The clockwise whirlpool sign is diagnostic of midgut volvulus. Color Doppler US should be performed as an initial imaging study in children suspected of having midgut volvulus.
O objetivo deste estudo foi quantificar a frequência do consumo de carne de diferentes espécies de animais e caracterizar o consumidor de carne de ovelha em Dourados-MS. O instrumento de coleta utilizado foi um questionário estruturado, com objectivos e questões qualitativas. As inferências da pesquisa são mais representativo para os consumidores de ambos os sexos (macho e fêmea), entre 20 e 39 anos de idade, com renda familiar entre 1 e 6 salários mínimos e incompleto ensino superior. O menu da maioria dos entrevistados é composto de carne de aves - duas vezes por semana, gado de corte - 3 vezes por semana, carne de porco e peixe - uma vez por semana. Sobre o consumo de carne de ovelha, 28,75% dos entrevistados não consomem carne de ovino e o odor característico e forte sabor da carne de ovino foi o atributo mais comentado e 71,25% dos entrevistados consomem carne de ovino, portanto, há um mercado potencial para consumo de carne de ovelhas na cidade de Dourados. Entre as preferências dos consumidores, é o corte da perna moderado com a mistura de sal, vinho e ervas, preparadas na churrasqueira e com a carne ao ponto, no momento do consumo.
The aim of this study was to assess the meat quality of Pantaneiro lambs finished in confinement and slaughtered at different body weights (15, 20, 25, 30, and 35 kg). Forty-five non-castrated male Pantaneiro lambs were distributed in a completely randomized design, with five treatments and nine replicates. The animals were housed in individual pens and slaughtered when they reached the target weights. For instrumental and centesimal analyses, the Semimembranosus, Longissimus lumborum, Gluteobiceps, and Triceps brachii muscles were used, whereas for fatty acid profile analysis only the Longissimus lumborum muscle was used. The different body weights influenced the final pH of the meat, but this still remained within the recommended values; however, the meat of heavier lambs had increased water-holding capacity (WHC), redness (a*), and fat content, making it the tenderest but least luminous and humid meat. Greater body weight led to a higher saturated fatty acid (SFA) content, reduction of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), higher hypercholesterolemic fatty acid content (H), and higher atherogenicity (AI) and thrombogenicity indexes (TI). Therefore, it was concluded that the meat of lambs slaughtered at lower body weight presented better nutritional quality, making it more suitable for human consumption.
-The objective of this study was to evaluate the replacement of soybean meal by crushed crambe on the qualitative characteristics, lipids, and chemical composition of the meat from crossbred Santa Ines ewes. These animals presented an initial body score of 2.5, were finished in confinement for 60 days, fed diets containing crushed crambe replacing 0, 33, 67, and 100% of soybean meal, and slaughtered with a body condition score of 3.5. The statistical design was completely randomized, with slaughter weight used as a covariate in the model. Sensory evaluations were performed in the gluteobiceps muscle by untrained evaluators (n = 100) of different ages. There was no significant effect for color, shear force, or cooking loss of the semimembranosus muscle. The replacement levels of soybean meal influenced only the moisture content, with a linear increase, and the ash content, which decreased linearly. For saturated fatty acids, there was linear effect on capric acid (C10:0), and a linear reduction of myristic (C14:0), pentadecanoic (C15:0), and heptadecanoic (C17:0) fatty acids. There was no influence of the inclusion level of crushed crambe on monounsaturated fatty acids. A linear increase was observed in the polyunsaturated fatty acids linoleic acid (C18:2n-6) and eicosatrienoic acid (C20:3n-3). For the sensory attributes, there were differences only for the variables flavor and tenderness, in which meat was considered more flavorful if it was from animals fed 0% crushed crambe, with an average of 1.6, and considered more tender if it was from animals finished with 15% crushed crambe in the diet, scoring an average of 1.7. Crushed crambe can be considered a promising alternative in the feeding of ewes finished in feedlot, replacing soybean meal in the diet, showing satisfactory results with respect to meat quality.
The aim of this study was to characterize and quantify commercial sheep meat cuts and their tissues in relation to different ranges of slaughter body weight of lambs. One hundred and fifty lambs were divided according to the following slaughter weight ranges: 16 to 20 kg, 21 to 25 kg, 26 to 30 kg, 31 to 35 kg, 36 to 40 kg, and 41 to 45 kg. The commercial meat cuts evaluated were the neck, shoulder, leg, ribs, fixed ribs, floating ribs, loin with void, low. Based on these data, the cut yields in relation to cold carcass weight, fat yield (subcutaneous and intermuscular), muscle yield, and muscle/fat tissue ratio were obtained. Animals slaughtered with 21 to 25 kg exhibited higher shoulder yield than heavier animals slaughtered with 41 to 45 kg. Similar results were obtained for the leg. In general, the commercial cuts of animals slaughtered with lighter weight provided higher muscle yields and lower fat yields. Body weights classified as light and medium exhibited a better tissue ratio, providing a better edible portion to consumers. Key-w o r d s growth and development, lambs, meat, tissues, yields R e s u m o Objetivou-se quantificar os cortes comerciais e seus tecidos em relação às diferentes faixas de peso corporal de abate de cordeiros. Foram utilizados 150 cordeiros sem raça definida e divididos nas faixas de peso corporal de abate, entre 16 a 20 kg; 21 a 25 kg; 26 a 30 kg; 31 a 35 kg; 36 a 40 kg e 41 a 45 kg. Os cortes comerciais avaliados foram o pescoço, paleta, pernil, costilhar, costelas fixas, costelas flutuantes, lombo com vazio e baixo. A partir desses dados calculou-se o rendimento dos cortes comerciais em relação ao peso de carcaça fria, rendimento de gordura (subcutânea e intermuscular) e de músculo e a relação músculo/gordura. Nos animais abatidos com 21 a 25 kg foi verificado maior rendimento da paleta em relação ao grupo de animais com 41 a 45 kg. Para o pernil, os resultados foram semelhantes aos da paleta. De um modo geral, os cortes comerciais dos animais abatidos mais leves apresentaram maiores rendimentos de músculo e menores de gordura. Os pesos corporais considerados como leves e medianos apresentaram uma melhor relação tecidual, proporcionando melhor porção comestível.
Avaliação da expressão dos genes GDF-8 e PPARγ e qualidade da carne de cordeiros Pantaneiros Assessment of the expression of GDF-8 and PPARγ genes and quality of Pantaneiro lamb meat
A caracterização do sistema produtivo na ovinocultura de corte se torna atraente e competitiva com máximo de informações possíveis. Objetivou-se predizer as características dos músculos Trícpes brachii, Semimembranosus, Bíceps femoris e Longissigimus dorsi, a partir das medidas in vivo e da carcaça de cordeiros Comerciais e Pantaneiros. Foram utilizados 80 cordeiros machos, sendo 40 cordeiros Comerciais e 40 cordeiros Pantaneiros. O critério de abate foi determinado pelo peso corporal de abate de 35 kg. Nos cordeiros Pantaneiros, a condição corporal apresentou moderada correlação com extrato etéreo no Semimembranosus (r = 0,59). Nas equações de regressão, as características in vivo e na carcaça apresentaram baixo coeficiente de determinação com todas as análises avaliadas nos cordeiros Comerciais. Nos cordeiros Pantaneiros as características in vivo e na carcaça apresentaram moderado coeficiente de determinação com a cor b* no Longissigimus dorsi (R2 = 0,57), perda de peso ao cozimento no Semimembranosus (R2 = 0,63) e alto coeficiente de determinação com a matéria mineral no Trícpes brachii (R2 = 0,70). As características in vivo e na carcaça mais representativas nas equações, nas análises instrumentais foram o peso corporal de abate, espessura de gordura subcutânea, área de olho de lombo, músculo total, relação músculo/gordura. As características in vivo e na carcaça apresentaram baixa correlação e não foram eficientes para predizer as características dos músculos dos cordeiros Comerciais e Pantaneiros.
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