Effects of antioxidants on pork production

Detalhes bibliográficos
Autor(a) principal: Magalhães, Vítor Magalhães de Mendonça Cunha
Data de Publicação: 2022
Outros Autores: Silva, Letícia Aline Lima da, Leite, Silvio Mayke, Andrade, José Matheus de Moura, Silva, Dayane Albuquerque da, Ribeiro, Apolônio Gomes
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/26855
Resumo: The Brazilian pork industry has been recognized as one of the world's largest producers, currently holding the fourth position as the largest producer and exporter of pork. Pork is known for its presence of mainly polyunsaturated fatty acids (PUFAs), which makes it more susceptible to oxidation and rancidation, thus decreasing its shelf life. To minimize this oxidation, the practice of including antioxidant additives in the feed has been adopted, the main ones being ascorbic acid (vitamin C) and tocopherol (vitamin E). The main actions of antioxidants can be the interception and reduction of free oxygen, sequestering hydroxyl radicals, chelating metal ions, and decomposing compounds. The objective of this review is to approach the antioxidants in swine feeding and their effects on meat products from the industrialization process. The methodology employed in this review was a descriptive study, based on scientific articles published in different journals.
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spelling Effects of antioxidants on pork productionEfectos de los antioxidantes en la producción de carne de cerdoEfeitos dos antioxidantes na produção da carne suínaÁcido ascórbicoTocoferolRadicais livresSuinocultura.Ascorbic acidTocopherolFree radicalsPig farming.Ácido ascórbicoTocoferolRadicales libresCría de cerdos.The Brazilian pork industry has been recognized as one of the world's largest producers, currently holding the fourth position as the largest producer and exporter of pork. Pork is known for its presence of mainly polyunsaturated fatty acids (PUFAs), which makes it more susceptible to oxidation and rancidation, thus decreasing its shelf life. To minimize this oxidation, the practice of including antioxidant additives in the feed has been adopted, the main ones being ascorbic acid (vitamin C) and tocopherol (vitamin E). The main actions of antioxidants can be the interception and reduction of free oxygen, sequestering hydroxyl radicals, chelating metal ions, and decomposing compounds. The objective of this review is to approach the antioxidants in swine feeding and their effects on meat products from the industrialization process. The methodology employed in this review was a descriptive study, based on scientific articles published in different journals.La porcicultura brasileña ha sido reconocida como una de las mayores productoras del mundo, donde actualmente ocupa el cuarto lugar como mayor productor y exportador de carne de cerdo. La carne de cerdo es conocida por su presencia de ácidos grasos poliinsaturados (PUFAs) principalmente, lo que la hace más susceptible a la oxidación y al enranciamiento, reduciendo así su vida útil. Para minimizar esta oxidación, se ha adoptado la práctica de incluir aditivos antioxidantes en los piensos, siendo los principales el ácido ascórbico (vitamina C) y el tocoferol (vitamina E). Las principales acciones de los antioxidantes pueden ser la interceptación y reducción del oxígeno libre, el secuestro de los radicales hidroxilo, la quelación de los iones metálicos y la descomposición de los compuestos. El objetivo de esta revisión es abordar los antioxidantes en la alimentación porcina y sus efectos en los productos cárnicos procedentes del proceso de industrialización. La metodología empleada en esta revisión fue un estudio descriptivo, basado en artículos científicos publicados en diferentes revistas.A suinocultura brasileira tem sido reconhecida com um dos maiores produtores mundiais, onde atualmente ocupa a quarta posição de maior produtor e exportador de carne suína. A carne suína é conhecida devido à presença principalmente de ácidos graxos poli-insaturados (PUFAs), sendo assim mais susceptível a oxidação e a rancificação, assim diminuindo o tempo de prateleira. Para minimizar essa oxidação tem se adotada a prática de incluir aditivos antioxidantes na ração, sendo os principais o ácido ascórbico (vitamina C) e o tocoferol (vitamina E). As principais ações dos antioxidantes podem ser a interceptação e diminuição do oxigênio livre, sequestrando os radicais hidroxil, quelando íons metálicos e decompondo compostos. O objetivo desta revisão é abordar sobre os antioxidantes na alimentação de suínos e seus efeitos nos produtos cárneos oriundos do processo de industrialização. A metodologia emprega nessa revisão foi um estudo descritivo, com base em artigos científicos publicados em diferentes periódicos.Research, Society and Development2022-04-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2685510.33448/rsd-v11i5.26855Research, Society and Development; Vol. 11 No. 5; e32311526855Research, Society and Development; Vol. 11 Núm. 5; e32311526855Research, Society and Development; v. 11 n. 5; e323115268552525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26855/24916Copyright (c) 2022 Vítor Magalhães de Mendonça Cunha Magalhães; Letícia Aline Lima da Silva; Silvio Mayke Leite; José Matheus de Moura Andrade; Dayane Albuquerque da Silva; Apolônio Gomes Ribeirohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMagalhães, Vítor Magalhães de Mendonça Cunha Silva, Letícia Aline Lima da Leite, Silvio Mayke Andrade, José Matheus de Moura Silva, Dayane Albuquerque da Ribeiro, Apolônio Gomes 2022-04-17T18:18:56Zoai:ojs.pkp.sfu.ca:article/26855Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:47.325369Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Effects of antioxidants on pork production
Efectos de los antioxidantes en la producción de carne de cerdo
Efeitos dos antioxidantes na produção da carne suína
title Effects of antioxidants on pork production
spellingShingle Effects of antioxidants on pork production
Magalhães, Vítor Magalhães de Mendonça Cunha
Ácido ascórbico
Tocoferol
Radicais livres
Suinocultura.
Ascorbic acid
Tocopherol
Free radicals
Pig farming.
Ácido ascórbico
Tocoferol
Radicales libres
Cría de cerdos.
title_short Effects of antioxidants on pork production
title_full Effects of antioxidants on pork production
title_fullStr Effects of antioxidants on pork production
title_full_unstemmed Effects of antioxidants on pork production
title_sort Effects of antioxidants on pork production
author Magalhães, Vítor Magalhães de Mendonça Cunha
author_facet Magalhães, Vítor Magalhães de Mendonça Cunha
Silva, Letícia Aline Lima da
Leite, Silvio Mayke
Andrade, José Matheus de Moura
Silva, Dayane Albuquerque da
Ribeiro, Apolônio Gomes
author_role author
author2 Silva, Letícia Aline Lima da
Leite, Silvio Mayke
Andrade, José Matheus de Moura
Silva, Dayane Albuquerque da
Ribeiro, Apolônio Gomes
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Magalhães, Vítor Magalhães de Mendonça Cunha
Silva, Letícia Aline Lima da
Leite, Silvio Mayke
Andrade, José Matheus de Moura
Silva, Dayane Albuquerque da
Ribeiro, Apolônio Gomes
dc.subject.por.fl_str_mv Ácido ascórbico
Tocoferol
Radicais livres
Suinocultura.
Ascorbic acid
Tocopherol
Free radicals
Pig farming.
Ácido ascórbico
Tocoferol
Radicales libres
Cría de cerdos.
topic Ácido ascórbico
Tocoferol
Radicais livres
Suinocultura.
Ascorbic acid
Tocopherol
Free radicals
Pig farming.
Ácido ascórbico
Tocoferol
Radicales libres
Cría de cerdos.
description The Brazilian pork industry has been recognized as one of the world's largest producers, currently holding the fourth position as the largest producer and exporter of pork. Pork is known for its presence of mainly polyunsaturated fatty acids (PUFAs), which makes it more susceptible to oxidation and rancidation, thus decreasing its shelf life. To minimize this oxidation, the practice of including antioxidant additives in the feed has been adopted, the main ones being ascorbic acid (vitamin C) and tocopherol (vitamin E). The main actions of antioxidants can be the interception and reduction of free oxygen, sequestering hydroxyl radicals, chelating metal ions, and decomposing compounds. The objective of this review is to approach the antioxidants in swine feeding and their effects on meat products from the industrialization process. The methodology employed in this review was a descriptive study, based on scientific articles published in different journals.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26855
10.33448/rsd-v11i5.26855
url https://rsdjournal.org/index.php/rsd/article/view/26855
identifier_str_mv 10.33448/rsd-v11i5.26855
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26855/24916
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 5; e32311526855
Research, Society and Development; Vol. 11 Núm. 5; e32311526855
Research, Society and Development; v. 11 n. 5; e32311526855
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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