Qualidade da carne de suínos com uso de glicerina na alimentação

Melo, D. S.; Faria, Peter Bitencourt; Cantarelli, V. S.; Rocha, M.F.M.; Pinto, A. M. B. G.; Ramos, Eduardo Mendes

doi:10.1590/1678-41626204

Cited by 6 publications

(8 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Our results regarding the carcass characteristics are in accordance to those reported by other authors (Mendoza et al, 2010;Egea et al, 2016) for backfat thickness, since the energy value of glycerin is similar to that of corn (Melo et al, 2014).…”

Section: Discussionsupporting

confidence: 93%

See 1 more Smart Citation

Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine

et al. 2022

View full text Add to dashboard Cite

An experiment was conducted to evaluate the effects of increasing concentrations of crude glycerin, with or without ractopamine, in the diet of finishing barrows on carcass characteristics and pork quality. The experimental design was a randomized complete block, in a 4 x 2 factorial scheme, with four concentrations of crude glycerin (0, 100, 150, or 200 g/kg) and two concentrations of ractopamine (0 or 10 mg/kg). There was no interaction between the crude glycerin concentrations and the ractopamine use as well as there was no isolated effect of the dietary crude glycerin concentration for all the evaluated traits. However, the dietary ractopamine increased the hot (p = 0.021) and cold (p=0.020) carcass weight, the hot carcass yield (p = 0.038), the shear force (p = < 0.0001), lightness (L* index) (p = 0.043), hue angle (h*) (p = 0.026), and C16:1 (p = 0.023) concentration in the loin. Moreover, the dietary ractopamine decreased the red content (a* value) (p = 0.043), the activity of C16-C18 elongase (p = 0.037) and the C18:0 (p = 0.021) concentration in the loin. The inclusion of up to 200 g/kg crude glycerin in the diet of finishing pigs may be used as a partial substitute for dietary corn, combined or not with 10 mg/kg ractopamine, without impair the evaluated carcass characteristics and the quality of the loin.

show abstract

Section: Discussionsupporting

confidence: 93%

“…All diets were isonutritive and isocaloric. Crude glycerin was included as substitution for corn, considering its metabolizable energy value of 3,475 kcal/kg (Melo et al, 2014). The ractopamine was added to the mix in substitution to kaolin.…”

Section: Animals Experimental Design Diet and Feedingmentioning

confidence: 99%

Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine

et al. 2022

View full text Add to dashboard Cite

show abstract

“…In the same way, Della Casa et al (2009) did not find differences in carcass characteristics with addition of semi-purified glycerin at the levels of 0, 5, and 10%. Melo et al (2014) evaluated glycerin as an ingredient of finishing pig diets and found a significant difference for the red content, but because there was no difference in any other variables, the authors recommended the use of glycerin up to the level of 20% without influencing the meat and carcass characteristics of swine.…”

Section: Resultsmentioning

confidence: 99%

Glycerin levels while maintaining the electrolyte balance in finishing pig diets

et al. 2017

View full text Add to dashboard Cite

-The objective of this study was to evaluate performance and carcass and meat characteristics of finishing pigs fed diets with different levels of glycerin, while maintaining the electrolyte balance. Forty barrows with an initial weight of 97.76±13.44 kg were distributed, in a randomized block design, into four treatments with five replicates. Treatments consisted of diets containing 0, 5, 10, and 15% glycerin. Inclusions of salt and sodium bicarbonate were adjusted to balance the sodium content and maintain the same electrolyte balance of the diets as a function of glycerin inclusions. In vivo backfat thickness, daily feed intake, daily weight gain, and feed conversion were measured. After the animals were slaughtered, pH and temperature were measured 45 min and 24 h postmortem, and backfat thickness, loin-eye area, drip loss, and colorimetry were determined. Glycerin inclusion levels did not influence the performance of barrows. Hot carcass weight, dressing percentage, and lightness had higher values when pigs were fed diets containing 2.32, 2.43, and 2.61% glycerin, respectively. The other carcass and meat characteristics were not influenced. Glycerin can be used in finishing pig diets without compromising results of performance or carcass and meat characteristics up to the inclusion level of 15%.

show abstract

“…are increasingly concerned about the nutritional value of meat, in view of recommendations to reduce intakes of saturated fatty acids to avoid the occurrence of heart disease (jAKobSen et al, 2009;MArçAL et al, 2016). In this way, it is possible to manipulate the meat quality according to the type and quantity of feed provided (MeLo et al, 2014).…”

Section: Consumersmentioning

confidence: 99%

Meat quality in pigs fed diets with gradual ractopamine supplementation and nutritional adjustments

Amin

Kiefer

Feijó³

et al. 2017

Bol. Ind. Anim.

View full text Add to dashboard Cite

This study evaluated the effects that gradual ractopamine supplementation in diets with nutritional adjustments on pig meat. Were used 80 finishing crossbred barrows in a randomized block design with a 2×5 factorial arrangement (two diets: with and without nutritional adjustment; five levels of ractopamine supplementation: 5-5, 10-10, 20-20, 5-10 and 10-20 ppm) in the 14 initial and 14 final study days, four replicates with two animals by experimental unit. Higher shear force values (P<0.05) were obtained using the 5-5 and 10-20 ppm ractopamine supplementation plans in the diets without nutritional adjustment. With nutritionally adjusted diets, the 5-10 ppm of ractopamine supplementation plan yielded higher shear force values (P<0.05). Water retention capacity was higher (P<0.05) for animals fed adjusted diets and 5-5 and 10-20 ppm of ractopamine plans. In the 10-20 ppm of ractopamine supplementation plan, meat pH was higher (P<0.05) for diets without nutritional adjustment, whereas in the 20-20 ppm of supplementation plan, pH was higher for adjusted diets.

show abstract

Qualidade da carne de suínos com uso de glicerina na alimentação

Cited by 6 publications

References 19 publications

Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine

Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine

Glycerin levels while maintaining the electrolyte balance in finishing pig diets

Meat quality in pigs fed diets with gradual ractopamine supplementation and nutritional adjustments

Contact Info

Product

Resources

About