EFFECT OF THE REMOVAL OF VITAMINIC MICROMINERAIS SUPPLEMENTS, ASSOCIATE TO THE REDUCTION OF THE PHOSPHORUS AND ADDITION OF THE FITASE ON THE MEAT SHELF-SHELF OF THE SWINE COOLED

• Autor(a) principal: Souza, Cleusely Matias de
• Data de Publicação: 2008
• Outros Autores: Nunes, Romão da Cunha, Matos, Moema Pacheco Chediak, Coelho, Karyne de Oliveira, Mesquita, Albenones José de, Nunes, Iolanda Aparecida
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/4940

The present experiment was considered with objective to verify if the effect of the withdrawal of the micromineral, vitaminic supplement and the addition of fitase, associates to the reduction of inorganic phosphorus of the ration, on the meat shelf-life of the swine cooled. Six treatments had been carried through, with four repetitions: 1 – ration with micromineral and vitaminic supplement (control); 2 – ration without micromineral and vitaminic supplement; 3 – ration without micromineral and vitaminic supplement with fitase; 4 – ration without micromineral and vitaminic supplement without 1/3 of inorganic phosphorus and with fitase; 5 – ration without micromineral and vitaminic supplement without 2/3 of inorganic phosphorus and with addition of fitase; 6 – ration without supplement. They had been harvested, aleatoryment, two samples of the Longissimus muscle dorsi of each treatment after cooling, following itself of the sending under refrigeration for the Center of Research in Foods of the School of Veterinary medicine of the UFG. The carried through analyses had been: determination of the most likely number of total and fecais coliformes, counting of aerobic organisms or facultative "viable mesófilos", "psicrotróficos" and gauging of pH. The used delineation was entirely too perhaps, with application of the test of Tukey 5%. By means of the analysis of the gotten results, one concludes that it did not have effect of the treatments in the meat shelf-life of the swine cooled. KEY WORDS: Diet, meat, microbiological quality, physicist-chemistry, shelf-life.