Qualidade da carne de fêmeas suínas alimentadas com diferentes concentrações de ractopamina na dieta
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Data
2012-10-01
Autores
Watanabe, P. H.
Thomaz, Maria Cristina [UNESP]
Pascoal, L. A. F.
Ruiz, U. S. [UNESP]
Daniel, E. [UNESP]
Amorim, A. B.
Cristani, J.
Castro, F. F. [UNESP]
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Editor
Universidade Federal de Minas Gerais (UFMG), Escola de Veterinária
Resumo
Analisaram-se as qualidades física, química e sensorial, bem como o perfil de ácidos graxos da carne de fêmeas suínas alimentadas com dietas com concentrações crescentes de ractopamina. Foram utilizadas 468 fêmeas, com peso inicial de 84,77±7,20kg, alojadas em 36 baias e alimentadas com dietas contendo 0, 5, 10 ou 15mg de ractopamina/kg. Após o período de 28 dias, dois animais de cada baia, depois de passarem por 15 horas de jejum sólido, foram abatidos. Uma amostra do músculo Longissimus da meia carcaça direita foi colhida para se avaliar as características de qualidade da carne. Não houve efeito (P>0,05) da adição de ractopamina às dietas sobre o pH, capacidade de retenção de água, força de cisalhamento, cor e oxidação lipídica da carne. Observou-se efeito quadrático (P<0,05) para perdas por cocção da carne, e não foi observada diferença (P>0,05) na análise sensorial da carne. Também não foi observado efeito (P>0,05) sobre a composição em ácidos graxos e sobre a relação entre ácidos graxos saturados:insaturados. A adição de até 15mg de ractopamina/kg de dieta não altera as características físicas, sensoriais e o perfil de ácidos graxos da carne de fêmeas suínas abatidas com 110kg de peso.
A study was conducted to evaluate the physical, chemical and sensorial quality and fat acids profile of meat from gilts fed diets containing increasing concentration of ractopamine. A total of 468 gilts with initial weight of 84.77±7.20kg were allotted into 36 pens and fed diets containing 0, 5, 10 or 15mg of ractopamine/kg. After an experimental period of 28 days, two animals from each pen were chosen and slaughtered after 15 hours of fasting. A sample of the Longissimus muscle was collected to evaluate the quality of the pork meat. There was no effect (P>0.05) of ractopamine inclusion in pH, water holding capacity, shear force, color and lipid oxidation. However, a quadratic trend was observed (P<0.05) for cooking loss by increasing concentration of ractopamine in diets. For sensorial analysis of the Longissimus muscle, no differences were noted (P>0.05). No effects were observed (P>0.05) for fat acids profile and saturated and unsaturated fat acids ratio. In conclusion, the increase of up to 15mg of ractopamine/kg concentration in the diet does not change the physical and sensorial characteristics and the fat acids profile of meat from gilts slaughtered at 110kg of body weight.
A study was conducted to evaluate the physical, chemical and sensorial quality and fat acids profile of meat from gilts fed diets containing increasing concentration of ractopamine. A total of 468 gilts with initial weight of 84.77±7.20kg were allotted into 36 pens and fed diets containing 0, 5, 10 or 15mg of ractopamine/kg. After an experimental period of 28 days, two animals from each pen were chosen and slaughtered after 15 hours of fasting. A sample of the Longissimus muscle was collected to evaluate the quality of the pork meat. There was no effect (P>0.05) of ractopamine inclusion in pH, water holding capacity, shear force, color and lipid oxidation. However, a quadratic trend was observed (P<0.05) for cooking loss by increasing concentration of ractopamine in diets. For sensorial analysis of the Longissimus muscle, no differences were noted (P>0.05). No effects were observed (P>0.05) for fat acids profile and saturated and unsaturated fat acids ratio. In conclusion, the increase of up to 15mg of ractopamine/kg concentration in the diet does not change the physical and sensorial characteristics and the fat acids profile of meat from gilts slaughtered at 110kg of body weight.
Descrição
Palavras-chave
Carcass modifier, Meat quality, pork meat, carne suína, Modificador de carcaça, qualidade de carne
Como citar
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Universidade Federal de Minas Gerais, Escola de Veterinária, v. 64, n. 5, p. 1381-1388, 2012.