Incorporação de folha de oliveira na dieta de suínos em crescimento. Efeito nas performances, digestibilidade, parâmetros sanguíneos e características da carne
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2009
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No sentido de proporcionar aos consumidores produtos cárneos de alta qualidade fazse adição de compostos com propriedades antioxidantes que retardam o fenómeno da oxidação lipídica durante as fases de processamento e armazenamento. Esta prática tão comum na indústria motivou diversos trabalhos de investigação sobre compostos com propriedades antioxidantes. Apontados os benefícios da suplementação das dietas com folhas de oliveira, o presente trabalho tem como objectivo avaliar o efeito da percentagem de suplementação na formulação das dietas, nas performances de desenvolvimento dos suínos e nos parâmetros de qualidade da carne: A 2,5% – alimentado com concentrado comercial granulado suplementado com 2,5% de folhas de oliveira previamente secas e moídas B 5% – alimentado com concentrado comercial granulado suplementado com 5% de folhas de oliveira previamente secas e moídas. C – alimentado com concentrado comercial granulado (dieta convencional) Verificouse que os suínos alimentados com dietas com folhas de oliveira incorporadas tiveram um ganho de peso inferior, ingeriram menor quantidade de ração que os suínos alimentados com dietas convencionais, as folhas de oliveira apresentam um efeito negativo na digestibilidade da dieta. No entanto, neste conjunto de suínos verificouse uma diminuição da espessura da gordura dorsal e consequentemente um aumento da percentagem de carne magra, tal como foi demonstrado em estudos anteriores. Não é possível concluir que a folha de oliveira aumente a estabilidade oxidativa na carne, pelo menos com estes níveis de incorporação.
The addition of compounds with antioxidant properties, that slow the lipid’s oxidation during the processing and storage, provides to the consumers highquality meat products. This practice, so common in the industry, led to research on several compounds with antioxidant properties. Highlighted the benefits of supplementing the diets with olive leaves, this study aims to evaluate the effect of the supplementation rate in the formulation of diets in the development and performance of pigs and the parameters of meat quality: A (2.5%) fed with granulated commercial concentrate supplemented with 2,5% of Olive leaves droughts and previously worn out. B (5%) fed with granulated commercial concentrate supplemented with 5% of Olive leaves droughts and previously worn out. C Fed with granulated commercial concentrate (conventional diet) It was found that pigs fed with diets in which olive was incorporated, showed: a smaller weight gain; the intake was lower when compared to the intake of pigs fed with a conventional diet. The olive leaves have a negative effect in the diet’s digestibility. However, this group of pigs showed a decrease in the thickness of the back fat and consequently an increase in the percentage of lean meat as shown in previous studies. It is not possible to conclude that the olive leaves increase the oxidative stability in the meat, not at these levels of incorporation.
The addition of compounds with antioxidant properties, that slow the lipid’s oxidation during the processing and storage, provides to the consumers highquality meat products. This practice, so common in the industry, led to research on several compounds with antioxidant properties. Highlighted the benefits of supplementing the diets with olive leaves, this study aims to evaluate the effect of the supplementation rate in the formulation of diets in the development and performance of pigs and the parameters of meat quality: A (2.5%) fed with granulated commercial concentrate supplemented with 2,5% of Olive leaves droughts and previously worn out. B (5%) fed with granulated commercial concentrate supplemented with 5% of Olive leaves droughts and previously worn out. C Fed with granulated commercial concentrate (conventional diet) It was found that pigs fed with diets in which olive was incorporated, showed: a smaller weight gain; the intake was lower when compared to the intake of pigs fed with a conventional diet. The olive leaves have a negative effect in the diet’s digestibility. However, this group of pigs showed a decrease in the thickness of the back fat and consequently an increase in the percentage of lean meat as shown in previous studies. It is not possible to conclude that the olive leaves increase the oxidative stability in the meat, not at these levels of incorporation.
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Dissertação de Mestrado em Engenharia Zootécnica