Banca de QUALIFICAÇÃO: CLAUDIANA DA SILVA SOUZA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : CLAUDIANA DA SILVA SOUZA
DATA : 01/11/2016
HORA: 14:00
LOCAL: Sala 01 do PPGPA
TÍTULO:

ENRICHMENT OF SWINE MEAT WITH FATTY ACID OMEGA-3 AND OMEGA-9 THROUGH DIET SUPPLEMENT WITH VEGETABLE OILS FONTESB DIFFERENT

 

PALAVRAS-CHAVES:

fortified foods, linoleic acid, meat quality, performance, 

PÁGINAS: 43
GRANDE ÁREA: Ciências Agrárias
ÁREA: Zootecnia
RESUMO:

The meat of pigs is an important food of the Western diet, and has aroused the interest of nutritionists because of its fatty acid composition. Diets rich in polyunsaturated fatty acids significantly increase levels of linoleic and linolenic acids, reducing the risks associated with cardiovascular disease in humans. Thus aimed to evaluate the enrichment of pork by the use of blends of oils rich in omega-3 and omega-9 through supplementation of animal feed in termination. 24 pigs commercial hybrids were used, barrows, crossbred with average weight of 66 ± 5.4 kg / PV. Were distributed in randomized blocks, with four treatments and six replications, the treatments consisted of: control- ration (100% soybean oil); 1- blend (50% soybean oil, 25% of linseed oil, olive oil 12.5% and rapeseed oil 12.5%); blend 2. (25% soybean oil, 50% of linseed oil, olive 12.5% and 12.5% canola); 3 blend (25% soybean oil, linseed oil 12.5% and 12.5% olive oil and 50% canola oil). The parameters of performance were feed intake, weight gain and feed conversion, the pigs when they reach an average weight of 100 ± 6.28 kg were slaughtered to evaluate carcass and meat quality. They were collected to compose the economic viability of the cost of feed, daily weight gain, average cost index and economic efficiency index. The use of different sources of vegetable oil (Blend) in the diets did not affect the performance or quality of the carcass, but it influenced the intramuscular fat content, which decreased with the diet containing only soybean oil. It is concluded that the addition of mixtures of vegetable oils does not depress the performance or quality of pig carcass termination. However, adding the blend comprising 25% soybean oil, 12.5% of linseed oil, 12.5% of olive oil and 50% rapeseed oil results in more economical diets.

 

 

MEMBROS DA BANCA:
Externo à Instituição - ANDREZA LOURENÇO MARINHO - CAPES
Externo ao Programa - 1323030 - JANETE GOUVEIA DE SOUZA
Presidente - 2793246 - JOSE APARECIDO MOREIRA