Effect of including different levels of crude glycerin in feed on plasma triglyceride concentrations in pigs, and the composition and qualitative attributes of pork

Semina: Ciências Agrárias

Lina María Peñuela Sierra¹  Liliane Maria Piano Gonçalves²  Tiago Junior Pasquetti³  Aparecida da Costa Oliveira⁴  Silvana Teixeira Carvalho⁴  Paulo Levi Oliveira Carvalho⁴  Jansller Luiz Genova⁴  Thaline Maira Pachelli da Cruz⁵ 

[1] Universidad del Tolima;Universidade Estadual de Maringá;Universidade Estadual de Mato Grosso do Sul;Universidade Estadual do Oeste do Paraná;Universidade de São Paulo;

关键词: Biodiesel;    Blood parameters;    By-product;    Fatty acid profile;    Glycerin;    Meat quality.;   

DOI  :  10.5433/1679-0359.2019v40n2p919

来源: DOAJ

【 摘 要 】

This study was conducted to evaluate the effects of including two types of crude glycerin (CG) in feed on plasma parameters, quantitative and qualitative carcass characteristics, and the fatty acid profile of the Longissimus dorsi pig muscle. Sixty-three commercial line pigs were used, with an average weight of 30.53 ± 1.59 to 59.55 ± 4.27 kg in the growing phase and 60.35 ± 2.25 to 89.91 ± 5.23 kg in the finishing phase. The pigs’ diet included two sources of CG (vegetable and mixed) at four inclusion levels (3%, 6%, 9% and 12%). One CG was derived from soybean oil (VCG) and the other from 80% animal fat + 20% soybean oil (MCG). The control diet contained 0% glycerin. Blood samples were collected at the beginning, middle and final phases of the trial. In addition, at the end of the finishing phase, the animals were fasted for 12 h and then sacrificed to measure the quantitative and qualitative carcass characteristics and the fatty acid profile of the Longissimus dorsi. The results indicate that in both phases there was a quadratic effect on plasma triglycerides. There was no effect on carcass parameters. A quadratic behaviour for pH24 h was obtained, with the lowest value attained at 1.05% CG inclusion. There was an interaction between the type of glycerin and the inclusion level in the diets for polyunsaturated fatty acids. VCG and MCG can be used at up to 12% inclusion because they cause no negative effects on carcass characteristics and pig meat quality.

【 授权许可】

Unknown