Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina

Detalhes bibliográficos
Autor(a) principal: Leal, Renato Silva
Data de Publicação: 2014
Outros Autores: Cantarelli, V. S., Mattos, B. O., Carvalho, Guilherme Cleto de, Pimenta, Maria Emília Sousa Gomes, Pimenta, Carlos José
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/15273
Resumo: The experiment was conducted in the Department of Animal Science of the Federal University of Lavras. The objectives were to obtain chemical, physical and sensory characteristics of pork meat receiving different levels of ractopamine in the diet, in the period of 28 days. Sixty hybrids pigs were used, being 30 castrated males and 30 females, selected for high deposition of lean meat, with initial weight of 84,27±2,26 kg. The experimental design was a completely randomized block design with six treatments (0, 3, 6, 9, 12 and 15 ppm of ractopamine) and 6 repetitions with the experimental plot represented by a male and a female. The addition of ractopamine in the diets of the pigs at the levels tested improved the chemical composition both for the loin as for the cup, contributing to greater protein deposition and a lower percentage of lipids in the cuts. In physical characteristics the highest levels of ractopamine agreed to texture and changed the color, in addition to the acceptance by consumers. Already in relation to oxidative stability, both for the loins stored under refrigeration as under freezing, the addition of ractopamine diets for pigs in the finishing phase helped in the prevention of lipid oxidation.
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spelling Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopaminaMeat quality of finishing pigs fed with different ractopamine levelsSuíno – NutriçãoSuíno – DesempenhoRactopaminaAnálise sensorialSwine – NutritionSwine – PerformanceRactopamineSensorial analysisThe experiment was conducted in the Department of Animal Science of the Federal University of Lavras. The objectives were to obtain chemical, physical and sensory characteristics of pork meat receiving different levels of ractopamine in the diet, in the period of 28 days. Sixty hybrids pigs were used, being 30 castrated males and 30 females, selected for high deposition of lean meat, with initial weight of 84,27±2,26 kg. The experimental design was a completely randomized block design with six treatments (0, 3, 6, 9, 12 and 15 ppm of ractopamine) and 6 repetitions with the experimental plot represented by a male and a female. The addition of ractopamine in the diets of the pigs at the levels tested improved the chemical composition both for the loin as for the cup, contributing to greater protein deposition and a lower percentage of lipids in the cuts. In physical characteristics the highest levels of ractopamine agreed to texture and changed the color, in addition to the acceptance by consumers. Already in relation to oxidative stability, both for the loins stored under refrigeration as under freezing, the addition of ractopamine diets for pigs in the finishing phase helped in the prevention of lipid oxidation.O experimento foi conduzido no Departamento de Zootecnia da Universidade Federal de Lavras com o objetivo de avaliar características químicas, físicas e sensoriais da carne de suínos recebendo diferentes níveis de ractopamina na dieta, no período de 28 dias. Foram utilizados 72 suínos híbridos, sendo 30 machos castrados e 30 fêmeas, selecionados para alta deposição de carne, com peso inicial de 84,27±2,26 kg. O delineamento experimental foi em bloco casualizado, com 6 tratamentos (0, 3, 6, 9, 12 e 15 ppm de ractopamina) e 6 repetições, com a parcela experimental representada por 1 macho e 1 fêmea. A adição de ractopamina nas dietas dos suínos nos níveis testados melhorou a composição química tanto do lombo quanto da copa, contribuindo para uma maior deposição proteica e uma menor porcen-tagem de lipídeos nos cortes. Nas características físicas os níveis mais altos de ractopamina comprometeram a textura e alteraram a cor, além da aceitação pelos consumidores. Já em relação a estabilidade oxidativa, tanto para os lombos armazenados sob resfriamento quanto sob congelamento, a adição de ractopamina as dietas de suínos em terminação auxiliou na prevenção da oxidação lipídica.Universidad de Córdoba2017-08-23T17:31:56Z2017-08-23T17:31:56Z2014-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLEAL R. S. Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina. Archivos de Zootecnia, Córdoba, v. 63, n. 243, p. 507-518, sept. 2014.http://repositorio.ufla.br/jspui/handle/1/15273Archivos de Zootecniareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLALeal, Renato SilvaCantarelli, V. S.Mattos, B. O.Carvalho, Guilherme Cleto dePimenta, Maria Emília Sousa GomesPimenta, Carlos Joséinfo:eu-repo/semantics/openAccesspor2017-08-23T17:34:41Zoai:localhost:1/15273Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2017-08-23T17:34:41Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
Meat quality of finishing pigs fed with different ractopamine levels
title Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
spellingShingle Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
Leal, Renato Silva
Suíno – Nutrição
Suíno – Desempenho
Ractopamina
Análise sensorial
Swine – Nutrition
Swine – Performance
Ractopamine
Sensorial analysis
title_short Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
title_full Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
title_fullStr Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
title_full_unstemmed Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
title_sort Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
author Leal, Renato Silva
author_facet Leal, Renato Silva
Cantarelli, V. S.
Mattos, B. O.
Carvalho, Guilherme Cleto de
Pimenta, Maria Emília Sousa Gomes
Pimenta, Carlos José
author_role author
author2 Cantarelli, V. S.
Mattos, B. O.
Carvalho, Guilherme Cleto de
Pimenta, Maria Emília Sousa Gomes
Pimenta, Carlos José
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Leal, Renato Silva
Cantarelli, V. S.
Mattos, B. O.
Carvalho, Guilherme Cleto de
Pimenta, Maria Emília Sousa Gomes
Pimenta, Carlos José
dc.subject.por.fl_str_mv Suíno – Nutrição
Suíno – Desempenho
Ractopamina
Análise sensorial
Swine – Nutrition
Swine – Performance
Ractopamine
Sensorial analysis
topic Suíno – Nutrição
Suíno – Desempenho
Ractopamina
Análise sensorial
Swine – Nutrition
Swine – Performance
Ractopamine
Sensorial analysis
description The experiment was conducted in the Department of Animal Science of the Federal University of Lavras. The objectives were to obtain chemical, physical and sensory characteristics of pork meat receiving different levels of ractopamine in the diet, in the period of 28 days. Sixty hybrids pigs were used, being 30 castrated males and 30 females, selected for high deposition of lean meat, with initial weight of 84,27±2,26 kg. The experimental design was a completely randomized block design with six treatments (0, 3, 6, 9, 12 and 15 ppm of ractopamine) and 6 repetitions with the experimental plot represented by a male and a female. The addition of ractopamine in the diets of the pigs at the levels tested improved the chemical composition both for the loin as for the cup, contributing to greater protein deposition and a lower percentage of lipids in the cuts. In physical characteristics the highest levels of ractopamine agreed to texture and changed the color, in addition to the acceptance by consumers. Already in relation to oxidative stability, both for the loins stored under refrigeration as under freezing, the addition of ractopamine diets for pigs in the finishing phase helped in the prevention of lipid oxidation.
publishDate 2014
dc.date.none.fl_str_mv 2014-09
2017-08-23T17:31:56Z
2017-08-23T17:31:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv LEAL R. S. Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina. Archivos de Zootecnia, Córdoba, v. 63, n. 243, p. 507-518, sept. 2014.
http://repositorio.ufla.br/jspui/handle/1/15273
identifier_str_mv LEAL R. S. Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina. Archivos de Zootecnia, Córdoba, v. 63, n. 243, p. 507-518, sept. 2014.
url http://repositorio.ufla.br/jspui/handle/1/15273
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad de Córdoba
publisher.none.fl_str_mv Universidad de Córdoba
dc.source.none.fl_str_mv Archivos de Zootecnia
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1807835084950077440

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