ABSTRACT
This study was carried out to determine the combining effects of feeding up to 15 mg kg−1 ractopamine (RAC) to physically castrated (PC) pigs or those injected with an anti-GnRF vaccine (IC), on growth performance during suckling, weaning, growing and finishing phases. Out of a total of 1,160 male piglets, 50 % were surgically castrated at age 7, while 50 % underwent immunization against GnRF on the 103rd and 136th day of life. A completely randomized design, with two treatments (PC and IC), was used from the 1st until the 60th day of life. Afterwards, 792 animals, PC and IC, selected according to overall average weight (23.3 ± 0.69 kg) were allotted based on a completely randomized block design with a 2 × 4 factorial arrangement of treatments (castration categories × RAC levels) with 9 replications (11 animals) per main combination effect. IC growing pigs improved feed conversion due to lower average daily feed intake and higher average daily gain (ADG). During the finishing phase, both RAC and immunocastration increased body weight, but the effects were independent. RAC, on its own improved ADG and feed conversion. However, pigs fed 10 mg kg−1 RAC had higher blood lactate compared to those fed lower levels, suggesting that these animals were more susceptible to stress. Muscle depth was influenced only by RAC, whereas fat thickness was lower for IC. Lean meat increased and fat decreased in the shoulder and belly of IC; RAC had a positive effect on belly lean meat only. Either immunocastration or RAC inclusion (at least 5 mg kg−1) promoted muscle gain and fat reduction in pig carcass, adding value to pork.
Subject(s)
Animals , Food Additives/administration & dosage , Weight Gain , Meat , Food Quality , SwineABSTRACT
This study was carried out to determine the combining effects of feeding up to 15 mg kg−1 ractopamine (RAC) to physically castrated (PC) pigs or those injected with an anti-GnRF vaccine (IC), on growth performance during suckling, weaning, growing and finishing phases. Out of a total of 1,160 male piglets, 50 % were surgically castrated at age 7, while 50 % underwent immunization against GnRF on the 103rd and 136th day of life. A completely randomized design, with two treatments (PC and IC), was used from the 1st until the 60th day of life. Afterwards, 792 animals, PC and IC, selected according to overall average weight (23.3 ± 0.69 kg) were allotted based on a completely randomized block design with a 2 × 4 factorial arrangement of treatments (castration categories × RAC levels) with 9 replications (11 animals) per main combination effect. IC growing pigs improved feed conversion due to lower average daily feed intake and higher average daily gain (ADG). During the finishing phase, both RAC and immunocastration increased body weight, but the effects were independent. RAC, on its own improved ADG and feed conversion. However, pigs fed 10 mg kg−1 RAC had higher blood lactate compared to those fed lower levels, suggesting that these animals were more susceptible to stress. Muscle depth was influenced only by RAC, whereas fat thickness was lower for IC. Lean meat increased and fat decreased in the shoulder and belly of IC; RAC had a positive effect on belly lean meat only. Either immunocastration or RAC inclusion (at least 5 mg kg−1) promoted muscle gain and fat reduction in pig carcass, adding value to pork.(AU)
Subject(s)
Animals , Meat , Food Quality , Food Additives/administration & dosage , Weight Gain , SwineABSTRACT
Although consumers and the food industry have an interest in reducing the use of synthetic additives, the consumption of processed meat in Brazil has been increasing because of the easy preparation and low cost. Owing to the antimicrobial and antioxidative properties of Ocimum basilicum essential oil (EO), it has potential applications in food products. Polyphosphates are already used in meat processing with the goal of improving the quality of the products. The aim of this work was to assess the effects of sodium hexametaphosphate (SHMP) and O. basilicum EO, when added separately or together, on physical, chemical, and microbiological parameters during the shelf life of chicken sausage. We also performed sensory analysis of the product prepared in this manner. Six different treatments were produced in which the substances were tested together or separately, and the content of EO was 0.3 or 0.03%. The samples were analyzed after 1, 7, and 15 days of storage at 4°C. An increase in pH on days 7 and 15 in samples that contained SHMP was observed. In the samples that contained either 0.3 or 0.03% EO, coliforms were inhibited throughout the study period (P < 0.05), which was not observed in samples with EO plus SHMP, thus demonstrating that the stabilizer blocked the antibacterial action of EO. There was a reduction in the cook loss and increased compressive force in the samples with 0.5% SHMP, contributing to greater juiciness of the product. The EO had substantial impact on acceptability of samples, but it did not influence the activities already described of polyphosphate.
Subject(s)
Food Preservation/methods , Food Preservatives/pharmacology , Meat Products/microbiology , Ocimum basilicum/chemistry , Oils, Volatile/pharmacology , Phosphates/pharmacology , Animals , Brazil , Chickens , Food Storage , Humans , TasteABSTRACT
Avaliaram-se os efeitos do sistema de embarque/desembarque (S1: veículo 1, carroceria com piso móvel e uso de prancha de manejo para condução dos suínos; S2: veículo 2, carroceria com piso fixo e uso de bastão elétrico para condução dos suínos) e da genética (A, B e C) sobre as características físico-químicas da carne, lesões na pele e parâmetros fisiológicos do estresse. Foram utilizados 120 suínos machos castrados (peso médio de 115kg) provenientes de três granjas divididos em seis grupos (n=20) e submetidos a dois tipos de veículos para o transporte. Para a análise estatística, consideram-se, no modelo de análise da variância, os efeitos de blocos (dias de avaliação), sistema de embarque/desembarque, genética e interação entre as linhagens genéticas e modelos dos veículos dispostos no esquema fatorial (2 modelos de veículos x 3 linhagens genéticas). Os valores médios obtidos para o pH24h (5,60±0,046 e 5,57±0,046), cor*24h(41,52±1,256 e 41,21±1,486), perda por exsudação (4,76±0,391 e 4,86±0,391), capacidade de retenção de água (0,038±0,03 e 0,039±0,003) não demonstraram diferença entre os sistemas de embarque e desembarque (S1 e S2) nas genéticas A, B e C. A incidência de escoriações de pele no pernil, corpo e paleta não diferiram entre os métodos de embarque e desembarque nas genéticas A, B e C. Ambos os sistemas S1 e S2 geraram baixos níveis de estresse e proporcionaram facilidade de manejo nas genéticas avaliadas.
The effects of the loading/unloading systems have been evaluated (S1: vehicle 1, with mobile floor and using management board for conducting pigs, S2: vehicle 2, with fixed floor and using electric goads to conduct pigs) and genetic (A, B and C) on the physiochemical characteristics of the meat, skin damage and physiological parameters of stress. 120 castrated pigs have been used (average weight 115kg) from three farms, divided into six groups (n = 20) and subjected to two types of transport vehicles. For statistical analysis the effects of blocks (assessment days) have been considered in the variance analysis model), loading/unloading systems, genetics and the engagement among the genetic lineages and vehicle models arranged in a factorial scheme (2 vehicle models x 3 genetic lineages). The average values obtained for the pH24h (5.60±0.046 and 5.57±0.046), colour*24h (41.52±1.256 and 41.21±1.486), drip loss (4.76±0.391 and 4.86±0.391), water holding capacity (0.038±0.03 and 0.039±0.003), have not shown differences between the loading and unloading systems (S1 and S2) in the genetic lineages A, B and C. The skin damage incidence on the leg, middle and shoulder haven't differed between the loading and unloading systems in the genetic lineages A, B and C. Both S1 and S2 systems have shown low stress levels and provided easiness at handling among the assessed lineages.