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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

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Author(s):
Malagoli de Mello, Juliana Lolli [1] ; Berton, Mariana Piatto [1] ; Dourado, Rita de Cassia [1] ; Giampietro-Ganeco, Aline [1] ; de Souza, Rodrigo Alves [1, 2] ; Ferrari, Fabio Borba [1] ; de Souza, Pedro Alves [1] ; Borba, Hirasilva [1]
Total Authors: 8
Affiliation:
[1] Sao Paulo State Univ UNESP, Dept Technol, Via Acesso Prof Paulo Donato Castellane, S-N, BR-14884900 Sao Paulo - Brazil
[2] Univ Sao Paulo, Dept Food Engn, Ave Duque Caxias Norte, 225, Campus Fernando Costa, BR-13635900 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF BIOMETEOROLOGY; v. 61, n. 10, p. 1723-1731, OCT 2017.
Web of Science Citations: 0
Abstract

The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 A degrees C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment. (AU)

FAPESP's process: 11/01643-7 - Influence of thermoneutrality in yield and carcass quality of pigs during the growing and finishing
Grantee:Hirasilva Borba
Support Opportunities: Regular Research Grants