Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2013 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Semina. Ciências Agrárias (Online) |
| Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14487 |
Resumo: | The objective was evaluated the effects of the use of additives antioxidants associated or not with ractopamine in feed for finishing pigs. Were used 51 crossbred pigs, 27 barrows and 24 females with initial weight of 83.38 kg. Three experimental treatments were established based on the inclusion of two complexes to feed: complex 1 (4g de vitamin E + 1g de vitamin C/kg of product) and complex 2 (0.2g de ractopamine + 4g de vitamin E + 2g de vitamin C/kg of product), defining the ration control (free of complexes), ration control + complex 1 (0.1%) and ration control + complex 2 (0.05%). The experimental design was blocked randomically, presenting a factorial model 3x2 (3 treatments and 2 sexes). Were observed difference (P<0.05) for daily feed intake, feed, hot and cold carcass weight to the treatment with ractopamine. The values of vitamin E in meat were higher (P <0.05) in muscle of animals in groups receiving the vitamin. There was a difference (P <0.05) in the values of oxidation and marbling in the treatments with antioxidant. The inclusion of ractopamine, with the antioxidants, resulted in improvement in performance and carcass characteristics, and supplementation with the antioxidant, alone, showed improvement in parameters related to meat quality. |
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Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopaminaDesempenho, qualidade de carcaça e carne de suínos alimentados com dietas contendo antioxidantes e ractopaminaBeta-adrenergicFat tissueLipid oxidationMuscular tissueVitamin.Beta-adrenérgicoMúsculoOxidação lipídicaTecido adiposoVitamina.Análise de desempenhoqualidade da carneThe objective was evaluated the effects of the use of additives antioxidants associated or not with ractopamine in feed for finishing pigs. Were used 51 crossbred pigs, 27 barrows and 24 females with initial weight of 83.38 kg. Three experimental treatments were established based on the inclusion of two complexes to feed: complex 1 (4g de vitamin E + 1g de vitamin C/kg of product) and complex 2 (0.2g de ractopamine + 4g de vitamin E + 2g de vitamin C/kg of product), defining the ration control (free of complexes), ration control + complex 1 (0.1%) and ration control + complex 2 (0.05%). The experimental design was blocked randomically, presenting a factorial model 3x2 (3 treatments and 2 sexes). Were observed difference (P<0.05) for daily feed intake, feed, hot and cold carcass weight to the treatment with ractopamine. The values of vitamin E in meat were higher (P <0.05) in muscle of animals in groups receiving the vitamin. There was a difference (P <0.05) in the values of oxidation and marbling in the treatments with antioxidant. The inclusion of ractopamine, with the antioxidants, resulted in improvement in performance and carcass characteristics, and supplementation with the antioxidant, alone, showed improvement in parameters related to meat quality.O objetivo do trabalho foi avaliar a utilização de aditivos antioxidantes associados ou não à ractopamina em rações de suínos em terminação. Utilizou-se 51 suínos, 27 machos castrados e 24 fêmeas, com peso médio inicial de 83,38 kg. Foram estabelecidos três tratamentos experimentais, baseados na inclusão de dois complexos às rações: Complexo 1 (4g de vitamina E + 1g de vitamina C/kg do produto) e Complexo 2 (0,2g de ractopamina + 4g de vitamina E + 2g de vitamina C/kg de produto), definindo: ração controle (isenta dos Complexos); ração controle + Complexo 1 (0,1%); e ração controle + Complexo 2 (0,05%). O delineamento experimental foi em blocos casualizados, num arranjo fatorial 3 x 2 (3 tratamentos e 2 sexos). Verificou-se diferença (P<0,05) para o consumo diário de ração, conversão alimentar, peso de carcaça quente, peso de carcaça fria a favor do tratamento com ractopamina. Os tratamentos que continham vitamina E apresentaram maiores valores da vitamina na carne (P<0,05), e também menores (P<0,05) valores de oxidação e taxa de marmoreio. A inclusão de ractopamina, juntamente com os antioxidantes testados, resulta em melhora nas características de desempenho e carcaça. A suplementação com o complexo antioxidante, isoladamente, melhora parâmetros relacionados à qualidade da carne.UEL2013-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1448710.5433/1679-0359.2013v34n6Supl2p3971Semina: Ciências Agrárias; Vol. 34 No. 6Supl2 (2013); 3971-3982Semina: Ciências Agrárias; v. 34 n. 6Supl2 (2013); 3971-39821679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14487/pdf_184Silva, Roberta Abrami MonteiroPacheco, Graziela DrociunasAgostini, Piero da SilvaVinokurovas, Sylvia LuizaOliveira, Eduardo Raele deGavioli, David FernandesLozano, Arturo PardoBridi, Ana MariaSilva, Caio Abércio dainfo:eu-repo/semantics/openAccess2015-11-19T18:36:05Zoai:ojs.pkp.sfu.ca:article/14487Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:36:05Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
| dc.title.none.fl_str_mv |
Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina Desempenho, qualidade de carcaça e carne de suínos alimentados com dietas contendo antioxidantes e ractopamina |
| title |
Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina |
| spellingShingle |
Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina Silva, Roberta Abrami Monteiro Beta-adrenergic Fat tissue Lipid oxidation Muscular tissue Vitamin. Beta-adrenérgico Músculo Oxidação lipídica Tecido adiposo Vitamina. Análise de desempenho qualidade da carne |
| title_short |
Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina |
| title_full |
Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina |
| title_fullStr |
Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina |
| title_full_unstemmed |
Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina |
| title_sort |
Performance, carcass and meat quality of pigs fed diets with antioxidants and ractopamina |
| author |
Silva, Roberta Abrami Monteiro |
| author_facet |
Silva, Roberta Abrami Monteiro Pacheco, Graziela Drociunas Agostini, Piero da Silva Vinokurovas, Sylvia Luiza Oliveira, Eduardo Raele de Gavioli, David Fernandes Lozano, Arturo Pardo Bridi, Ana Maria Silva, Caio Abércio da |
| author_role |
author |
| author2 |
Pacheco, Graziela Drociunas Agostini, Piero da Silva Vinokurovas, Sylvia Luiza Oliveira, Eduardo Raele de Gavioli, David Fernandes Lozano, Arturo Pardo Bridi, Ana Maria Silva, Caio Abércio da |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Silva, Roberta Abrami Monteiro Pacheco, Graziela Drociunas Agostini, Piero da Silva Vinokurovas, Sylvia Luiza Oliveira, Eduardo Raele de Gavioli, David Fernandes Lozano, Arturo Pardo Bridi, Ana Maria Silva, Caio Abércio da |
| dc.subject.por.fl_str_mv |
Beta-adrenergic Fat tissue Lipid oxidation Muscular tissue Vitamin. Beta-adrenérgico Músculo Oxidação lipídica Tecido adiposo Vitamina. Análise de desempenho qualidade da carne |
| topic |
Beta-adrenergic Fat tissue Lipid oxidation Muscular tissue Vitamin. Beta-adrenérgico Músculo Oxidação lipídica Tecido adiposo Vitamina. Análise de desempenho qualidade da carne |
| description |
The objective was evaluated the effects of the use of additives antioxidants associated or not with ractopamine in feed for finishing pigs. Were used 51 crossbred pigs, 27 barrows and 24 females with initial weight of 83.38 kg. Three experimental treatments were established based on the inclusion of two complexes to feed: complex 1 (4g de vitamin E + 1g de vitamin C/kg of product) and complex 2 (0.2g de ractopamine + 4g de vitamin E + 2g de vitamin C/kg of product), defining the ration control (free of complexes), ration control + complex 1 (0.1%) and ration control + complex 2 (0.05%). The experimental design was blocked randomically, presenting a factorial model 3x2 (3 treatments and 2 sexes). Were observed difference (P<0.05) for daily feed intake, feed, hot and cold carcass weight to the treatment with ractopamine. The values of vitamin E in meat were higher (P <0.05) in muscle of animals in groups receiving the vitamin. There was a difference (P <0.05) in the values of oxidation and marbling in the treatments with antioxidant. The inclusion of ractopamine, with the antioxidants, resulted in improvement in performance and carcass characteristics, and supplementation with the antioxidant, alone, showed improvement in parameters related to meat quality. |
| publishDate |
2013 |
| dc.date.none.fl_str_mv |
2013-12-17 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa |
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article |
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publishedVersion |
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https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14487 10.5433/1679-0359.2013v34n6Supl2p3971 |
| url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14487 |
| identifier_str_mv |
10.5433/1679-0359.2013v34n6Supl2p3971 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14487/pdf_184 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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UEL |
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UEL |
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Semina: Ciências Agrárias; Vol. 34 No. 6Supl2 (2013); 3971-3982 Semina: Ciências Agrárias; v. 34 n. 6Supl2 (2013); 3971-3982 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
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Universidade Estadual de Londrina (UEL) |
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UEL |
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UEL |
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Semina. Ciências Agrárias (Online) |
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Semina. Ciências Agrárias (Online) |
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Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
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semina.agrarias@uel.br |
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1799306069469560832 |