Influência da linhagem genética, categoria sexual e fitogênicos nos parâmetros de qualidade da carne suína

Abstract

The quality of pork meat encompasses properties that are increasingly coveted by the producer and the consumer market and that guarantee the success of the industrialization of meat products and the fresh meat market. The main attributes of interest are sensory characteristics. The influence on pork quality is based on differences such as breeds, genetics, sexual category and nutrition that directly influence pork quality. Given these characteristics, the search for alternatives to synthetic growth promoters has been growing and several alternatives have been proposed, among them, phytogenic ones, originating mainly from herbs, spices or other plants. Knowing this, this study aimed to evaluate the influence of three different genetic crossings of pigs and their sexual categories (surgically castrated males and females) on the carcass characteristics and physical-chemical attributes of the pork loin and belly, as well as the action of phytochemical compounds on several parameters in the evaluation of pork meat. In the second chapter, the study was carried out with pigs from commercial farms and different genetic crosses. Comparing the genetic groups within each sexual category, it was observed that in females, the lowest hot carcass, cold carcass and belly weights were observed in the G1 group. In males, these variables were higher in G3, intermediate in G2 and lower in G1. In the third chapter, a study was carried out with animals from the same genetic group and commercial farm, and the animals in the control group received the standard diet of the farm, without the addition of growth promoters (ractopamine) and the animals in the treatment group received for 56 days what preceded the slaughter the phytogenic based on garlic oil, licorice extract, caraway oil and cinnamon. In general, the G1 genetics of the study in Chapter II presented the worst characteristics of the meat, according to the TPA profile, thus the meats evaluated in this study can be described as tender and semi-tender meats. Animals supplemented with the phytogenic additive from the study in Chapter III did not show better meat texture characteristics compared to the control group. In contrast to what was observed in the literature, which observed better hardness values with the use of phytogenic additive preparations.