| Texto completo | |
| Autor(es): |
Sao Jose, Gabryella Luiza Felix
;
Nunez, Amoracyr Jose Costa
;
Gomes, Julia Dezen
;
Schinckel, Allan Paul
;
Cesar, Aline Silva Mello
;
Luchiari Filho, Albino
;
do Carmo, Adriana Santana
;
Brito, Luiz Fernando
;
de Almeida, Vivian Vezzoni
Número total de Autores: 9
|
| Tipo de documento: | Artigo Científico |
| Fonte: | TROPICAL ANIMAL HEALTH AND PRODUCTION; v. 56, n. 1, p. 9-pg., 2024-01-01. |
| Resumo | |
Warner-Bratzler Shear Force (WBSF) is a quantitative measurement of meat toughness that has great impact on the consumer acceptability of meat. This study was conducted to evaluate growth performance, carcass and meat quality characteristics, and fatty acids profile of longissimus lumborum (LL) intramuscular fat (IMF) of pigs that are genetically divergent for WBSF. Based on WBSF values of the LL from a previous study, 12 immunocastrated male pigs selected from 96 pigs were divided into two groups with high WBSF (53.28 to 42.50 N) and low WBSF (37.27 to 27.79 N). Although high-WBSF pigs tended to have improved (P = 0.08) gain-to-feed ratio, overall performance was similar between WBSF groups. High-WBSF pigs also tended to have higher (P = 0.09) cooling loss and lean percentage as well as decreased (P = 0.08) 10th-rib backfat depth than low-WBSF pigs. Loins from high-WBSF pigs tended to have lower (P = 0.07) IMF content and higher (P = 0.09) cooking loss than low-WBSF pigs. Compared to low-WBSF pigs, IMF of the LL from high-WBSF pigs had lower (P = 0.05) percentage of oleic acid and tended to have a decreased (P = 0.07) percentage of total monounsaturated fatty acids. Loins from pigs with high WBSF tended to have increased (P = 0.09) total polyunsaturated fatty acids (PUFA) content and had higher (P = 0.03) PUFA: saturated fatty acid ratio than low-WBSF pigs. Selecting pigs for pork tenderness could potentially conflict with lean growth efficiency and a healthier fatty acids profile for human consumption. (AU) | |
| Processo FAPESP: | 18/26797-6 - Efeito da adição de ácido oléico na dieta de suínos sobre o perfil da resposta imunológica e de ácidos graxos de diferentes tecidos |
| Beneficiário: | Julia Pereira Martins da Silva |
| Modalidade de apoio: | Bolsas no Brasil - Iniciação Científica |
| Processo FAPESP: | 18/15653-3 - Efeito da adição de ácido oléico na dieta de suínos sobre o perfil da resposta imunológica e de ácidos graxos de diferentes tecidos |
| Beneficiário: | Aline Silva Mello Cesar |
| Modalidade de apoio: | Bolsas no Brasil - Jovens Pesquisadores |
| Processo FAPESP: | 20/00743-7 - Adição de óleo de canola e peixe na dieta de suínos e seu efeito sobre parâmetros sensoriais da carne e perfil de ácidos graxos do tecido cerebral |
| Beneficiário: | Laura Woigt Pian |
| Modalidade de apoio: | Bolsas no Brasil - Iniciação Científica |