Associação de ractopamina e vitaminas antioxidantes para suínos em terminação

Silva, Roberta Abrami Monteiro; Pacheco, Graziela Drociunas; Vinokurovas, Sylvia Luiza; Oliveira, Eder Jorge de; Gavioli, David Fernandes; Lozano, Arturo Pardo; Agostini, Piero da Silva; Bridi, Ana Maria; Silva, Caio Abércio da

doi:10.1590/0103-8478cr20140048

Cited by 11 publications

(7 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to Moraes et al (2010), sex can influence carcass development because, when assessing males and females in the growth phase, subject to the same nutrition and weighing similarly at slaughter, females tend to have higher protein deposition and smaller lipid deposition compared to males. Accordingly, Silva et al (2015) observed that females reached larger depth values in the sirloin and ribeye areas and had more lean meat in relation to barrows, which corroborates the results presented in this paper.…”

Section: Resultssupporting

confidence: 91%

Performance and carcass traits of different commercial pig lines

Carvalho

Vasconcelos

Ansolin

et al. 2016

SCA

View full text Add to dashboard Cite

The study objective was to evaluate the performance and the quantitative and qualitative carcass traits of three different commercial pig lines. Seventy-two animals were included, 24 animals of each lineage, 36 females and 36 immunocastrated males, with an initial and final average weight of 26 ± 6.5 kg and 139.49 ± 4.05 kg, respectively. These animals were identified and distributed in randomised blocks in a 2 x 3 factorial analysis (two sexes and three lineages) with three replicates per treatment and four animals per experimental unit. The daily gain (kg), feed conversion (kg kg -1 ), daily feed intake (kg), carcass weight (kg), backfat thickness (mm), loin depth (mm), lean meat percentage (%) lean beef kilograms (kg), marbling, water loss by leaking (%), water loss by defrosting (%), water loss by cooking (%), shear force (kgf cm 2 -1 ) and objective colour were measured. The results were submitted to analysis of variance and means (Tukey's test) of 5%. There was no interaction between factors, and evaluating the factors separately did not yield significant differences between the lineages for any of the evaluated parameters. For the gender factor, a difference was obtained only for loin depth during the growth phase, lean meat percentage and defrosting water loss. Overall, the evaluated commercial lines were similar and gender influenced some performance parameters. em arranjo fatorial 2x3 (2 sexos e 3 linhagens), com três repetições por tratamento e quatro animais por unidade experimental, alojados em baias de alvenaria, onde permaneceram até o abate. Avaliouse o ganho diário de peso (kg), conversão alimentar (kg kg -1 ), consumo diário de ração (kg), peso de carcaça (kg), espessura de toucinho (ET, mm), profundidade de lombo (mm), percentual de carne magra (%), quilos de carne magra (kg), marmoreio, perda de água por gotejamento (%), perda de água por descongelamento (%), perda de água por cocção (%), força de cisalhamento (kgf/cm2 ) e cor objetiva. Os resultados foram submetidos à análise de variância e teste de médias (tukey) a 5%. Não houve interação entre os fatores e, avaliando os fatores separadamente, não obteve-se diferenças entre as linhagens para nenhum dos parâmetros avaliados e para o fator sexo obteve-se diferença apenas para profundidade de lombo na fase de crescimento, percentual de carne magra e perda de água por descongelamento. As linhagens avaliadas são semelhantes e o sexo influenciou em alguns parâmetros de desempenho. Palavras-chave: Conversão alimentar. Força de cisalhamento. Ganho de peso. Genética. Qualidade da carne.

show abstract

Section: Resultssupporting

confidence: 91%

Performance and carcass traits of different commercial pig lines

Carvalho

Vasconcelos

Ansolin

et al. 2016

SCA

View full text Add to dashboard Cite

show abstract

“…Ractopamine is a β-adrenergic agonist that affects animal metabolism inhibiting lipogenesis stimulating lipolysis and nitrogen retention, leading to an increase in protein synthesis. Studies suggest that in addition to increasing lean mass, ractopamine also contributes to the reduction of lipid oxidation in pork meat (Leal et al, 2014;Silva et al, 2015).…”

Section: Lamb Meat (Ovis Aries -Longissimus Thoracis Et Lumborum)mentioning

confidence: 99%

Lipid oxidation in meat: mechanisms and protective factors – a review

2018

View full text Add to dashboard Cite

Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food industry. On view of this, some technologies have been developed, such as vacuum packaging, modified atmosphere, and use of antioxidants. The aim is understanding the lipid oxidation mechanisms responsible for sensory and nutritional quality reduction in meat and meat products and identify the most effective methods to control this process. Lipid oxidation in meat can be controlled using different strategies, such as animal dietary supplements, addition of antioxidants, processing, and the use of special packaging. Better results can be obtained by using synergistic strategies and focusing attention on food safety and to prevent negative effects to other sensory properties.Practical Application: Lipid oxidation is an important issue in many food studies, and we discuss some aspects that influence the lipid oxidation of meat.

show abstract

“…Experiments with broilers have demonstrated a strong correlation between the bone resistance and the extension of the crosslinking of collagen [12]. In addition to these functions, Zn, Cu and Mn are structural components and or catalytic of the antioxidant enzyme superoxide dismutase (SOD) and act on immunity mediators such as enzymes, the thymus peptides and cytokines [13]. Selenium (Se), in addition to acting in antioxidant defense systems, protecting the body from oxidative stress [14,15], prevents the occurrence of diseases especially those that have oxidative stress as a triggering factor, in addition to the maintenance of the integrity of tissues.…”

Section: Introductionmentioning

confidence: 99%

Mineral supplementation: effects on bone integrity and intestinal morphometry of broiler chickens challenged with Eimeria sp

et al. 2019

View full text Add to dashboard Cite

The objective of this study was to evaluate the effect of supplementation of organic minerals on the productive performance and bone quality of broilers from 1 to 21 days of age and the intestinal health in situations of enteric challenge from 21 to 28 days of age. In a completely randomized design, with two treatments composed for minerals as sulfate and Carbo-Amino-Phospho-Chelate (CAPC), a total of 900 male broiler chicks were allocated to nine replicates and 18 experimental units with 50 birds each. 640 birds at 21 days of age were transferred to experimental cages and distributed in a completely randomized design, in factorial 2 × 2 (minerals as sulfate and CAPC × with and without enteric challenge), obtaining 4 treatments with 16 replicates and 10 birds each. In the same day of change, the group of challenged broilers received a commercial vaccine for coccidiosis that covers the Eimeria sp. At 7 days, the supplementation with CAPC minerals resulted in higher (p<0.05) weight gain and better feed conversion in relation to the inorganic source. The deposition of minerals evaluated in the tibia of broilers was not influenced (p>0.05) by the source of minerals, with the exception of Cu and Mn, whose deposition was greater (p<0.05) in the bones of poultries supplemented with inorganic source of minerals. There was higher (p<0.05) length and width of the villi and increase in the ratio villus: crypt in response to the intestinal spoliation with CAPC supplementation when compared to the inorganic source.

show abstract

Associação de ractopamina e vitaminas antioxidantes para suínos em terminação

Cited by 11 publications

References 10 publications

Performance and carcass traits of different commercial pig lines

Performance and carcass traits of different commercial pig lines

Lipid oxidation in meat: mechanisms and protective factors – a review

Mineral supplementation: effects on bone integrity and intestinal morphometry of broiler chickens challenged with Eimeria sp

Contact Info

Product

Resources

About