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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
29/09/2022 |
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Data da última atualização: |
05/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BERNARDI, D. M.; BERTOL, T. M.; COLDEBELLA, A.; CUNHA JUNIOR, A.; ALMEIDA, B. C. S.; RODRIGUES, J. B.; ARELLANO, D. B.; GODOY, H. T.; MEINHART, A. D.; PARIS, L. D. de; SGARBIERI, V. C. |
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Afiliação: |
DANIELA MIOTTO BERNARDI, Universidade Estadual do Oeste do Paraná/Francisco Beltrão; TERESINHA MARISA BERTOL, CNPSA; ARLEI COLDEBELLA, CNPSA; ANILDO CUNHA JUNIOR, CNPSA; BÁRBARA CRISTINA SILVEIRA ALMEIDA, Universidade Federal Rural de Pernambuco; JULIANA BÜRGER RODRIGUES, Universidade Estadual de Campinas; DANIEL BARRERA ARELLANO, Universidade Estadual de Campinas; HELENA TEIXEIRA GODOY, Universidade Estadual de Campinas; ADRIANA DILLENBURG MEINHART, Universidade Estadual de Campinas; LEANDRO DANIEL DE PARIS, Falbom Agroindustrial Ltda; VALDEMIRO CARLOS SGARBIERI, Universidade Estadual de Campinas. |
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Título: |
Effects of dietary flaxseed oil with or without products with antioxidant properties on pig performance, carcass characteristics, meat quality and oxidative stability. doi:10.1071/AN21458 |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Animal Production Science, 12 Aug. 2022. |
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DOI: |
https://doi.org/10.1071/AN21458 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Context: The inclusion of natural products with antioxidant properties in animal diets as well as the use of different lipid sources has been tested to improve the nutritional quality of meat. Aim: The aim of this work was to compare natural products with antioxidant properties and vitamin E in swine diets containing flaxseed oil. Methods: Ninety-six animals were allocated to six treatments: control diet (C), diet with 3% flaxseed oil (F), diet with 3% flaxseed oil + 10% grape pomace (FGP), diet with 3% flaxseed oil + 0.0022% grape seed extract (FGE), diet with 3% flaxseed oil + 5% Nile tilapia carcass hydrolysate (FH), and diet with 3% flaxseed oil + 200 ppm vitamin E supplement (FVitE). Key results: The treatments had no effect on growth performance or serum total antioxidant status, while low-magnitude effects on carcass traits were observed. The addition of flaxseed oil to the diet increased the omega-3 and total polyunsaturated fatty acid concentrations and decreased saturated fatty acid and monounsaturated fatty acid concentrations in meat; high concentrations of total tocopherol were observed in the treatments FVitE, FGE, and FH, while a higher oxidative stability (Rancimat®) of backfat was observed for the treatment FVitE. The thiobarbituric acid-reactive substances assay and the sensory evaluation of mini-burgers revealed that vitamin E was the most efficient antioxidant throughout the storage, although the treatments FH and FGE have presented a mild effect. Conclusions: Problems of oxidative stability of pork resulting from including flaxseed oil in the diet of pigs due to increases in omega-3 fatty acids were better overcome by dietary vitamin E than by the use of the other natural antioxidants assessed here. However, this study also demonstrated that both the tilapia hydrolysate and grape seed extract have potential to be used as natural antioxidants, although further studies are required. Implications: The results impact the meat industry in regard to the nutritional quality and oxidative stability of meat. Pork with higher omega-3 content and natural antioxidants can meet consumer demand for a healthier diet, besides providing higher stability throughout storage, providing an additional market niche for the pork industry. MenosAbstract: Context: The inclusion of natural products with antioxidant properties in animal diets as well as the use of different lipid sources has been tested to improve the nutritional quality of meat. Aim: The aim of this work was to compare natural products with antioxidant properties and vitamin E in swine diets containing flaxseed oil. Methods: Ninety-six animals were allocated to six treatments: control diet (C), diet with 3% flaxseed oil (F), diet with 3% flaxseed oil + 10% grape pomace (FGP), diet with 3% flaxseed oil + 0.0022% grape seed extract (FGE), diet with 3% flaxseed oil + 5% Nile tilapia carcass hydrolysate (FH), and diet with 3% flaxseed oil + 200 ppm vitamin E supplement (FVitE). Key results: The treatments had no effect on growth performance or serum total antioxidant status, while low-magnitude effects on carcass traits were observed. The addition of flaxseed oil to the diet increased the omega-3 and total polyunsaturated fatty acid concentrations and decreased saturated fatty acid and monounsaturated fatty acid concentrations in meat; high concentrations of total tocopherol were observed in the treatments FVitE, FGE, and FH, while a higher oxidative stability (Rancimat®) of backfat was observed for the treatment FVitE. The thiobarbituric acid-reactive substances assay and the sensory evaluation of mini-burgers revealed that vitamin E was the most efficient antioxidant throughout the storage, although the treatments FH and FGE have presented a mild effec... Mostrar Tudo |
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Palavras-Chave: |
Bagaço de uva; Carcass hydrolysate; Extrato de semente de uva; Hidrolisado de carcaça; Meat vitamin E; Mini-burgers; Mini-hambúrgueres; Nile tilapia; Ômega-3; Swine carcass; Tilápia do Nilo; Vitamina E de carne. |
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Thesagro: |
Carcaça; Linhaça; Suíno. |
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Thesaurus Nal: |
Grape pomace; Grape seed extract; Linseed; Pig carcasses. |
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Categoria do assunto: |
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Marc: |
LEADER 03723naa a2200481 a 4500
001 2146992
005 2022-10-05
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1071/AN21458$2DOI
100 1 $aBERNARDI, D. M.
245 $aEffects of dietary flaxseed oil with or without products with antioxidant properties on pig performance, carcass characteristics, meat quality and oxidative stability. doi$b10.1071/AN21458$h[electronic resource]
260 $c2022
520 $aAbstract: Context: The inclusion of natural products with antioxidant properties in animal diets as well as the use of different lipid sources has been tested to improve the nutritional quality of meat. Aim: The aim of this work was to compare natural products with antioxidant properties and vitamin E in swine diets containing flaxseed oil. Methods: Ninety-six animals were allocated to six treatments: control diet (C), diet with 3% flaxseed oil (F), diet with 3% flaxseed oil + 10% grape pomace (FGP), diet with 3% flaxseed oil + 0.0022% grape seed extract (FGE), diet with 3% flaxseed oil + 5% Nile tilapia carcass hydrolysate (FH), and diet with 3% flaxseed oil + 200 ppm vitamin E supplement (FVitE). Key results: The treatments had no effect on growth performance or serum total antioxidant status, while low-magnitude effects on carcass traits were observed. The addition of flaxseed oil to the diet increased the omega-3 and total polyunsaturated fatty acid concentrations and decreased saturated fatty acid and monounsaturated fatty acid concentrations in meat; high concentrations of total tocopherol were observed in the treatments FVitE, FGE, and FH, while a higher oxidative stability (Rancimat®) of backfat was observed for the treatment FVitE. The thiobarbituric acid-reactive substances assay and the sensory evaluation of mini-burgers revealed that vitamin E was the most efficient antioxidant throughout the storage, although the treatments FH and FGE have presented a mild effect. Conclusions: Problems of oxidative stability of pork resulting from including flaxseed oil in the diet of pigs due to increases in omega-3 fatty acids were better overcome by dietary vitamin E than by the use of the other natural antioxidants assessed here. However, this study also demonstrated that both the tilapia hydrolysate and grape seed extract have potential to be used as natural antioxidants, although further studies are required. Implications: The results impact the meat industry in regard to the nutritional quality and oxidative stability of meat. Pork with higher omega-3 content and natural antioxidants can meet consumer demand for a healthier diet, besides providing higher stability throughout storage, providing an additional market niche for the pork industry.
650 $aGrape pomace
650 $aGrape seed extract
650 $aLinseed
650 $aPig carcasses
650 $aCarcaça
650 $aLinhaça
650 $aSuíno
653 $aBagaço de uva
653 $aCarcass hydrolysate
653 $aExtrato de semente de uva
653 $aHidrolisado de carcaça
653 $aMeat vitamin E
653 $aMini-burgers
653 $aMini-hambúrgueres
653 $aNile tilapia
653 $aÔmega-3
653 $aSwine carcass
653 $aTilápia do Nilo
653 $aVitamina E de carne
700 1 $aBERTOL, T. M.
700 1 $aCOLDEBELLA, A.
700 1 $aCUNHA JUNIOR, A.
700 1 $aALMEIDA, B. C. S.
700 1 $aRODRIGUES, J. B.
700 1 $aARELLANO, D. B.
700 1 $aGODOY, H. T.
700 1 $aMEINHART, A. D.
700 1 $aPARIS, L. D. de
700 1 $aSGARBIERI, V. C.
773 $tAnimal Production Science, 12 Aug. 2022.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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| Registros recuperados : 37 | |
| 1. |  | PIMENTEL, I. C.; DIONÍSIO, J. A.; SIGNOR, D. Bactérias esporuladas. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 4, p. 23-23.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 2. | | PIMENTEL, I. C.; DIONÍSIO, J. A.; SIGNOR, D. Bactérias. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 3, p. 17-22.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 3. | | PIMENTEL, I. C.; DIONÍSIO, J. A.; SIGNOR, D. Actinobacterias. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 7, p. 43-48.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 5. | | AUER, C. G.; PIMENTEL, I. C.; FIGURA, G. Fungos endofíticos em acículas de Pinus taeda. Summa Phytopathologica, Botucatu, n. 34, supl., p. 64, Feb. 2008. Resumo 190. XXXI Congresso Paulista de Fitopatologia, Campinas, 2008.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 7. | | PIMENTEL, I. C.; DIONISIO, J. A.; SIGNOR, D. Fungos. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 5, p. 27-32.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 8. | | DIONÍSIO, J. A.; PIMENTEL, I. C.; SIGNOR, D. Biomassa microbiana. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 13, p. 78-83.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 9. | | PIMENTEL, I. C.; DIONISIO, J. A.; SIGNOR, D. Micro-organismos celulolíticos. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 8, p. 49-53.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 10. | | PIMENTEL, I. C.; DIONISIO, J. A.; SIGNOR, D. Micro-organismos solubilizadores de fosfatos. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 9, p. 54-59.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 12. | | DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D. Respiração microbiana. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 12, p. 72-77.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 13. | | SIGNOR, D.; DIONÍSIO, J. A.; PIMENTEL, I. C. Inoculação de sementes de leguminosas. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 11, p. 67-71.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 14. | | BOZZA, A.; PIMENTEL, I. C.; HELM, C. V. Inibição do crescimento de fungos do gênero Aspergillus produtores de ocratoxina a por extratos aquosos de erva-mate. In: EVENTO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA FLORESTAS, 11., 2012, Colombo. Anais. Colombo: Embrapa Florestas, 2012. (Embrapa Florestas. Documentos, 240). Editores técnicos: Marcílio José Thomazini, Elenice Fritzsons, Patrícia Raquel Silva, Guilherme Schnell e Schuhli, Denise Jeton Cardoso, Luziane Franciscon. EVINCI. Resumos.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 16. | | DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D. Isolamento de rizóbios de raízes de leguminosas. In: DIONISIO, J. A.; PIMENTEL, I. C.; SIGNOR, D.; PAULA, A. M. de; MACEDA, A.; MATANNA, A. L. Guia prático de biologia do solo. Curitiba: SBCS: NEPAR, 2016. cap. 10, p. 60-66.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 18. | | GHIZELINI, A. M.; AUER, C. G.; PIMENTEL, I. C. Sucessão de fungos em acículas de Pinus taeda em decomposição. Arquivos do Instituto Biológico. Série Ciência APTA, São Paulo, v. 72, supl. 2, p. 75, 2005. Edição dos Resumos da 18ª Reunião Anual do Instituto Biológico, 2005, São Paulo.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 37 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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