Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/4316 |
Resumo: | This study evaluated the effects of addition of ractopamine and citrus extracts in the diets of finishing pigs on performance, characteristics of carcass, meat and cured product. Hundred eight pigs were used (54 males and 54 females) in a completely randomized design, blocked by sex with nine treatments: T1 - control (C) (0 ppm of ractopamine e 0 ppm of citrus extracts), T2 - C + 10 RAC (RAC: ractopamine, ppm), T3 - C + 20 RAC, T4. C + 250 EC (EC: citrus extracts, ppm), T5 - C + 500 EC, T6 - C + 250 EC + 10 RAC, T7 - C + 250 EC + 20 RAC, T8 - C + 500 EC + 10 RAC e T9 - C + 500 EC + 20 RAC. Two sexes were used, with four replicates and three animals per experimental unit, with repetition over time. The performance of animals was not affected (P>0.05) by treatments. The backfat thickness of the control was 35% higher (P<0.05) to levels of RAC and 10 RAC + 500 EC. The lean meat of the control was 5.3% lower (P<0.05) compared to levels of ractopamine. The protein content of the Longissimus dorsi for the inclusion of 20 RAC was 5.5% higher (P<0.05) to two EC levels in the diet. The moisture of muscle samples from the animals that received 20 RAC and 500 EC was 4.3% higher (P<0.05) to control and 500 EC. The levels of linoleic acid in Longissimus dorsi muscle for the group 10 RAC + 500 EC was 18% higher (P<0.05) compared to 500 EC. The levels of α-linolenic acid of the control was 33.5% higher (P<0.05) to levels RAC, EC and their associations. The concentration of arachidonic acid of the interaction 20 RAC + 250 EC was 36% higher (P<0.05) for the concentrations of 20 RAC. The protein content in the salami from the treatments with 250 and 10 RAC + 500 EC, was on average 25% higher (P<0.05) to control. The fat content of salami for the control was 16% higher (P<0.05) compared to other treatments. In sensory analisys the color of salami made with meat from the females for the level of inclusion 10 RAC + 250 EC, the acceptability was better (P<0.05) compared to other treatments. In relation to the characteristic odor, the salami prepared with meat of females from group 500 EC, the acceptability was better (P<0.05) compared to other treatments. The flavor of salami made with meat from the males and females of treatment with 500 EC, the acceptability was better (P<0.05) compared to other treatments. The texture of the salami made with meat from males and females of treatment with 20 RAC + 250 EC, the acceptability was better (P<0.05) compared to other treatments. The performance of animals was not altered by the treatments. The ractopamine in the diet of finishing pigs decreases the thickness of backfat. The treatment with 20 ppm of ractopamine increases weight in the carcass. The percentage of lean meat is influenced by the treatments. The ractopamine in the diet, compared to citrus extracts, increases the protein content in the Longissimus dorsi. The extracts citrus influence positively the levels of the fatty acid lauric. The interaction with 10 RAC + 500 EC increases the levels of linoleic acid. Linolenic acid is negatively influenced by the levels of ractopamine, citrus extracts and their associations. The interaction with 10 RAC + 250 EC increase the concentration of arachidonic acid. The salami made with meat the animals with addition of ractopamine and citrus extracts in the diet does not affect the count of Coliforms, Staphylococcus and Salmonella spp, but reduces the count of bacterial lácticas. O salami made with meat from animals that received addition of ractopamine and citrus extracts in the diet had higher protein levels and lipid content. The salami made with meat from animals that received the addition of 500 ppm of citric extracts in the diet, the acceptability was better by sensory analysis. |
id |
UFSM_85d5bad4cbc6cbab98a1a82f7b434245 |
---|---|
oai_identifier_str |
oai:repositorio.ufsm.br:1/4316 |
network_acronym_str |
UFSM |
network_name_str |
Manancial - Repositório Digital da UFSM |
repository_id_str |
|
spelling |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curadoFeeding finishing pigs with diets containing ractopamine and citrus extracts: performance, characteristics of carcass, meat and salamiDesempenhoCaracterísticas carcaçaCaracterísticas carneÁcidos graxosProduto curadoCNPQ::CIENCIAS AGRARIAS::ZOOTECNIAThis study evaluated the effects of addition of ractopamine and citrus extracts in the diets of finishing pigs on performance, characteristics of carcass, meat and cured product. Hundred eight pigs were used (54 males and 54 females) in a completely randomized design, blocked by sex with nine treatments: T1 - control (C) (0 ppm of ractopamine e 0 ppm of citrus extracts), T2 - C + 10 RAC (RAC: ractopamine, ppm), T3 - C + 20 RAC, T4. C + 250 EC (EC: citrus extracts, ppm), T5 - C + 500 EC, T6 - C + 250 EC + 10 RAC, T7 - C + 250 EC + 20 RAC, T8 - C + 500 EC + 10 RAC e T9 - C + 500 EC + 20 RAC. Two sexes were used, with four replicates and three animals per experimental unit, with repetition over time. The performance of animals was not affected (P>0.05) by treatments. The backfat thickness of the control was 35% higher (P<0.05) to levels of RAC and 10 RAC + 500 EC. The lean meat of the control was 5.3% lower (P<0.05) compared to levels of ractopamine. The protein content of the Longissimus dorsi for the inclusion of 20 RAC was 5.5% higher (P<0.05) to two EC levels in the diet. The moisture of muscle samples from the animals that received 20 RAC and 500 EC was 4.3% higher (P<0.05) to control and 500 EC. The levels of linoleic acid in Longissimus dorsi muscle for the group 10 RAC + 500 EC was 18% higher (P<0.05) compared to 500 EC. The levels of α-linolenic acid of the control was 33.5% higher (P<0.05) to levels RAC, EC and their associations. The concentration of arachidonic acid of the interaction 20 RAC + 250 EC was 36% higher (P<0.05) for the concentrations of 20 RAC. The protein content in the salami from the treatments with 250 and 10 RAC + 500 EC, was on average 25% higher (P<0.05) to control. The fat content of salami for the control was 16% higher (P<0.05) compared to other treatments. In sensory analisys the color of salami made with meat from the females for the level of inclusion 10 RAC + 250 EC, the acceptability was better (P<0.05) compared to other treatments. In relation to the characteristic odor, the salami prepared with meat of females from group 500 EC, the acceptability was better (P<0.05) compared to other treatments. The flavor of salami made with meat from the males and females of treatment with 500 EC, the acceptability was better (P<0.05) compared to other treatments. The texture of the salami made with meat from males and females of treatment with 20 RAC + 250 EC, the acceptability was better (P<0.05) compared to other treatments. The performance of animals was not altered by the treatments. The ractopamine in the diet of finishing pigs decreases the thickness of backfat. The treatment with 20 ppm of ractopamine increases weight in the carcass. The percentage of lean meat is influenced by the treatments. The ractopamine in the diet, compared to citrus extracts, increases the protein content in the Longissimus dorsi. The extracts citrus influence positively the levels of the fatty acid lauric. The interaction with 10 RAC + 500 EC increases the levels of linoleic acid. Linolenic acid is negatively influenced by the levels of ractopamine, citrus extracts and their associations. The interaction with 10 RAC + 250 EC increase the concentration of arachidonic acid. The salami made with meat the animals with addition of ractopamine and citrus extracts in the diet does not affect the count of Coliforms, Staphylococcus and Salmonella spp, but reduces the count of bacterial lácticas. O salami made with meat from animals that received addition of ractopamine and citrus extracts in the diet had higher protein levels and lipid content. The salami made with meat from animals that received the addition of 500 ppm of citric extracts in the diet, the acceptability was better by sensory analysis.Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorEste trabalho avaliou os efeitos da adição de ractopamina e extratos cítricos a dietas de suínos em terminação sobre o desempenho, características de carcaça, da carne e produto curado. Foram utilizados 108 suínos (54 machos e 54 fêmeas), meio irmãos paternos e peso vivo médio inicial de 61 quilogramas. O delineamento experimental foi o inteiramente casualizado, bloqueado por sexo e com nove tratamentos: T1. controle (C) (0 ppm de ractopamina e 0 ppm de extratos cítricos), T2. C + 10 RAC (RAC: ractopamina, em ppm), T3. C + 20 RAC, T4. C + 250 EC (EC: extratos cítricos, em ppm), T5. C + 500 EC, T6. C + 250 EC + 10 RAC, T7. C + 250 EC + 20 RAC, T8. C + 500 EC + 10 RAC e T9. C + 500 EC + 20 RAC. Foram utilizados dois sexos, com quatro repetições e três animais por unidade experimental, com repetição no tempo. O desempenho dos animais não foi influenciado (P>0,05) pelos tratamentos. A espessura de toucinho do grupo controle foi 35% superior (P<0,05) aos níveis de RAC e 10 RAC + 500 EC. A carne magra do controle foi 5,3% inferior (P<0,05) em relação aos níveis de ractopamina. Os teores de proteína do Longissimus dorsi para a inclusão de 20 RAC foram 5,5% superiores (P<0,05) aos dois níveis de EC na dieta. A umidade do músculo dos animais que receberam 20 RAC e 500 EC foi 4,3% superior (P<0,05) ao controle e 500 EC. Os teores do ácido linoléico no Longissimus dorsi para o grupo 10 RAC + 500 EC foi 18% superior (P<0,05) em relação a 500 EC. O teor do ácido α-Linolênico do controle foi 33,5% superior (P<0,05) aos níveis de RAC, EC e suas interações. A concentração do ácido araquidônico da interação 20 RAC + 250 EC foi 36% superior (P<0,05) aos teores de 20 RAC. O teor de proteína no salame dos tratamentos com 250 e 10 RAC + 500 EC, foi em média 25% superior (P<0,05) ao controle. O teor de lipídios no salame do controle foi 16% superior (P<0,05) em relação aos demais tratamentos. Na avaliação da coloração do salame elaborado com carne das fêmeas, o nível de inclusão 10 RAC + 250 EC apresentou melhor aceitabilidade (P<0,05) em relação aos demais tratamentos. Em relação à característica odor, o salame elaborado com carne das fêmeas com inclusão de 500 EC apresentou melhor aceitabilidade (P<0,05) em relação aos demais tratamentos. O sabor dos salames elaborados com carne de machos e de fêmeas do tratamento com 500 EC apresentaram melhor aceitabilidade (P<0,05) em relação aos demais tratamentos. A textura dos salames elaborados com carne de machos e de fêmeas do tratamento com 20 RAC + 250 EC, apresentaram melhor aceitabilidade (P<0,05) em relação aos demais tratamentos. O desempenho dos animais não foi alterado pelos tratamentos. A ractopamina na dieta de suínos em terminação diminui a espessura de toucinho na carcaça. O tratamento com 20 ppm de ractopamina aumenta o peso e a deposição de carne magra na carcaça. A percentagem de carne magra na carcaça é influenciada pelos tratamentos. A ractopamina nas dietas, comparada aos extratos cítricos, aumenta os teores de proteína no músculo Longissimus dorsi. Os extratos cítricos influenciam positivamente os teores do ácido graxo láurico. A interação com 10 ppm de ractopamina e 500 ppm de extratos cítricos aumenta os teores do ácido linoléico. O ácido linolênico é influenciado negativamente pelos níveis de ractopamina, extratos cítricos e suas interações. A interação entre 10 ppm de ractopamina e 250 ppm de extratos cítricos aumenta os teores do ácido araquidônico. O salame elaborado com carne de suínos com adição de ractopamina e extratos cítricos na dieta não afeta a contagem de Coliformes, Staphylococcus e Salmonella ssp, porém reduz a contagem de bactérias lácticas. O salame elaborado com carne de animais que receberam adição de ractopamina e extratos cítricos na dieta possui maior teor de proteína e menor teor de lipídios. O salame elaborado com carne de animais que receberam a adição de 500 ppm de extratos cítricos na dieta apresenta melhor aceitabilidade pela análise sensorial.Universidade Federal de Santa MariaBRZootecniaUFSMPrograma de Pós-Graduação em ZootecniaLovatto, Paulo Albertohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723068Y2Radünz Neto, Joaohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783033E5Pacheco, Paulo Santanahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4762088A5Pelegrini, Luis Fernando Vilani dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4751391H6Oliveira, Vladimir dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4794884J4Rossi, Carlos Augusto Rigon2010-04-152010-04-152010-02-26info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfapplication/pdfROSSI, Carlos Augusto Rigon. FEEDING FINISHING PIGS WITH DIETS CONTAINING RACTOPAMINE AND CITRUS EXTRACTS: PERFORMANCE, CHARACTERISTICS OF CARCASS, MEAT AND SALAMI. 2010. 157 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2010.http://repositorio.ufsm.br/handle/1/4316porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2017-08-28T16:56:55Zoai:repositorio.ufsm.br:1/4316Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2017-08-28T16:56:55Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado Feeding finishing pigs with diets containing ractopamine and citrus extracts: performance, characteristics of carcass, meat and salami |
title |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado |
spellingShingle |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado Rossi, Carlos Augusto Rigon Desempenho Características carcaça Características carne Ácidos graxos Produto curado CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado |
title_full |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado |
title_fullStr |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado |
title_full_unstemmed |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado |
title_sort |
Alimentação de suínos em terminação com dietas contendo ractopamina e extratos cítricos: desempenho, características de carcaça, da carne e produto curado |
author |
Rossi, Carlos Augusto Rigon |
author_facet |
Rossi, Carlos Augusto Rigon |
author_role |
author |
dc.contributor.none.fl_str_mv |
Lovatto, Paulo Alberto http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723068Y2 Radünz Neto, Joao http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783033E5 Pacheco, Paulo Santana http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4762088A5 Pelegrini, Luis Fernando Vilani de http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4751391H6 Oliveira, Vladimir de http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4794884J4 |
dc.contributor.author.fl_str_mv |
Rossi, Carlos Augusto Rigon |
dc.subject.por.fl_str_mv |
Desempenho Características carcaça Características carne Ácidos graxos Produto curado CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
topic |
Desempenho Características carcaça Características carne Ácidos graxos Produto curado CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
This study evaluated the effects of addition of ractopamine and citrus extracts in the diets of finishing pigs on performance, characteristics of carcass, meat and cured product. Hundred eight pigs were used (54 males and 54 females) in a completely randomized design, blocked by sex with nine treatments: T1 - control (C) (0 ppm of ractopamine e 0 ppm of citrus extracts), T2 - C + 10 RAC (RAC: ractopamine, ppm), T3 - C + 20 RAC, T4. C + 250 EC (EC: citrus extracts, ppm), T5 - C + 500 EC, T6 - C + 250 EC + 10 RAC, T7 - C + 250 EC + 20 RAC, T8 - C + 500 EC + 10 RAC e T9 - C + 500 EC + 20 RAC. Two sexes were used, with four replicates and three animals per experimental unit, with repetition over time. The performance of animals was not affected (P>0.05) by treatments. The backfat thickness of the control was 35% higher (P<0.05) to levels of RAC and 10 RAC + 500 EC. The lean meat of the control was 5.3% lower (P<0.05) compared to levels of ractopamine. The protein content of the Longissimus dorsi for the inclusion of 20 RAC was 5.5% higher (P<0.05) to two EC levels in the diet. The moisture of muscle samples from the animals that received 20 RAC and 500 EC was 4.3% higher (P<0.05) to control and 500 EC. The levels of linoleic acid in Longissimus dorsi muscle for the group 10 RAC + 500 EC was 18% higher (P<0.05) compared to 500 EC. The levels of α-linolenic acid of the control was 33.5% higher (P<0.05) to levels RAC, EC and their associations. The concentration of arachidonic acid of the interaction 20 RAC + 250 EC was 36% higher (P<0.05) for the concentrations of 20 RAC. The protein content in the salami from the treatments with 250 and 10 RAC + 500 EC, was on average 25% higher (P<0.05) to control. The fat content of salami for the control was 16% higher (P<0.05) compared to other treatments. In sensory analisys the color of salami made with meat from the females for the level of inclusion 10 RAC + 250 EC, the acceptability was better (P<0.05) compared to other treatments. In relation to the characteristic odor, the salami prepared with meat of females from group 500 EC, the acceptability was better (P<0.05) compared to other treatments. The flavor of salami made with meat from the males and females of treatment with 500 EC, the acceptability was better (P<0.05) compared to other treatments. The texture of the salami made with meat from males and females of treatment with 20 RAC + 250 EC, the acceptability was better (P<0.05) compared to other treatments. The performance of animals was not altered by the treatments. The ractopamine in the diet of finishing pigs decreases the thickness of backfat. The treatment with 20 ppm of ractopamine increases weight in the carcass. The percentage of lean meat is influenced by the treatments. The ractopamine in the diet, compared to citrus extracts, increases the protein content in the Longissimus dorsi. The extracts citrus influence positively the levels of the fatty acid lauric. The interaction with 10 RAC + 500 EC increases the levels of linoleic acid. Linolenic acid is negatively influenced by the levels of ractopamine, citrus extracts and their associations. The interaction with 10 RAC + 250 EC increase the concentration of arachidonic acid. The salami made with meat the animals with addition of ractopamine and citrus extracts in the diet does not affect the count of Coliforms, Staphylococcus and Salmonella spp, but reduces the count of bacterial lácticas. O salami made with meat from animals that received addition of ractopamine and citrus extracts in the diet had higher protein levels and lipid content. The salami made with meat from animals that received the addition of 500 ppm of citric extracts in the diet, the acceptability was better by sensory analysis. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-04-15 2010-04-15 2010-02-26 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
ROSSI, Carlos Augusto Rigon. FEEDING FINISHING PIGS WITH DIETS CONTAINING RACTOPAMINE AND CITRUS EXTRACTS: PERFORMANCE, CHARACTERISTICS OF CARCASS, MEAT AND SALAMI. 2010. 157 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2010. http://repositorio.ufsm.br/handle/1/4316 |
identifier_str_mv |
ROSSI, Carlos Augusto Rigon. FEEDING FINISHING PIGS WITH DIETS CONTAINING RACTOPAMINE AND CITRUS EXTRACTS: PERFORMANCE, CHARACTERISTICS OF CARCASS, MEAT AND SALAMI. 2010. 157 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2010. |
url |
http://repositorio.ufsm.br/handle/1/4316 |
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 application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Zootecnia UFSM Programa de Pós-Graduação em Zootecnia |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Zootecnia UFSM Programa de Pós-Graduação em Zootecnia |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1805922094002733056 |