Utilização do bagaço de uva em rações para suínos em terminação

Abstract

The inclusion of grape pomace in the finned pig diet was evaluated in order to improve meat quality and reduce lipid oxidation without altering carcass performance and quality. Eighteen males and 18 castrated males (MS115-Duroc x MO25C) were used, totaling six replicates per sex, distributed in a randomized block design. The treatments consisted of a control diet of corn and soybean meal and other two diets containing dehydrated grape pomace at inclusion levels of 5 and 10%. The experiment was conducted in two phases: a first from 80 to 100 kg and a second from 100 to 130 kg. After 49 days of experimental period of animals slaughtered and 24 hours later, evaluate the carcass evaluation and collected samples of bacon and loin. A 10% inclusion of dehydrated grape marc in feed finishing pigs reduces lipid oxidation and promotes a higher deposition on the fat of the monounsaturated fatty acid C22: 1n9c, besides increasing the fatness of the carcasses. And the addition of 5% in the diet of co-product supply increased amount of lean meat in the carcass of these animals.