Qualidade da carne de suínos com uso de glicerina na alimentação

Abstract

The objective of this study was to evaluate the effects of providing different levels of glycerin in the diet on meat quality of finishing pigs. 30 barrow and 30 female pigs were used, with initial weight of 79.3±4.0kg. A randomized block design was used (initial weight) in a factorial 2 x 4 + 2, being two sex categories (barrow and female), four levels of crude glycerin (50, 100, 150 and 200g/kg) and two control groups (barrow and female fed diet without glycerin), in a total of ten treatments with six replications and the experimental unit represented by an animal. After slaughter were carried out the physico-chemical and centesimal analysis of Longissimus dorsi (loin) and Semimembranosus (ham) on the left side of the carcasses. The results showed interaction between barrows and levels of glycerin to the redness and ash of the ham. It was observed that in the loin cut the final pH of the barrows was higher than the female pigs. The results indicate that barrows had higher ether extract content in the ham and loin compared to females. In the shank, the ash content of sows was higher than that of barrows. However, in the loin, there was no influence of the levels of glycerin on chemical composition. Nevertheless, despite the use of glycerin having caused changes in the red color and ash content in the leg of castrated males, in general it did not cause significant changes on the physico-chemical and centesimal characteristics of pork and can be used up to the level of 200g/kg in the feed of these animals.