Defatted corn germ meal and phytase in the diet of pigs: effects on meat quality and a fresh sausage

Graziela Drociunas Pacheco, Arturo Pardo Lozano, Sylvia Luiza Vinokurovas, Roberta Abrami Monteiro Silva, Danyel Bueno Dalto, Piero da Silva Agostini, Ana Maria Bridi, Nilva Aparecida Nicolao Fonseca, Caio Abercio da Silva

Abstract


The objective of this study was to evaluate the influence of phytic acid, mainly carried by the defatted corn germ meal (DCGM), and the addition of phytase in pig diets in the finishing phase on the parameters related to the meat and fresh sausage qualities. Were used 32 pigs of commercial line “Pen Ar Lan”, with initial weight of 60.31 ± 5.32 kg, 16 barrows and 16 females, distributed in a 2x2x2 factorial design: diet without adding DCGM and inclusion of 40% of DCGM, diets without phytase inclusion and inclusion of 1000 FTU and the gender, barrows and gilts. The animals received food and water ad libitum during the experimental period of 29 days. Upon reaching 87.19 ± 7.08 of kg body weight, the animals were slaughtered. Samples were collected from the Longissimus dorsi muscle for analysis of meat and fresh sausage qualities. Samples of loin were assessed for pH, color, marbling, drip loss, texture, chemical composition and lipid oxidation. In fresh sausage were evaluated color, pH, chemical composition and oxidation. The results showed that diets with phytic acid, mainly carried by the defatted corn germ meal, influenced the lipid stability of meat and fresh sausage. The inclusion of phytase didn’t affect the oxidation.


Keywords


Antioxidant; Enzyme; Oxidation; Phytic acid.



DOI: http://dx.doi.org/10.5433/1679-0359.2012v33n2p819

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional