Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorBarros, Imara Guimarães Lima-
Autor(es): dc.creatorGarbossa, Cesar Augusto Pospissil-
Autor(es): dc.creatorAlbuquerque, Tatiane Mendonça Nogueira Carneiro de-
Autor(es): dc.creatorCouto, Claudiana Esteves-
Autor(es): dc.creatorSilva Juniior, Sudário Roberto-
Autor(es): dc.creatorPinto, Adriana Brasil Ferreira-
Autor(es): dc.creatorFaria, Peter Bitencourt-
Autor(es): dc.creatorNaves, Luciana de Paula-
Data de aceite: dc.date.accessioned2026-02-09T12:06:32Z-
Data de disponibilização: dc.date.available2026-02-09T12:06:32Z-
Data de envio: dc.date.issued2022-06-27-
Data de envio: dc.date.issued2023-06-27-
Data de envio: dc.date.issued2022-06-27-
Data de envio: dc.date.issued2023-06-27-
Data de envio: dc.date.issued2021-12-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br//handle/1/57568-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1154479-
Descrição: dc.descriptionAn experiment was conducted to evaluate the effects of increasing concentrations of crude glycerin, with or without ractopamine, in the diet of finishing barrows on carcass characteristics and pork quality. The experimental design was a randomized complete block, in a 4 x 2 factorial scheme, with four concentrations of crude glycerin (0, 100, 150, or 200 g/kg) and two concentrations of ractopamine (0 or 10 mg/kg). There was no interaction between the crude glycerin concentrations and the ractopamine use as well as there was no isolated effect of the dietary crude glycerin concentration for all the evaluated traits. However, the dietary ractopamine increased the hot (p = 0.021) and cold (p=0.020) carcass weight, the hot carcass yield (p = 0.038), the shear force (p = < 0.0001), lightness (L* index) (p = 0.043), hue angle (h*) (p = 0.026), and C16:1 (p = 0.023) concentration in the loin. Moreover, the dietary ractopamine decreased the red content (a* value) (p = 0.043), the activity of C16-C18 elongase (p = 0.037) and the C18:0 (p = 0.021) concentration in the loin. The inclusion of up to 200 g/kg crude glycerin in the diet of finishing pigs may be used as a partial substitute for dietary corn, combined or not with 10 mg/kg ractopamine, without impair the evaluated carcass characteristics and the quality of the loin.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectß-adrenergic agonist-
Palavras-chave: dc.subjectBiodiesel-
Palavras-chave: dc.subjectCoproduct-
Palavras-chave: dc.subjectFatty acid profile-
Palavras-chave: dc.subjectSwine - Nutrition-
Palavras-chave: dc.subjectAgonistas beta-adrenérgicos-
Palavras-chave: dc.subjectCoproduto-
Palavras-chave: dc.subjectPerfil de ácidos graxos-
Palavras-chave: dc.subjectSuínos - Nutrição-
Palavras-chave: dc.subjectCarne suína - Qualidade-
Título: dc.titleCarcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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