Banca de DEFESA: JOÃO CARLOS RODRIGUES SANTOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : JOÃO CARLOS RODRIGUES SANTOS
DATE: 04/08/2022
TIME: 14:00
LOCAL: IFC-Araquari e Web Conferência: meet.google.com/qqq-aend-ore
TITLE:

EVALUATION OF THE PARTICIPATION OF THE DUROC BREED AND GENDER ON PRODUCTION INDEXES AND CARCASS AND MEAT TRAITS.

KEY WORDS:

Marbling; Genetic improvement; Meat quality; Swine production.

PAGES: 45
BIG AREA: Ciências Agrárias
AREA: Medicina Veterinária
SUMMARY:

Currently, intense genetic improvement programs have been used in the swine industry to achieve the pig production goals and increase carcass yield and leanness. However, this genetic improvement impact the meat quality, since the percentage of intramuscular fat is essential to ensure the tenderness and juiciness of the meat. The Duroc breed is known for traits of high growth rate, high intramuscular fat deposition, less backfat thickness, and rusticity. On the other hand, the Duroc breed is known for less prolificity and mothering ability. The present study aimed to evaluate the effect of the participation of the Duroc breed in crossbreeding on the productive performance, carcass yield, meat quality as well as their interaction with genders. For this study, 1152 animals were used and distributed among six treatments in a factorial arrangement with three crosses (5, 50 and 100% of the participation of the Duroc breed) and two gender (immunocastrated male -ICM and female). The individual animal weight and the backfat thickness were measured on the day of housing as well as on the day before slaughtering. The amount of feed offered, and feed consumption was recorded to calculate average daily gain and feed conversion. Medication frequency and mortality were analyzed. At slaughter, 2 animals per pen in a total of 96 animals with approximately 130 kg were selected to determine carcass length, pH, color, marbling, subcutaneous fat thickness, depth, length, and area of the Longissimus thoracis muscle. Also, the cuts of loin, shoulder, rib with belly, and ham were recorded. Carcass typification data were collected from all animals to determine backfat thickness, carcass leanness, muscle depth, and hot carcass weight at the slaughterhouse. Data were analyzed using SAS software. There was no effect of the interaction between crossing and gender on the variables studied (P>0.05). Males had higher initial and final weight and average daily gain and hot carcass weight compared to females. The animals with 50% Duroc crossbreed had higher final weight and greater backfat thickness when compared to the animals with 5 and 100% Duroc, while 100% Duroc crossbreed animals had the smallest backfat thickness. The best feed conversion was found in the 5% Duroc crossbreed, as well as the ICM when compared to females. 100% Duroc crossbreed animals had the lowest carcass yield as well as the ICM when compared to females, carcass length and backfat thickness, concomitant with greater muscle depth, meat yield, and loin length. Regarding the cuts, significant differences were observed only in the loin, where the 100% Duroc obtained lower weight compared to the 5 and 50% Duroc, as well as the IMC when compared to females. The marbling was directly proportional to the increase in Duroc percentage inclusion. The animals from 50% and 100% Duroc content showed the greatest meat color. Also, color and marbling were better for females when compared to ICM. Therefore, the Duroc breed can improve meat quality without negative reflections on productivity, becoming a viable alternative for superior quality pork cuts to meet the demand of the consumer market.

BANKING MEMBERS:
Externa à Instituição - MÔNICA CORRÊA LEDUR - EMBRAPA
Externo à Instituição - LUCIANO HAUSCHILD - UNESP
Presidente - 1085177 - VANESSA PERIPOLLI