Suplementação de creatina para suínos na fase pré-abate

Abstract

The objective of the present study was to evaluate the effect of supplementation of increasing levels of creatine in diets for pre-slaughter pigs on performance, carcass characteristics and meat quality. Fifty male castrated pigs with a mean initial weight of 85 ± 4.65 kg were distributed in a completely randomized design with 5 treatments, 10 replicates and one animal per experimental unit. The animals went through the adaptation period of six days, receiving commercial diet. After the adaptation period, the control group continued to receive the commercial diet (T1) and the other groups started receiving the commercial diet supplemented with four increasing levels of creatine (T2 - 15g / day, T3 - 30g / day, 45g / day and T5 - 60g / day) for a period of five days prior to slaughter. At the end of the experimental period, all the animals were submitted to food fasting of 12 hours, after which they were weighed and sent to slaughter in an inspected refrigerator. Carcass yield, backfat thickness, muscle depth, carcass meat percentage, carcass length and loin eye area were evaluated. A sample of the Longissimus dorsi muscle was collected from each animal to analyze the qualitative characteristics of the meat (pH, temperature, water activity, loss of water by dripping, thawing and cooking, color and softness). Data were analyzed using the SAS software and were submitted to polynomial regression at the 5% level of significance. Daily mean feed intake, daily mean weight gain, backfat thickness, muscle depth, carcass meat percentage and loin eye area increased in a quadratic manner (P <0.05) with increased creatine levels in diets. No effects (P> 0.05) of creatine levels were observed on the other variables evaluated. The supplementation of 30.67 g / day of creatine improves performance and meat yield in the carcass and maintains the meat quality in pigs in the pre-slaughter stage.