Composição química, características físicas e peroxidação lipídica da carne de suínos alimentados com diferentes níveis de ractopamina

• Ano de defesa: 2010
• Autor(a) principal: Garbossa, César Augusto Pospissil
• Orientador(a): Sousa, Raimundo Vicente de
• Banca de defesa: Pimenta, Maria Emilia de Sousa Gomes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DMV - Programa de Pós-graduação; Programa de Pós-Graduação em Ciências Veterinárias
• País: BRASIL
• Palavras-chave em Português: TBARS; Agonista β-Adrenérgico; Qualidade de carne; β-adrenergic agonist; Meat quality
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2004

The experiment was conducted at the Department of Animal Science of UFLA with the objective of evaluating the performance and meat quality of finishing pigs receiving dietary ractopamine hydrochloride (RAC) for 28 days. We used 70 crossbred pigs, 35 barrows and 35 females, selected for high lean gain, initial weight of 77.1 ± 0.32 kg. The experiment was done in randomized blocks with five treatments (0, 5, 10, 15 and 20 ppm RAC) and seven replicates, with the plot represented by one male and one female. At the end of the experiment, pigs were slaughtered and the left chilled carcass was used for the evaluation. Related with performance variables, there was a linear increase in the levels of RAC for the final weight (P <0.05) and for average daily gain. The feed conversion (P <0.05) decrease for the animals that received RAC, and the best level was near of 5 ppm. For variables of daily feed intake, intake of digestible lysine and energy intake no differences were observed. For carcass yield, ash, color b*, and drip loss was observed a linear effect. There was also a significant difference (P <0.05) for percentage of ether extract and crude protein in the loin, but the treatment with 20 ppm showed lower amounts of crude protein and higher amounts of fat, compared to other treatments. For the variable shear force increase was observed (P <0.05) for muscle from animals supplemented with 20 ppm. For the variables of moisture, color L *, weight loss due to cooking and thawing and pH was not significantly affected. For lipid oxidation, there was no effect of RAC on the TBARS concentration for both samples under cooling and freezing. Thus, the addition of 5 ppm of ractopamine to finishing pigs improved the indexes and not adversely affects the quality of the meat.