Qualidade do presunto tipo serrano elaborado com pernil de suínos recebendo dietas com inclusão de óleo de linhaça e bagaço de uva

Abstract

The management of animal feed has been carried out with the intention of positively modifying the fatty acid profile of meat products in order to add value and increase its nutritional value. An alternative is the addition of oils rich in polyunsaturated fatty acids (PUFA), such as lindseed oil (LO). However, at the same time that LO is added to the diet, the oxidative stability of the final product may be compromised, based on this, the concomitant use of natural antioxidants such as grape pomace (GP) has been used. The GP has a high antioxidant potential due to the presence of phenolic compounds in its constitution. The objective of the work was to evaluate the effects of supplementation of the pig diet with LO and red grape marc, preserved in the form of silage (GPS) on the quality of raw ham. The LO was included in the diet as a source of omega 3 fatty acids (FA) and GPS as a source of natural antioxidants. Pigs were born from sows of the MO25 line dams (50% Landrace, 25% Large White, 25% Moura) and Embrapa MS115 line borns and were randomly distributed in the experimental groups through a completely randomized design, composed of five treatments with 8 repetitions (4 castrated males and 4 females). The experimental groups were: CON - Control: conventional feed (FC); 3% LO: FC with 3% LO; LO + E: FC with 3% LO and 200mg tocopherol acetate per kg of feed; LO + GPS10: FC with 3% LO + 10% with GPS (dry base); LO + GPS20: FC with 3% LO + 20% with GPS (dry base). The animals were raised in a confinement system, grouped by treatment in concrete stalls, with water slide type byte ball with a density of 1.2 m2 per swine. After a water fast of approximately 12 hours, the animals were slaughtered following the protocols established by the technical regulations for pre-slaughter and humane slaughter management. Slaughter occurred when the animals reached an average weight of 113 ± 2kg. After slaughter operations, the half carcasses were stored at 4 ºC, staying for 24 hours in these conditions. After the salting stage with Sodium Chloride, the legs were subjected to the maturation process, and were kept in cameras with temperature and humidity control for 16 months. Afterwards, 6 legs per treatment were selected at random for the analysis and evaluated using the proximate composition, texture, fatty acid profile and color tracking, water activity (aW), pH, and lipid oxidation under cold storage (0, 20, 40 and 60 days). The results were submitted to statistical analysis using the SAS® statistical program. The developed ham was classified according to Brazilian national legislation as raw ham of the “Serrano type”. The ham had a total protein content between 40 and 44%, there was also a modification of the fatty acid profile with the inclusion of LO, increasing the levels of oleic, linoleic, cis-11-eicosenoic acid and the appearance of eicosapentaenoic fatty acid (EPA), In addition to reducing lipid oxidation, assessed through the level of substances reactive to thiobarbituric acid (TBARS), GPS was comparable to the effect of α-tocopherol acetate. The inclusion of LO also led to an improvement in the texture parameters in raw hams, also changing the color of the product. The use of GPS in the pig diet, in the form and levels used in this study, constitutes an efficient alternative being comparable to vitamin E and is shown as a source of nutrients and qualified natural bioactive compounds in the production of raw ham.