Titulo:
El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos
.
Sumario:
Los consumidores de cerdo demandan productos bajos en grasa y sin aditivos que afecten la salud humana. El objetivo de este trabajo fue evaluar el efecto del cromo-levadura o ractopamina adicionadas a la dieta de cerdos, sobre el rendimiento, las características de la canal y la calidad de la carne. Se distribuyeron 20 cerdos de manera aleatoria en cuatro tratamientos: sin adición de cromo-levadura, ni ractopamina (T1); 10ppm de ractopamina (T2); 0,2ppm de cromo-levadura (T3) y 0,4ppm de cromo- levadura (T4). Se determinó el espesor de la grasa dorsal al inicio, al intermedio y al final del estudio. El rendimiento en canal caliente y fría se estimó en el frigorífico. Muestras de la cabeza del lomo fueron tomadas para evaluar pH, resistencia... Ver más
Guardado en:
0123-4226
2619-2551
23
2020-06-30
Juan Carlos Rincón Flórez, Luis Guillermo Trujillo Flórez, Juan Carlos Gonzalez Corrales, Sindy Liliana Caivio Nasner - 2020
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2
| id |
metarevistapublica_udca_revistau.d.c.aactualidad_divulgacioncientifica_94_article_1178 |
|---|---|
| record_format |
ojs |
| spelling |
El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos Chromium-yeast and ractopamine affect the profile of fatty acids and quality of meat in pigs Los consumidores de cerdo demandan productos bajos en grasa y sin aditivos que afecten la salud humana. El objetivo de este trabajo fue evaluar el efecto del cromo-levadura o ractopamina adicionadas a la dieta de cerdos, sobre el rendimiento, las características de la canal y la calidad de la carne. Se distribuyeron 20 cerdos de manera aleatoria en cuatro tratamientos: sin adición de cromo-levadura, ni ractopamina (T1); 10ppm de ractopamina (T2); 0,2ppm de cromo-levadura (T3) y 0,4ppm de cromo- levadura (T4). Se determinó el espesor de la grasa dorsal al inicio, al intermedio y al final del estudio. El rendimiento en canal caliente y fría se estimó en el frigorífico. Muestras de la cabeza del lomo fueron tomadas para evaluar pH, resistencia al corte, goteo, temperatura, retención de agua y contenido de ácidos grasos. Se realizó un análisis descriptivo de los datos y de Kruskal-Wallis, para determinar el efecto del tratamiento sobre las variables medidas. Ninguna suplementación afectó la ganancia de peso, peso final, conversión alimenticia, consumo alimento, rendimiento en canal caliente, rendimiento canal fría y grasa dorsal (P>0,05). La resistencia al corte aumentó con la ractopamina, pero disminuyó con el cromo-levadura. Las pérdidas por goteo fueron significativas con 0,2ppm de cromo-levadura, pero no lo fueron con 0,4ppm de cromo-levadura o ractopamina. No se encontró efecto de la ractopamina sobre los ácidos grasos, pero sí del cromo-levadura. Tanto el cromo-levadura como la ractopamina modifican características de la carne, como la dureza y el perfil de ácidos grasos. The consumers of pork demand products low in fat and free of additives that affect the human health. The objective of this study was to evaluate the effect of chromium-yeast or ractopamine added to the diet of pigs on the performance, characteristics of the carcass and meat quality. Twenty pigs were randomized to four treatments: without the addition of chromium-yeast or ractopamine (T1); 10ppm of ractopamine (T2); 0.2ppm of chromium-yeast (T3) and 0.4ppm of chromium-yeast (T4). The backfat thickness was evaluated at the beginning, at the intermediate and at the end of the experiment. Hot carcass yield and cold carcass yield was evaluated in the slaughter house. Loin samples were taken to evaluate pH, shear force, drip loss, temperature, water retention and fatty acid composition. A descriptive analysis of the data and Kruskal-Wallis was carried out to determine the effect of the treatment on the measured variables. Any supplementation affected significantly weight gain, final weight, feed conversion, feed intake, hot carcass yield, cold carcass yield and backfat thinkness (P>0,05). Shear force increased with ractopamine, but decreased with chrome-yeast. Drip losses were significant at 0.2ppm chromium-yeast, but were not significant at 0.4ppm chromium-yeast or ractopamine. There was no effect of ractopamine on fatty acids, but with chromium-yeast was significant. Both chrome-yeast and ractopamine modify meat characteristics such as hardness and fatty acid profile. Rincón Flórez, Juan Carlos Trujillo Flórez, Luis Guillermo Gonzalez Corrales, Juan Carlos Caivio Nasner, Sindy Liliana retención de agua carcasa grasa dorsal pérdidas por goteo resistencia al corte backfat carcass drip loss shear force water holding capacity 23 1 Núm. 1 , Año 2020 :Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio Artículo de revista Journal article 2020-06-30T00:00:00Z 2020-06-30T00:00:00Z 2020-06-30 application/xml application/pdf Universidad de Ciencias Aplicadas y Ambientales U.D.C.A Revista U.D.C.A Actualidad & Divulgación Científica 0123-4226 2619-2551 https://revistas.udca.edu.co/index.php/ruadc/article/view/1178 10.31910/rudca.v23.n1.2020.1178 https://doi.org/10.31910/rudca.v23.n1.2020.1178 spa https://creativecommons.org/licenses/by-nc-sa/4.0/ Juan Carlos Rincón Flórez, Luis Guillermo Trujillo Flórez, Juan Carlos Gonzalez Corrales, Sindy Liliana Caivio Nasner - 2020 AMERICAN MEAT SCIENCE ASSOCIATION, AMSA. 2015. Instrumental Measures Of Tenderness And Textural Properties. En: AMSA. (eds). Research Guidelines for Cookery, Sensory and Instrumental Tenderness Measurement of Fresh Meat. Ed. AMSA (Champaign). p.82-87. ANDRETTA, I.; KIPPER, M.; LEHNEN, C.R.; DEMORI, A.B.; REMUS, A.; LOVATTO, P.A. 2012. Meta-analysis of the relationship between ractopamine and dietary lysine levels on carcass characteristics in pigs. Livestock Science. 143(1):91-96. https://doi.org/10.1016/j.livsci.2011.09.004 ATHAYDE, N.B.; COSTA, O.A.D.; ROÇA, R.O.; GUIDONI, A.L.; LUDTKE, C.B.; LIMA, G.J.M.M. 2012. Meat quality of swine supplemented with ractopamine under commercial conditions in Brazil. J. of Animal Science. 90(12):4604-4610. https://doi.org/10.2527/jas.2012-5102 AYUSO, D.; GONZÁLEZ, A.; HERNÁNDEZ, F.; CORRAL, J.M.; IZQUIERDO, M. 2013. Prediction of carcass composition, ham and foreleg weights, and lean meat yields of Iberian pigs usingultrasound measurements in live animals. J. of Animal Science. 91(4):1884-1892. https://doi.org/10.2527/jas.2012-5357 BRAÑA, D.; RAMÍREZ, E.; RUBIO, M.; SÁNCHEZ, A.; TORRESCANO, G.; ARENAS, M.L.; PARTIDA, J.A.; PONCE, E.; RÍOS, F.G. 2011. Parámetros de Calidad en la Carne. En: SAGARPA-INIFAP (eds). Manual de Análisis de Calidad en Muestras de Carne. Ed. SAGARPA-INIFAP (Querétaro). p.7-55. BUČKO, O.; LEHOTAYOVÁ, A.; HAŠČÍK, P.; BAHELKA, I.; GÁBOR, M.; BOBKO, M.; DEBRECÉNI, O.; TREMBECKÁ, L. 2015. Effect of chromium nicotinate on oxidative stability chemical composition and meat quality of growing-finishing pigs. Potravinarstvo. 9(1):562-572. https://doi.org/10.5219/521 DIKEMAN, M.E. 2007. Effects of metabolic modifiers on carcass traits and meat quality. Meat Science. 77:121-135. https://doi.org/10.1016/j.meatsci.2007.04.011 EUROPEAN FOOD SAFETY AUTHORITY, EFSA. 2012. Scientific Opinion Scientific Opinion on ChromoPrecise® cellular bound chromium yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source 1. European Food Safety Authority J. 10(11):2951. https://doi.org/10.2903/j.efsa.2012.2951 GHEISAR, M.M.; KIM, I.H. 2017. Phytobiotics in poultry and swine nutrition – a review. Italian J. of Animal Science. 17:92-99. https://doi.org/10.1080/1828051X.2017.1350120 LEMME, A.; WENK, C.; LINDEMANN, M.; BEE, G. 1999. Chromium yeast affects growth performance but not whole carcass composition of growing-finishing pigs. Ann. Zootech. 48(6):457-468. LEÓN, J.F. 2014. La carne de cerdo y la tendencia “light”: ¿Amenaza u oportunidad? Porcicultura Colombiana. 195:28-32. LI, H.; GARIÉPY, C.; JIN, Y.; FONT I FURNOLS, M.; FORTIN, J.; ROCHA, L.M.; FAUCITANO, L. 2015. Effects of ractopamine administration and castration method on muscle fiber characteristics and sensory quality of the longissimus muscle in two Piétrain pig genotypes. Meat Science. 102:27-34. https://doi.org/10.1016/j.meatsci.2014.10.027 LINDEMANN, M.D.; CROMWELL, G.L.; MONEGUE, H.J.; PURSER, K.W. 2008. Effect of chromium source on tissue concentration of chromium in pigs. J. Animal Science. 86(11):2971-2978. https://doi.org/10.2527/jas.2008-0888 MORENO, R.A. 2007. Importancia del cromo en el organismo de personas con diabetes tipo II. Rev. Tecnociencia Univ. 5(5):3-7. NIÑO, A.M.M.; GRANJA, R.H.M.M.; WANSCHEL, A.C.B.A.; SALERNO, A.G. 2015. The challenges of ractopamine use in meat production for export to European Union and Russia. Food Control. 72. part B.: 289-292. https://doi.org/10.1016/j.foodcont.2015.10.015 PERES, L.M.; BRIDI, A.M.; ABÉRCIO DA SILVA, C.; ANDREO, N.; PINHEIRO BARATA, C.C.; NAGI DÁRIO, J.G. 2014. Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality. Rev. Bras. Zootecnia, 43(7):369-375. https://doi.org/10.1590/S1516-35982014000700004 POMPEU, M.A.; RODRIGUES, L.A.; CAVALCANTI, L.F.L.; FONTES, D.O.; TORAL, F.L.B. 2017. A multivariate approach to determine the factors affecting response level of growth, carcass, and meat quality traits in finishing pigs fed ractopamine. J. Animal Science. 95(4):1644-1659. https://doi.org/10.2527/jas.2016.1181 RIKARD-BELL, C.; CURTIS, M.A.; VAN BARNEVELD, R.J.; MULLAN, B.P.; EDWARDS, A.C.; GANNON, N.J.; HENMAN, D.J.; HUGHES, P.E.; DUNSHEA, F.R. 2009. Ractopamine hydrochloride improves growth performance and carcass composition in immunocastrated boars, intact boars, and gilts. J. Animal Science. 87(11):3536-3543. https://doi.org/10.2527/jas.2009-2002 ROCHFORT, S.; PARKER, A.J.; DUNSHEA, F.R. 2008. Plant bioactives for ruminant health and productivity. Phytochemistry. 69(2):299-322. https://doi.org/10.1016/j.phytochem.2007.08.017 ROSSI, C.A.; LOVATTO, P.A.; LENHEN, C.R.; ANDRETTA, I.; CERON, M.S.; LOVATO, G.D. 2010. Alimentação de suínos em terminação com dietas contendo extratos cítricos e ractopamina: características químicas e perfil de ácidos graxos do músculo longissimus dorsi. Ars Veterinaria. 26(2):95-103. SALES, J.; JANČÍK, F. 2011. Effects of dietary chromium supplementation on performance, carcass characteristics, and meat quality of growing-finishings wine: A meta-analysis. J. Animal Science. 89(12):4054-4067. https://doi.org/10.2527/jas.2010-3495 TAVÁREZ, M.A.; BOLER, D.D.; CARR, S.N.; RITTER, M.J.; PETRY, D.B.; SOUZA, C.M.; KILLERFER, J.; MCKEITH, F.K.; DILGER, A.C. 2012. Fresh meat quality and further processing characteristics of shoulders from finishing pigs fed ractopamine hydrochloride (Paylean). J. Animal Science. 90:5122-5134. https://doi.org/10.2527/jas.2012-5438 VAN DE LIGT, C.P.A.; LINDEMANN, M.D.; CROMWELL, G.L. 2002. Assessment of chromium tripicolinate supplementation and dietary protein level on growth, carcass, and blood criteria in growing pigs. J. Animal Science. 80(9):2412-2419. https://doi.org/10.2527/2002.8092412x WATANABE, P.H.; THOMAZ, M.C.; PASCOAL, L.A.F.; RUIZ, U.S.; DANIEL, E.; AMORIM, A.B.; CRISTANI, J.; CASTRO, F.F. 2012. Qualidade da carne de fêmeas suínas alimentadas com diferentes concentrações de ractopamina na dieta. Arq. Bras. Med. Vet. Zootec. 64(5):1381-1388. https://doi.org/10.1590/S0102-09352012000500040 WEBB, E.C.; O´NEILL, H.A. 2008. The animal fat paradox and meat quality. Meat Science 80:28-36. https://doi.org/10.1016/j.meatsci.2008.05.029 WOOD, J.D.; ENSER, M.; FISHER, A.V.; NUTE, G.R.; SHEARD, P.R.; RICHARDSON, R.I.; HUGHES, S.I.; WHITTINGTON, F.M. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Science. 78:343-358. https://doi.org/10.1016/j.meatsci.2007.07.019 WOOD, J.D.; RICHARDSON, R.I.; NUTE, G.R.; FISHER, A.V.; CAMPO, M.M.; KASAPIDOU, E.; SHEARD, P.R.; ENSER, M. 2003. Effects of fatty acids on meat quality: a review. Meat Science. 66:21-32. https://doi.org/10.1016/S0309-1740(03)00022-6 XIONG, Y.L.; GOWER, M.J.; LI, C.; ELMORE, C.A.; CROMWELL, G.L.; LINDEMANN, M.D. 2006. Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle. Meat Science. 73(4):600-604. https://doi.org/10.1016/j.meatsci.2006.02.016 https://revistas.udca.edu.co/index.php/ruadc/article/download/1178/1891 https://revistas.udca.edu.co/index.php/ruadc/article/download/1178/1898 info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/resource_type/c_1843 info:eu-repo/semantics/publishedVersion http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text Publication |
| institution |
UNIVERSIDAD DE CIENCIAS APLICADAS Y AMBIENTALES |
| thumbnail |
https://nuevo.metarevistas.org/UNIVERSIDADDECIENCIASAPLICADASYAMBIENTALES/logo.png |
| country_str |
Colombia |
| collection |
Revista U.D.C.A Actualidad & Divulgación Científica |
| title |
El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos |
| spellingShingle |
El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos Rincón Flórez, Juan Carlos Trujillo Flórez, Luis Guillermo Gonzalez Corrales, Juan Carlos Caivio Nasner, Sindy Liliana retención de agua carcasa grasa dorsal pérdidas por goteo resistencia al corte backfat carcass drip loss shear force water holding capacity |
| title_short |
El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos |
| title_full |
El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos |
| title_fullStr |
El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos |
| title_full_unstemmed |
El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos |
| title_sort |
el cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos |
| title_eng |
Chromium-yeast and ractopamine affect the profile of fatty acids and quality of meat in pigs |
| description |
Los consumidores de cerdo demandan productos bajos en grasa y sin aditivos que afecten la salud humana. El objetivo de este trabajo fue evaluar el efecto del cromo-levadura o ractopamina adicionadas a la dieta de cerdos, sobre el rendimiento, las características de la canal y la calidad de la carne. Se distribuyeron 20 cerdos de manera aleatoria en cuatro tratamientos: sin adición de cromo-levadura, ni ractopamina (T1); 10ppm de ractopamina (T2); 0,2ppm de cromo-levadura (T3) y 0,4ppm de cromo- levadura (T4). Se determinó el espesor de la grasa dorsal al inicio, al intermedio y al final del estudio. El rendimiento en canal caliente y fría se estimó en el frigorífico. Muestras de la cabeza del lomo fueron tomadas para evaluar pH, resistencia al corte, goteo, temperatura, retención de agua y contenido de ácidos grasos. Se realizó un análisis descriptivo de los datos y de Kruskal-Wallis, para determinar el efecto del tratamiento sobre las variables medidas. Ninguna suplementación afectó la ganancia de peso, peso final, conversión alimenticia, consumo alimento, rendimiento en canal caliente, rendimiento canal fría y grasa dorsal (P>0,05). La resistencia al corte aumentó con la ractopamina, pero disminuyó con el cromo-levadura. Las pérdidas por goteo fueron significativas con 0,2ppm de cromo-levadura, pero no lo fueron con 0,4ppm de cromo-levadura o ractopamina. No se encontró efecto de la ractopamina sobre los ácidos grasos, pero sí del cromo-levadura. Tanto el cromo-levadura como la ractopamina modifican características de la carne, como la dureza y el perfil de ácidos grasos.
|
| description_eng |
The consumers of pork demand products low in fat and free of additives that affect the human health. The objective of this study was to evaluate the effect of chromium-yeast or ractopamine added to the diet of pigs on the performance, characteristics of the carcass and meat quality. Twenty pigs were randomized to four treatments: without the addition of chromium-yeast or ractopamine (T1); 10ppm of ractopamine (T2); 0.2ppm of chromium-yeast (T3) and 0.4ppm of chromium-yeast (T4). The backfat thickness was evaluated at the beginning, at the intermediate and at the end of the experiment. Hot carcass yield and cold carcass yield was evaluated in the slaughter house. Loin samples were taken to evaluate pH, shear force, drip loss, temperature, water retention and fatty acid composition. A descriptive analysis of the data and Kruskal-Wallis was carried out to determine the effect of the treatment on the measured variables. Any supplementation affected significantly weight gain, final weight, feed conversion, feed intake, hot carcass yield, cold carcass yield and backfat thinkness (P>0,05). Shear force increased with ractopamine, but decreased with chrome-yeast. Drip losses were significant at 0.2ppm chromium-yeast, but were not significant at 0.4ppm chromium-yeast or ractopamine. There was no effect of ractopamine on fatty acids, but with chromium-yeast was significant. Both chrome-yeast and ractopamine modify meat characteristics such as hardness and fatty acid profile.
|
| author |
Rincón Flórez, Juan Carlos Trujillo Flórez, Luis Guillermo Gonzalez Corrales, Juan Carlos Caivio Nasner, Sindy Liliana |
| author_facet |
Rincón Flórez, Juan Carlos Trujillo Flórez, Luis Guillermo Gonzalez Corrales, Juan Carlos Caivio Nasner, Sindy Liliana |
| topicspa_str_mv |
retención de agua carcasa grasa dorsal pérdidas por goteo resistencia al corte |
| topic |
retención de agua carcasa grasa dorsal pérdidas por goteo resistencia al corte backfat carcass drip loss shear force water holding capacity |
| topic_facet |
retención de agua carcasa grasa dorsal pérdidas por goteo resistencia al corte backfat carcass drip loss shear force water holding capacity |
| citationvolume |
23 |
| citationissue |
1 |
| citationedition |
Núm. 1 , Año 2020 :Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio |
| publisher |
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A |
| ispartofjournal |
Revista U.D.C.A Actualidad & Divulgación Científica |
| source |
https://revistas.udca.edu.co/index.php/ruadc/article/view/1178 |
| language |
spa |
| format |
Article |
| rights |
https://creativecommons.org/licenses/by-nc-sa/4.0/ Juan Carlos Rincón Flórez, Luis Guillermo Trujillo Flórez, Juan Carlos Gonzalez Corrales, Sindy Liliana Caivio Nasner - 2020 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
| references |
AMERICAN MEAT SCIENCE ASSOCIATION, AMSA. 2015. Instrumental Measures Of Tenderness And Textural Properties. En: AMSA. (eds). Research Guidelines for Cookery, Sensory and Instrumental Tenderness Measurement of Fresh Meat. Ed. AMSA (Champaign). p.82-87. ANDRETTA, I.; KIPPER, M.; LEHNEN, C.R.; DEMORI, A.B.; REMUS, A.; LOVATTO, P.A. 2012. Meta-analysis of the relationship between ractopamine and dietary lysine levels on carcass characteristics in pigs. Livestock Science. 143(1):91-96. https://doi.org/10.1016/j.livsci.2011.09.004 ATHAYDE, N.B.; COSTA, O.A.D.; ROÇA, R.O.; GUIDONI, A.L.; LUDTKE, C.B.; LIMA, G.J.M.M. 2012. Meat quality of swine supplemented with ractopamine under commercial conditions in Brazil. J. of Animal Science. 90(12):4604-4610. https://doi.org/10.2527/jas.2012-5102 AYUSO, D.; GONZÁLEZ, A.; HERNÁNDEZ, F.; CORRAL, J.M.; IZQUIERDO, M. 2013. Prediction of carcass composition, ham and foreleg weights, and lean meat yields of Iberian pigs usingultrasound measurements in live animals. J. of Animal Science. 91(4):1884-1892. https://doi.org/10.2527/jas.2012-5357 BRAÑA, D.; RAMÍREZ, E.; RUBIO, M.; SÁNCHEZ, A.; TORRESCANO, G.; ARENAS, M.L.; PARTIDA, J.A.; PONCE, E.; RÍOS, F.G. 2011. Parámetros de Calidad en la Carne. En: SAGARPA-INIFAP (eds). Manual de Análisis de Calidad en Muestras de Carne. Ed. SAGARPA-INIFAP (Querétaro). p.7-55. BUČKO, O.; LEHOTAYOVÁ, A.; HAŠČÍK, P.; BAHELKA, I.; GÁBOR, M.; BOBKO, M.; DEBRECÉNI, O.; TREMBECKÁ, L. 2015. Effect of chromium nicotinate on oxidative stability chemical composition and meat quality of growing-finishing pigs. Potravinarstvo. 9(1):562-572. https://doi.org/10.5219/521 DIKEMAN, M.E. 2007. Effects of metabolic modifiers on carcass traits and meat quality. Meat Science. 77:121-135. https://doi.org/10.1016/j.meatsci.2007.04.011 EUROPEAN FOOD SAFETY AUTHORITY, EFSA. 2012. Scientific Opinion Scientific Opinion on ChromoPrecise® cellular bound chromium yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source 1. European Food Safety Authority J. 10(11):2951. https://doi.org/10.2903/j.efsa.2012.2951 GHEISAR, M.M.; KIM, I.H. 2017. Phytobiotics in poultry and swine nutrition – a review. Italian J. of Animal Science. 17:92-99. https://doi.org/10.1080/1828051X.2017.1350120 LEMME, A.; WENK, C.; LINDEMANN, M.; BEE, G. 1999. Chromium yeast affects growth performance but not whole carcass composition of growing-finishing pigs. Ann. Zootech. 48(6):457-468. LEÓN, J.F. 2014. La carne de cerdo y la tendencia “light”: ¿Amenaza u oportunidad? Porcicultura Colombiana. 195:28-32. LI, H.; GARIÉPY, C.; JIN, Y.; FONT I FURNOLS, M.; FORTIN, J.; ROCHA, L.M.; FAUCITANO, L. 2015. Effects of ractopamine administration and castration method on muscle fiber characteristics and sensory quality of the longissimus muscle in two Piétrain pig genotypes. Meat Science. 102:27-34. https://doi.org/10.1016/j.meatsci.2014.10.027 LINDEMANN, M.D.; CROMWELL, G.L.; MONEGUE, H.J.; PURSER, K.W. 2008. Effect of chromium source on tissue concentration of chromium in pigs. J. Animal Science. 86(11):2971-2978. https://doi.org/10.2527/jas.2008-0888 MORENO, R.A. 2007. Importancia del cromo en el organismo de personas con diabetes tipo II. Rev. Tecnociencia Univ. 5(5):3-7. NIÑO, A.M.M.; GRANJA, R.H.M.M.; WANSCHEL, A.C.B.A.; SALERNO, A.G. 2015. The challenges of ractopamine use in meat production for export to European Union and Russia. Food Control. 72. part B.: 289-292. https://doi.org/10.1016/j.foodcont.2015.10.015 PERES, L.M.; BRIDI, A.M.; ABÉRCIO DA SILVA, C.; ANDREO, N.; PINHEIRO BARATA, C.C.; NAGI DÁRIO, J.G. 2014. Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality. Rev. Bras. Zootecnia, 43(7):369-375. https://doi.org/10.1590/S1516-35982014000700004 POMPEU, M.A.; RODRIGUES, L.A.; CAVALCANTI, L.F.L.; FONTES, D.O.; TORAL, F.L.B. 2017. A multivariate approach to determine the factors affecting response level of growth, carcass, and meat quality traits in finishing pigs fed ractopamine. J. Animal Science. 95(4):1644-1659. https://doi.org/10.2527/jas.2016.1181 RIKARD-BELL, C.; CURTIS, M.A.; VAN BARNEVELD, R.J.; MULLAN, B.P.; EDWARDS, A.C.; GANNON, N.J.; HENMAN, D.J.; HUGHES, P.E.; DUNSHEA, F.R. 2009. Ractopamine hydrochloride improves growth performance and carcass composition in immunocastrated boars, intact boars, and gilts. J. Animal Science. 87(11):3536-3543. https://doi.org/10.2527/jas.2009-2002 ROCHFORT, S.; PARKER, A.J.; DUNSHEA, F.R. 2008. Plant bioactives for ruminant health and productivity. Phytochemistry. 69(2):299-322. https://doi.org/10.1016/j.phytochem.2007.08.017 ROSSI, C.A.; LOVATTO, P.A.; LENHEN, C.R.; ANDRETTA, I.; CERON, M.S.; LOVATO, G.D. 2010. Alimentação de suínos em terminação com dietas contendo extratos cítricos e ractopamina: características químicas e perfil de ácidos graxos do músculo longissimus dorsi. Ars Veterinaria. 26(2):95-103. SALES, J.; JANČÍK, F. 2011. Effects of dietary chromium supplementation on performance, carcass characteristics, and meat quality of growing-finishings wine: A meta-analysis. J. Animal Science. 89(12):4054-4067. https://doi.org/10.2527/jas.2010-3495 TAVÁREZ, M.A.; BOLER, D.D.; CARR, S.N.; RITTER, M.J.; PETRY, D.B.; SOUZA, C.M.; KILLERFER, J.; MCKEITH, F.K.; DILGER, A.C. 2012. Fresh meat quality and further processing characteristics of shoulders from finishing pigs fed ractopamine hydrochloride (Paylean). J. Animal Science. 90:5122-5134. https://doi.org/10.2527/jas.2012-5438 VAN DE LIGT, C.P.A.; LINDEMANN, M.D.; CROMWELL, G.L. 2002. Assessment of chromium tripicolinate supplementation and dietary protein level on growth, carcass, and blood criteria in growing pigs. J. Animal Science. 80(9):2412-2419. https://doi.org/10.2527/2002.8092412x WATANABE, P.H.; THOMAZ, M.C.; PASCOAL, L.A.F.; RUIZ, U.S.; DANIEL, E.; AMORIM, A.B.; CRISTANI, J.; CASTRO, F.F. 2012. Qualidade da carne de fêmeas suínas alimentadas com diferentes concentrações de ractopamina na dieta. Arq. Bras. Med. Vet. Zootec. 64(5):1381-1388. https://doi.org/10.1590/S0102-09352012000500040 WEBB, E.C.; O´NEILL, H.A. 2008. The animal fat paradox and meat quality. Meat Science 80:28-36. https://doi.org/10.1016/j.meatsci.2008.05.029 WOOD, J.D.; ENSER, M.; FISHER, A.V.; NUTE, G.R.; SHEARD, P.R.; RICHARDSON, R.I.; HUGHES, S.I.; WHITTINGTON, F.M. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Science. 78:343-358. https://doi.org/10.1016/j.meatsci.2007.07.019 WOOD, J.D.; RICHARDSON, R.I.; NUTE, G.R.; FISHER, A.V.; CAMPO, M.M.; KASAPIDOU, E.; SHEARD, P.R.; ENSER, M. 2003. Effects of fatty acids on meat quality: a review. Meat Science. 66:21-32. https://doi.org/10.1016/S0309-1740(03)00022-6 XIONG, Y.L.; GOWER, M.J.; LI, C.; ELMORE, C.A.; CROMWELL, G.L.; LINDEMANN, M.D. 2006. Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle. Meat Science. 73(4):600-604. https://doi.org/10.1016/j.meatsci.2006.02.016 |
| type_driver |
info:eu-repo/semantics/article |
| type_coar |
http://purl.org/coar/resource_type/c_6501 |
| type_version |
info:eu-repo/semantics/publishedVersion |
| type_coarversion |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| type_content |
Text |
| publishDate |
2020-06-30 |
| date_accessioned |
2020-06-30T00:00:00Z |
| date_available |
2020-06-30T00:00:00Z |
| url |
https://revistas.udca.edu.co/index.php/ruadc/article/view/1178 |
| url_doi |
https://doi.org/10.31910/rudca.v23.n1.2020.1178 |
| issn |
0123-4226 |
| eissn |
2619-2551 |
| doi |
10.31910/rudca.v23.n1.2020.1178 |
| url4_str_mv |
https://revistas.udca.edu.co/index.php/ruadc/article/download/1178/1891 |
| url2_str_mv |
https://revistas.udca.edu.co/index.php/ruadc/article/download/1178/1898 |
| _version_ |
1811201167570501632 |