oil, DO; pig lard, PL; and recycled frying oil, FO) as ingredients for pig feed during the finishing phase. The products were previously evaluated for the presence of insoluble impurities, peroxide levels, and total acidity as well as dioxin group, polychlorinated biphenyl, and polycyclic aromatic hydrocarbon contaminants. Eighty 110 day-old pigs, including 40 castrated males and 40 females, with a mean initial weight of 59.01 ± 5.09 kg, were subjected to four treatments (feed containing RO, DO, PL, and FO) for 32 days to evaluate the effect on growth performance, carcass and meat traits and adipocyte diameter. The results for the products did not reveal any degradation or presence of contaminants within the use restriction levels. There were no differences regarding performance, carcass and meat traits, and adipocyte diameter among the treatments. The animals fed FO feed exhibited a poorer loin area and marbling (P < 0.07). The tested lipid raw materials are viable for use as ingredients in feed.
publishDate 2016
dc.date.none.fl_str_mv 2016-08-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa Empírica de Campo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400
10.5433/1679-0359.2016v37n4p2209
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400
identifier_str_mv 10.5433/1679-0359.2016v37n4p2209
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400/19462
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400/36206
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400/36220
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22400/37835
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
application/octet-stream
application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 37 No. 4 (2016); 2209-2220
Semina: Ciências Agrárias; v. 37 n. 4 (2016); 2209-2220
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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