Efeito da associação de minerais sobre o desempenho e a qualidade da carne de suínos

Abstract

Brazilian pig farming has been intensively investing in the production of animals with better carcass characteristics, joining low costs and a higher yield of lean tissue in prejudice to adipose tissue, however, without affecting meat quality characteristics. So, this paper aimed to study the effects of dietary supplementation of finishing male swine with the joining of organic minerals: chromium (Cr), iron (Fe), magnesium (Mg) and selenium (Se), on the performance, carcass characteristics and the economic viability of its use, and also on the quality, lipid profile and display life of meat. The experiment was designed in randomized complete blocks (DBC), with four treatments (diets) and 11 replications. The experimental unit for the performance study was represented by two animals, in a total of 88 animals, whereas for the study of carcass and meat quality, it was represented by one animal, totaling 44 animals. The animals were randomly separated in four groups, receiving the following treatments: 1) Control: basal diet without mineral supplementation during 28 days; 2) CrFe: basal diet supplement with 400 ppb of chromium and 100 ppm of iron during 28 days; 3) MgSe: basal diet during 28 days supplement with 300 ppm of magnesium and 3 ppm of selenium in the last seven days before slaughter; 4) CrFeMgSe: basal diet supplement with 400 ppb of chromium and 100 ppm of iron during 28 days, and 300 ppm of magnesium and 3 ppm of selenium in the last seven days before slaughter. The combination of the four minerals caused a decrease of performance, weight and meat quantity of the carcasses, with a higher production cost. The combined use of magnesium and selenium reduced the ethereal extract of meat and caused a modification in the lipid profile, reducing atherogenic fatty acids (C14:0 e C16:0) and increasing C17:1, C18:2ω6, C20:2ω6, C20:3ω6, C20:4ω6, C22:0 and C22:6ω3, without interfering in the quality and oxidation of meat. There was also an increase in total poly-unsaturated fatty acids, totaling ω6 and ω3, in the relation POL:SAT and in the thioesterase enzyme activity, while the atherogenicity index was reduced, indicating that these minerals can be used as a tool making pork meat a functional food and with more suitable aspects for human consumption. However, further studies are needed to elucidate the mechanism involved between these minerals and the changes in the lipid profile of meat, since there is no data in the literature with this combination.