Banca de QUALIFICAÇÃO: ADRIANO NÖRENBERG

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ADRIANO NÖRENBERG
DATE: 06/12/2023
TIME: 12:00
LOCAL: Web Conferência - Google Meet: meet.google.com/cym-bqcs-vot.
TITLE:

Assessment of the role of the Duroc breed on pork quality aspects.

KEY WORDS:

Animal Protein; Food; Swine Farming; Meat Quality; Duroc; Intramuscular Fat.

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

Consumers of pork are becoming increasingly demanding when it comes to the food they consume, making pork quality a critical factor in the market. In this context, the Duroc breed has gained prominence due to its distinctive genetic characteristics, particularly its marbling of fat, which makes it particularly appealing to modern consumption standards. Therefore, the objective of the study at hand is to evaluate how the Duroc breed affects the physical and organoleptic characteristics of pork. Comprehensive analyses were conducted, including the measurement of carcass weight and classification in the slaughterhouse to assess drip loss, as well as the examination of aspects such as meat color and marbling. Sensory characteristics, such as tenderness, juiciness, and chewiness, were also evaluated, along with the influence of moisture, ash, crude protein, and total lipids in the meat. The study also included the analysis of the fatty acid profile of the Longissimus thoracis muscle, assessing shear force, cholesterol levels, lipid oxidation, pH, texture, and shelf life. The pigs used in the study were raised until they reached a live weight of 130 kg in an experimental finishing unit. A factorial design was employed, considering three levels of crossbreeding with the Duroc breed (5%, 50%, and 100% genetics) and two sexes (immunocastrated males and females). Following the slaughter in a federally inspected slaughterhouse, carcass characteristics were assessed, and samples were sent for laboratory analysis at UFSM, where specific meat quality parameters were evaluated. The study's hypothesis suggests that increasing the presence of Duroc genetics has a positive impact on pork meat quality indicators, which could have significant implications for meeting consumer demands for high-quality meat.

COMMITTEE MEMBERS:
Interno - 2613308 - DELANO DIAS SCHLEDER
Interna - 1046884 - ELIZABETH SCHWEGLER
Interno - 1810731 - JULIANO SANTOS GUERETZ
Interno - 1755182 - MARIO LETTIERI TEIXEIRA
Interna - 2408296 - SORAYA REGINA SACCO
Presidente - 1085177 - VANESSA PERIPOLLI