Carcass characteristics and meat quality of swine cattle fed with or without ractopamine
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| DOI: | 10.33448/rsd-v9i4.3045 |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3045 |
Resumo: | The objective was to evaluate the effect of supplementation or not of 10 ppm of ractopamine in diets for swine females in the final stage of finishing, on carcass characteristics and meat quality, 54 animals were used, with an initial average weight of 98 kg (± 0 , 9 kg), distributed in a completely randomized design composed of two treatments, 27 repetitions and one animal per experimental unit. The treatments used were diets without or with supplementation of 10 ppm of ractopamine, for 21 days. The supplementation of ractopamine in diets for female pigs in the final finishing phase influenced the parameters of carcass characteristics and meat quality of the animals. Significant effects were observed (P <0.05) for all evaluated carcass characteristics, except for carcass yield and meat quality: hot and cooled straight carcass, loss of carcass on cooling, lean meat in the carcass, water loss by dripping, shear force on day 7 and water loss by cooking on day 14, there was no effect (P> 0.05) for water loss by cooking on days 1 and 7 and shear force on day 14. With the addition of 10 ppm of ractopamine in the diet of the finishing female pigs for 21 days, it obtained influence on the meat quality, providing better parameters of carcass characteristics, with higher yield of lean meat in the carcass. |
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Carcass characteristics and meat quality of swine cattle fed with or without ractopamineCaracterísticas de la canal y calidad de la carne del ganado porcino alimentado con o sin ractopaminaCaracterísticas de carcaça e qualidade de carne de fêmeas suínas alimentadas com ou sem ractopaminaagonista β-adrenérgicoespesor gordorendimiento de carne magraagonista β-adrenérgicoespessura de toucinhorendimento de carne magra.β-adrenergic agonistfat thicknesslean meat yieldThe objective was to evaluate the effect of supplementation or not of 10 ppm of ractopamine in diets for swine females in the final stage of finishing, on carcass characteristics and meat quality, 54 animals were used, with an initial average weight of 98 kg (± 0 , 9 kg), distributed in a completely randomized design composed of two treatments, 27 repetitions and one animal per experimental unit. The treatments used were diets without or with supplementation of 10 ppm of ractopamine, for 21 days. The supplementation of ractopamine in diets for female pigs in the final finishing phase influenced the parameters of carcass characteristics and meat quality of the animals. Significant effects were observed (P <0.05) for all evaluated carcass characteristics, except for carcass yield and meat quality: hot and cooled straight carcass, loss of carcass on cooling, lean meat in the carcass, water loss by dripping, shear force on day 7 and water loss by cooking on day 14, there was no effect (P> 0.05) for water loss by cooking on days 1 and 7 and shear force on day 14. With the addition of 10 ppm of ractopamine in the diet of the finishing female pigs for 21 days, it obtained influence on the meat quality, providing better parameters of carcass characteristics, with higher yield of lean meat in the carcass.El objetivo fue evaluar el efecto de la suplementación o no de 10 ppm de ractopamina en las dietas para hembras porcinas en la etapa final de acabado, sobre las características de la canal y la calidad de la carne, se utilizaron 54 animales, con un peso promedio inicial de 98 kg (± 0 , 9 kg), distribuidos en un diseño completamente al azar compuesto por dos tratamientos, 27 repeticiones y un animal por unidad experimental. Los tratamientos utilizados fueron dietas sin o con suplementación de 10 ppm de ractopamina, durante 21 días. La suplementación de ractopamina en dietas para cerdas hembras en la fase final de acabado influyó en los parámetros de las características de la canal y la calidad de la carne de los animales. Se observaron efectos significativos (P <0.05) para todas las características de la carcasa evaluadas, excepto el rendimiento de la carcasa y la calidad de la carne: carcasa recta caliente y enfriada, pérdida de la carcasa al enfriarse, carne magra en la carcasa, pérdida de agua al gotear, la fuerza de corte en el día 7 y la pérdida de agua al cocinar en el día 14, no hubo efecto (P> 0.05) para la pérdida de agua al cocinar en los días 1 y 7 y la fuerza de corte en el día 14. Con la adición de 10 ppm de ractopamina en la dieta de las cerdas hembra durante 21 días, obtuvo influencia en la calidad de la carne, proporcionando mejores parámetros de las características de la canal, con un mayor rendimiento de carne magra en la canal.O objetivo foi avaliar o efeito da suplementação ou não de 10 ppm de ractopamina em dietas para fêmeas suínas em fase final de terminação, sobre características de carcaça e qualidade de carne, foram utilizados 54 animais, com peso médio inicial de 98 kg (± 0,9 kg), distribuídos em delineamento inteiramente casualizado composto de dois tratamentos, 27 repetições e um animal por unidade experimental. Os tratamentos usados foram dietas sem ou com suplementação de 10 ppm de ractopamina, por 21 dias. A suplementação de ractopamina em dietas para fêmeas suínas na fase final de terminação influenciaram os parâmetros de características de carcaça e qualidade de carne dos animais. Foram observados efeito significativo (P<0,05) para todas as características de carcaça avaliadas, exceto para rendimento de carcaça e de qualidade de carne: carcaça direita quente e resfriada, perda de carcaça no resfriamento, carne magra na carcaça, perda de água por gotejamento, força de cisalhamento no dia 7 e perda de água por cocção no dia 14, não observou-se efeito (P>0,05) para perda de água por cocção nos dias 1 e 7 e força de cisalhamento no dia 14. Com a adição de 10 ppm de ractopamina na dieta das fêmeas suínas em fase de terminação por 21 dias, obteve influência na qualidade de carne, proporcionando melhores parâmetros de características de carcaça, com maior rendimento de carne magra na carcaça.Research, Society and Development2020-03-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/304510.33448/rsd-v9i4.3045Research, Society and Development; Vol. 9 No. 4; e195943045Research, Society and Development; Vol. 9 Núm. 4; e195943045Research, Society and Development; v. 9 n. 4; e1959430452525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3045/2217Copyright (c) 2020 Robério Gomes Souzainfo:eu-repo/semantics/openAccessMoraes, Ruscarla CarvalhoMoreira, Ana CarlaSilva, Helena Maria FonsecaSouza, Robério GomesCardoso, Robson EvangelistaBarbosa, Danilo PereiraGomide, Ana Paula Cardoso2020-08-20T18:07:16Zoai:ojs.pkp.sfu.ca:article/3045Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:23.584738Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Carcass characteristics and meat quality of swine cattle fed with or without ractopamine Características de la canal y calidad de la carne del ganado porcino alimentado con o sin ractopamina Características de carcaça e qualidade de carne de fêmeas suínas alimentadas com ou sem ractopamina |
| title |
Carcass characteristics and meat quality of swine cattle fed with or without ractopamine |
| spellingShingle |
Carcass characteristics and meat quality of swine cattle fed with or without ractopamine Carcass characteristics and meat quality of swine cattle fed with or without ractopamine Moraes, Ruscarla Carvalho agonista β-adrenérgico espesor gordo rendimiento de carne magra agonista β-adrenérgico espessura de toucinho rendimento de carne magra. β-adrenergic agonist fat thickness lean meat yield Moraes, Ruscarla Carvalho agonista β-adrenérgico espesor gordo rendimiento de carne magra agonista β-adrenérgico espessura de toucinho rendimento de carne magra. β-adrenergic agonist fat thickness lean meat yield |
| title_short |
Carcass characteristics and meat quality of swine cattle fed with or without ractopamine |
| title_full |
Carcass characteristics and meat quality of swine cattle fed with or without ractopamine |
| title_fullStr |
Carcass characteristics and meat quality of swine cattle fed with or without ractopamine Carcass characteristics and meat quality of swine cattle fed with or without ractopamine |
| title_full_unstemmed |
Carcass characteristics and meat quality of swine cattle fed with or without ractopamine Carcass characteristics and meat quality of swine cattle fed with or without ractopamine |
| title_sort |
Carcass characteristics and meat quality of swine cattle fed with or without ractopamine |
| author |
Moraes, Ruscarla Carvalho |
| author_facet |
Moraes, Ruscarla Carvalho Moraes, Ruscarla Carvalho Moreira, Ana Carla Silva, Helena Maria Fonseca Souza, Robério Gomes Cardoso, Robson Evangelista Barbosa, Danilo Pereira Gomide, Ana Paula Cardoso Moreira, Ana Carla Silva, Helena Maria Fonseca Souza, Robério Gomes Cardoso, Robson Evangelista Barbosa, Danilo Pereira Gomide, Ana Paula Cardoso |
| author_role |
author |
| author2 |
Moreira, Ana Carla Silva, Helena Maria Fonseca Souza, Robério Gomes Cardoso, Robson Evangelista Barbosa, Danilo Pereira Gomide, Ana Paula Cardoso |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Moraes, Ruscarla Carvalho Moreira, Ana Carla Silva, Helena Maria Fonseca Souza, Robério Gomes Cardoso, Robson Evangelista Barbosa, Danilo Pereira Gomide, Ana Paula Cardoso |
| dc.subject.por.fl_str_mv |
agonista β-adrenérgico espesor gordo rendimiento de carne magra agonista β-adrenérgico espessura de toucinho rendimento de carne magra. β-adrenergic agonist fat thickness lean meat yield |
| topic |
agonista β-adrenérgico espesor gordo rendimiento de carne magra agonista β-adrenérgico espessura de toucinho rendimento de carne magra. β-adrenergic agonist fat thickness lean meat yield |
| description |
The objective was to evaluate the effect of supplementation or not of 10 ppm of ractopamine in diets for swine females in the final stage of finishing, on carcass characteristics and meat quality, 54 animals were used, with an initial average weight of 98 kg (± 0 , 9 kg), distributed in a completely randomized design composed of two treatments, 27 repetitions and one animal per experimental unit. The treatments used were diets without or with supplementation of 10 ppm of ractopamine, for 21 days. The supplementation of ractopamine in diets for female pigs in the final finishing phase influenced the parameters of carcass characteristics and meat quality of the animals. Significant effects were observed (P <0.05) for all evaluated carcass characteristics, except for carcass yield and meat quality: hot and cooled straight carcass, loss of carcass on cooling, lean meat in the carcass, water loss by dripping, shear force on day 7 and water loss by cooking on day 14, there was no effect (P> 0.05) for water loss by cooking on days 1 and 7 and shear force on day 14. With the addition of 10 ppm of ractopamine in the diet of the finishing female pigs for 21 days, it obtained influence on the meat quality, providing better parameters of carcass characteristics, with higher yield of lean meat in the carcass. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-03-20 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/3045 10.33448/rsd-v9i4.3045 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/3045 |
| identifier_str_mv |
10.33448/rsd-v9i4.3045 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3045/2217 |
| dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Robério Gomes Souza info:eu-repo/semantics/openAccess |
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Copyright (c) 2020 Robério Gomes Souza |
| eu_rights_str_mv |
openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 4; e195943045 Research, Society and Development; Vol. 9 Núm. 4; e195943045 Research, Society and Development; v. 9 n. 4; e195943045 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1822178534155616256 |
| dc.identifier.doi.none.fl_str_mv |
10.33448/rsd-v9i4.3045 |