Suplementação dietética com selênio orgânico melhora a estabilidade da carne suína embalada a vácuo durante o armazenamento
DOI:
https://doi.org/10.5433/1679-0359.2025v46n3p689Palavras-chave:
Mineral orgânico, Prazo de validade, Cor, Enriquecimento nutricional, Saúde.Resumo
Este estudo avaliou os efeitos da suplementação de selênio orgânico em dietas para suínos na qualidade e estabilidade da carne durante o armazenamento refrigerado a vácuo. Os animais foram categorizados em dois grupos de tratamento: CONT (grupo controle; dieta basal) e SEL (grupo experimental; dieta basal + 0,3 ppm de selênio orgânico, suplementado na fase de terminação). Após o abate, amostras de lombo foram embaladas a vácuo e estocadas durante 28 dias de armazenamento a 4 °C. A suplementação dietética de selênio resultou em um teor três vezes maior de selênio na carne. Os resultados das coordenadas de cor (a*, b*, C* e h) mostraram efeito protetor do selênio orgânico e maior estabilidade durante o armazenamento. Nenhum efeito inibitório sobre a oxidação proteica ou lipídica da carne foi observado, provavelmente devido ao baixo teor de gordura das amostras. A carne do grupo SEL apresentou maior maciez que a do grupo CONT. A suplementação com selênio orgânico na dieta dos animais promoveu significativo enriquecimento nutricional da carne e efeitos tecnológicos benéficos, proporcionando maior maciez e manutenção da estabilidade da cor durante o armazenamento.
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