7 research outputs found
Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina
The experiment was conducted in the
Department of Animal Science of the Federal
University of Lavras. The objectives were to
obtain chemical, physical and sensory charac-
teristics of pork meat receiving different levels of
ractopamine in the diet, in the period of 28 days.
Sixty hybrids pigs were used, being 30 castrated
males and 30 females, selected for high deposition
of lean meat, with initial weight of 84,27±2,26 kg.
The experimental design was a completely
randomized block design with six treatments (0, 3,
6, 9, 12 and 15 ppm of ractopamine) and 6 repetitions
with the experimental plot represented by a male
and a female. The addition of ractopamine in the
diets of the pigs at the levels tested improved the
chemical composition both for the loin as for the
cup, contributing to greater protein deposition and
a lower percentage of lipids in the cuts. In physical
characteristics the highest levels of ractopamine
agreed to texture and changed the color, in addition
to the acceptance by consumers. Already in
relation to oxidative stability, both for the loins
stored under refrigeration as under freezing, the
addition of ractopamine diets for pigs in the finishing
phase helped in the prevention of lipid oxidation.O experimento foi conduzido no Departamen-
to de Zootecnia da Universidade Federal de Lavras
com o objetivo de avaliar características químicas,
físicas e sensoriais da carne de suínos recebendo
diferentes níveis de ractopamina na dieta, no
período de 28 dias. Foram utilizados 72 suínos
híbridos, sendo 30 machos castrados e 30 fêmeas,
selecionados para alta deposição de carne, com
peso inicial de 84,27±2,26 kg. O delineamento
experimental foi em bloco casualizado, com 6
tratamentos (0, 3, 6, 9, 12 e 15 ppm de ractopamina)
e 6 repetições, com a parcela experimental repre-
sentada por 1 macho e 1 fêmea. A adição de
ractopamina nas dietas dos suínos nos níveis
testados melhorou a composição química tanto do
lombo quanto da copa, contribuindo para uma
maior deposição proteica e uma menor porcen-
tagem de lipídeos nos cortes. Nas características
físicas os níveis mais altos de ractopamina
comprometeram a textura e alteraram a cor, além
da aceitação pelos consumidores. Já em relação
à estabilidade oxidativa, tanto para os lombos
armazenados sob resfriamento quanto sob
congelamento, a adição de ractopamina às dietas
de suínos em terminação auxiliou na prevenção da
oxidação lipídica
Aproveitamento do resíduo do café na alimentação de tilápia do nilo
This work evaluated different ways to include
residues from coffee in Nile tilapia ration. Three
assays were conducted: 1-rations chemical
composition; 2-digestibility and 3-tilapia perfor-
mance fed with different ways to include residues
of coffee on ration. The following treatments were
tested: T1-basal ration; T2-stove pre-dried coffe
residue ration; T3-ration with residue from coffee
maintained under aerobic conditions added serum
of milk and nolasses; T4-ration with acid ensilage
of residue from coffee with formic acid; T7-ration
with ensilage of residue from coffee with serum
of milk. Those residues replaced 30% of the basal
ration. The physical form of the ration was pelleted.
The treatment T5 resulted in greater weight gain
and feed consumption and lesser feed conversion.
The treatments T1 and T2 did not defer between
itself presenting close values to the T5. The
treatments T6 and T7 presented lesser weight
gain and ration consumption and greater feed
conversion.O trabalho propôs avaliar formas de inclusão
de resíduos de café na ração para alimentação
de tilápia do Nilo. Foram realizados três ensaios:
1-composição química das rações; 2-digestibilidade
das rações e 3-desempenho de tilápias recebendo
as rações contendo diferentes formas de inclusão
dos resíduos de café. Foram testados os seguintes
tratamentos: T1-ração referência; T2-ração com
resíduo de café pré-seco em estufa; T3-ração
com resíduo de café mantido em condições
aeróbicas acrescido de soro de leite e melaço; T4-
ração com silagem ácida de resíduo de café com
ácido fórmico; T5-ração com silagem de resíduo
de café com soro de leite. Esses resíduos
substituíram 30% da ração referência, sendo as
rações posteriormente peletizadas. O tratamento
T5 foi o que resultou em maior ganho de peso e
consumo de ração. Os tratamentos T1 e T2 não
diferiram entre si, apresentando valores próximos
ao T5. Os tratamentos T6 e T7 apresentaram
menor ganho de peso e consumo de ração e ainda
maior conversão alimentar
Effect of ractopamine on the chemical and physical characteristics of pacu(Piaractus mesopotamicus) steaks
The objective was to evaluate the use of ractopamine (RAC) in the diet for pacu (Piaractus mesopotaminus) in the finishing phase on some quality parameters of the fillets. Thirty-five animals weighing 0.868±0.168kg were distributed in a completely randomised design with five treatments (0.0 - control; 11.25, 22.50, 33.75 and 45 ppm of RAC) and seven replicates with two fillets obtained from the same animal. The diets were isocaloric and isoprotein and experimental time was 90 days. RAC did not affect (P>0.05) the initial pH or ph after 24 hours of the fillets. Compared to the control, RAC increased (P<0.05) the moisture content of the fillets in natura and lipid oxidation of samples stored for 12 days in the refrigerator or freezer for 60 days. The RAC in 11.25 ppm reduced (P<0.05) the lipid content, while 45 ppm reduced (P<0.05) the crude protein in the fillets. Considering only RAC, there was a linear increase (P<0.05) in the lipid content (P<0.05) and a linear reduction in crude protein and weight loss after cooking the fillets. There was a quadratic effect (P<0.05) on the ash content, weight loss and lipid oxidation in fillets stored in the refrigerator or freezer. A RAC dose of 33.75 ppm resulted in a lower lipid oxidation index. In conclusion, ractopamine at 11.25 ppm is effective for reducing the fat content in fillets of pacu, although it increases the formation of peroxides in samples kept in the freezer for longer than 60 days. At 33.75 ppm, ractopamine is effective in reducing the effect of oxidation during storage in the refrigerator or freezer