Suplementação de vitamina E e selênio orgânico em dietas com ractopamina para suínos em terminação

• Autor(a) principal: Campos, Priscila Furtado
• Data de Publicação: 2013
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/1867
• topic: Antioxidante; Terminação; Beta-adrenérgico; Carcaça; Qualidade de carne; Antioxidant; Termination; Beta-adrenergic; housing; Meat quality; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA

Two experiments were conducted to evaluate the addition of organic selenium or vitamin E in diets supplemented with ractopamine to finishing pigs. In the first experiment, 80 animals were distributed in a a completely randomized experimental design, with five treatments and eight replicates of two animals per experimental unit. Treatments consisted of a basal diet containing ractopamine and other four diets obtained by supplementing the basal diet with four levels of vitamin E ( 25, 50, 75 and 100 IU / kg ) for 28 days before slaughter. The vitamin E levels in the diet did not affect body weight, daily feed intake and average daily gain. Were observed a linear decrease in the levels of vitamin E supplementation on feed conversion. The supplementation of vitamin E in the diets did not affect carcass characteristics of animals. The treatments did not affect the quality characteristics of the meat with the exception of lipid oxidation it decreased linearly. In the second experiment 96 animals were distributed in a completely randomized experimental design, with six treatments and eight replicates of two animals per experimental unit. The treatments consisted of a basal diet containing ractopamine and other four diets obtained by supplementing the basal diet with four levels of organic selenium ( 0.12, 0.24, 0.36 and 0.48 mg / kg ) and an additional treatment without selenium and ractopamine for 28 days before slaughter. The addition of ractopamine increased body weight, daily weight gain, and decreased feed intake and feed conversion of animals. Ractopamine supplementation caused reduction in backfat and increased loin eye area. Ractopamine influenced the qualitative characteristics of meat for increasing the shear force and decrease in myofibrillar fragmentation index. The organic selenium levels in the diet did not influence performance and carcass characteristics of animals. The treatments did not affect the quality characteristics of the meat with the exception of lipid oxidation it decreased linearly. The vitamin E level in diets with ractopamine for 28 days for finishing pigs from 85.0 kg is 100 IU / kg . The use of 20 ppm of ractopamine clear positive effects on performance and carcass characteristics, and determines negative in the parameters of meat tenderness. The organic selenium level for finishing pigs from 85.0 kg for diets containing 20 ppm of ractopamine is 0.48 ppm.