Moreira, José AparecidoVitoriano, Ayslane Gabrielle Caetano2023-02-032023-02-032022-11-17VITORIANO, Ayslane Gabrielle Caetano. Qualidade da carcaça e da carne de suínos alimentados com dietas suplementadas com extrato pirolenhoso. 2022. 32f. Trabalho de Conclusão de Curso (Graduação em Zootecnia) - Unidade Acadêmica Especializada em Ciências Agrárias, Universidade Federal do Rio Grande do Norte, Macaíba, 2022.VITORIANO, Ayslane Gabrielle Caetano. Qualidade da carcaça e da carne de suínos alimentados com dietas suplementadas com extrato pirolenhoso. 2022. 32f. Trabalho de Conclusão de Curso (Graduação em Zootecnia) - Unidade Acadêmica Especializada em Ciências Agrárias, Universidade Federal do Rio Grande do Norte, Macaíba, 2022.https://repositorio.ufrn.br/handle/123456789/51172The objective was to evaluate the carcass characteristics and meat quality of castrated male pigs, supplemented in the finishing phase with different levels of pyroligneous extract in the diet. Twenty-four animals were used, distributed in 4 treatments with 6 repetitions. The animals were fed rations containing 0, 1, 2, and 3% of the pyroligneous extract. When the pigs reached 96.8 ± 2.6 kg they were submitted to humane slaughter and the carcasses were evaluated for final weight, hot carcass weight, cold carcass weight, the thickness of back fat, length, shank weight, loin eye area, and fat area. The parameters of color, pH, temperature, and marbling were evaluated to analyze the quality of the pork. The results of the present study showed a statistically significant quadratic effect for the following variables: fat thickness at the last rib and temperature measured 45 min after slaughter, in which the inclusion of 0.76% of pyroligneous extract in the diet conferred lower fat thickness and the addition of 1.87% showed the higher temperature at 45 min post-mortem. For the other measurements, no statistical difference was presented. Thus, the inclusion of pyroligneous extract in pigs' diet in the finishing phase caused an increase in the fat content of the carcass.The objective was to evaluate the carcass characteristics and meat quality of castrated male pigs, supplemented in the finishing phase with different levels of pyroligneous extract in the diet. Twenty-four animals were used, distributed in 4 treatments with 6 repetitions. The animals were fed rations containing 0, 1, 2, and 3% of the pyroligneous extract. When the pigs reached 96.8 ± 2.6 kg they were submitted to humane slaughter and the carcasses were evaluated for final weight, hot carcass weight, cold carcass weight, the thickness of back fat, length, shank weight, loin eye area, and fat area. The parameters of color, pH, temperature, and marbling were evaluated to analyze the quality of the pork. The results of the present study showed a statistically significant quadratic effect for the following variables: fat thickness at the last rib and temperature measured 45 min after slaughter, in which the inclusion of 0.76% of pyroligneous extract in the diet conferred lower fat thickness and the addition of 1.87% showed the higher temperature at 45 min post-mortem. For the other measurements, no statistical difference was presented. Thus, the inclusion of pyroligneous extract in pigs' diet in the finishing phase caused an increase in the fat content of the carcass.Aditivo alimentarAditivo alimentarAntibióticoAntibióticoBanha suínaBanha suínaEspessura de toucinhoEspessura de toucinhoGordura na carcaçaGordura na carcaçaFeed additiveFeed additiveAntibioticAntibioticSwine lardSwine lardBackfat thicknessBackfat thicknessCarcass fatCarcass fatbachelorThesis