Moreira, José AparecidoSilva, Natália Rocha2018-07-092018-07-092018-03-08SILVA, Natália Rocha. Enriquecimento da carne suína com blends de óleos: estudo dos parâmetros sanguíneos, perfil dos ácidos graxos e índices trombogênicos e aterogênicos. 2018. 71f. Dissertação (Mestrado em Produção Animal) - Universidade Federal do Rio Grande do Norte, Universidade Federal do Rio Grande do Norte, Natal, 2018.https://repositorio.ufrn.br/jspui/handle/123456789/25544Scientific studies have shown that the major problems associated with the increased incidence of cardiovascular problems in humans are associated with stress, blood pressure, sedentary lifestyle and the imbalance that occurs in the composition of fatty acids in the meats that are consumed, since there are fatty acids unsaturates that are beneficial to human health, but there are others that are harmful, so the search for balance can bring promising results. Lipids are consumed and absorbed by the monogastric animals without modification, so manipulation of the composition of the oils offered in the diets can lead to the modification of the composition of the tissues. In this context, the objective was to evaluate different vegetable oil blends in feed for finishing pigs on blood parameters, fatty acid profile and thrombogenic and atherogenic indexes. Twenty - four castrated male pigs, with initial weight of 72.0 ± 3.4 kg / PV were used in a randomized block design, containing 4 treatments and 6 replicates. The treatments were composed by a basal diet (RB) formulated with corn, soybean meal, wheat, commercial nucleus and 2% of a blend of vegetable oils, being: T1 - RB + soybean oil (100%); T2 - RB + 50% soybean oil, 25% flaxseed oil, 12.5% olive oil and 12.5% canola oil (Blend 1); T3 - RB + 25% soybean oil, 50% linseed oil, 12.5% olive oil and 12.5% canola oil (Blend2); and T4 - RB + 25% soybean oil, 12.5% flaxseed oil, 12.5% olive oil and 50% canola oil (Blend3). Blood parameters, fatty acid profile and thrombogenicity and atherogenicity indexes were evaluated in the following sections: loin, backfat, shank, palette, crown and belly. The use of Blend 3 provided better levels of HDL and lower levels of LDL. Blends 2 and 3 provided lower levels of saturated fatty acids and higher concentrations of unsaturated fatty acids, as well as lower rates of atherogenicity and thrombogenicity. It is recommended to use Blend 3 for promoting increase in HDL and reduction in LDL, besides enriching the meat with unsaturated fatty acids and to promote lower risk to the appearance of thrombus and atheromas.Acesso AbertoAlimentos enriquecidosÁcidos graxos insaturadosLipidemia sanguíneaQualidade de carnemasterThesisCNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMAL