RESUMO.A intensificação do sistema de produção da carne ovina é influenciada por técnicas de manejo tais como a castração, objetivando-se a obter um produto de melhor qualidade sensorial e nutricional, o que é desejado pelo mercado consumidor, proporcionando maior rentabilidade ao produtor. A técnica da castração é um método sabidamente benéfico à qualidade da carne produzida por animais jovens, melhorando o depósito de gordura (grau de acabamento). Por outro lado, alguns autores citam que a castração inibe o crescimento, levando a um menor ganho de peso dos animais, principalmente quando ocorrida em animais com idade menos avançada. Desse modo é oportuno estudar a influência dos fatores produtivos, como castração sobre a qualidade da carne, já que o seu conhecimento, permitirá uma melhora na mesma.Palavras chave: castração, idade ao abate, produtos de origem animal Quality of weights of different sheep meat and sexual conditionABSTRACT. The intensification of the sheep meat production system is influenced by management techniques such as castration, is aiming to obtain a product of better sensory and nutritional quality, which is desired by the consumer market, providing greater profitability to the producer. Castration technique is a known method beneficial to the quality of meat produced by young animals, improving fat deposit (degree of completion). On the other hand some authors cite that castration inhibits growth, leading to less weight gain of the animals, especially when it occurs in younger age with animals. It is appropriate to study the influence of production factors such as castration on meat quality, since their knowledge, will allow an improvement in it.Keywords: castration, age at slaughter, products of animal origin Calidad de la carne de ovinos de diferentes pesos y condición sexual RESUMEN. La intensificación del sistema de producción de la carne ovina es influenciada por técnicas de manejo tales como la castración, objetivándose a obtener un producto de mejor calidad sensorial y nutricional, lo que es deseado por el mercado
This study aimed to evaluate the nutritional and fermentative potential of silage of the forage sorghum Ponta Negra irrigated with saline water. The bromatological characteristics, losses and fermentative profile of sorghum silages were observed. For the bromatological characteristics of the sorghum plant, a decreasing linear behavior was observed for the contents of dry matter and organic matter while a positive linear effect was verified for crude protein and mineral matter as the leaching fractions were increased (P < 0.05). A quadratic behavior was observed for nonfibrous carbohydrates, neutral detergent fiber, acid detergent fiber, and cellulose (P < 0.05). The pH values showed a quadratic effect (P < 0.05) with lower pH values observed at 15 days of silo opening for water depths of 10 and 15%. Regarding the silages, the leaching fractions provided differences (P < 0.05) for dry matter recovery, gas loss and effluent loss. A negative linear behavior for the contents of dry matter and organic matter and an increasing linear effect for mineral matter (P < 0.05). The highest concentrations of ammoniacal nitrogen were observed when irrigation was performed with a 10% saline water depth (P < 0.05).
The objective was to evaluate the consumption of goat and sheep meat in the municipality of Olho d'Água - Paraíba. A total of 80 questionnaires containing 12 questions about sex, age, civil status, monthly income, schooling, consumption, reasons for not consuming, frequency of consumption, place of purchase, influence on purchase, preference for type of cut and consumption of “buchada” were applied. The results showed that the majority of respondents were female (62,5%), ranging in age from 16 to 30 years (81,25%), monthly income from R$ 260 to 500 (48,75%) and high school complete (37,5%). 62,5% of the interviewees consume goat and sheep, those who do not consume goat/sheep claimed that these meats are greasy (65%), presenting a "rancid". 53% of the interviewees consume sheep and goats weekly. The free market (45,30%) is the main place of purchase The price (45,27%) is the factor that most influences the time of purchase. The cut back (shank) is preferred by the interviewees (39,44%). Regarding “buchada”, 61% of respondents appreciate it while 39% do not like this delicacy. Thus, it can be concluded that goats and sheep are very consumed by the population of Olho d'Água - PB. Incentives should be carried out with the aim of increasing consumption through the dissemination of nutritional quality and the benefit that this product brings to human health.
This study aimed to assess the chemical responses of forage watermelon fruit at different maturity stages or storage lengths, performing two experimental tests. In the first test, four maturity stages were assessed: 30, 45, 60, and 75 days after anthesis, with four replicates. In the second test, fruits were maintained under three storage lengths: T1D (harvest day), T3M (3 months after harvest), and T6M (6 months after harvest), with eight replicates. Experimental design was completely randomized in both experimental tests. Fruit maturity stage did not affect crude protein, total carbohydrate, neutral detergent fiber, in vitro dry matter digestibility (IVDMD), pulp firmness, soluble solids content and total pectin content, but increased acid detergent fiber content from 45 days after anthesis. Storage length up to six months after harvest increased ash, crude protein and IVDMD, and reduced the content of soluble solids. Forage watermelon fruit can be harvested from 30 to 75 days after anthesis equivalent to 75 - 120 days after planting, and they can be stored under tree shade up to 6 months after harvest.
The production systems of goats are very diversified in Brazil. Animals produced in feedlot systems tend to be located on highly prized land with high potential for agriculture. On the other hand, animals produced under extensive systems are usually located in marginal areas, with poor conditions for agriculture. In this context, caprine production plays a significant socioeconomic role, contributing to the biodiversity of the Caatinga biome, which covers 60% of the Northeast region. The influence of the genotype on the components of live weight and carcass depends on the difference in maturity between the breeds. According to breed aptitude, different values can be found for the carcass composition and the influence of some components of live weight decreases as the breed specializes for meat production. The objective of this review is to explain the main carcass characteristics and qualitative attributes of goat meat.
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