Qualidade da carne de suínos mestiços comerciais e sem raça definida criados em regime intensivo

Pinheiro, Raizza Eveline Escórcio; Cardoso, Eliane Carvalho; Júnior, Manoel Henrique Klein; Muratori, Maria Christina Sanches; Lopes, João Batista; Farias, Leonardo Atta; Teixeira, Marcel

doi:10.1590/s1519-99402013000100016

Cited by 6 publications

(5 citation statements)

References 19 publications

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“…Another favorable response to the use of food restriction was the meat:fat ratio that increased with the increasing levels of cashew bran inclusion in the diets, with data similar to those observed by Pinheiro et al (2013). According to Louvandini et al (2006) and Zangeronimo et al (2009), the variables deposition of meat and fat are influenced by several factors, among them we can highlight the breeding and formulation of the diets, as well as the ingredients used.…”

Section: Discussionsupporting

confidence: 59%

Meat properties and fatty acid profile of swine fed cashew bagasse bran in qualitative food restriction program

et al. 2018

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The purpose of this study was to evaluate the effects of qualitative dietary restriction diet on carcass characteristics, meat quality, fatty acid profile, and performance of finishing pigs fed diets containing cashew bagasse bran. Forty pigs (20 females and 20 males) with initial weight of 60.00±5.24 kg of body weight (BW) were used. The diets were formulated with corn, soybean meal, cashew bagasse bran, vegetable oil, and mineral and vitamin mixture for finishing pigs. The experimental design was in randomized blocks with five treatments and four replicates, with two animals per experimental unit, one of each sex. Parameters related to performance, carcass characteristics, meat quality, and fatty acids profiles were used. The treatments used in the experiment did not affect feed intake and daily weight gain; however, in relation to feed conversion, a linear effect was observed with the increase of cashew bagasse bran levels in the diet. The same effects were also observed in carcass yield, backfat thickness, and fat area. The meat:fat ratio increased linearly with the increase of fiber in the diet. The level of 22.5% of cashew bagasse bran in finishing pig diets is recommended.

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Section: Discussionsupporting

confidence: 59%

Meat properties and fatty acid profile of swine fed cashew bagasse bran in qualitative food restriction program

et al. 2018

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“…Faria et al (2009) observed that Piau has higher fat content and lower lean meat deposition in the carcass, when working with F2 animals by univariate analyses. Piau is a genetic group known as having higher BFT and lower LEA when compared with commercial breeds because of the smaller genetic improvement efforts (Pinheiro et al, 2013).…”

Section: Effects Of Genetic Group Nutritional Plan and Sex On Latent ...mentioning

confidence: 99%

“…Sex hormone action may promote the differences observed between sex effects for the variables in carcass quality factor (Pinheiro et al, 2013), in which gilts had better scores than barrows. The variables included in this factor were analyzed in a univariate way by Trindade Neto et al (2005), who also reported superior gilts compared with barrows.…”

Section: Effects Of Genetic Group Nutritional Plan and Sex On Latent ...mentioning

confidence: 99%

Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigs

Henriques¹,

Silva²,

Veroneze³

et al. 2022

Revista Brasileira De Zootecnia

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Breeding and geneticsFull-length research article Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigsABSTRACT -We aimed to reduce the dimensionality of quantitative traits in pigs applying factor analysis. Quantitative variables were collected, and the factor analysis extracted five factors with biological meaning related to performance, carcass quality, carcass yield, meat quality, and initial pH. These factors were posteriorly used as dependent variable to evaluate the effects of genetic groups (Piau, Duroc, and Pietrain crossbreds), nutritional plans (low, medium and high lysine levels) and sex. An interaction effect between genetic group and sex was observed in performance, in which Duroc crossbred showed the greatest scores. The Pietrain genetic group showed greater values of carcass quality compared with Duroc and Piau, while Piau crossbred pigs had greater values for meat quality compared with Pietrain and Duroc. A greater carcass yield was observed in Pietrain crossbred compared with Duroc pigs. Pigs fed under low lysine level had the lowest performance values. Carcass yield was affected by nutritional plans, in which the medium lysine level showed the greatest values. Meat quality was improved by the nutritional plan with high lysine level compared with the low lysine level. Initial pH showed increased means when using nutritional plans with low and medium lysine levels in diet composition. With regard to sex effects, a greater carcass quality was found for gilts compared with barrows. The reduction of the data dimensionality allowed the joint evaluation of genetic group, nutritional plan, and sex based on new latent variables that represented the original dataset under easier framework based on factors' biological interpretation.

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“…A suinocultura brasileira conta com uma multiplicidade de sistemas de produção com diferentes níveis de tecnologia, sendo os sistemas menos tecnificados associados à produção familiar (Miele & Machado, 2007), que embora participem em menor proporção na cadeia produtiva representam um importante papel no equilíbrio social e ecológico, além do atendimento de nichos de mercado específicos para a carne suína e seus derivados processados (Silva Filha, et al, 2008;Fávero & Figueiredo, 2009;Pinheiro, 2013).…”

Section: Introductionunclassified

Desempenho reprodutivo de fêmeas suínas da raça Moura acasaladas com machos de diferentes origens genéticas

Farias

Filardi

Cervati

et al. 2020

RSD

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A produção de suínos em menor escala, como a familiar, normalmente utiliza animais de raças naturalizadas, que apesar do menor desempenho produtivo, são mais rústicas, se adaptam a diversos sistemas de produção e apresentarem característica na carne desejável para produção de produtos destinados a nichos de mercado. O objetivo do presente estudo foi avaliar se o desempenho reprodutivo de fêmeas suínas da raça Moura é influenciado pela genética do macho utilizado nos acasalamentos. Os dados utilizados foram extraídos das fichas de controle zootécnico do setor de suinocultura da Fazenda de Ensino, Pesquisa e Extensão da Unesp - Campus de Ilha Solteira – SP, entre setembro de 2016 a setembro de 2018. Para a avaliação foram validados dados de 34 partos de acasalamento de fêmeas Moura com machos Moura (12 partos), machos ½ Moura (12 partos) e machos sintéticos MS115 (10 partos). Em cada parto foram considerados os números de leitões nascidos e de leitões nascidos vivos, taxa de natimortos, peso ao nascimento e ao desmame e taxa de mortalidade e ganho diário de peso do nascimento ao desmame. A genética do macho não interferiu (P > 0,05) em nenhum parâmetro avaliado. Portanto, a utilização de fêmeas da raça Moura acasaladas com machos também Moura, machos sintéticos MS115 ou machos ½ Moura não determinou diferenças no tamanho, sobrevivência e desempenho da leitegada até o desmame. Em média o número de nascidos vivos, taxa de mortalidade do nascimento ao desmame e ganho de peso diário foram respectivamente, 8,82; 12,12% e 0,210 g/dia.

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Qualidade da carne de suínos mestiços comerciais e sem raça definida criados em regime intensivo

Cited by 6 publications

References 19 publications

Meat properties and fatty acid profile of swine fed cashew bagasse bran in qualitative food restriction program

Meat properties and fatty acid profile of swine fed cashew bagasse bran in qualitative food restriction program

Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigs

Desempenho reprodutivo de fêmeas suínas da raça Moura acasaladas com machos de diferentes origens genéticas

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