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.

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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

Neste trabalho, foram avaliadas as características físico-químicas e de composição centesimal da carne de frangos machos de três linhagens utilizadas para criação semi-intensiva: Redbro Cou Nu - Vermelho de Pescoço Pelado (Pescoço Pelado); Redbro Plumé - Vermelho de Pescoço Emplumado (Pesadão) e Gris Barre Plumé (Carijó). Foram analisadas diferenças em relação à linhagem e à idade de abate (70, 85 e 110 dias). Na carne do peito, não foi verificado efeito de linhagem sobre os parâmetros de cor (L*, a* e b*) e pH final. Houve comportamento diferenciado para as aves em relação a qualidade da carne do peito, com menores valores de maciez para linhagem Pesadão e de Perda de Peso por Cozimento para linhagem Carijó. A linhagem Carijó apresentou, para a carne de peito aos 110 dias, os menores valores de umidade e as maiores médias de proteína. Os valores de proteina reduziram para linhagem Pescoço Pelado a partir de 85 dias. Na coxa, a partir de 110 dias, foi verificada redução dos valores de L* (luminosidade) e aumento das médias de a* (vermelho). Os valores de força de cisalhamento e extrato etéreo aumentaram para peito e coxa a partir dos 110 dias. As linhagens Pesadão e Pescoço Pelado apresentaram de forma geral, melhores aspectos físico-quimicos, que são os atributos de maior preferência pelo consumidor em função deste tipo de produto.

RESUMO Performance of Santa Inês Lambs and its Crosses with Texel, Ile de France e Bergamacia LambsABSTRACT -The work was carried out to evaluate the effect of animal sex, genetic group and slaugher weight on fedlot lambs performance. One hundred and three male and female lambs, purebred Santa Inês (SS) and crosses between Santa Inês and Texel (TS), Ile de France (FS) and Bergamacia (BS) were fedlot in individual cages. Diet and orts were daily collected to calculate the intakes of dry matter (MS), metabolizable energy (EM), digestible protein (PD) and neutral fiber detergent (FDN). The lambs were slaughtered at four weights: 15, 25, 35 and 45 kg of live weight. Weight gain (GPD), number of days in confinement (ND), feed:gain ratio (CA) and intakes of MS, PD, EM and FD were analyzed during three growing phases: 15 to 25 kg (1), 25 to 35 kg (2) and 35 to 45 kg (3), for each genetic group and each sex. The slaughter age (IA) and the empty body weight (PCVZ) were also analyzed. At high weights, TS and FS male lambs showed inferior IA, and the female lambs, superior IA. ND of BS lambs from 35 to 45 kg was superior than TS lambs. From 35 to 45 kg, PCVZ of TS and FS lambs was inferior. The best GPD was observed for TS lambs, followed by FS and SS. The intakes of MS, PD, EM and FDN were similar among the genetic groups, during the phases 1 and 2. TS lambs intake tended to increase as body weight increased, whereas the other groups showed tended to decrease. CA increased as slaughter weight increased. The males did not show differences in CA among the genetic groups, but TS and FS females showed better results. At 35 and 45 kg, the females showed superior RC than the males. At 35 kg, the TS males showed better RC than the other groups.

RESUMONo presente trabalho, objetivou-se avaliar o efeito dos métodos de cocção: cozimento em água (CA), fritura em óleo de soja (FO), assado em forno convencional (FC) e assado em microondas (MO) sobre perda de peso por cocção (PPC), composição química e colesterol em peitos de frangos das linhagens Super pesadão (Sp), Carijó (Cr) e Cobb (Cb). O delineamento experimental foi inteiramente casualizado, utilizando 3 linhagens, 5 métodos de cocção e 4 repetições, totalizando 60 parcelas experimentais. A PPC mais elevada foi verificada no método MO (52,35%), seguida pelo método FC (30,59%), FO (22,98%) e CA (19,99). A composição centesimal foi influenciada pelos métodos de cocção. Os peitos de frangos assados em MO apresentaram a menor umidade (56,18%) e médias mais elevadas de proteína (40,22%), cinzas (1,64%) e colesterol (63,89 mg/100 g), quando comparados aos demais métodos, comportamento observado em todas as linhagens. Os percentuais de gordura foram maiores no método FO, (3,23%; 2,53% e 1,94%, para as linhagens Sp, Cr e Cb, respectivamente). Peitos de frango assados em microondas mostram as perdas mais elevadas e as modificações mais severas com relação à composição química, enquanto a cocção em água é a forma de cocção que menos altera a composição centesimal de peitos de frangos.Termos para indexação: Cocção, aves, composição química. ABSTRACTThe present work evaluated the effects of the cooking methods: boiling (BO), pan frying (PF), roasted in conventional oven (CO) and roasted in microwaves oven (MO) on the cooking loss, chemical composition, cholesterol in breast in different chickens strains: Heavy weight (Hw), Carijó (Cr) and Cobb (Cb). The completely randomized design by using 3 strains, 5 cooking methods and 4 repetitions and a total of 60 experimental parcel unit was used. The higher cooking loss most was showed in the method MO (52.35%), followed by the method CO (30.59%), PF (22.98%) and BO (19.99%). The centesimal composition was influenced by the cooking methods. The breast of chickens roasted in MO shown lowest moisture (56.18%) and the higher protein (40.22%), ashes (1.64%) and cholesterol averages when compared to the other methods, the same tendency of results were observed in all strains studied. The percentages of ethereal extract were higher in the method PF (3.23%; 2.53% and 1.94%, for the strains Hw, Cr and Cb, respectively. The chicken breasts cooking in the microwaves oven showed the highest losses and the most severe modifications in relation to the chemical composition, whereas the boiling is the cooking method show to be lower changes in the chemical composition of the chicken breasts

The present study was carried out to evaluate the effects of alternative feedstuffs as partial substitutes of corn and soybean in free-range broiler diets on performance, carcass yield and technical-economic viability. A total of 400 Pescoço Pelado broilers were distributed in a completely randomized experimental design (CRD), with four treatments (treatment 1:Control; treatment 2: 10% rice bran inclusion; treatment 3: 10% ground cassava leaves; and treatment 4: 10% ground lead tree hay) with four replicates per treatment. Each replicate consisted of a group of 25 birds per paddock, separated per sex. Initial weight (IW), final weight (FW), body weight (BW), daily weight gain (DWG), feed intake (FI) and feed conversion ratio (FCR) were evaluated. Carcass, cuts (breast, thigh, drumstick, back, neck, leg and wings), abdominal fat and giblets (gizzard, heart and liver) yields were determined. The technical-economic viability of each treatment was assessed by determining the cost of feed per kg body weight, economic efficiency index and cost. The highest final weights were obtained with the use of rice bran. Rice bran and cassava leaves promoted higher carcass yield, as well as lower back and abdominal fat yields. The use of cassava leaves showed better economic efficiency among the treatments with alternative feedstuffs. The use of alternative feedstuffs at 10% inclusion in substitution of corn and soybean meal did not not result in major changes in performance and carcass parameters, and economic efficiency, and therefore, their use is recommended when the availability or the price of key ingredients, such as soybean meal and corn, increase