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Previous issue date: 2014-02-28 === Fornecer carnes mais saud?veis aos consumidores tem exigido dos suinocultores uma adequa??o da nutri??o e do manejo alimentar. A nutri??o ? um dos fatores primordiais na defini??o dos aspectos qualitativos da carne su?na, pois atrav?s dela podemos modificar o perfil dos ?cidos graxos. O objetivo do trabalho foi analisar os efeitos da inclus?o do farelo do baga?o do caju (FBC) nas dietas de su?nos em termina??o, sobre as caracter?sticas das carca?as e qualidade da carne. Foram utilizados 20 su?nos mesti?os, machos castrados com peso m?dio inicial de 57,93 ? 3,67 kg/PV As dietas foram formuladas a base de milho e farelo de soja, contendo ?leo vegetal, n?cleo comercial e diferentes n?veis de inclus?o do farelo do baga?o do caju (0,0; 7,5%; 15,0%; 22,5% e 30,0%). O delineamento experimental foi de blocos casualizados, sendo 5 tratamentos e 4 repeti??es. Foram avaliados os par?metros quantitativos, qualitativos, perfil de ?cidos graxos no m?sculo Longissimus dorsi e na ?rea de gordura. Observou-se que com a inclus?o do FBC, os par?metros de rendimento de carca?a, espessura de toucinho, ?rea de gordura tiveram efeito linear negativo e a rela??o carne/gordura efeito positivo. Em rela??o ao perfil de ?cidos graxos na ?rea de gordura, o teor do ?cido graxo linoleico no n?vel de 30% de FBC foi 18,2% superior (P<0,05) ao n?vel de 0,0% e no araquid?nico o n?vel de 22,5% foi superior 33,3% e 37,5% aos n?veis 0,0% e 15,0% (FBC) respectivamente. Conclui-se que os su?nos em termina??o podem ser alimentos com dietas contendo at? 30% de FBC, melhorando a qualidade da carca?a pela menor deposi??o de gordura e modifica??o no perfil de ?cidos graxos. === Provide healthier meat to consumers of pig farmers has required an adjustment of nutrition and feed management. Nutrition is a primary factor in defining the qualitative aspects of pork, because through it we can modify the fatty acid profile. The objective of this study was to analyze the effects of adding bran bagasse cashew (FBC) in diets for finishing pigs, on carcass traits and meat quality. 20 crossbred barrows with an average initial weight of 57.93 ? 3.67 kg / BW were used Diets were formulated based on corn and soybean meal containing vegetable oil, commercial core and different levels of inclusion of the bran bagasse cashew ( 0.0, 7.5 % , 15.0 % , 22.5 % and 30.0 % ) . The experimental design was a randomized block with 5 treatments and 4 replications. Quantitative, qualitative, fatty acid profile of the longissimus muscle and fat area parameters were evaluated. It was observed that with the inclusion of FBC, the parameters of carcass yield, backfat thickness, fat area had a negative linear effect relationship and meat / fat positive effect. Regarding the profile of fatty acids in fat area, the content of linoleic fatty acid level of 30 % of FBC was 18.2 % higher ( P < 0.05 ) at the level of 0.0 % and the arachidonic level of 22.5 % was higher than 33.3 % and 37.5 % at levels of 0.0 % and 15.0 % ( FBC ) respectively. It is concluded that finishing pigs may be food diets containing up to 30 % of FBC, improving the quality of housing for lower fat deposition and modification in the fatty acid profile.
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