Ionóforos como moduladores na qualidade da carne de ovinos

Abstract

The objective has been to evaluate the effect of inclusion of ionophores, monensin sodium and virginiamycin in the diet of feedlot lambs, and their influence on meat quality. Has been used 36 crossbred male and neutered sheep. 90-day trial period. The experimental design adopted was randomized protected (4 treatments and 9 repetitions). The total rations contained or sugarcane bagasse as roughage, forage palm and concentrated, having as variables the addition of virginiamycin, ionophore monensin sodium and joint use of two additives. The dosage of the additive was made according to the manufacturer's recommendation (50 mg / kg DM). After the confinement period, the animals were finger-fasted and slaughtered, later tested the physicochemical statistics and meat sensors on the Longissimus dorsi muscle. Data were subsequently submitted to variance analysis using the SAS statistical package. The media comparison was performed by Tukey test, considering 5% probability. The cooking loss parameter had interference from the additives, where virginiamycin treatment promoted lower losses (27.05%). In the color parameter, the treatment of monensin sodium combined with virginiamycin differed from the others, presenting a higher average (14,33). The addition of ions did not affect meat quality in pH, color, shear force, cooking losses, to evaluate.