Impacto del consumo de carne magra de cerdo sobre el riesgo cardiovascular / The impact of lean pork meat consumption on cardiovascular risk

Resumen Introducción: El valor nutritivo de las proteínas derivadas de la carne magra de cerdo ha cambiado ostensiblemente con la tecnificación en la producción y la posibilidad de obtener productos que conserven un alto valor nutritivo. No obstante, en nuestro medio su consumo se ha estigmatizado por un posible aumento de riesgo cardiovascular. Objetivo: Evaluar el impacto del consumo de la carne magra de cerdo sobre algunos parámetros antropométricos y bioquímicos de riesgo cardiovascular. Métodos: Se realizó un estudio de seguimiento a un grupo de 47 personas sanas que consumieron 200 gramos de carne magra de cerdo durante un periodo de ocho semanas, durante las cuales se valoraron parámetros bioquímicos, antropométricos, nutricionales y de riesgo cardiovascular. Resultados: Se observó que, tanto a las cuatro como a las ocho semanas, los niveles de colesterol LDL y triglicéridos no variaron. No obstante, los niveles de colesterol HDL y los micronutrientes zinc, hierro y vitamina B12 aumentaron en plasma luego de ocho semanas de consumo de carne magra de cerdo. De igual forma, marcadores metabólicos, como la adiponectina y el IGF-1, incrementaron luego de ocho semanas de consumo. Conclusiones: De acuerdo con estas observaciones la carne magra de cerdo puede mejorar el aporte de algunos micronutrientes y parámetros metabólicos sin que se haya evidenciado un efecto adverso sobre ciertos parámetros de riesgo cardiovascular en individuos sanos.

Abstract Introduction: The nutritional value of proteins derived from lean pork meat has essentially changed with the introduction of technology in the production and the possibility of obtaining products that retain a high nutritional value. However, its consumption has been stigmatised in this country due to a possible increase in cardiovascular risk. Objective: To evaluate the impact of consuming lean pork meat on some anthropometric and biochemical parameters of cardiovascular risk. Methods: A follow-up study was conducted on a population of 47 healthy subjects that consumed 200 grammes of lean pork meat for a period of 8 weeks. An evaluation was made of some biochemical, anthropometric, nutritional and cardiovascular risk parameters. Results: No changes were observed in the LDL-cholesterol or triglyceride levels. However, the plasma levels of HDL-cholesterol, as well as those of micronutrients such as zinc, iron and vitamin B12, increased after 8 weeks of consuming lean pork meat. Furthermore, metabolic markers, like adiponectin and IGF-1, also increased after eight weeks of consumption. Conclusions: According to these observations, lean pork meat may improve the supply of some micronutrients, as well as some metabolic parameters, with no evidence of any adverse effects on certain cardiovascular risk factors in healthy individuals.

Disponibilidad de carne vacuna y porcina en países de Suramérica en las últimas seis décadas / Availability of Beef and Pork in South American Countries, in the Last Six Decades

Antecedentes: el conocimiento de la producción y disponibilidad de carne vacuna y porcina en los territorios nacionales es de vital interés en el campo de la nutrición humana, porque la disponibilidad se constituye en un factor primordial en la elección y consumo de este alimento entre la población. Objetivo: efectuar un análisis comparativo relacionado con el suministro de carne vacuna y porcina en países de Suramérica desde 1961 hasta 2019. Materiales y métodos: para el análisis de la información se utilizó el modelo lineal general empleando la técnica multivariada de la varianza con contraste canónico de tipo ortogonal, análisis de clúster y estadística descriptiva exploratoria de tipo unidimensional. Resultados: Argentina presentó diferencia altamente significativa en la disponibilidad de carne vacuna para su población, respecto a los demás países de Suramérica (p<0,0001). Paraguay es el país con mayor disponibilidad de carne de cerdo. El país de menor participación de fuentes cárnicas vacunas y porcinas es Perú. Conclusiones: existe una gran divergencia entre algunos países de Suramérica en la cantidad de suministro cárnico proveniente del vacuno y del cerdo.

Background: The production and availability of beef and pork meat in the countries of South America is of vital interest in the field of human nutrition because availability is a primary factor in the choice and consumption of this food among the population. Objective: To carry out a comparative analysis related to the supply of beef and pork in South American countries in the last six decades, from 1961 through 2019. Materials and Methods: For the analysis of the information, the general linear model was used using the multivariate variance technique (MANOVA) with canonical contrast of orthogonal type, cluster analysis and exploratory descriptive statistics of a one-dimensional type. Results: Argentina presented a highly significant difference in the availability of beef for its population, compared to other countries in South America (p <0.0001). Paraguay is the country with the highest availability of pork. The country with the least sources of beef and pork is Peru. Conclusions: There is a great divergence among countries of South America in the amount of available meat supply from beef and pork.

Transporte de cerdos y sus repercusiones en el bienestar animal y la producción cárnica / Transportation of pigs and its impact on animal welfare and meat production / Transporte de suínos e suas repercussões no bem-estar animal e em produtos de carne

Resumen: Cuando se pretende generar un buen desempeño productivo y reproductivo en la producción pecuaria porcina, el bienestar animal es un eje transversal de gran importancia. La fase de transporte es un eslabón esencial en la producción porcina que repercute en la calidad y rendimiento de la carne. Es necesario conocer los factores que pueden estar afectándola, como la densidad de carga, la duración del trayecto y la vibración generada en el camión, los pisos, las paredes y las divisiones internas, que favorecen las situaciones de estrés en los cerdos. En estos, al encontrarse expuestos a ayuno y agua, en un ambiente desconocido, con poco espacio, sometidos a diferentes métodos de manipulación, se incrementan las pérdidas en las canales al ocasionarles traumatismos, muertes y generación de productos cárnicos con defectos como las carnes pálidas, suaves y exudativas o, por el contrario, carnes duras, secas y oscuras. Es necesario generar nuevos sistemas de evaluación y seguimiento en el transporte de porcinos, para así disminuir su mortalidad y daños de la canal con intervenciones a partir del bienestar animal.

Abstract: When trying to generate good productive and reproductive performance in swine livestock production, animal welfare is a transversal axis of great importance. The transportation phase is an essential step in swine production that affects meat quality and productivity. It is necessary to know the factors that may be affecting it, such as cargo density, duration of the journey, and vibration generated in the truck, floors, walls, and internal divisions, which favor stress situations in pigs. In these animals, when exposed to lack of food and water, an unfamiliar environment, with little space, and subjected to different methods of handling, there are increased losses in carcass weight due to injuries, death, and defective meat products, such as pale, soft, and exudative meat, or, conversely, tough, dry, and dark meat. It is necessary to create new evaluation and monitoring systems in the transportation of pigs, in order to reduce mortality and damage to carcass with interventions from animal welfare.

Resumo: Quando se pretende gerar um bom desempenho produtivo e reprodutivo na produção pecuária porcina, o bem-estar animal é um eixo e transversal de grande importância. A fase de transporte é um fator essencial na produção porcina que repercute na qualidade e rendimento da carne. É necessário conhecer os fatores que podem estar afetando-a, como a densidade de carga, a duração do trajeto e a vibração gerada no caminhão, os pisos, as paredes e as divisões internas, que favorecem as situações de estresse nos cerdos. Nestes, ao encontrar-se expostos ao jejum e água, em um ambiente desconhecido, com pouco espaço, submetidos a diferentes métodos de manipulação, assim, se incrementam as perdas nos canais ao ocasionar-lhes traumatismos, mortes e geração de produtos de carne com defeitos como as carnes pálidas, suaves e com exsudação ou, ao contrário, carnes duras, secas e escuras. É necessário gerar novos sistemas de avaliação e seguimento no transporte de porcinos, para deste modo diminuir sua mortalidade e danos do canal com intervenções a partir do bem-estar animal.

Qualidade da carne de fêmeas suínas alimentadas com diferentes concentrações de ractopamina na dieta / Meat quality of gilts fed different ractopamine concentrations in diet

Analisaram-se as qualidades física, química e sensorial, bem como o perfil de ácidos graxos da carne de fêmeas suínas alimentadas com dietas com concentrações crescentes de ractopamina. Foram utilizadas 468 fêmeas, com peso inicial de 84,77±7,20kg, alojadas em 36 baias e alimentadas com dietas contendo 0, 5, 10 ou 15mg de ractopamina/kg. Após o período de 28 dias, dois animais de cada baia, depois de passarem por 15 horas de jejum sólido, foram abatidos. Uma amostra do músculo Longissimus da meia carcaça direita foi colhida para se avaliar as características de qualidade da carne. Não houve efeito (P>0,05) da adição de ractopamina às dietas sobre o pH, capacidade de retenção de água, força de cisalhamento, cor e oxidação lipídica da carne. Observou-se efeito quadrático (P<0,05) para perdas por cocção da carne, e não foi observada diferença (P>0,05) na análise sensorial da carne. Também não foi observado efeito (P>0,05) sobre a composição em ácidos graxos e sobre a relação entre ácidos graxos saturados:insaturados. A adição de até 15mg de ractopamina/kg de dieta não altera as características físicas, sensoriais e o perfil de ácidos graxos da carne de fêmeas suínas abatidas com 110kg de peso.

A study was conducted to evaluate the physical, chemical and sensorial quality and fat acids profile of meat from gilts fed diets containing increasing concentration of ractopamine. A total of 468 gilts with initial weight of 84.77±7.20kg were allotted into 36 pens and fed diets containing 0, 5, 10 or 15mg of ractopamine/kg. After an experimental period of 28 days, two animals from each pen were chosen and slaughtered after 15 hours of fasting. A sample of the Longissimus muscle was collected to evaluate the quality of the pork meat. There was no effect (P>0.05) of ractopamine inclusion in pH, water holding capacity, shear force, color and lipid oxidation. However, a quadratic trend was observed (P<0.05) for cooking loss by increasing concentration of ractopamine in diets. For sensorial analysis of the Longissimus muscle, no differences were noted (P>0.05). No effects were observed (P>0.05) for fat acids profile and saturated and unsaturated fat acids ratio. In conclusion, the increase of up to 15mg of ractopamine/kg concentration in the diet does not change the physical and sensorial characteristics and the fat acids profile of meat from gilts slaughtered at 110kg of body weight.

Prevalencia de Listeria monocytogenes en carnes y derivados de la industria porcícola colombiana / Prevalence of Listeria monocytogenes in pork-meat and other processed products from the Colombian swine industry

Objective. To determine the prevalence of L. monocytogenes in pork carcasses, meat cuts, and meat products (“chorizo”, sausage and ham). Materials and methods. Stratified sampling was implemented in meat-processed products. We analyzed 566 (37%) carcasses, 472 (31%) meat cuts, and 481, (32%) meat-processed products, distributed as follows: 169 (11%) sausage, 163 (11%) ham, and 149 (10%) “chorizo”, for a total of 1519 (100%) samples in a period of 18 months. The samples were processed using the ISO-17604, ISO-11290-1 and the USDA/FSIS (MLG-8.03) methods. Genus and species were confirmed by multiplex-PCR. Results. We obtained isolates of L. monocytogenes from 21 carcasses (10%), 160 (76%) from meat deboning, 10 (5%) from ham, 6 (3%) from “chorizo”, and 13 (6%) from sausage. The prevalence found was 3.7% and 33.9% in carcasses and meat deboning respectively. The prevalence in the meat-processed products was 4.03% in “chorizo”, 6.13% in ham and 7.69% in sausage. The overall prevalence of L. monocytogenes in the study was 13.82%. Conclusions. We found L. monocytogenes in different products analyzed, with particular interest in ham and sausage since both are consumed without previous heat treatment.

Presencia de Yersinia enterocolitica patógena en carne de cerdo cruda y queso de cabeza en Bogotá / Presence of pathogenic Yersinia enterocolitica in raw pork meat and pork head cheese in Bogota

Introducción: La Yersinia enterocolitica es una bacteria entérica, causante de patología, que se encuentra en productos refrigerados como derivados de carne de cerdo, agua contaminada, leche cruda, huevos y mariscos. Esta bacteria soporta temperaturas de congelación, por lo cual es un patógeno contaminante de alimentos de consumo masivo. Objetivo: Establecer la presencia de Y enterocolitica patógena en carne de cerdo y en el queso de cabeza distribuido en Bogotá. Método: Estudio descriptivo, prospectivo de la detección de Y. enterocolitica, en nuestras de laboratorio de carne de cerdo y queso de cabeza procedentes de las plazas de mercado y expendios ubicados en las jurisdicciones de las empresas sociales del Estado, Centrooriente, Chapinero, Usaquén, Hospital del Sur, Suba, Usme y Rafael Uribe. Resultados: Se analizaron un total de 205 muestras (97 de queso de cabeza y 108 de carne de cerdo cruda). Se encontró Y. enterocolítica patógena en el 48,1% de las muestras de carne de cerdo cruda y en el 50,6% de los quesos de cabeza. De las 95 muestras positivas por PCR, olamente se recuperaron por cultivo 6. Conclusiones: Se encontró que la presencia de Y. enterocolitica patógena en materia prima y en producto terminado (queso de cabeza) es elevada, y ha sido subestimada; por lo tanto, los consumidores tienen un riesgo adicional en salud pública que se debe seguir monitoreando.Palabras clave: Yersinia enterocolítica, carne, productos de la carne, PCR.

Introduction: Yersinia enterocolitica are enteric bacteria which cause pathologies that range from soft diarrheas to pseudo-appendicitis. In some cases they can produce extra-intestinal skin and ocular manifestations. It can be found in refrigerated products such as pork meat byproducts, contaminated water, raw milk, eggs and seafood. These bacteria withstand freezing temperatures and are a food contaminating pathogen for mass consumption products. Aim: To establish the presence of pathogenic Yersinia enterocolitica in raw pork meat and head cheese distributed in the city of Bogota. Method: 25 g of each sample were weighted and placed in 225 ml of PBS in order to identify the presence of Y. enterocolitica. Then they wereincubated at 4ºC for 14 days and were PCR Tagman tested to detect pathogenic serotypes of this bacterium. Positive results were confirmed through agar CIN, Mc Conkey and fast biochemical tests. Design: A descriptive and prospective study was conduced to detect Yersinia enterocolitica in pork meat samples coming from the market places and stores located in the jurisdictions of ESE, Centro Oriente, Chapinero, Usaquen, Hospital del Sur, Suba, Usme and Rafael Uribe. Results: A total of 205 samples were analyzed, 97 samples of head cheese and 108 of raw pork meat. Pathogenic Yersinia enterocolitica was found in 48.1% of the raw pork meat samples and 50.6 % of the pork head cheese samples. 6 out of 95 PCR positive samples were recovered by cultivation. Other species of Yersinia were detected in 22 samples. Conclusions: It was found that there is a high presence of pathogenic Yersinia enterocolitica in raw meat and finished product (pork head cheese) and has been underestimated. Thus, consumers have an additional public health risk that must continue to be monitored. The PCR Taqman test to detect athogenic Yersinia enterocolitica is a safe, effective, sensible and specific tool to detect this microorganism in pork meat and pork head cheese.