Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne

• Ano de defesa: 2020
• Autor(a) principal: Giuliani, Caroline dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais
• Palavras-chave em Português: Antioxidantes naturais; Resíduo agroindustrial; Bem-estar animal; Oxidação lipídica; Análise sensorial; Natural antioxidants; Agro-industrial waste; Animal welfare; Lipid oxidation; Sensory analysis; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/22980

The aim of this study was to evaluate the potential of the winemaking residue of red grapes (Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of confined and free pigs, with access and without access to vegetation on weight gain, carcass characteristics, weight of commercial cuts, economic viability and meat quality. Forty-eight pigs were randomly assigned to six treatments: SYSCON: confined animals that received conventional feed; SYSCON + GPS: confined animals that received conventional feed with 20% grape pomace silage; SYSOUT A: free animals in vegetation area that received conventional feed; SYSOUT A + GPS: free animals in vegetation area that received conventional feed with 20% grape pomace silage; SYSOUT B: free animals in no vegetation area that received conventional feed; SYSOUT B + GPS: free animals in no vegetation area that received conventional feed with 20% grape pomace silage. The statistical analysis was performed in a 3x2 factorial arrangement, which considered production system, feed and its interactions. During the experiment, performance data were collected and, after slaughter, it was realized the carcasses characterization, the main commercial cuts and the analysis of feed costs. In order to evaluate the meat quality, analyzes of centesimal composition, cholesterol content, fatty acid profile, water loss, shear force, texture profile and sensory analysis were performed. Oxidative stability and objective color were analyzed during refrigerated storage. There were no significant differences in weight gain and in weight of main commercial cuts. The results showed a significant effect on the final pH values, cooling loss and drip loss of the carcasses as a function of the production system. The centesimal composition of meat, cholesterol content, fatty acid profile, juiciness and flavor did not change. The supplementation of GPS in the pigs' diet promoted different effects on the quality of the meat produced, such as greater subjective and objective tenderness, greater intensity of red color and reduced lipid oxidation of the Longissimus thoracis muscle under refrigeration. It was concluded that the inclusion of GPS at the employed level, regardless the production system, does not compromise weight gain, carcass characteristics, weight of commercial cuts, it promotes reduction of feed costs and improves meat quality, constituting a sustainable alternative for a waste that needs to be used.