RESUMOAvaliaram-se a qualidade física do músculo Longissimus lumborum de ovelhas de descarte da raça Santa Inês, abatidas em diferentes estágios fisiológicos, a cor da gordura subcutânea desse músculo e as possíveis correlações entre as variáveis de qualidade da carne. Utilizaram-se 21 ovelhas, distribuídas nos seguintes tratamentos: T1= ovelhas que permaneceram por 60 dias em lactação com seus respectivos cordeiros e abatidas um dia após o desmame das crias; T2= ovelhas que permaneceram por 60 dias em lactação com seus respectivos cordeiros e mais um período aproximado de 30 dias sem os cordeiros e posteriormente abatidas; e T3= ovelhas que não pariram durante o ano. A cor da carne e da gordura subcutânea não foram influenciadas pelo estágios fisiológico dos animais no momento do abate, com exceção da luminosidade da carne (T1= 41,13; T2= 37,56 e T3= 38,12 L*). A qualidade física da carne apresentou pouca variação entre os tratamentos, porém a força de cisalhamento (T1= 4,08; T2=2,86 e T3=2,35 kgf/cm 2 ) e as perdas por cocção (T1=31,97; T2=35,70 e T3= 31,91 %) da carne diferiram entre os tratamentos. Não se observou alta correlação entre a maioria das características avaliadas. (T1= 41.13; T2= 37.56 and T3= 38.12 L*) . The physical quality of the meat presented little variation between treatments; however, shear force (T1= 4.08; T2=2.86 and T3=2.35 kgf/cm2) and losses by cooking (T1=31.97; T2=35.70 and T3= 31.91 %)
RESUMO: Esse trabalho foi realizado com o objetivo de avaliar as características físicas e microbiológicas de carnes maturadas e tenderizadas, comercializadas na região de Dracena, SP. Foram adquiridas aleatoriamente oito amostras de carne maturada e oito amostras de carne tenderizada de estabelecimentos comerciais, as quais foram submetidas a análises de pH, força de cisalhamento, perdas por cocção, cor e microbiologia. O delineamento experimental utilizado foi inteiramente casualizado, com dois tratamentos e oito repetições. Dentre as características físicas estudadas, foi observada diferença significativa entre os processos de amaciamento para pH, perdas por cocção, intensidade de vermelho (a*), intensidade de amarelo (b*) e teores de oximioglobina e metamioglobina (O/M) (P<0,05), sendo as carnes maturadas as que apresentaram menor pH e perdas por cocção e maior a*, b* e O/M. Não foram encontradas diferenças significativas (P>0,05) entre os processos de amaciamento para força de cisalhamento e luminosidade. Dentre as características microbiológicas estudadas, foi observada diferença significativa entre os processos na contagem total de bactérias e no grupo de psicrotróficos (P<0,05), e não foi encontrada diferença entre os processos para o grupo de enterobactérias (P>0,05). As carnes bovinas maturadas e tenderizadas em comercialização na região de Dracena, SP, embora com diferenças bastante claras e perceptíveis ao olho humano em algumas características físicas, são semelhantes quanto à maciez e apresentam cor e qualidade microbiológica dentro dos padrões adequados para a comercialização e consumo humano.Palavras-chave: contagem bacteriana, força de cisalhamento, Longissimus, processo de amaciamento. QUALITY OF AGED AND TENDERIZED BEEF COMMERCIALIZED IN THE DRACENA REGION, SPABSTRACT: The objective of this study was to evaluate the physical and microbiological characteristics of aged and tenderized beef commercialized in the Dracena region, SP. Eight samples of aged meat and eight samples of tenderized meat were randomly purchased from commercial establishments and submitted to measurements of pH, shear force, cooking losses and color and to microbiological analysis. A completely randomized design consisting of two treatments and eight replicates was used. Among the physical characteristics studied, significant differences between the tenderization processes were observed for pH, cooking loss, redness (a*), yellowness (b*) and oxymyoglobin/metmyoglobin ratio (O/M) (P<0.05), with aged meat exhibiting a lower pH and cooking losses and higher a*, b* and O/M values. There were no significant differences (P>0.05) in shear force or lightness between processes. Microbiological analysis revealed a significant difference (P<0.05) in total bacterial count and psychotropic count between processes, while there was no difference in the number of enterobacteria (P>0.05) Despite clear and perceptible differences
Avaliou-se o perfil sorológico de 17 bezerras búfalas vacinadas nos dias zero, 30 e 210 com bacterina pentavalente comercial contra leptospirose, empregando-se a prova de soroaglutinação microscópica com antígenos vivos, durante o período de 360 dias. Utilizaram-se quatro bezerras-controle, e todos os animais foram negativos no dia zero. Nos animais vacinados, foram observadas reações aos 60 dias para todos os sorovares, associadas a títulos máximos para Canicola, Grippothyphosa e Pomona. No 90° dia, houve declínio acentuado dos títulos para todos os sorovares e ausência de títulos para Hardjo. Nos dias 120º, 150º, 180º e 210º, ocorreram oscilações de títulos para todos os sorovares. No 240º dia, foram encontrados títulos máximos para Hardjo, elevação para os outros sorovares e ausência de título para Canicola. Nos dias 270º, 300º e 330º, foi observado declínio gradativo dos títulos. No 360º dia, foram encontrados títulos residuais para Icterohaemorrhagiae, Grippothyphosa e Pomona e ausência de reação para os outros sorovares. Inferiram-se a reduzida persistência dos títulos vacinais mesmo após o reforço e revacinação e a baixa interferência da vacinação no diagnóstico sorológico.
This study evaluated fecal parameters indicative of starch digestibility of water buffaloes (Bubalus bubalis) of three genetic groups (GG: Jafarabadi, Mediterranean, and Murrah). Seventy-eight non-castrated males [n = 26 of each GG; 200 kg of initial body weight (BW); 210 days of age] were used. Animals were finished in feedlot, receiving a diet rich in starch [38.76% in dry matter (DM) basis]. Samples of feces, diet offered, and orts were collected for digestibility test during 3 consecutive days. Diet samples were incubated in situ in the rumen of cannulated buffaloes. The remaining material was submitted to analysis to quantify the indigestible neutral detergent fiber levels. Fecal starch (FS) determination was performed by near infrared reflectance spectroscopy. Final BW (BW, kg), metabolic BW (BW0.75, kg0.75), average daily gain (ADG, kg/day), DM intake (DMI, in kg/day, and %BW) were recorded. Data were analyzed using MIXED and CORR procedure in SAS, with significance considered if P ≤ 0.05. Starch digestibility and FS concentration are not influenced by GG (P ≥ 0.23), unlike fecal DM and fecal pH (P ≤ 0.04; Table 1). Although weak, negative correlations were detected between FS and BW (r = -0.247; P = 0.05) and BW0.75 (r = -0.261; P =0.03), as well as between fecal DM and BW (r = -0.245; P = 0.05), ADG (r = -0.341; P < 0.01), DMI, kg/day (r = -0.374; P < 0.01), and DMI, %BW (r = -0.335; P < 0.01) variables. The results demonstrate that there are differences among GG of water buffaloes regarding fecal parameters. Furthermore, the high FS content and the low fecal pH may indicate the low capacity of water buffaloes to digest starch. Thus, the research results provide evidence that water buffaloes are not able to use high-grain diets, and fecal parameters proved to be potential tools to evaluate the feedlot performance of these animals.
Equations for estimating commercial meat cuts of water buffaloes finished in feedlot (means of initial body weight and age of 314 ±117 kg and 13 ±1.2 months, respectively) using biometric measurements performed in vivo, carcass traits performed postmortem, and the set of both measurements were determined. Seventy-five non-castrated males (25 of each genetic group: Jafarabadi, Mediterranean and Murrah) were used and allocated in collective pens to receive feeding and water ad libitum for 240 days. Body weight (BW), hip height (HH), and ultrasound assessments (backfat thickness – BFT; Ribeye area – REA) were performed and tested as independent variables. After the slaughter, the non-carcass components of each animal were weighed to obtain the empty body weight (EBW). Hot carcass weight (HCW), cold carcass weight (CCW), carcass length (CL, cm), carcass depth (CD, cm), and carcass compactness index (CCI, kg/cm) were obtained and tested as independent variables. The meat cuts (Brisket, Flank plate, Rump, Rump cap, Striploin, and Tenderloin) were obtained from right half-carcass and weighed. The equations were determined using the stepwise regression method and Mallows’ Cp criterion, and processed by the REG procedure in SAS. The independent variables which were included differed among the meat cut equations which can use both independent variables obtained in vivo and postmortem, or only those obtained postmortem: Brisket, kg = 0.165-0.004×EBW+0.007×HCW+0.017×CCW (R2 =0.81, SE =0.27, Cp=1.81); Flank plate, kg = -2.643-0.013×HCW+0.028×CCI +2.681×CL-1,021×HH (R2 =0.68, SE =0.116, Cp=2.73); Rump, kg = -4.975-0.004×EBW-0.004×HCW+0.032×CCI+4.771×CL-1.662×CD-0.017×BFT (R2 =0.84, SE =0.18, Cp=6.17); Rump Cap, kg = -0.485-0.002×EBW+0.011×CCI -1.291×CL (R2 =0.78, SE =0.19, Cp=2.20); Striploin, kg = -0.088-0.004×EBW+0.020×HCW +0.019×CCI-2.949×CL (R2 =0.85, SE =0.35, Cp=3.97); Tenderloin, kg = -2.125 + 0.008×CCI +1.863×CL-1.697×CD+0.698×HH-0.014×BFT (R2 =0.84, SE =0.12, Cp=5.89). In conclusion, the equations for estimating commercial meat cuts present good prediction and can be used for different GG of water buffaloes. Supported by FAPESP (#2014/05473-7).
This study evaluated the effect of residual gain (RG) on body chemical composition of water buffaloes of three genetic groups (GG:Jafarabadi, Mediterranean, and Murrah) and verify the presence of chemical variables related to this efficiency measure. One-hundred-forty-eight non-castrated male (338.29 ±64.16 kg initial body weight; 370 ±28 days of initial age) from two similar experiments were used. The animals remained in feedlot and were slaughtered after 240 days (adaptation+trial periods). The RG was calculated considering 84 days after adaptation period. After the slaughter the empty body weight (EBW) of each animal was obtained and the left half-carcasses were dissected into muscle, fat, and bone, after 24h of cooling. The chemical composition [moisture, crude protein (CP), ether extract (EE), and ash] of each ground tissue was analyzed by the classical method. The body CP was also determined based on CP fat-free dry matter (CPFFDM). Data were analyzed using MIXED procedure in SAS. The class of RG, genetic group, and the resulting interaction were tested as fixed effect and year as a random effect. The variable results are reported as kg of EBW. There was no interaction effect (P ≥ 0.11) for the variables studied. Effect of class of RG was detected for the variables EBW (P = 0.021), water (P = 0.016), and EE (P = 0.035), while tendency was observed for CP (P = 0.074), for which animals classified as more efficient for residual gain demonstrated high values (Table 1). Furthermore, there was effect of GG for EBW (P = 0.002), water (P < 0.001), and CP (P = 0.014) variables. Tendency of GG effect was observed for ash (P = 0.085) and EE (P = 0.057). Jafarabadi showed high values for all the variables cited. In conclusion, there are difference in the body chemical composition of water buffaloes according to the animal efficiency evaluated by residual gain, as well as according to genetic groups. Supported by FAPESP (#2014/05473-7).
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