Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2018-03-12T20:03:30Z No. of bitstreams: 1 ClaudianaDaSilvaSouza_DISSERT.pdf: 1266016 bytes, checksum: 72f431533cb6fc5d7e9bae73d5ba1e34 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2018-03-16T18:50:10Z (GMT) No. of bitstreams: 1 ClaudianaDaSilvaSouza_DISSERT.pdf: 1266016 bytes, checksum: 72f431533cb6fc5d7e9bae73d5ba1e34 (MD5) / Made available in DSpace on 2018-03-16T18:50:10Z (GMT). No. of bitstreams: 1 ClaudianaDaSilvaSouza_DISSERT.pdf: 1266016 bytes, checksum: 72f431533cb6fc5d7e9bae73d5ba1e34 (MD5) Previous issue date: 2017-02-24 / Objetivou-se avaliar a adi??o de diferentes Blends de ?leos vegetais em ra??es para su?nos em termina??o. Foram utilizados 24 su?nos machos castrados, com peso m?dio inicial de 72 ? 3,4 Kg/PV em delineamento em blocos casualizados contendo quatro tratamentos e seis repeti??es. Os tratamentos consistiram de: ?leo de soja - 100%; e da combina??o dos diferentes ?leos formando: Blend 1- (50% ?leo de soja, 25% ?leo de linha?a, 12,5% ?leo de oliva e 12,5% ?leo de canola); Blend 2- (25% de ?leo de soja, 50% de ?leo de linha?a, 12.5% oliva e 12.5 % canola); e Blend 3- (25% de ?leo de soja, 12,5% ?leo de linha?a, 12,5% ?leo de oliva e 50% ?leo de canola). Foram avaliados o desempenho, os par?metros quantitativos e qualitativos da carca?a, o perfil de ?cidos graxos e a viabilidade econ?mica das dietas. O uso dos Blends nas dietas n?o influenciou o desempenho nem a qualidade da carca?a, mas aumentou o marmoreio e o rendimento de carca?a. O perfil de ?cidos graxos do lombo apresentou maiores quantidades de ?cido este?rico no Blend 3 e maior percentual de ?cidos graxos insaturados nos animais do Blend 1, o tecido adiposo apresentou maior quantidade de ?cido mir?stico no Blend 1 e ?cido oleico no Blend 3. A ra??o controle foi a mais econ?mica. Os Blends n?o ofereceram preju?zo no desempenho e caracter?sticas de carca?a e melhorou o perfil de ?cidos graxos da carne. / The objective of this study was to evaluate the addition of different Blends of vegetable oils in feed for finished pigs. Twenty - four castrated male pigs with initial mean weight of 72 ? 3.4 kg / PV were used in a randomized complete block design with four treatments and six replicates. The treatments consisted of: Control ration - soybean oil 100%; And the combination of the different oils forming: Blend 1- (50% soybean oil, 25% flaxseed oil, 12.5% olive oil and 12.5% canola oil); Blend 2- (25% soybean oil, 50% linseed oil, 12.5% olive and 12.5% canola); And Blend 3- (25% soybean oil, 12.5% flaxseed oil, 12.5% olive oil and 50% canola oil). The performance, the quantitative and qualitative parameters of the carcass, the fatty acid profile and the economic viability of the diets were evaluated. The use of Blends in the diets did not influence the performance nor the quality of the carcass, but increased the marbling, and the carcass yield. The profile of fatty acids of the loin presented higher amounts of stearic acid in Blend 3 and higher percentage of unsaturated fatty acids in the Blend 1 animals, the adipose tissue presented greater amount of myristic acid in Blend 1 and oleic acid in Blend 3. Control was the most economic. The Blends did not adversely affect performance and carcass characteristics and improved the fatty acid profile of meat.