Efeito do nível de energia metabolizável na composição dos tecidos da carcaça de cordeiros da raça Santa Inês

Almeida, T.R.V.; Pérez, Juan Ramón Olalquiaga; Paula, Oiti José de; França, Patrícia Maria de; Junior, Gomes; Assis, R.M.

doi:10.1590/s0102-09352009000600016

Cited by 5 publications

(2 citation statements)

References 7 publications

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“…Differences in carcass yield are more commonly described in experiments conducted with various genetic types of sheep (ALMEIDA et al, 2009), which showed different tissue growth curves, and different slaughter and trim conditions. The result observed for hot carcass yield and cold carcass yield was coherent, since the cooler shrinkage did not differ between the diets studied.…”

Section: Resultsmentioning

confidence: 99%

<b>Carcass and meat traits of lambs fed by-products from the processing of oil seeds</b> - doi: 10.4025/actascianimsci.v35i4.20403

Santos

Morgado

Sousa

2013

Acta Sci. Anim. Sci.

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We evaluated the effect of adding by-products from the processing of oil seeds in the diet of lambs on the carcass and meat traits. Twenty-four non-castrated weaned male Santa Inês lambs with approximately 70 days of age and initial average weight of 19.11 ± 2.12 kg were distributed into a completely randomized design. Treatments consisted of diets containing by-products with 70% of concentrate and 30% of tifton hay (Cynodon spp.) and were termed SM: control with soybean meal; SC: formulated with soybean cake; SUC: formulated with sunflower cake and PC: formulated with peanut cake. Diets had no effects on the carcass traits evaluated. There was no significant effect on the mean values of perirenal, omental and mesenteric fats (0.267, 0.552 and 0.470 kg, respectively) and there was no influence on the percentages of moisture, ether extract, crude protein or ash in the loin between experimental diets. Diets containing by-products from the processing of oil seeds did not change fatty acids found in lamb meat. The use of by-products from oil seeds provided similar carcass and meat traits, thus their use can be recommended as eventual protein and energy sources for feedlot lambs.

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Section: Resultsmentioning

confidence: 99%

<b>Carcass and meat traits of lambs fed by-products from the processing of oil seeds</b> - doi: 10.4025/actascianimsci.v35i4.20403

Santos

Morgado

Sousa

2013

Acta Sci. Anim. Sci.

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“…Sendo que até a puberdade os efeitos do plano nutricional sobre o desenvolvimento têm grande importância devido às suas relações com a produção econômica de carne (Furusho-Garcia et al, 2006, Gonzaga Neto et al, 2006, Almeida et al, 2009). …”

Section: Pubvetunclassified

Evaluation of regional and tissue composition of lamb carcass

Alves¹,

Osório²,

Osório³

et al. 2015

Pubvet

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RESUMO.O entendimento do crescimento e desenvolvimento animal e seus efeitos na composição regional e tecidual são determinantes para o aperfeiçoamento da produção de carne ovina. Sabe-se que o crescimento e desenvolvimento são regulados hormonalmente e controlados por leis fisiológicas e são influenciados por fatores genéticos e outros como o porte, a maturidade, o sexo, o manejo alimentar, a idade e o meio ambiente em que o animal está inserido. O estudo da composição regional ou anatômica se realiza mediante a separação da carcaça em cortes específicos, na revisão serão abordados a paleta e o pernil, por serem utilizados como referência pela facilidade e fidelidade na separação. A composição tecidual ou histológica dos cortes da carcaça é realizada pela técnica de dissecação que consiste na separação do corte em músculo, osso, gordura subcutânea, gordura intermuscular e outros tecidos (tendões, tecido conectivo, cartilagens, linfonodos). A literatura revisada demonstra uma grande variabilidade desses resultados, refletindo os diferentes sistemas de terminação, alimentação e grupamentos genéticos utilizados para a produção de carne ovina. A composição regional aliada à composição tecidual é um parâmetro utilizado para determinar a qualidade da carcaça ovina e o rendimento da porção comestível. Essas informações podem ser utilizadas em sistemas deavaliação de carcaça no sentido de valorizar as carcaças com maior percentual de carne e quantidade de gordura adequada ao mercado à que se destina. Palavras-chave: Cordeiro, cortes, paleta, pernil, tecidosEvaluation of regional and tissue composition of lamb carcass ABSTRACT. Understanding the animal growth and development and its effects on regional and tissue composition are crucial for improving the production of sheep meat. It is known that growth and development are regulated hormonally and controlled by physiological laws and are influenced by genetic and other factors such as size, maturity, sex, feeding regime , age and the environment in which the animal is inserted. The study of regional or anatomical composition is done by separating the carcass in specific cuts.In the review we discuss the shoulder and the leg, for use as reference by the ease and fidelity in separation. The tissue or histologic composition of carcass cuts is performed by dissection technique which consists in separating the cut on muscle, bone, subcutaneous fat, intermuscular fat and other tissues (tendons, connective tissue, cartilage, lymph nodes). The literature reviewed shows a great variability of these results, reflecting the different finishing systems, food and genetic groups used for the production of sheep meat. The regional composition combined with the tissue composition is a parameter used to determine the quality of the lamb carcass and edible portion yield. This information canbe used in carcass evaluation systems in order to enhance the carcasses with higher percentage of meat and appropriate amount of fat.

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Dwarf versus tall elephant grass in sheep feed: which one is the most recommended for cut-and-carry?

Silva

Cunha

Santos

et al. 2021

Trop Anim Health Prod

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Efeito do nível de energia metabolizável na composição dos tecidos da carcaça de cordeiros da raça Santa Inês

Abstract: Efeito do nível de energia metabolizável na composição dos tecidos da carcaça de cordeiros da raça Santa Inês

Cited by 5 publications

References 7 publications

<b>Carcass and meat traits of lambs fed by-products from the processing of oil seeds</b> - doi: 10.4025/actascianimsci.v35i4.20403

<b>Carcass and meat traits of lambs fed by-products from the processing of oil seeds</b> - doi: 10.4025/actascianimsci.v35i4.20403

Evaluation of regional and tissue composition of lamb carcass

Dwarf versus tall elephant grass in sheep feed: which one is the most recommended for cut-and-carry?

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