Imunocastração e ractopamina na qualidade de lombos suínos processados com sal e tripolifosfato

Abstract

Resumo -O objetivo deste trabalho foi avaliar o efeito da imunocastração e da suplementação com ractopamina na qualidade do lombo suíno processado com sal e tripolifosfato de sódio. Os tratamentos consistiram de condição sexual dos suínos (fêmeas, machos castrados fisicamente e imunocastrados) e suplementação ou não com ractopamina na dieta de terminação. Os cortes de lombos submetidos ao processamento com tripolifosfato de sódio e sal foram avaliados quanto aos parâmetros físico-químicos, microbiológicos e sensoriais. Não houve interação entre condição sexual e ractopamina nas características do lombo cru. A adição de ractopamina na dieta aumentou a força de cisalhamento dos lombos crus. Também não houve efeito da condição sexual nem da ractopamina na perda de peso por exsudação e no teor proteico dos lombos. Lombos de animais imunocastrados apresentaram menor perda de peso por cocção, enquanto lombos de animais não suplementados com ractopamina apresentaram maior umidade do que os dos suplementados. O processamento diminuiu a força de cisalhamento dos cortes, que foi menor nos animais imunocastrados sem suplementação com ractopamina. A imunocastração proporcionou lombos com altos valores de a* e L*. Diferenças na aparência e na textura dos lombos suínos, independentemente da condição sexual e da ractopamina, não são percebidas pelos consumidores, o que mostra que o processamento padroniza os cortes.Termos para indexação: agonista β-adrenérgico, bem-estar animal, gonadotropina, marinação por injeção, qualidade de carne, tripolifosfato de sódio. Immunocastration and ractopamine in the quality of pork loin enhanced with salt and tripolyphosphateAbstract -The objective of this work was to evaluate the effect of immunocastration and supplementation with ractopamine in the quality of pork loin enhanced with salt and sodium tripolyphosphate. Treatments consisted of the sexual condition of the swine (females, physically castrated and immunocastrated males) and supplementation or not with ractopamine in finishing diet. The loins subjected to the enhancement with sodium tripolyphosphate and salt were evaluated as to physical-chemical, microbiological, and sensory parameters. There was no interaction between sexual condition and ractopamine on fresh pork loin characteristics. The addition of ractopamine in the diet increased the shear force in fresh loins. There was also no effect of sexual condition nor of ractopamine in purge loss and loin protein content. Loins of immunocastrated animals had less weight loss by cooking, whereas loins of animals non-supplemented with ractopamine showed higher moisture than those supplemented. Enhancement decreases the shear force of the cuts, which was lower in the immunocastrated animals without ractopamine supplementation. Immunocastration provided pork loins with high a* and L* values. Differences in the appearance and texture of pork loins, regardless of sexual condition and ractopamine, are not perceived by consumers, showing that enhancement standardizes the cuts.Index terms: β-a...

Effect of piglet castration with nonsurgical sterilant on the zootechnical performance and pork carcass quality

“…Zootec., v.68, n.6, p.1487-1496, 2016 The consumer's change of attitude regarding a higher demand for lean meat combined with lower production costs associated to uncastrated males lead to the elimination of castration in cattle and sheep farming (Andreo et al, 2013). However, this procedure in the swine species is still recurrent is some countries, such as Brazil, due to the androsterone, a steroid produced in the animal's testicles during sexual maturity, which exhales an unpleasant smell during the cooking of the meat which causes rejection of the meat by the consumers (Iocca et al, 2015). In this context, studies are necessary for the development of viable alternatives to the conventional surgical castration of male piglets, still practiced in the majority of swine farms in Brazil and, largely, without the use of anesthetic drugs (Leclercq et al, 2014).…”