Vitamina E no desempenho, características de carcaça e qualidade do presunto cozido de suínos

Abstract

Vitamin E on performance, carcass characteristics and quality of pig's cooked hamAbstract -The objective of this work was to evaluate the effect of vitamin E on performance, carcass characteristics and cooked ham quality. Ninety-six pigs were submitted to the following treatments: control; 100, 200 and 400 mg of vitamin E per kg of diet; during 116 days before slaughter. After slaughter, pig carcasses were measured, chilled, deboned and ham sections were removed to produce the cooked ham. Samples of frozen and cooked ham were analysed in relation to vitamin E and thiobarbituric acid (TBARS) contents. Growth rate mean was 789.81 g per day, feed intake mean was 2,418 g per day and feed:gain ratio was 3.06. TBARS for the control. Levels of supplementation of 200 mg vitamin E per kg of diet reduce the oxidation levels up to 70% in cooked ham and decrease backfat thickness.

Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos

“…In a study of Souza et al (5), when evaluating different levels of vitamin E in the diet of pigs in the growing and termination phases, was found a linear increase in carcass yield with supplementation of up to 400 mg of vitamin E per kg of feed.…”

“…En un estudio de Souza et al (5), al evaluar diferentes niveles de vitamina E en la dieta de los cerdos en etapas de crecimiento y finalización, se halló un incremento lineal en el rendimiento de las canales con suplementación de hasta 400 mg de vitamina E por kilogramo de alimento.…”

“…Several researches have been conducted to evaluate the beneficial effects of vitamin E on the quality of pork meat. Vitamin E is a robust antioxidant, and its supply in diets has caused decreased in lipid oxidation, drip loss and improved coloring of pork cuts (5). Diets supplemented with vitamin E have also improved average daily weight gain, feed conversion, transporte (2), reduce los costos de alimentación, reduce la tasa de mortalidad durante el transporte, incrementar la velocidad y facilidad del proceso de evisceración, reduce el volumen de desechos del matadero, y se estandariza el rendimiento de los canales y la calidad de la carne (1), y también contribuye a la prevención de la contaminación de los canales causada por la filtración de contenidos estomacales o intestinales durante la evisceración.…”

Effects of the Addition of Glucose, Sodium Bicarbonate, and Vitamin E to the Drinking Water of Pre-Slaughter Broiler Chickens on Carcass Yield, Gastric Emptying and Meat Quality

“…Recent studies suggested that dietary vitamin E may be a promising alternative to improve such parameters. Vitamin E is a powerful antioxidant and its supply in diets has resulted in lower meat lipid oxidation and drip loss and better meat color (Souza et al, 2007).…”

Efeito do ácido fítico e do ferro inorgânico dietéticos na qualidade da carne suina refrigerada

“…O uso de antioxidantes como vitamina E, selênio e ácido ascórbico, fornecidos via dieta para os animais (Souza et al, 2007;Silva et al, 2013;Silva et al, 2015), e ácido fítico, presente nos próprios cereais que compõem a ração, têm comprovada capacidade de diminuir a oxidação da carne, melhorando sua qualidade (haRbaCh et al, 2007;PaCheCo et al, 2012).…”