Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

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dc.creatorVeloso, Rogério de Carvalho
dc.creatorDuarte, Márcio de Souza
dc.creatorSilva, Fabyano Fonseca e
dc.creatorSaraiva, Alysson
dc.creatorGuimarães, Simone Eliza Facioni
dc.creatorChizzotti, Mário Luiz
dc.creatorCamargo, Ederson Gomes
dc.creatorLopes, Paulo Sávio
dc.date.accessioned2020-05-08T13:05:55Z
dc.date.available2020-05-08T13:05:55Z
dc.date.issued2019
dc.description.abstractWe aimed to evaluate the effects of paternal genotypes (Piau, Duroc-based, and Pietrain) and nutritional plans with different digestible lysine contents (Low, Medium, and High) on performance, carcass, and meat quality traits of pigs. Pietrain and Duroc crossbred barrows and gilts were similar in performance and carcass traits and had the greatest values when compared to Piau crossbred pigs. Regarding meat quality, drip loss was greater in pork from Pietrain crossbred barrows and gilts compared to Duroc and Piau crossbred pigs. The High nutritional plan had the greatest daily digestible lysine intake value, followed by the Medium and Low nutritional plans. Most of the performance, carcass, and meat quality traits that were evaluated in barrows and gilts were not affected by the nutritional plans. In general, Duroc and Pietrain crossbred pigs had a greater performance and carcass yield when compared to Piau crossbred pigs.pt_BR
dc.identifier.citationVELOSO, R. de C. et al. Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs. Food Science and Technology, Campinas, v. 39, n. 3, p. 538-545, July/Sept. 2019.pt_BR
dc.identifier.urihttps://repositorio.ufla.br//handle/1/40725
dc.languageen_USpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsAttribution 4.0 International*
dc.rightsAttribution 4.0 International
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.sourceFood Science and Technologypt_BR
dc.subjectCrossbreedingpt_BR
dc.subjectDigestible lysinept_BR
dc.subjectDurocpt_BR
dc.subjectPiaupt_BR
dc.subjectPietrainpt_BR
dc.titleEffects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigspt_BR
dc.typeArtigopt_BR

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