RESUMO

The rearing environment of pigs can cause a high level of stress due to the lack of stimuli and the impossibility of carrying out natural behaviors. Music therapy is a way to enrich the environment and promote stress relief. Few studies in swine using environmental enrichers focus on functional benefits, such as stress resilience, improved biological functions, or mental status. The effect of environmental enrichment on neurobiological processes is particularly poorly understood in farm animals. Thus, our study sought to elucidate the influence of music in piglets exposed to music therapy in the intrauterine and extrauterine phase on neuroplasticity, evaluating the levels of brain-derived neurotrophic factor (BDNF). Behavioural responses were also evaluated using fear tests related to stress resilience. The productive performance of these piglets was analysed to relate the possible reduction in stress levels to greater productivity gains. Forty-eight sows were used at 90 days of gestation until the weaning of their piglets. In the gestation phase, the sows were divided into two treatments: control (without music therapy) and music (with music therapy). In the farrowing/lactation phase, the sows were separated into four treatments: control-control (no music in any phase); control-music (music only in farrowing/lactation); music-control (music only during pregnancy); and music-music (music in both reproductive phases). Music therapy did not cause a difference in the BDNF levels of piglets at birth. However, piglets born from sows of the music-music treatment did not show a reduction in BDNF between birth and weaning, unlike the other treatments. Exposure to music in the last 1/3 of pregnancy and farrowing/lactation improved the weight of piglets at birth and at weaning. Musical enrichment during pregnancy and lactation was able to cause changes in the piglets' neuroplasticity and improve their productive performances.

RESUMO

This study aimed to evaluate the effects of daily phase feeding (DP) and sequential feeding (SEQ) on the feeding behavior, performance, and body composition of growing-finishing pigs. Sixty barrows at 29.7 ± 2.8 kg body weight (BW) were assigned to one of four treatments: DP with a blended proportion of feeds A (high nutrient density) and B (low nutrient density) was adjusted to match 100 % of daily amino acid (AA) diet recommendations (DP100); a negative treatment, which matched 70 % of daily AA diet recommendations (DP70); and two SEQ with a blend of feeds A and B, adjusted twice a day (at 00h00 and 12h00), to match 70 or 110 % of daily AA diet recommendations during two 12 h intervals: SEQ110-70 and SEQ70-110. DP70 and SEQ showed a lower feed consumption rate compared to DP100 (p < 0.05). Compare to DP100, pigs in both SEQ programs had a similar average daily feed intake (ADFI), average daily gain (ADG), feed efficiency ratio (G:F) and body fat and lean mass ( p > 0.05). SEQ110-70 and SEQ70-110 showed similar ADFI, ADG, G:F and body lean mass (p > 0.05). However, fat gain was greater in SEQ110-70 than in SEQ70-110 (p < 0.05). Overall, the SEQ program does not improve performance and body composition. Furthermore, feeding pigs a diet with a higher AA level during the first 12 h of the day and a lower AA level during the remainder of the day increases fat deposition.(AU)

Assuntos

RESUMO

This study aimed to evaluate the effects of daily phase feeding (DP) and sequential feeding (SEQ) on the feeding behavior, performance, and body composition of growing-finishing pigs. Sixty barrows at 29.7 ± 2.8 kg body weight (BW) were assigned to one of four treatments: DP with a blended proportion of feeds A (high nutrient density) and B (low nutrient density) was adjusted to match 100 % of daily amino acid (AA) diet recommendations (DP100); a negative treatment, which matched 70 % of daily AA diet recommendations (DP70); and two SEQ with a blend of feeds A and B, adjusted twice a day (at 00h00 and 12h00), to match 70 or 110 % of daily AA diet recommendations during two 12 h intervals: SEQ110-70 and SEQ70-110. DP70 and SEQ showed a lower feed consumption rate compared to DP100 (p 0.05). SEQ110-70 and SEQ70-110 showed similar ADFI, ADG, G:F and body lean mass (p > 0.05). However, fat gain was greater in SEQ110-70 than in SEQ70-110 (p < 0.05). Overall, the SEQ program does not improve performance and body composition. Furthermore, feeding pigs a diet with a higher AA level during the first 12 h of the day and a lower AA level during the remainder of the day increases fat deposition.

Assuntos

RESUMO

This study evaluated the responses of individual daily precision (IPF) and conventional 2-phase (CON) feeding systems (FS) in terms of pig growth performance, nutrient balance, serum parameters, and meal patterns of growing pigs reared under thermoneutral (TN: 23 °C) and heat stress (high temperature [HT]: 30 °C) conditions. The animals in each treatment were assigned on the basis of equal BW to the experimental treatments (12 animals per treatment at 41.0 ± 4.87 kg of BW). The experiment lasted 55 d (phase 1 from days 0 to 27 and phase 2 from days 28 to 55). Pigs fed CON received within each phase a constant blend of diets with high and low nutrient density supplying the estimated nutrient requirements of the group, whereas the IPF pigs received daily a personalized blend providing the estimated amount of nutrients according to individual feed intake and body weight information. Body mineral content, and lean and fat masses were assessed through dual-energy X-ray absorptiometry at the beginning and end of each phase. Data were analyzed using a linear mixed-effect model, with fixed effects of the FS, temperature (AT), and the 2-way interaction between FS and AT and random effects of blocks. In relation to CON pigs, IPF pigs reduced (P < 0.05) Lys (19%), protein (16%), and P (14%) intake without impairing (P > 0.05) body composition. Nitrogen excretion was 24% lower (P < 0.05) in IPF pigs than in CON pigs; however, both groups had similar N retention efficiency thoroughly the trial. Amount of time feeding, feed intake rate, and feed intake per meal were 15% lower (P < 0.05) in pigs raised under HT than under TN conditions. During the phase 2, only amount of time feeding, feed intake rate, and feed intake per meal were decreased (P < 0.05) in pigs under HT conditions during nocturnal (2000 to 0500 h) and diurnal (0501 to 1959 h) periods. Haptoglobin levels were affected by the AT, showing an increase of 70% and 43% in HT at 28 and 55 d of the experiment, respectively. Pigs raised under HT conditions had 10% lower (P < 0.05) serum albumin concentration at day 55 than those under TN conditions. For serum urea concentrations, IPF pigs had 28% lower (P < 0.01) levels than CON pigs. Even though HT conditions considerably reduced growth performance and activated inflammatory responses in growing pigs, IPF was not able to rescue performance during HT; however, it was equally effective at improving nutrient utilization and maintaining body composition in HT and TN conditions.

Assuntos

RESUMO

The determination of loin eye area (LEA) is one of the most common methods to assess carcass quality and it is possible to adjust calculations to predict meat amount in the carcass which is one of the important features in the classification process. The aim of this study was to compare different methodologies used to determine LEA in swine. Fifteen crossbred pigs, Landrace x Large White, males and females, were slaughtered at 140 days of age. After 24 hours of cooling at 4°C, the Longissimus dorsi muscle was removed from the left half part of carcasses for evaluation of LEA between the 12th and 13th rib. The methods were: point counting on plastic grid of 1 cm2 and 0.25 cm2 (PCGP 1 cm2 and PCGC 0.25 cm2 ), circumference method by Echo Image Viewer (ECHO), circumference method using AutoCad ® program (CAD) and method of weighing paper (WP). The design was completely randomized with 15 replications per treatment and the data were subjected to Pearson correlation and variance analysis. Averages were compared by Tukey test at a significance level of 5%. LEA values were: 35.84, 35.69, 33.86, 34.22 and 36.71 cm2 , for the PCGP 1 cm2 , PCGP 0.25 cm2 , ECHO, CAD and WP methods, respectively. The LEA values determined by methods PCGP 1 cm2 , PCGP 0.25 cm2 and WP were similar; however they were higher than those obtained by the ECHO and CAD methodologies (P<0.0001). PCGP 1 cm2 , PCGP 0.25 cm2 and WP methods may overestimate LEA values. The choice of method to be used should be based on its practicality and availability of resources, since the difference obtained between them is low.

A determinação da área de olho de lombo (LEA) é o método mais comum para análises de qualidade de carcaça, sendo possível ajustar cálculos para predizer o grau de musculosidade na mesma, sendo um recurso importante nos processos de classificação. Objetivou-se com este trabalho comparar diferentes metodologias utilizadas na determinação da LEA em suínos. Quinze suínos mestiços Landrace x Large White, machos e fêmeas, foram abatidos aos 140 dias de idade. Após 24 horas de refrigeração a 4°C o músculo Longissimus dorsi foi retirado da meia carcaça esquerda para avaliação da LEA entre a 12ª e 13ª costela. Os métodos utilizados para avaliação foram: contagem de pontos em gabarito plástico de 1 cm² e de 0,25 cm2 (CPGP 1 cm2 e CPGC 0,25 cm2 ), método de circunferência por meio do programa Echo Image Viewer (ECHO), método de circunferência por meio do programa AutoCad® (CAD) e método de pesagem do papel (WP). O delineamento foi inteiramente casualizado, com 15 repetições por tratamento e os dados foram submetidos a teste de correlação e análise de variância. As médias foram comparadas pelo teste de Tukey, ao nível de 5% de significância. Os valores médios de LEA observados foram de 35,84, 35,69, 33,86, 34,22 e 36,71 cm2, para os métodos CPGP 1 cm2, CPGP 0,25 cm2 , ECHO, CAD e WP, respectivamente. Os valores de LEA determinados pelos métodos CPGP 1 cm2, CPGP 0,25 cm2 e WP foram semelhantes entre si, entretanto superiores aos obtidos pelas metodologias ECHO e CAD (P<0,0001). Os métodos CPGP 1 cm2 , CPGP 0,25 cm2 e WP podem superestimar os valores de LEA. A escolha do método a ser utilizado deve ser feita com base em sua praticidade e disponibilidade de recursos, uma vez que a diferença entre eles é de pequena ordem.

Assuntos

RESUMO

The determination of loin eye area (LEA) is one of the most common methods to assess carcass quality and it is possible to adjust calculations to predict meat amount in the carcass which is one of the important features in the classification process. The aim of this study was to compare different methodologies used to determine LEA in swine. Fifteen crossbred pigs, Landrace x Large White, males and females, were slaughtered at 140 days of age. After 24 hours of cooling at 4°C, the Longissimus dorsi muscle was removed from the left half part of carcasses for evaluation of LEA between the 12th and 13th rib. The methods were: point counting on plastic grid of 1 cm2 and 0.25 cm2 (PCGP 1 cm2 and PCGC 0.25 cm2 ), circumference method by Echo Image Viewer (ECHO), circumference method using AutoCad ® program (CAD) and method of weighing paper (WP). The design was completely randomized with 15 replications per treatment and the data were subjected to Pearson correlation and variance analysis. Averages were compared by Tukey test at a significance level of 5%. LEA values were: 35.84, 35.69, 33.86, 34.22 and 36.71 cm2 , for the PCGP 1 cm2 , PCGP 0.25 cm2 , ECHO, CAD and WP methods, respectively. The LEA values determined by methods PCGP 1 cm2 , PCGP 0.25 cm2 and WP were similar; however they were higher than those obtained by the ECHO and CAD methodologies (P<0.0001). PCGP 1 cm2 , PCGP 0.25 cm2 and WP methods may overestimate LEA values. The choice of method to be used should be based on its practicality and availability of resources, since the difference obtained between them is low.

A determinação da área de olho de lombo (LEA) é o método mais comum para análises de qualidade de carcaça, sendo possível ajustar cálculos para predizer o grau de musculosidade na mesma, sendo um recurso importante nos processos de classificação. Objetivou-se com este trabalho comparar diferentes metodologias utilizadas na determinação da LEA em suínos. Quinze suínos mestiços Landrace x Large White, machos e fêmeas, foram abatidos aos 140 dias de idade. Após 24 horas de refrigeração a 4°C o músculo Longissimus dorsi foi retirado da meia carcaça esquerda para avaliação da LEA entre a 12ª e 13ª costela. Os métodos utilizados para avaliação foram: contagem de pontos em gabarito plástico de 1 cm² e de 0,25 cm2 (CPGP 1 cm2 e CPGC 0,25 cm2 ), método de circunferência por meio do programa Echo Image Viewer (ECHO), método de circunferência por meio do programa AutoCad® (CAD) e método de pesagem do papel (WP). O delineamento foi inteiramente casualizado, com 15 repetições por tratamento e os dados foram submetidos a teste de correlação e análise de variância. As médias foram comparadas pelo teste de Tukey, ao nível de 5% de significância. Os valores médios de LEA observados foram de 35,84, 35,69, 33,86, 34,22 e 36,71 cm2 , para os métodos CPGP 1 cm2 , CPGP 0,25 cm2 , ECHO, CAD e WP, respectivamente. Os valores de LEA determinados pelos métodos CPGP 1 cm2 , CPGP 0,25 cm2 e WP foram semelhantes entre si, entretanto superiores aos obtidos pelas metodologias ECHO e CAD (P<0,0001). Os métodos CPGP 1 cm2 , CPGP 0,25 cm2 e WP podem superestimar os valores de LEA. A escolha do método a ser utilizado deve ser feita com base em sua praticidade e disponibilidade de recursos, uma vez que a diferença entre eles é de pequena ordem.

Assuntos

RESUMO

The determination of loin eye area (LEA) is one of the most common methods to assess carcass quality and it is possible to adjust calculations to predict meat amount in the carcass which is one of the important features in the classification process. The aim of this study was to compare different methodologies used to determine LEA in swine. Fifteen crossbred pigs, Landrace x Large White, males and females, were slaughtered at 140 days of age. After 24 hours of cooling at 4°C, the Longissimus dorsi muscle was removed from the left half part of carcasses for evaluation of LEA between the 12th and 13th rib. The methods were: point counting on plastic grid of 1 cm2 and 0.25 cm2 (PCGP 1 cm2 and PCGC 0.25 cm2 ), circumference method by Echo Image Viewer (ECHO), circumference method using AutoCad ® program (CAD) and method of weighing paper (WP). The design was completely randomized with 15 replications per treatment and the data were subjected to Pearson correlation and variance analysis. Averages were compared by Tukey test at a significance level of 5%. LEA values were: 35.84, 35.69, 33.86, 34.22 and 36.71 cm2 , for the PCGP 1 cm2 , PCGP 0.25 cm2 , ECHO, CAD and WP methods, respectively. The LEA values determined by methods PCGP 1 cm2 , PCGP 0.25 cm2 and WP were similar; however they were higher than those obtained by the ECHO and CAD methodologies (P<0.0001). PCGP 1 cm2 , PCGP 0.25 cm2 and WP methods may overestimate LEA values. The choice of method to be used should be based on its practicality and availability of resources, since the difference obtained between them is low.(AU)

A determinação da área de olho de lombo (LEA) é o método mais comum para análises de qualidade de carcaça, sendo possível ajustar cálculos para predizer o grau de musculosidade na mesma, sendo um recurso importante nos processos de classificação. Objetivou-se com este trabalho comparar diferentes metodologias utilizadas na determinação da LEA em suínos. Quinze suínos mestiços Landrace x Large White, machos e fêmeas, foram abatidos aos 140 dias de idade. Após 24 horas de refrigeração a 4°C o músculo Longissimus dorsi foi retirado da meia carcaça esquerda para avaliação da LEA entre a 12ª e 13ª costela. Os métodos utilizados para avaliação foram: contagem de pontos em gabarito plástico de 1 cm² e de 0,25 cm2 (CPGP 1 cm2 e CPGC 0,25 cm2 ), método de circunferência por meio do programa Echo Image Viewer (ECHO), método de circunferência por meio do programa AutoCad® (CAD) e método de pesagem do papel (WP). O delineamento foi inteiramente casualizado, com 15 repetições por tratamento e os dados foram submetidos a teste de correlação e análise de variância. As médias foram comparadas pelo teste de Tukey, ao nível de 5% de significância. Os valores médios de LEA observados foram de 35,84, 35,69, 33,86, 34,22 e 36,71 cm2 , para os métodos CPGP 1 cm2 , CPGP 0,25 cm2 , ECHO, CAD e WP, respectivamente. Os valores de LEA determinados pelos métodos CPGP 1 cm2 , CPGP 0,25 cm2 e WP foram semelhantes entre si, entretanto superiores aos obtidos pelas metodologias ECHO e CAD (P<0,0001). Os métodos CPGP 1 cm2 , CPGP 0,25 cm2 e WP podem superestimar os valores de LEA. A escolha do método a ser utilizado deve ser feita com base em sua praticidade e disponibilidade de recursos, uma vez que a diferença entre eles é de pequena ordem.(AU)

Assuntos

RESUMO

The determination of loin eye area (LEA) is one of the most common methods to assess carcass quality and it is possible to adjust calculations to predict meat amount in the carcass which is one of the important features in the classification process. The aim of this study was to compare different methodologies used to determine LEA in swine. Fifteen crossbred pigs, Landrace x Large White, males and females, were slaughtered at 140 days of age. After 24 hours of cooling at 4°C, the Longissimus dorsi muscle was removed from the left half part of carcasses for evaluation of LEA between the 12th and 13th rib. The methods were: point counting on plastic grid of 1 cm2 and 0.25 cm2 (PCGP 1 cm2 and PCGC 0.25 cm2 ), circumference method by Echo Image Viewer (ECHO), circumference method using AutoCad ® program (CAD) and method of weighing paper (WP). The design was completely randomized with 15 replications per treatment and the data were subjected to Pearson correlation and variance analysis. Averages were compared by Tukey test at a significance level of 5%. LEA values were: 35.84, 35.69, 33.86, 34.22 and 36.71 cm2 , for the PCGP 1 cm2 , PCGP 0.25 cm2 , ECHO, CAD and WP methods, respectively. The LEA values determined by methods PCGP 1 cm2 , PCGP 0.25 cm2 and WP were similar; however they were higher than those obtained by the ECHO and CAD methodologies (P<0.0001). PCGP 1 cm2 , PCGP 0.25 cm2 and WP methods may overestimate LEA values. The choice of method to be used should be based on its practicality and availability of resources, since the difference obtained between them is low.(AU)

A determinação da área de olho de lombo (LEA) é o método mais comum para análises de qualidade de carcaça, sendo possível ajustar cálculos para predizer o grau de musculosidade na mesma, sendo um recurso importante nos processos de classificação. Objetivou-se com este trabalho comparar diferentes metodologias utilizadas na determinação da LEA em suínos. Quinze suínos mestiços Landrace x Large White, machos e fêmeas, foram abatidos aos 140 dias de idade. Após 24 horas de refrigeração a 4°C o músculo Longissimus dorsi foi retirado da meia carcaça esquerda para avaliação da LEA entre a 12ª e 13ª costela. Os métodos utilizados para avaliação foram: contagem de pontos em gabarito plástico de 1 cm² e de 0,25 cm2 (CPGP 1 cm2 e CPGC 0,25 cm2 ), método de circunferência por meio do programa Echo Image Viewer (ECHO), método de circunferência por meio do programa AutoCad® (CAD) e método de pesagem do papel (WP). O delineamento foi inteiramente casualizado, com 15 repetições por tratamento e os dados foram submetidos a teste de correlação e análise de variância. As médias foram comparadas pelo teste de Tukey, ao nível de 5% de significância. Os valores médios de LEA observados foram de 35,84, 35,69, 33,86, 34,22 e 36,71 cm2, para os métodos CPGP 1 cm2, CPGP 0,25 cm2 , ECHO, CAD e WP, respectivamente. Os valores de LEA determinados pelos métodos CPGP 1 cm2, CPGP 0,25 cm2 e WP foram semelhantes entre si, entretanto superiores aos obtidos pelas metodologias ECHO e CAD (P<0,0001). Os métodos CPGP 1 cm2 , CPGP 0,25 cm2 e WP podem superestimar os valores de LEA. A escolha do método a ser utilizado deve ser feita com base em sua praticidade e disponibilidade de recursos, uma vez que a diferença entre eles é de pequena ordem.(AU)

Assuntos

RESUMO

The study was conducted to evaluate the microbiological development in PSE pork compared with normal meat and the effect of season of the year on the rate of proliferation of the same. Longissimus dorsi muscle samples from carcasses classified as PSE slaughter (pH45 5.8) and normal (pH45 5.8) were collected after 24 hours of refrigeration, at the time of deboning, in a commercial slaughterhouse, with service federal inspection, located in the Grande Dourados region (MS). The samples (12 normal and 12 PSE) were collected at two different times of the year (fall and winter) for analysis of total and 45C coliforms, mesophylls, psychotropic, pseudomonas, yeasts and molds at 0, 5, 10 and 15 days of storage under refrigeration. Microbial growth behaved similarly between the two types of meat throughout the storage period, except for the count of mesophilic aerobic microorganisms, whose development was superior in PSE meat until the 5th day storage, matching between both types of meat later. Was no effect of season on the count of total coliforms and 45oC, and their proliferation rate higher in meat from the slaughtered animals the warmer season (autumn).(AU)

O estudo foi conduzido com o objetivo de avaliar o desenvolvimento microbiológico em carne suína PSE em comparação à carne normal e o efeito da época do ano sobre a velocidade de proliferação dos mesmos. Amostras do músculo Longissimus dorsi de carcaças classificadas ao abate como PSE (pH45 5,8) e normais (pH455,8), foram coletadas após 24 horas de refrigeração, no momento da desossa, em um abatedouro comercial, com serviço de inspeção federal, situado na região da Grande Dourados (MS). As amostras (12 normais e 12 PSE) foram coletadas em duas épocas distintas do ano (outono e inverno) para as análises de coliformes totais, coliformes a 45ºC, mesófilos, psicotróficos, pseudômonas, bolores e leveduras aos 0, 5, 10 e 15 dias de armazenamento por refrigeração. O crescimento microbiano comportou-se de maneira semelhante entre os dois tipos de carne ao longo do período de armazenamento, exceto para a contagem de microorganismos aeróbios mesófilos totais, cujo desenvolvimento foi superior em carnes PSE até o 5º dia de armazenamento, igualando-se entre os dois tipos de carne posteriormente. Houve efeito da época do ano sobre a contagem de coliformes totais e a 45oC, sendo sua velocidade de proliferação superior em carnes provenientes dos animais abatidos na época mais quente (outono).(AU)

Assuntos

RESUMO

The study was conducted to evaluate the microbiological development in PSE pork compared with normal meat and the effect of season of the year on the rate of proliferation of the same. Longissimus dorsi muscle samples from carcasses classified as PSE slaughter (pH45 5.8) and normal (pH45 5.8) were collected after 24 hours of refrigeration, at the time of deboning, in a commercial slaughterhouse, with service federal inspection, located in the Grande Dourados region (MS). The samples (12 normal and 12 PSE) were collected at two different times of the year (fall and winter) for analysis of total and 45C coliforms, mesophylls, psychotropic, pseudomonas, yeasts and molds at 0, 5, 10 and 15 days of storage under refrigeration. Microbial growth behaved similarly between the two types of meat throughout the storage period, except for the count of mesophilic aerobic microorganisms, whose development was superior in PSE meat until the 5th day storage, matching between both types of meat later. Was no effect of season on the count of total coliforms and 45oC, and their proliferation rate higher in meat from the slaughtered animals the warmer season (autumn).

O estudo foi conduzido com o objetivo de avaliar o desenvolvimento microbiológico em carne suína PSE em comparação à carne normal e o efeito da época do ano sobre a velocidade de proliferação dos mesmos. Amostras do músculo Longissimus dorsi de carcaças classificadas ao abate como PSE (pH45 5,8) e normais (pH455,8), foram coletadas após 24 horas de refrigeração, no momento da desossa, em um abatedouro comercial, com serviço de inspeção federal, situado na região da Grande Dourados (MS). As amostras (12 normais e 12 PSE) foram coletadas em duas épocas distintas do ano (outono e inverno) para as análises de coliformes totais, coliformes a 45ºC, mesófilos, psicotróficos, pseudômonas, bolores e leveduras aos 0, 5, 10 e 15 dias de armazenamento por refrigeração. O crescimento microbiano comportou-se de maneira semelhante entre os dois tipos de carne ao longo do período de armazenamento, exceto para a contagem de microorganismos aeróbios mesófilos totais, cujo desenvolvimento foi superior em carnes PSE até o 5º dia de armazenamento, igualando-se entre os dois tipos de carne posteriormente. Houve efeito da época do ano sobre a contagem de coliformes totais e a 45oC, sendo sua velocidade de proliferação superior em carnes provenientes dos animais abatidos na época mais quente (outono).

Assuntos

RESUMO

Objetivou-se avaliar as características físicas e sensoriais da carne suína PSE, suas correlações e os prejuízos causados para a indústria, em função de sua ocorrência. Em abatedouro comercial aferiu-se o pH das carcaças (n=1601) aos 45 minutos post mortem (pH45), classificou-as em PSE (pH45 5,8) ou normais (pH455,8). Após 24 horas de resfriamento, foram coletadas amostras do músculo Longissimus dorsi de 26 carcaças PSE e 26 normais, que foram avaliadas quanto à coloração (L*, a*, b*), perda de exsudato, perda de peso por cozimento, força de cisalhamento, atributos sensoriais (maciez, suculência e palatabilidade) e composição centesimal. Foram avaliadas as correlações entre parâmetros físicos e sensoriais. A incidência de carnes PSE foi de 10,06%. O pH final, perda de peso por cozimento, força de cisalhamento e composição centesimal não diferiram entre os tipos de carne. A perda de exsudato foi, aproximadamente, 39% maior para carne PSE. O pH45 correlacionou-se, negativamente, com L* (R= -0,331) e b* (R= -0,528). A suculência correlacionou-se, positivamente, com a palatabilidade (R= 0,436) e maciez (R= 0,297) e, negativamente, com a perda de peso por cozimento (R= -0,326). A força de cisalhamento apresentou correlação positiva com perda de exsudato (R= 0,529) e negativa com maciez (R= -0,767). O prejuízo estimado em função da ocorrência de carnes PSE foi da ordem de R$340.800,00 anuais. Carnes PSE apresentam alterações negativas nas propriedades funcionais e sensoriais, relacionadas com a redução de sua capacidade de retenção de água, o que causa perdas consideráveis para a indústria processadora.(AU)

The work was carried out to evaluate the physical and sensory characteristics of PSE pork, their correlations and damages caused to the industry because of its occurrence. In a commercial slaughterhouse has measured the pH of carcasses (n = 1601) at 45 minutes post mortem (pH45), classified them into PSE (pH45 5.8) or normal (pH45 5.8). After 24 hours of cooling were collected the samples from the Longissimus dorsi muscle of the 26 normal and 26 PSE carcasses that were evaluated for color (L*, a*, b*), exudate loss, cooking loss, shear force, sensory attributes (tenderness, juiciness and flavor) and centesimal composition. Were evaluated the correlations between the physical and sensory parameters. The final pH, cooking loss, shear force and centesimal composition did not differ between the types of meat. The exudate loss was 39% higher for the PSE meat. The pH45 was negatively correlated with L* (R= -0.331) and b* (R = -0.528). The juiciness was positively correlated with flavor (r = 0.436) and tenderness (R = 0.297) and negatively with cooking loss (R = -0.326). The shear force was positively correlated with exudate loss (R = 0.529) and negatively with tenderness (R = -0.767). The estimated loss due to the occurrence of PSE meat were of R$340,800.00 per year. The PSE meat show negative changes in the functional and sensory properties, almost all related to reducing its water holding capacity, causing considerable losses to the processing industry.(AU)

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RESUMO

Objetivou-se avaliar as características físicas e sensoriais da carne suína PSE, suas correlações e os prejuízos causados para a indústria, em função de sua ocorrência. Em abatedouro comercial aferiu-se o pH das carcaças (n=1601) aos 45 minutos post mortem (pH45), classificou-as em PSE (pH45 5,8) ou normais (pH455,8). Após 24 horas de resfriamento, foram coletadas amostras do músculo Longissimus dorsi de 26 carcaças PSE e 26 normais, que foram avaliadas quanto à coloração (L*, a*, b*), perda de exsudato, perda de peso por cozimento, força de cisalhamento, atributos sensoriais (maciez, suculência e palatabilidade) e composição centesimal. Foram avaliadas as correlações entre parâmetros físicos e sensoriais. A incidência de carnes PSE foi de 10,06%. O pH final, perda de peso por cozimento, força de cisalhamento e composição centesimal não diferiram entre os tipos de carne. A perda de exsudato foi, aproximadamente, 39% maior para carne PSE. O pH45 correlacionou-se, negativamente, com L* (R= -0,331) e b* (R= -0,528). A suculência correlacionou-se, positivamente, com a palatabilidade (R= 0,436) e maciez (R= 0,297) e, negativamente, com a perda de peso por cozimento (R= -0,326). A força de cisalhamento apresentou correlação positiva com perda de exsudato (R= 0,529) e negativa com maciez (R= -0,767). O prejuízo estimado em função da ocorrência de carnes PSE foi da ordem de R$340.800,00 anuais. Carnes PSE apresentam alterações negativas nas propriedades funcionais e sensoriais, relacionadas com a redução de sua capacidade de retenção de água, o que causa perdas consideráveis para a indústria processadora.

The work was carried out to evaluate the physical and sensory characteristics of PSE pork, their correlations and damages caused to the industry because of its occurrence. In a commercial slaughterhouse has measured the pH of carcasses (n = 1601) at 45 minutes post mortem (pH45), classified them into PSE (pH45 5.8) or normal (pH45 5.8). After 24 hours of cooling were collected the samples from the Longissimus dorsi muscle of the 26 normal and 26 PSE carcasses that were evaluated for color (L*, a*, b*), exudate loss, cooking loss, shear force, sensory attributes (tenderness, juiciness and flavor) and centesimal composition. Were evaluated the correlations between the physical and sensory parameters. The final pH, cooking loss, shear force and centesimal composition did not differ between the types of meat. The exudate loss was 39% higher for the PSE meat. The pH45 was negatively correlated with L* (R= -0.331) and b* (R = -0.528). The juiciness was positively correlated with flavor (r = 0.436) and tenderness (R = 0.297) and negatively with cooking loss (R = -0.326). The shear force was positively correlated with exudate loss (R = 0.529) and negatively with tenderness (R = -0.767). The estimated loss due to the occurrence of PSE meat were of R$340,800.00 per year. The PSE meat show negative changes in the functional and sensory properties, almost all related to reducing its water holding capacity, causing considerable losses to the processing industry.

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