Efeito do uso combinado de monensina sódica e virginiamicina sobre as características da carne de bovinos nelore terminados em confinamento
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Data
2016-08-08
Autores
Luiz, Felipe Pelícia [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O objetivo deste estudo foi estudar o efeito do uso combinado de monensina sódica (MON) e virginiamicina (VM) sobre as características da carne fresca (pH, teor de proteína bruta, extrato etéreo, umidade, matéria mineral, perda por cocção e cor), além da avaliação da carne cozida através de painel sensorial e força de cisalhamento. Foram utilizados 72 animais machos não castrados da raça Nelore, com peso vivo médio inicial de 388±31,07 kg, provindos de sistema de recria em pasto. Os animais foram divididos em 4 tratamentos de acordo com associação ou não dos aditivos nas fases de adaptação e terminação: MON (30 mg/kg) na adaptação + terminação; MON (30 mg/kg) + VM (25 mg/kg) na adaptação e VM (25 mg/kg) na terminação; MON (30 mg/kg) + VM (25 mg/kg) na adaptação e VM (25 mg/kg) + MON (30 mg/kg) na terminação e VM (25 mg/kg) na adaptação e MON (30 mg/kg) + VM (25 mg/kg) na terminação, caracterizando assim delineamento em blocos casualizados, com 6 repetições cada tratamento (3 animais por baia, sendo as baias as unidades experimentais). A duração do experimento foi de 90 dias, sendo 19 dias de adaptação, divididos em três períodos (7, 5 e 7 dias) com dietas de 69, e 79% de ingredientes concentrados, respectivamente; e 71 dias de terminação, com dieta contendo 84% de concentrado. Para avaliação da qualidade de carne foram utilizados 24 animais. A associação de MON e VM não apresentou influência pH, composição centesimal, perda por cocção e força de cisalhamento da carne fresca. O aroma e o sabor da carne cozida também não apresentaram diferença em relação aos tratamentos. Portanto mediante os dados apresentados e discutidos, é possível utilizar desta estratégia nutricional sem maiores preocupações com impactos negativos sobre a qualidade da carne.
The experiment was designed to evaluate the effect of combined use of monensin (MON) and virginiamycin (VM) on the characteristics of fresh meat (pH, protein, fat content, moisture, ash, cooking water loss and hue), and the evaluation of cooked meat through sensory panel and shear force.Were used 72 bulls Nelore cattle, with average live weight 388 ± 31.07 kg, coming from pasture system. The animals were divided on four treatments according to affix or not of additives on adaptation phases and finishing: MON (30 mg / kg) on adaptation and finishing ; MON (30 mg / kg) + VM (25mg / kg) on the adaptation and VM (25mg / kg) at finishing; MON (30 mg / kg) + VM (25mg / kg) in the adaptation and MV (25 mg / kg) + MON (30 mg / kg) on the finishing and VM (25 mg / kg) in the adaptation and MON (30 mg / kg) + VM (25 mg / kg) on the finishing, characterizing a randomized block design, where each treatment had 6 replicates (3 animals per pen, and they were considered as experimental units bays). The experiment lasted 90 days, 19 days of adaptation, divided into three periods (7, 5 and 7 days) diets of 69, 74 and 79% of concentrated ingredients, respectively; and 71 days finishing, with ration containing 84% concentrate. To evaluate the quality of meat were used 24 animals. The MON and VM association not caused effect on the pH, protein, fat content, moisture, ash, cooking water loss and meat color. The smell and taste of cooked meat also showed no difference in relation to treatment. So by the data presented and discussed, it's possible the use this nutritional strategy without major concerns about negative impacts on the quality of meat.
The experiment was designed to evaluate the effect of combined use of monensin (MON) and virginiamycin (VM) on the characteristics of fresh meat (pH, protein, fat content, moisture, ash, cooking water loss and hue), and the evaluation of cooked meat through sensory panel and shear force.Were used 72 bulls Nelore cattle, with average live weight 388 ± 31.07 kg, coming from pasture system. The animals were divided on four treatments according to affix or not of additives on adaptation phases and finishing: MON (30 mg / kg) on adaptation and finishing ; MON (30 mg / kg) + VM (25mg / kg) on the adaptation and VM (25mg / kg) at finishing; MON (30 mg / kg) + VM (25mg / kg) in the adaptation and MV (25 mg / kg) + MON (30 mg / kg) on the finishing and VM (25 mg / kg) in the adaptation and MON (30 mg / kg) + VM (25 mg / kg) on the finishing, characterizing a randomized block design, where each treatment had 6 replicates (3 animals per pen, and they were considered as experimental units bays). The experiment lasted 90 days, 19 days of adaptation, divided into three periods (7, 5 and 7 days) diets of 69, 74 and 79% of concentrated ingredients, respectively; and 71 days finishing, with ration containing 84% concentrate. To evaluate the quality of meat were used 24 animals. The MON and VM association not caused effect on the pH, protein, fat content, moisture, ash, cooking water loss and meat color. The smell and taste of cooked meat also showed no difference in relation to treatment. So by the data presented and discussed, it's possible the use this nutritional strategy without major concerns about negative impacts on the quality of meat.
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Palavras-chave
Carne bovina, Nutrição, Aditivos, Confinamento, Nutrition, Additives, Feedlot, Beef