Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/25132 |
Resumo: | The inclusion of natural products with antioxidant action in the animal feed, as well as the use of different lipid sources, especially n-3 polyunsaturated fatty acids (n-3 PUFA), are nutritional strategies that have been studied to incorporate these compounds into the effect. The presence of n-3 in meat is intended to promote the physiological-functional appeal of these fatty acids, while the presence of natural antioxidants can result in positive effects on the shelf life of the product, as well as promoting a healthier connotation. Thus, the objective of this study was to evaluate the effect of inclusion in the diet of linseed oil (n-3 fatty acid source) and grape pomace (antioxidant source) on weight gain, carcass characteristics, shelf life and shelf life of pork meat. A total of 44 animals from F1 (50% Large White x 50% Landrace) breeders with an Embrapa MS115 clown with an average body weight of 48.6 kg were randomly assigned to four treatments with 11 animals per treatment (4 machos and 4 Females), were raised to slaughter weight (120kg), with free food and water supply and weekly body weight control. The treatments consisted of the following diets: soybean meal control (CONT); with the addition of 3% linseed oil (3% OL); with 3% linseed oil and 3.5% dry grape pomace silage (3.5% SBU); and diet with 3% linseed oil and 7.0% of grape pomace silage on dry basis (7% SBU). During the slaughter procedure, the weight of the hot and cold carcass was recorded, the pH was measured 45 minutes and 24 hours after death in the Longissimus thoracis and lumborum (LTL) muscle, between the 11th and 12th ribs of the left half carcasses. Visual assessments of muscle color and marbling, loin eye area, dorsal fat thickness were measured at the level of the first rib, last rib, last lumbar vertebra and halfcarcass cross-section between the 11th and 12th ribs using a caliper and drip loss. The LTL muscle was analyzed 24 hours after slaughter by chemical composition, fatty acid profile, cooking loss, texture profile, water activity, pH, coloration, oxidative and protein stability, as well as the acceptability of the products throughout its slaughter. Shelf life for 12 days of vacuum packed storage under refrigeration at 4 ° C, as well as sensory analysis. The inclusion of OL and SBU in the pig diet did not affect weight gain, generated a final product with higher nutritional value (increased proportion of polyunsaturated fatty acids / saturated fatty acids (AGPI / AGS) and reduction of n-ratio). 6 / n-3, without affecting the sensory parameters. As for the shelf-life of pork during storage under commercial refrigeration conditions (4ºC), the inclusion of SBU at 7% resulted in meat with similar lipid stability to the control diet. Therefore, the addition of OL and SBU to the pig diet can be adopted as a strategy to improve the fatty acid profile of meat and meat products, with oxidative stability similar to meat of pigs fed diets without lipid source. At the same time, the use of grape pomace in the pig finishing diet proved to be an alternative for recycling this residue that presents high potential for environmental contamination. |
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Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dietaQuality of pork meat: effect of including linseed oil and grape pomace in the dietAntioxidanteÔmega 3Oxidação lipídicaVida de prateleiraAntioxidantOmega 3Lipid oxidationShelf lifeCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe inclusion of natural products with antioxidant action in the animal feed, as well as the use of different lipid sources, especially n-3 polyunsaturated fatty acids (n-3 PUFA), are nutritional strategies that have been studied to incorporate these compounds into the effect. The presence of n-3 in meat is intended to promote the physiological-functional appeal of these fatty acids, while the presence of natural antioxidants can result in positive effects on the shelf life of the product, as well as promoting a healthier connotation. Thus, the objective of this study was to evaluate the effect of inclusion in the diet of linseed oil (n-3 fatty acid source) and grape pomace (antioxidant source) on weight gain, carcass characteristics, shelf life and shelf life of pork meat. A total of 44 animals from F1 (50% Large White x 50% Landrace) breeders with an Embrapa MS115 clown with an average body weight of 48.6 kg were randomly assigned to four treatments with 11 animals per treatment (4 machos and 4 Females), were raised to slaughter weight (120kg), with free food and water supply and weekly body weight control. The treatments consisted of the following diets: soybean meal control (CONT); with the addition of 3% linseed oil (3% OL); with 3% linseed oil and 3.5% dry grape pomace silage (3.5% SBU); and diet with 3% linseed oil and 7.0% of grape pomace silage on dry basis (7% SBU). During the slaughter procedure, the weight of the hot and cold carcass was recorded, the pH was measured 45 minutes and 24 hours after death in the Longissimus thoracis and lumborum (LTL) muscle, between the 11th and 12th ribs of the left half carcasses. Visual assessments of muscle color and marbling, loin eye area, dorsal fat thickness were measured at the level of the first rib, last rib, last lumbar vertebra and halfcarcass cross-section between the 11th and 12th ribs using a caliper and drip loss. The LTL muscle was analyzed 24 hours after slaughter by chemical composition, fatty acid profile, cooking loss, texture profile, water activity, pH, coloration, oxidative and protein stability, as well as the acceptability of the products throughout its slaughter. Shelf life for 12 days of vacuum packed storage under refrigeration at 4 ° C, as well as sensory analysis. The inclusion of OL and SBU in the pig diet did not affect weight gain, generated a final product with higher nutritional value (increased proportion of polyunsaturated fatty acids / saturated fatty acids (AGPI / AGS) and reduction of n-ratio). 6 / n-3, without affecting the sensory parameters. As for the shelf-life of pork during storage under commercial refrigeration conditions (4ºC), the inclusion of SBU at 7% resulted in meat with similar lipid stability to the control diet. Therefore, the addition of OL and SBU to the pig diet can be adopted as a strategy to improve the fatty acid profile of meat and meat products, with oxidative stability similar to meat of pigs fed diets without lipid source. At the same time, the use of grape pomace in the pig finishing diet proved to be an alternative for recycling this residue that presents high potential for environmental contamination.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESFundação de Amparo à Pesquisa do Estado do Rio Grande do Sul - FAPERGSA inclusão de produtos naturais com ação antioxidante na ração animal, assim como o uso de diferentes fontes lipídicas, especialmente de ácidos graxos poli-insaturados n-3(AGPI n-3), são estratégias nutricionais que vêm sendo estudadas para incorporar estes compostos na carne. A presença de n-3 em carnes tem como principal finalidade promover o apelo fisiológico-funcional destes ácidos graxos, ao passo que a presença de antioxidantes naturais pode resultar em efeitos positivos na vida de prateleira do produto, além de contribuir para uma conotação mais saudável. Assim, o objetivo deste estudo foi avaliar o efeito da inclusão na dieta de óleo de linhaça (fonte de ácidos graxos n-3) e de bagaço de uva (fonte antioxidante) no ganho de peso, características da carcaça, qualidade e vida de prateleira da carne de suínos. Um total de 44 animais, filhos de matrizes da linhagem F1 (50% Large White x 50% Landrace) com cachaço da linhagem Embrapa MS115, com peso corporal médio de 48,6 kg, foram distribuídos aleatoriamente em quatro tratamentos com 11 animais por tratamento (4 machos e 4 fêmeas), foram criados até o peso de abate (120kg), com fornecimento de alimento e água à vontade e controle semanal do peso corporal. Os tratamentos consistiram das seguintes dietas: controle a base de farelo de soja e milho (CONT); com adição de 3% de óleo de linhaça (3%OL); com 3% de óleo de linhaça e 3,5% de silagem de bagaço de uva em base seca (3,5%SBU); e dieta com 3% de óleo de linhaça e 7,0% de silagem de bagaço de uva em base seca (7%SBU). Durante o procedimento de abate, foi registrado o peso da carcaça quente e fria, o pH foi medido 45 minutos e 24 horas após a morte no músculo Longissimus thoracis e lumborum (LTL). Avalio-se após 24 horas visuais da cor e do marmoreio do músculo, área do olho lombo, espessura da gordura dorsal foi mensurada no nível da primeira costela, última costela, última vértebra lombar e seção transversal de meia carcaça entre a 11ª e a 12ª costelas, utilizando um paquímetro digital e a perda de gotejamento. O músculo LTL foi analisado 24 horas após o abate através da composição química, perfil de ácidos graxos, perda por cocção, perfil de textura, atividade de água, pH, coloração, estabilidade oxidativa e proteica, como também análise sensorial, além da aceitabilidade dos produtos ao longo de sua vida de prateleira por 12 dias de armazenamento sob refrigeração a 4°C. A inclusão de OL e SBU na dieta dos suínos não afetou o ganho de peso, gerou um produto final com maior valor nutricional (aumento da proporção de ácidos graxos poli-insaturados/ácidos graxos saturados (AGPI/AGS) e redução da relação n-6/n-3, sem afetar os parâmetros sensoriais. A inclusão durante o armazenamento sob condições comerciais de refrigeração (4ºC) de SBU ao nível de 7% resultou em carne com similar estabilidade lipídica à dieta controle. Portanto, a adição do OL e da SBU na dieta de suínos pode ser adotada como uma estratégia para melhorar o perfil de ácidos graxos da carne e produtos derivados, o 7%SBU evitou o aumento da oxidação lípidica causado pela incorporação do OL na dieta. Ao mesmo tempo, o emprego de bagaço de uva na dieta de terminação de suínos, mostrou ser uma alternativa para reciclagem deste resíduo que apresenta elevado potencial de contaminação ambiental.Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências RuraisNörnberg, José Laertehttp://lattes.cnpq.br/1252443045127710Rosado Júnior, Adriano GarciaEmanuelli, TatianaFruet, Ana Paula BurinStefanello, Flávia SantiOliveira, Vladimir deTrombetta, Francielle2022-06-30T12:29:27Z2022-06-30T12:29:27Z2019-12-20info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/25132porAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-06-30T12:33:15Zoai:repositorio.ufsm.br:1/25132Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-06-30T12:33:15Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta Quality of pork meat: effect of including linseed oil and grape pomace in the diet |
title |
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta |
spellingShingle |
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta Trombetta, Francielle Antioxidante Ômega 3 Oxidação lipídica Vida de prateleira Antioxidant Omega 3 Lipid oxidation Shelf life CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta |
title_full |
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta |
title_fullStr |
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta |
title_full_unstemmed |
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta |
title_sort |
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta |
author |
Trombetta, Francielle |
author_facet |
Trombetta, Francielle |
author_role |
author |
dc.contributor.none.fl_str_mv |
Nörnberg, José Laerte http://lattes.cnpq.br/1252443045127710 Rosado Júnior, Adriano Garcia Emanuelli, Tatiana Fruet, Ana Paula Burin Stefanello, Flávia Santi Oliveira, Vladimir de |
dc.contributor.author.fl_str_mv |
Trombetta, Francielle |
dc.subject.por.fl_str_mv |
Antioxidante Ômega 3 Oxidação lipídica Vida de prateleira Antioxidant Omega 3 Lipid oxidation Shelf life CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Antioxidante Ômega 3 Oxidação lipídica Vida de prateleira Antioxidant Omega 3 Lipid oxidation Shelf life CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The inclusion of natural products with antioxidant action in the animal feed, as well as the use of different lipid sources, especially n-3 polyunsaturated fatty acids (n-3 PUFA), are nutritional strategies that have been studied to incorporate these compounds into the effect. The presence of n-3 in meat is intended to promote the physiological-functional appeal of these fatty acids, while the presence of natural antioxidants can result in positive effects on the shelf life of the product, as well as promoting a healthier connotation. Thus, the objective of this study was to evaluate the effect of inclusion in the diet of linseed oil (n-3 fatty acid source) and grape pomace (antioxidant source) on weight gain, carcass characteristics, shelf life and shelf life of pork meat. A total of 44 animals from F1 (50% Large White x 50% Landrace) breeders with an Embrapa MS115 clown with an average body weight of 48.6 kg were randomly assigned to four treatments with 11 animals per treatment (4 machos and 4 Females), were raised to slaughter weight (120kg), with free food and water supply and weekly body weight control. The treatments consisted of the following diets: soybean meal control (CONT); with the addition of 3% linseed oil (3% OL); with 3% linseed oil and 3.5% dry grape pomace silage (3.5% SBU); and diet with 3% linseed oil and 7.0% of grape pomace silage on dry basis (7% SBU). During the slaughter procedure, the weight of the hot and cold carcass was recorded, the pH was measured 45 minutes and 24 hours after death in the Longissimus thoracis and lumborum (LTL) muscle, between the 11th and 12th ribs of the left half carcasses. Visual assessments of muscle color and marbling, loin eye area, dorsal fat thickness were measured at the level of the first rib, last rib, last lumbar vertebra and halfcarcass cross-section between the 11th and 12th ribs using a caliper and drip loss. The LTL muscle was analyzed 24 hours after slaughter by chemical composition, fatty acid profile, cooking loss, texture profile, water activity, pH, coloration, oxidative and protein stability, as well as the acceptability of the products throughout its slaughter. Shelf life for 12 days of vacuum packed storage under refrigeration at 4 ° C, as well as sensory analysis. The inclusion of OL and SBU in the pig diet did not affect weight gain, generated a final product with higher nutritional value (increased proportion of polyunsaturated fatty acids / saturated fatty acids (AGPI / AGS) and reduction of n-ratio). 6 / n-3, without affecting the sensory parameters. As for the shelf-life of pork during storage under commercial refrigeration conditions (4ºC), the inclusion of SBU at 7% resulted in meat with similar lipid stability to the control diet. Therefore, the addition of OL and SBU to the pig diet can be adopted as a strategy to improve the fatty acid profile of meat and meat products, with oxidative stability similar to meat of pigs fed diets without lipid source. At the same time, the use of grape pomace in the pig finishing diet proved to be an alternative for recycling this residue that presents high potential for environmental contamination. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-20 2022-06-30T12:29:27Z 2022-06-30T12:29:27Z |
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 |
http://repositorio.ufsm.br/handle/1/25132 |
url |
http://repositorio.ufsm.br/handle/1/25132 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
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 |
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1805922178187657216 |