TY - JOUR
T1 - Defatted corn germ meal and phytase in the diet of pigs: Effects on meat quality and a fresh sausage
AU - Pacheco, Graziela Drociunas
AU - Lozano, Arturo Pardo
AU - Vinokurovas, Sylvia Luiza
AU - Silva, Roberta Abrami Monteiro
AU - Dalto, Danyel Bueno
AU - Da Silva Agostini, Piero
AU - Fonseca, Nilva Aparecida Nicolao
AU - Bridi, Ana Maria
AU - Da Silva, Caio Abércio
PY - 2012/4/1
Y1 - 2012/4/1
N2 - 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 didn't affect the oxidation.
AB - 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 didn't affect the oxidation.
KW - Antioxidant
KW - Enzyme
KW - Oxidation
KW - Phytic acid
U2 - 10.5433/1679-0359.2012v33n2p819
DO - 10.5433/1679-0359.2012v33n2p819
M3 - Article
SN - 1676-546X
VL - 33
SP - 819
EP - 828
JO - Semina:Ciencias Agrarias
JF - Semina:Ciencias Agrarias
IS - 2
ER -