Avaliação de características de qualidade da carne de suínos por meio de componentes principais

Barbosa, Leandro Teixeira; Lopes, Paulo Sávio; Regazzi, Adair José; Guimarães, Simone Eliza Facioni; Torres, Robledo de Almeida

doi:10.1590/s1516-35982006000600009

Cited by 10 publications

(6 citation statements)

References 19 publications

(17 reference statements)

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“…The lower hardness value observed in the present study with the inclusion of FSM can be explained by the higher intramuscular fat in the meat of animals fed this ingredient, since deposits of this kind of fat represent 20 to 35% of total fat and can be modulated according to the diet. Intramuscular fat might make the meat softer because of its positive effect on meat juiciness and tenderness (Barbosa et al, 2006), explaining the best juiciness scores for cuts with the highest amount of this type of fat (Cannata et al, 2009). For hardness and overall acceptance, contrary to the results obtained in the present study, Tibbetts et al (1981) did not observe effects of the inclusion of fish silage in the diet on the softness, juiciness, taste, or acceptance of pig meat.…”

Section: Resultscontrasting

confidence: 99%

Meat quality and performance of pigs fed diets with fish silage meal

Cândido

Watanabe

Oliveira

et al. 2017

Pesq. agropec. bras.

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-The objective of this work was to determine the nutrient digestibility and metabolizable energy (ME) of fish silage, as well as to evaluate the effect of the dietary inclusion of fish silage meal (FSM) in diets on the performance, carcass characteristics, meat quality, sensory analysis of meat and mortadella, and economic viability of growing and finishing pigs. In the digestibility assay, 16 barrows (33.20±4.93 kg) received diets with and without FSM. The fish silage had 39.01% crude protein and 4,032 kcal kg -1 ME. In the performance assay, 32 barrows (26.00±1.68 kg) were fed diets containing different inclusion levels of FSM (0, 25, 50, and 75%). FSM, obtained from the mixture (1:1) of fish silage with corn, showed a quadratic effect on average daily gain, and the best result was obtained with the inclusion level of 25.83%. The results for feed conversion and economic viability indicate that up to 25% FSM, corresponding to 5.87% of fish silage based on dry matter, can be used in the pig growing and finishing phases.

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Section: Resultscontrasting

confidence: 99%

Meat quality and performance of pigs fed diets with fish silage meal

Cândido

Watanabe

Oliveira

et al. 2017

Pesq. agropec. bras.

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“…Fernandes et al (2016) did not find differences when evaluating the influence of the commercialization form on the chemical composition of the meat. (Table 3) and it showed similar averages to those found by Barbosa et al (2006) and like the ones attributed by Fox et al (1980) and Caldara et al (2012) for pork in PSE condition (< 5.8). The pH value of the meat influences protein denaturation, myofibrils distention and muscle cell shrinkage.…”

Section: Resultssupporting

confidence: 82%

Effect of commercialization way on the physicochemical and microbial characteristics of pork

Lima¹,

Barreto²,

Assis³

et al. 2017

Food Res.

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The analyze of meat exposed to commercialization, it becomes necessary to know its physicochemical, organoleptic and nutritional characteristics, as well as the conditions of hygiene and preservation. The purpose of this study was to evaluate how different forms of processing and commercialization affect the physicochemical and microbiological parameters of pork loin (Longissimus dorsi). To achieve this, twenty samples of pork loin (Longissimus dorsi) were obtained. Ten samples were fresh and commercialized and handled on a counter and the other ten samples were vacuum-packed and frozen, without manipulation on the counter. The samples were analyzed for enterobacteria, mesophilic bacteria, chemical composition (protein, moisture, ash, fat) and physical parameters (pH, water holding capacity, shear force, cooking loss, color characteristics by the CIE system L* a* b*). The data were submitted to analysis of variance and t-test (5% significance). The physical and microbiological parameters were influenced by the commercial forms evaluated (P <0.05), except pH and water holding capacity. Ash, moisture and fat contents did not differ (P>0.05), while protein content was lower in meat in natura (P<0.05). Despite the lower level of contamination, frozen meat undergoes significant physical changes that may compromise its quality and consumer acceptance.

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“…Thus, it is possible to discard the variables that few contribute to the discrimination of the data. The same model was used by Barbosa et al (2006) and Santos et al (2010) for the discard of variables. However, the purpose of our work was not to evaluate towards the discarding of variables, since it was not a large number of variables.…”

Section: Discussionmentioning

confidence: 99%

Principal component and cluster analyses of production and fertility traits in Red Sindhi dairy cattle breed in Brazil

Mello

Sinedino

Ferreira

et al. 2019

Trop Anim Health Prod

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The objective of this study was to investigate the relationship among functional traits (age at first calving (AFC), calving interval (CI), reproductive efficiency (RE), total milk yield (TMY), and lactation period (LP)) in Red Sindhi breed through multivariate techniques. For this goal, performance data provided by the Brazilian Association of Zebu Breeders related to 560 Red Sindhi dairy cattle from 28 different herds in Brazil, born in the period from 1987 to 2011, were used. Principal component analysis with correlation matrix was used to find the relationship among AFC, CI, RE, TMY, and LP. It was found that for all functional traits, first 3 principal components explained more than 90% of the total variation. Clustering analysis was performed based on Tocher method, and results showed physiological relationships among functional traits. By cluster analysis, twelve different groups were generated from the pool of Sindhi herds analyzed, with a great homogeneity among females for the traits evaluated and only few females generating separate groups. Four hundred and twenty-nine females were clustered in one group, representing 76.60% of the genotypes. Total milk yield (TMY) showed 71.92% of the total variation, and age at first calving (AFC) contributed with 23.06% of the variation, being the two most important traits for the variability of the data set. In conclusion, the multivariate procedures were effective in generating the correlations among the functional traits, showing that CI is correlated with RE and all these functional traits are related with total milk yield.

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Avaliação de características de qualidade da carne de suínos por meio de componentes principais

Cited by 10 publications

References 19 publications

Meat quality and performance of pigs fed diets with fish silage meal

Meat quality and performance of pigs fed diets with fish silage meal

Effect of commercialization way on the physicochemical and microbial characteristics of pork

Principal component and cluster analyses of production and fertility traits in Red Sindhi dairy cattle breed in Brazil

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