Defatted corn germ meal and phytase in the diet of pigs: effects on meat quality and a fresh sausage / Utilização do farelo de gérmen de milho desengordurado, como fonte de fitato, associado à fitase em rações de suínos: efeitos sobre a qualidade da carne e da linguiça tipo frescal
Drociunas Pacheco, Graziela; Pardo Lozano, Arturo; Luiza Vinokurovas, Sylvia; Abrami Monteiro Silva, Roberta; Bueno Dalto, Danyel; da Silva Agostini, Piero; Maria Bridi, Ana; Aparecida Nicolao Fonseca, Nilva; Abercio da Silva, Caio.
Semina ciênc. agrar
; 33(2): 819-828, 2012.
Artículo
en Portugués
|
LILACS-Express
| ID: biblio-1498823
The objective of this study was to evaluate the influence of phytic acid, mainly carried by the defatted corn germ meal (DCGM), and the addition of phytase in pig diets in the finishing phase on the parameters related to the meat and fresh sausage qualities. Were used 32 pigs of commercial line Pen Ar Lan, with initial weight of 60.31 ± 5.32 kg, 16 barrows and 16 females, distributed in a 2x2x2 factorial
design:
diet without adding DCGM and inclusion of 40% of DCGM, diets without phytase inclusion and inclusion of 1000 FTU and the gender, barrows and gilts. The animals received food and water ad libitum during the experimental period of 29 days. Upon reaching 87.19 ± 7.08 of kg body weight, the animals were slaughtered. Samples were collected from the Longissimus dorsi muscle for analysis of meat and fresh sausage qualities. Samples of loin were assessed for pH, color, marbling, drip loss, texture, chemical composition and lipid oxidation. In fresh sausage were evaluated color, pH, chemical composition and oxidation. The results showed that diets with phytic acid, mainly carried by the defatted corn germ meal, influenced the lipid stability of meat and fresh sausage. The inclusion of phytase didnt affect the oxidation.
Biblioteca responsable:
BR68.1
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