Effects of antioxidants on pork production
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
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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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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1797052706218573824 |