543Efeitos do grupo genético, sexo e peso ao abate sobre a qualidade de carne de cordeiros em crescimento, Bressan et al. 28/11/2002. Aceito para publicação em 03/11/2004 (001012 Recebido para publicação em -INTRODUÇÃOOs atributos de qualidade de carne apresentam grandes variações. Essas alterações influenciam a preferên-cia dos consumidores e, dentre os atributos que se relacionam com a aceitação da carne, a cor é associada com o frescor do corte e a idade de abate do animal, a maciez determina a aceitação do corte, e, a perda de peso por cozimento é associada ao rendimento após o preparo.As características de cor, maciez e rendimento são influenciados por fatores: ante mortem (sexo, raça, idade de abate e alimentação) e post mortem (tempo e temperatura de resfriamento e armazenamento) [1,4,5,12,14,16,17,27,35]. Considerando os aspectos ante mortem, DRANSFIELD, NUDE & HOGG [10] descreveram que os efeitos da raça apresentam baixa intensidade e podem ser explicados por diferenças na maturidade em decorrência de maior ou menor precocidade e que o peso ao abate pode afetar a qualidade, desde que a diferença entre os pesos seja suficiente para influenciar na maturidade fisiológica do animal. Entretanto, SAÑUDO et al. [25] citam que carcaça que varia de 8-27kg apresentam, nessa faixa, variações sobre a cor, a maciez, a perda de peso por cocção e o sabor.A influência de fatores como grupos genéticos, sexo e grupo de peso ao abate sobre a qualidade de carne de ovinos foi estudada em algumas raças por: A raça Santa Inês tem mostrado, nos últimos anos, uma ampla expansão nas regiões Norte e Nordeste do Brasil, pois, além da aptidão para a produção de carne e pele, essa raça demonstra boa adaptação a regiões áridas [3].O objetivo deste estudo foi avaliar o efeito dos fatores grupo genético, sexo e grupo de peso ao abate sobre o pH post mortem, a cor, a perda de peso por cozi- In the cooking losses LD and SM muscles showed no significant effect of the breed group, sex and slaughter weight group. The factors studied shear force had no effect on SM muscle. However, the slaughter weight group had effect on the shear force (P<0.005) of the LD muscle, with slaughter weight groups of 15 and 25kg showing higher shear force (13.57 and 10.98kgf, respectively) than slaughter weight groups of 35 and 45kg (8.56 and 7.97kgf, respectively). EFEITOS DO GRUPO GENÉTICO, SEXO E PESO AO ABATE SOBRE AS PROPRIEDADES FÍSICO-QUÍMICAS DA CARNE DE CORDEIROS EM CRESCIMENTO

RESUMO -Neste trabalho foram avaliadas as características físico-químicas da carne de frangos de duas linhagens (Paraíso Pedrês e Pescoço Pelado) criados em sistema semiextensivo, machos e fêmeas, abatidos aos 65, 75, 85 e 95 dias. As características analisadas nos cortes peito e coxa foram umidade, proteína, extrato etéreo, cinzas, cor (CIEL*a*b*), pH final e perda de peso por cocção. As fêmeas da linhagem Paraíso Pedrês apresentaram no peito mais gordura (0,86%) em comparação aos machos das linhagens Paraíso Pedrês (0,63%) e Pescoço Pelado (0,57%). A coxa das aves da linhagem Pescoço Pelado aos 85 dias apresentou maior umidade e menor porcentagem de gordura em comparação à linhagem Paraíso Pedrês, e aos 95 dias, as fêmeas Paraíso Pedrês apresentaram mais gordura que os machos. A cor amarela (b*) no peito foi mais intensa nas aves Pescoço Pelado (6,24) que nas aves Paraíso Pedrês (5,41). Também foi mais intensa nas fêmeas (6,47) que nos machos (5,18). A cor da coxa nas aves Pescoço Pelado foi mais amarelada aos 95 dias (6,87) que aos 85 dias (5,90). Aves da linhagem Pescoço Pelado podem fornecer cortes mais magros, no caso dos machos, e com coloração mais amarelada, no caso das fêmeas, que aves da linhagem Pescoço Pelado.Palavras-chave: composição proximal, cor, cortes, frango caipira Physical-chemical characteristics of meat in chickens of the Paraíso Pedrês and Label Rouge linesABSTRACT -The objective of this study was to evaluate the physical and chemical characteristics of chicken meat from two lines (Paraíso Pedrês or Label Rouge and Pescoço Pelado), raised in a semi-extensive system, and slaughtered at 65, 75, 85 and 95 days of age. The variables assessed in the breast and leg of experimental animals were moisture, protein, fat, ashes, objective colour (CIEL*a*b* system), final pH and cooking loss. The breast of Paraíso Pedrês females showed a higher fat content (0.86%) than in males of the Paraíso Pedrês (0.63%) or Pescoço Pelado (0.57%) lines. In the leg, Pescoço Pelado chicken slaughtered at 85 days showed higher moisture and lower fat than the Paraíso Pedrês line, while Paraíso Pedrês females at 95 days presented more fat than males at the same age. In the breast, the yellow colour (b*) was more intense in Pescoço Pelado (6.24) than in Paraíso Pedrês (5.41), and in the females (6.47) than in the males (5.18).The leg color in the Pescoço Pelado birds was more yellow at 95 (6.87) than at 85 days (5.90). Birds from the Pescoço Pelado line give leaner cuts in the case of the males, and with more intense yellow coloring, in the case of the females, than birds from the Pescoço Pelado line.Key Words: chemical composition, color, country chicken, meat cuts IntroduçãoNos últimos anos, as cadeias produtivas reconhecem a importância dos atributos sensoriais dos alimentos como fator decisivo na sua aquisição (Farmer et al., 1997). Assim, conhecer a influência dos fatores ligados à produção na qualidade da carne pode determinar a adoção de medidas para manutenção de características ou de medidas para o desenvolvim...

In this study, the physical-chemical characteristics and proximate composition of the meat of of two strains of broilers (Paraíso Pedrês and Máster gris plumé -Super Pesadão, utilized for semi-intensive rearing) and Cobb ® strain, utilized in intensive rearing systems) were evaluated. Differences related to strain and sex (males and females) were studied. Cobb ® broilers were slaughtered at 45 days and the other strains at 85 days. The following characteristics were evaluated in breast and thigh meat: moisture, protein, ether extract, ashes, color (CIEL*a*b*), final pH, cooking loss (CL) and shear force (SF). Bird strain and sex influenced breast color parameters, with Cobb ® presenting higher yellowness (b*) and redness (a*) means, whereas females had higher b* values and males, a* values. Paraíso Pedrês had lower SF values. As to proximate composition, there was an interaction between strain and sex, with higher ether extract values in the meat of Super Pesadão males. Cobb ® birds presented higher lightness (L*) and b* values, and there was no effect of sex on color parameters. Higher pH and SF values were found in the meat of Super Pesadão birds. There was an interaction between strain and sex for b* and SF values, with higher b* values obtained with Cobb ® males, while differences between sex, with superiority for females in the Paraíso Pedrês strain and for males in the Cobb ® strain were found. Increased values of SF for males were obtained for Super Pesadão strain. Both Paraíso Pedrês and Super Pesadão strains presented physicochemical and proximate composition characteristics similar to those of Cobb ® strain in the cuts breast and thigh so that in a few parameters, no differences between the birds kept in this two rearing systems were found.

The objective of this study was to evaluate the effects of ractopamine (Rac) and Arg fed to pregnant sows from d 25 to 53 of gestation on fetal muscle development as well as the performance and carcass characteristics of the progeny. One hundred sows were divided into 4 treatments including a control diet, the control plus 1% Arg, the control plus 20 mg/kg Rac, and the control diet supplemented with both additives at the same levels as those used separately. During the farrowing process the data evaluated were the weight of placenta to calculate the placental efficiency and the number of piglets born alive, stillborn, and mummified. To evaluate the fiber number and area, 12 male piglets from each treatment were euthanized to harvest semitendinosus muscle. During the lactation, the preweaning mortality, weaned weights, and number of piglets weaned per litter were evaluated. After weaning, the pig performance was evaluated until the slaughter following the sow treatment. At end of finishing phase, 1 male pig of each treatment replicate was selected to evaluation the carcass and pork quality. All variables measured were analyzed using the MIXED procedure of SAS and least squares means were compared using the Tukey test with P < 0.05. The control diet + supplementation of 1.0% of L-Arg + 20 mg/kg of ractopamine HCl from d 25 to 53 of gestation (Arg+Rac) treatment had a greater number of stillborn piglets (P = 0.014) than the control group. Piglet birth weights from sows fed Rac were 11% greater (P = 0.031) than those of piglets of the control treatment. The semitendinosus muscle fiber diameters of piglets at birth from sows that received Arg, Rac, and Arg+Rac were greater (P < 0.0001) than those of control piglets, and as consequence, the fiber number per square millimeter decreased (P < 0.0001). The final nursery BW of progeny from sows fed Arg and Rac individually were greater (P = 0.010) than those of progeny of the control group. At 110 d of age, in the beginning of the finisher 1 phase, pigs from Arg-fed sows were 1.9 kg heavier (P = 0.010) than pigs from the Arg+Rac-fed sows. The HCW were 2.97 and 1.64 kg heavier (P < 0.0001) for progeny of the Arg and Rac sows, respectively, compared with those of progeny of the control. In conclusion, the trial showed that the use of Rac for gestating sows increased the piglets' weight at birth. The size of muscular fiber was increased in the semitendinosus muscle of piglets originating from sows receiving Rac or Arg. However, the combination of both compounds did not have an additive effect in comparison with the control treatment but increased the stillbirth number.

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An experiment was carried out to evaluate carcass traits of male and female broilers of two genetic strains (Paraíso Pedrês and Pescoço Pelado), slaughtered at 65, 75, 85 and 95 days of age, and reared under a semi-extensive production system. The following parameters were evaluated: body weight at slaughter (BWs), carcass weight (CW), carcass yield (CY), parts yield, including breast, drumstick, thighs, back, neck, feet, wings, abdominal fat pad (AF), and giblets (gizzard, heart, liver). Paraíso Pedrês males presented higher BWs and CW. Paraíso Pedrês females had higher breast yield. Thighs and drumstick yields were higher in Pescoço Pelado males. Back yield was similar at 85 and 95 days of age, wing yield declined with age. AF yield was higher in Paraíso Pedrês and in females. GY was affected by sex and slaughter age. The results of this work lead to the conclusion that Paraíso Pedrês males reach higher live and carcass weights at 85 and 95 days of age, and that breast yield is higher in this strain. On the other hand, Pescoço Pelado males present higher drumstick and thighs yields. Therefore, the choice of genetic strain, sex and slaughter weight will determine carcasses with different parts yield

RESUMONeste experimento, objetivou-se comparar os efeitos dos métodos de cocção: cozimento em água (CA); em óleo (FO); em grelha (GR); em forno convencional (FC) e em forno de microondas (MO), sobre a perda no cozimento (PPC), composição centesimal (CC), taxas de retenção aparente, taxa de retenção verdadeira da gordura e colesterol dos cortes peito e coxa de frangos. O delineamento experimental foi o inteiramente casualizado, com 5 tratamentos e 5 repetições, totalizando 25 parcelas experimentais. Os métodos de cocção influenciaram (P<0,05) a PPC, de forma que filés assados no forno de microondas mostraram perdas de 32,49%, maior do que as perdas nos métodos CA, FC, FO e GL (28,40; 27,04; 29,18; e 23,46%, respectivamente). O tratamento FO apresentou, na matéria natural, valores mais elevados de gordura no peito (2,49%) e coxa (7,85%), quando comparado aos tratamentos CA, FC, FO, GR, MO (peito, com médias de 1,06 a 1,35 e coxa com médias de 5,06 a 6,27). Os valores de cinzas, na matéria seca, demonstraram perda de minerais durante a cocção. Os métodos de cocção sem óleo ocasionam perdas de lipídeos das amostras, enquanto os cortes submetidos à fritura absorvem óleo. O corte peito absorve mais gordura do que o corte coxa. Termos para indexação:Cocção, frango, composição centesimal, colesterol. ABSTRACTIn this work, the aim was to compare the effects of the cooking methods: boiling (BO), pan frying (PF), broiling (BR), conventional oven (CO), microwave oven (MO) on cooking loss (CL), proximate composition (CC), apparent retention rate of fat, true retention rate of fat and cholesterol level of chicken s breast and thigh meat. In the statistical analyses was used a completely randomized design, with 5 treatments and 5 repetitions, totaling 25 experimental portions. The cooking methods influenced (P<0,05) the CL, filets roasted on the microwave oven showed lost of 32,49%, higher then lost on the methods: BO, CO, PF, and BR (28.40, 27.04, 29.18 and 23.46%, respectively). The PF treatment showed, in the natural matter, higher values of fat on the breast (2.49%) and thigh (7.85%), when compared with the treatments BO, CO, PF, MO (breast, with averages of 1.06 to 1.35 and thigh with averages of 5.06 to 6.27). The cooking methods without oil resulted in lost o fat from the samples, while the cuts submitted to frying, absorbed oil. The cut breast absorbed more fat than thigh.

Meat quality traits were compared in Texel x Polwarth and Texel x Corriedale ram lambs, with live weight of 25kg, finished on pastures rich in white clover. The two crossbred groups showed similar results (P>0.05) for pH, moisture, protein, meat color, individual SFA and total SFA. Fat content was higher and cholesterol lower in Texel x Polwarth lambs (P<0.05), which also had higher amounts of MUFA (P<0.05) and lower levels of total PUFA and n-6 PUFA (P<0.01). Differences in meat quality among the two crossbred groups were minor, and possibly not perceptible from the consumer standpoint. However, both groups of lambs produced lean meat with high amounts of PUFA (>16%), possibly due to the ingestion of white clover in the finishing period. Overall, these results indicate that a differentiated product can be obtained in these conditions, with higher nutritional value than conventional lamb meat.