(EFFECTS OF ORGANIC SELENIUM AND VITAMIN E AND C SUPPLEMENTATION IN FINIS¬HING DIETS ON PORK MEAT AND CARCASS QUALITY)
Abstract
The objective of this study was to asses the effect of a supplement of vitamin E, selenium yeast and vita-min C on zootechnical parameters as well as meat and carcass quality. Seven hundred and eighty seven (787) pigs from a commercial genotype ((Pietrain x (Pietrain x Large White)) x (Landrace x Large White), were assigned to either a control (290 animals) or a treatment (497 ani¬mals) group. Pigs were slaughtered at an average live weight of 100 kg. Vitamin E (144 U.I./kg) and selenium yeast (0,1 ppm) were fed when animals reached 20 kg to slaughter, and vitamin C (670 ppm) from 80 kg to slaughter. A multifactorial statistical analysis that took into account sex, treatment, father, sex * father, sex * treatment, treatment * father and sex * treatment * father, was developed to assess the following variables: electrical conductivity of the Semimembranosus muscle 30 minutes post mortem and electrical conductivity and pH two hours postmortem. Whereas only sex (P<0,0001), father (P<0,001) affected electrical conductivity at 30 minutes, electrical conductivity at 2 hours postmortem was affected by sex (P< 0,002), treatment (P< 0,01), father (P<0,0001), and sex * treatment (P<0,07). pH was only affected by father (P<0,0001). A follow up survey was performed on 290 family units to evaluate meat quality for the following organoleptic characteristics: juiciness, flavor, color, tenderness and general level of satisfaction. Consumer judged meat obtained from treated animals as superior (P<0,05) for juiciness and general level of satisfaction.Downloads
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