lipid stability of ham and fresh sausages of pigs treated with diets containing high levels of phytic acid
estabilidade lipídica do pernil e da linguiça frescal de suínos tratados com dietas com alta concentração de ácido fítico

Clicks: 170
ID: 186369
2011
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Abstract
The experiment evaluated the effects of different periods of inclusion of defatted corn germ meal (DCGM), as a principal ingredient and source of phytic acid in the rations of finishing swine, on the chemical and sensorial characteristics and on the preservation of lipid oxidation of ham and the fresh sausage. Twenty four borrows with 75.408 ± 4.407 kg of initial weight and 123 days of age, with the same genetic basis were used. The experimental treatments were represented by the inclusion of 50% of DCGM in the finishing swine rations during 0, 7, 14 and 21 days before of slaughter, where were defined four treatments. The pigs were fed ad libitum during 28 days. After the slaughter, it was collected the ham of the half carcass and samples of the ham’s muscles were used to elaborate the fresh sausages. The approximate chemical composition, the color and the lipid stability of ham and fresh sausage were evaluated. The experimental design was a randomized blocks (based on initial pigs weight) with 6 replications per treatment. There were no regression effects over the evaluated parameters, where the DCGM did not affect the approximate chemical composition and the color of the samples. There were no differences between the treatments for ham and fresh sausage for the lipid stability according the different periods of inclusion of DCGM. The high inclusion of DCGM in the finishing pig rations until 21 days before the slaughter didn’t improve the quality characteristics and the oxidation of ham and fresh sausage.

experimento avaliou o efeito de diferentes períodos de inclusão do farelo de gérmen de milho desengordurado (FGMD), como principal ingrediente e fonte de ácido fítico em rações de suínos em fase de terminação, sobre as características químicas, sensoriais e de preservação da oxidação no pernil e na linguiça frescal. Foram utilizados 24 suínos machos de mesma genética comercial com peso médio inicial de 75,408 ± 4,407 kg e idade média de 123 dias. Os tratamentos corresponderam à inclusão de 50% de FGMD na ração nos períodos de 0, 7, 14 e 21 dias antes ao abate. Os animais foram submetidos à alimentação à vontade durante 28 dias pré abate. Após o abate dos animais, o pernil de cada meia carcaça foi coletado e os cortes musculares da peça foram utilizados para a elaboração da linguiça frescal. Nos produtos foram avaliadas a composição química aproximada, a cor e a estabilidade lipídica. O delineamento experimental foi em blocos ao acaso (baseado no peso inicial dos suínos) com seis repetições por tratamento. Não houve efeito de regressão nas características avaliadas, indicando que a inclusão do FGMD não afetou a composição química aproximada e a cor nas amostras. Não foi verificado efeito na estabilidade lipídica de acordo com os períodos de inclusão do FGMD (ácido fítico) na análise de oxidação lipídica. A alta inclusão do FGMD em rações de animais em terminação por até 21 dias antes do abate não favoreceu as características qualitativas e de oxidação dos músculos do pernil e da linguiça frescal.

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silva2011semina:lipid Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Piero Agostini da Silva;Roberta Abrami Monteiro Silva;Alexandre Oba;Nilva Aparecida Nicolao Fonseca;Ana Maria Bridi;Caio Abércio da Silva;Mara Cristina Ribeiro da Costa;Mauro Sérgio Ywazaki;Danyel Bueno Dalto Spoto
Journal frontiers in neuroendocrinology
Year 2011
DOI
10.5433/1679-0359.2011v32n4Sup1p1863
URL
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/5397
Keywords
Agriculture (General)

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