Chromium-yeast and ractopamine affect the profile of fatty acids and quality of meat in pigs

El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos

dc.creatorRincón Flórez, Juan Carlos
dc.creatorTrujillo Flórez, Luis Guillermo
dc.creatorGonzalez Corrales, Juan Carlos
dc.creatorCaivio Nasner, Sindy Liliana
dc.date2020-04-14
dc.date.accessioned2023-08-28T15:13:58Z
dc.date.available2023-08-28T15:13:58Z
dc.identifierhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1178
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8443005
dc.descriptionThe consumers of pork demand products low in fat and free of additives that affect the human health. The objective of this study was to evaluate the effect of chromium-yeast or ractopamine added to the diet of pigs on the performance, characteristics of the carcass and meat quality. Twenty pigs were randomized to four treatments: without the addition of chromium-yeast or ractopamine (T1); 10ppm of ractopamine (T2); 0.2ppm of chromium-yeast (T3) and 0.4ppm of chromium-yeast (T4). The backfat thickness was evaluated at the beginning, at the intermediate and at the end of the experiment. Hot carcass yield and cold carcass yield was evaluated in the slaughter house. Loin samples were taken to evaluate pH, shear force, drip loss, temperature, water retention and fatty acid composition. A descriptive analysis of the data and Kruskal-Wallis was carried out to determine the effect of the treatment on the measured variables. Any supplementation affected significantly weight gain, final weight, feed conversion, feed intake, hot carcass yield, cold carcass yield and backfat thinkness (P>0,05). Shear force increased with ractopamine, but decreased with chrome-yeast. Drip losses were significant at 0.2ppm chromium-yeast, but were not significant at 0.4ppm chromium-yeast or ractopamine. There was no effect of ractopamine on fatty acids, but with chromium-yeast was significant. Both chrome-yeast and ractopamine modify meat characteristics such as hardness and fatty acid profile.en-US
dc.descriptionLos consumidores de cerdo demandan productos bajos en grasa y sin aditivos que afecten la salud humana. El objetivo de este trabajo fue evaluar el efecto del cromo-levadura o ractopamina adicionadas a la dieta de cerdos, sobre el rendimiento, las características de la canal y la calidad de la carne. Se distribuyeron 20 cerdos de manera aleatoria en cuatro tratamientos: sin adición de cromo-levadura, ni ractopamina (T1); 10ppm de ractopamina (T2); 0,2ppm de cromo-levadura (T3) y 0,4ppm de cromo- levadura (T4). Se determinó el espesor de la grasa dorsal al inicio, al intermedio y al final del estudio. El rendimiento en canal caliente y fría se estimó en el frigorífico. Muestras de la cabeza del lomo fueron tomadas para evaluar pH, resistencia al corte, goteo, temperatura, retención de agua y contenido de ácidos grasos. Se realizó un análisis descriptivo de los datos y de Kruskal-Wallis, para determinar el efecto del tratamiento sobre las variables medidas. Ninguna suplementación afectó la ganancia de peso, peso final, conversión alimenticia, consumo alimento, rendimiento en canal caliente, rendimiento canal fría y grasa dorsal (P>0,05). La resistencia al corte aumentó con la ractopamina, pero disminuyó con el cromo-levadura. Las pérdidas por goteo fueron significativas con 0,2ppm de cromo-levadura, pero no lo fueron con 0,4ppm de cromo-levadura o ractopamina. No se encontró efecto de la ractopamina sobre los ácidos grasos, pero sí del cromo-levadura. Tanto el cromo-levadura como la ractopamina modifican características de la carne, como la dureza y el perfil de ácidos grasos.es-ES
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dc.formatapplication/pdf
dc.languagespa
dc.publisherUniversidad de Ciencias Aplicadas y Ambientales U.D.C.Aes-ES
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1178/1891
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1178/1898
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dc.rightsDerechos de autor 2020 Juan Carlos Rincón Flórez, Luis Guillermo Trujillo Flórez, Juan Carlos Gonzalez Corrales, Sindy Liliana Caivio Nasneres-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 23 No. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioen-US
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 23 Núm. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; v. 23 n. 1 (2020): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Juniopt-BR
dc.source2619-2551
dc.source0123-4226
dc.source10.31910/rudca.v23.n1.2020
dc.subjectretención de aguaes-ES
dc.subjectcarcasaes-ES
dc.subjectgrasa dorsales-ES
dc.subjectpérdidas por goteoes-ES
dc.subjectresistencia al cortees-ES
dc.subjectbackfaten-US
dc.subjectcarcassen-US
dc.subjectdrip lossen-US
dc.subjectshear forceen-US
dc.subjectwater holding capacityen-US
dc.titleChromium-yeast and ractopamine affect the profile of fatty acids and quality of meat in pigsen-US
dc.titleEl cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdoses-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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