Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne
Ano de defesa: | 2020 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/22980 |
Resumo: | The aim of this study was to evaluate the potential of the winemaking residue of red grapes (Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of confined and free pigs, with access and without access to vegetation on weight gain, carcass characteristics, weight of commercial cuts, economic viability and meat quality. Forty-eight pigs were randomly assigned to six treatments: SYSCON: confined animals that received conventional feed; SYSCON + GPS: confined animals that received conventional feed with 20% grape pomace silage; SYSOUT A: free animals in vegetation area that received conventional feed; SYSOUT A + GPS: free animals in vegetation area that received conventional feed with 20% grape pomace silage; SYSOUT B: free animals in no vegetation area that received conventional feed; SYSOUT B + GPS: free animals in no vegetation area that received conventional feed with 20% grape pomace silage. The statistical analysis was performed in a 3x2 factorial arrangement, which considered production system, feed and its interactions. During the experiment, performance data were collected and, after slaughter, it was realized the carcasses characterization, the main commercial cuts and the analysis of feed costs. In order to evaluate the meat quality, analyzes of centesimal composition, cholesterol content, fatty acid profile, water loss, shear force, texture profile and sensory analysis were performed. Oxidative stability and objective color were analyzed during refrigerated storage. There were no significant differences in weight gain and in weight of main commercial cuts. The results showed a significant effect on the final pH values, cooling loss and drip loss of the carcasses as a function of the production system. The centesimal composition of meat, cholesterol content, fatty acid profile, juiciness and flavor did not change. The supplementation of GPS in the pigs' diet promoted different effects on the quality of the meat produced, such as greater subjective and objective tenderness, greater intensity of red color and reduced lipid oxidation of the Longissimus thoracis muscle under refrigeration. It was concluded that the inclusion of GPS at the employed level, regardless the production system, does not compromise weight gain, carcass characteristics, weight of commercial cuts, it promotes reduction of feed costs and improves meat quality, constituting a sustainable alternative for a waste that needs to be used. |
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2021-11-25T13:20:21Z2021-11-25T13:20:21Z2020-03-10http://repositorio.ufsm.br/handle/1/22980The aim of this study was to evaluate the potential of the winemaking residue of red grapes (Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of confined and free pigs, with access and without access to vegetation on weight gain, carcass characteristics, weight of commercial cuts, economic viability and meat quality. Forty-eight pigs were randomly assigned to six treatments: SYSCON: confined animals that received conventional feed; SYSCON + GPS: confined animals that received conventional feed with 20% grape pomace silage; SYSOUT A: free animals in vegetation area that received conventional feed; SYSOUT A + GPS: free animals in vegetation area that received conventional feed with 20% grape pomace silage; SYSOUT B: free animals in no vegetation area that received conventional feed; SYSOUT B + GPS: free animals in no vegetation area that received conventional feed with 20% grape pomace silage. The statistical analysis was performed in a 3x2 factorial arrangement, which considered production system, feed and its interactions. During the experiment, performance data were collected and, after slaughter, it was realized the carcasses characterization, the main commercial cuts and the analysis of feed costs. In order to evaluate the meat quality, analyzes of centesimal composition, cholesterol content, fatty acid profile, water loss, shear force, texture profile and sensory analysis were performed. Oxidative stability and objective color were analyzed during refrigerated storage. There were no significant differences in weight gain and in weight of main commercial cuts. The results showed a significant effect on the final pH values, cooling loss and drip loss of the carcasses as a function of the production system. The centesimal composition of meat, cholesterol content, fatty acid profile, juiciness and flavor did not change. The supplementation of GPS in the pigs' diet promoted different effects on the quality of the meat produced, such as greater subjective and objective tenderness, greater intensity of red color and reduced lipid oxidation of the Longissimus thoracis muscle under refrigeration. It was concluded that the inclusion of GPS at the employed level, regardless the production system, does not compromise weight gain, carcass characteristics, weight of commercial cuts, it promotes reduction of feed costs and improves meat quality, constituting a sustainable alternative for a waste that needs to be used.Objetivou-se com este estudo avaliar a potencialidade do resíduo de vinificação de uvas tintas (Vitis vinifera) na forma de silagem (SBU), ao nível de 200 g/kg em base seca, na alimentação de suínos confinados e ao ar livre, com e sem acesso a vegetação sobre o ganho de peso, características de carcaça, peso de cortes comerciais, viabilidade econômica e qualidade da carne. Quarenta e oito suínos foram distribuídos aleatoriamente em seis tratamentos: SISCON: animais confinados recebendo ração convencional; SISCON + SBU: animais confinados recebendo ração convencional com 20% de silagem de bagaço de uva; SISCAL A: animais livres em área com vegetação recebendo ração convencional; SISCAL A + SBU: animais livres em área com vegetação recebendo ração convencional com 20% de silagem de bagaço de uva; SISCAL B: animais livres sem vegetação recebendo ração convencional; SISCAL B + SBU: animais livres sem vegetação recebendo ração convencional com 20% de silagem de bagaço de uva. A análise estatística foi realizada em arranjo fatorial 3x2, considerando o sistema de produção, a alimentação e suas interações. Durante o experimento foram coletados dados de desempenho, e após o abate, foi realizada a caracterização das carcaças, dos principais cortes comerciais e análise de custos com a alimentação. Para avaliar a qualidade da carne foram realizadas análises de composição centesimal, teor de colesterol, perfil de ácidos graxos, perdas de líquido, força de cisalhamento, perfil de textura e análise sensorial. A estabilidade oxidativa e a cor objetiva foram analisadas durante o armazenamento refrigerado. Não foram observadas diferenças significativas no ganho de peso e no peso dos principais cortes comerciais. Os resultados acusaram efeito significativo nos valores de pH final, perda por resfriamento e perda por gotejamento das carcaças em função do sistema de produção. A composição centesimal da carne, teor de colesterol, perfil de ácidos graxos, suculência e flavor não sofreram alterações. A suplementação de SBU na alimentação dos suínos promoveu efeitos diferenciados na qualidade da carne produzida, como maior maciez subjetiva e objetiva, maior intensidade da cor vermelha e redução da oxidação lipídica do músculo Longissimus thoracis sob-refrigeração. Conclui-se que a inclusão de SBU no nível empregado, independente do sistema de produção, não compromete o ganho de peso, as características de carcaça, o peso dos cortes comerciais, promove redução dos custos com a alimentação e melhora a qualidade da carne, constituindo-se em alternativa sustentável para um resíduo que necessita ser aproveitado.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAntioxidantes naturaisResíduo agroindustrialBem-estar animalOxidação lipídicaAnálise sensorialNatural antioxidantsAgro-industrial wasteAnimal welfareLipid oxidationSensory analysisCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSInclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carneInclusion of grape pomace in the diet of pigs on carcass characteristics and meat qualityinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisNörnberg, José Laertehttp://lattes.cnpq.br/1252443045127710Rosado Júnior, Adriano GarciaMonego, Magda AitaStefanello, Flávia Santihttp://lattes.cnpq.br/3371980539467245Giuliani, Caroline dos Santos5007000000066006006006006006007ac0e6d5-9893-4fed-84ef-69171f1cb67bec5d50e0-920d-4f73-8d72-b3aa7266927b0158e2b2-a773-4908-afc5-4ca7d17f39346c63e5bf-886a-40ad-a8ec-4b3db803c4f7703c4dcc-6b6d-4c6b-8107-f766136757bbreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2020_GIULIANI_CAROLINE.pdfDIS_PPGCTA_2020_GIULIANI_CAROLINE.pdfDissertaçãoapplication/pdf1499660http://repositorio.ufsm.br/bitstream/1/22980/4/DIS_PPGCTA_2020_GIULIANI_CAROLINE.pdfce065a1e4189e8a2d5f299b4b923e3b6MD54LICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne |
dc.title.alternative.eng.fl_str_mv |
Inclusion of grape pomace in the diet of pigs on carcass characteristics and meat quality |
title |
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne |
spellingShingle |
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne Giuliani, Caroline dos Santos Antioxidantes naturais Resíduo agroindustrial Bem-estar animal Oxidação lipídica Análise sensorial Natural antioxidants Agro-industrial waste Animal welfare Lipid oxidation Sensory analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne |
title_full |
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne |
title_fullStr |
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne |
title_full_unstemmed |
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne |
title_sort |
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne |
author |
Giuliani, Caroline dos Santos |
author_facet |
Giuliani, Caroline dos Santos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Nörnberg, José Laerte |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1252443045127710 |
dc.contributor.advisor-co1.fl_str_mv |
Rosado Júnior, Adriano Garcia |
dc.contributor.referee1.fl_str_mv |
Monego, Magda Aita |
dc.contributor.referee2.fl_str_mv |
Stefanello, Flávia Santi |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3371980539467245 |
dc.contributor.author.fl_str_mv |
Giuliani, Caroline dos Santos |
contributor_str_mv |
Nörnberg, José Laerte Rosado Júnior, Adriano Garcia Monego, Magda Aita Stefanello, Flávia Santi |
dc.subject.por.fl_str_mv |
Antioxidantes naturais Resíduo agroindustrial Bem-estar animal Oxidação lipídica Análise sensorial |
topic |
Antioxidantes naturais Resíduo agroindustrial Bem-estar animal Oxidação lipídica Análise sensorial Natural antioxidants Agro-industrial waste Animal welfare Lipid oxidation Sensory analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Natural antioxidants Agro-industrial waste Animal welfare Lipid oxidation Sensory analysis |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The aim of this study was to evaluate the potential of the winemaking residue of red grapes (Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of confined and free pigs, with access and without access to vegetation on weight gain, carcass characteristics, weight of commercial cuts, economic viability and meat quality. Forty-eight pigs were randomly assigned to six treatments: SYSCON: confined animals that received conventional feed; SYSCON + GPS: confined animals that received conventional feed with 20% grape pomace silage; SYSOUT A: free animals in vegetation area that received conventional feed; SYSOUT A + GPS: free animals in vegetation area that received conventional feed with 20% grape pomace silage; SYSOUT B: free animals in no vegetation area that received conventional feed; SYSOUT B + GPS: free animals in no vegetation area that received conventional feed with 20% grape pomace silage. The statistical analysis was performed in a 3x2 factorial arrangement, which considered production system, feed and its interactions. During the experiment, performance data were collected and, after slaughter, it was realized the carcasses characterization, the main commercial cuts and the analysis of feed costs. In order to evaluate the meat quality, analyzes of centesimal composition, cholesterol content, fatty acid profile, water loss, shear force, texture profile and sensory analysis were performed. Oxidative stability and objective color were analyzed during refrigerated storage. There were no significant differences in weight gain and in weight of main commercial cuts. The results showed a significant effect on the final pH values, cooling loss and drip loss of the carcasses as a function of the production system. The centesimal composition of meat, cholesterol content, fatty acid profile, juiciness and flavor did not change. The supplementation of GPS in the pigs' diet promoted different effects on the quality of the meat produced, such as greater subjective and objective tenderness, greater intensity of red color and reduced lipid oxidation of the Longissimus thoracis muscle under refrigeration. It was concluded that the inclusion of GPS at the employed level, regardless the production system, does not compromise weight gain, carcass characteristics, weight of commercial cuts, it promotes reduction of feed costs and improves meat quality, constituting a sustainable alternative for a waste that needs to be used. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020-03-10 |
dc.date.accessioned.fl_str_mv |
2021-11-25T13:20:21Z |
dc.date.available.fl_str_mv |
2021-11-25T13:20:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/22980 |
url |
http://repositorio.ufsm.br/handle/1/22980 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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500700000006 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 600 600 |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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