Idade e sexo na maciez da carne de ovinos da raça Corriedale

Gularte, Márcia Arocha; Treptow, Rosa de Oliveira; Pouey, Juvêncio Luís Osório Fernandes; Osório, José Carlos da Silveira

doi:10.1590/s0103-84782000000300019

Cited by 14 publications

(8 citation statements)

References 3 publications

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“…The inclusion of concentrate did not alter the texture of meat from feedlot ewes, presenting a mean value of 4.29. This value is considered fine texture, so it is a good characteristic, once, according to Gularte et al (2000), it indicates a smaller diameter of the muscle fibers, gives better appearance and implies that the meat is from a young animal, which is consequently associated with greater tenderness. These results make it possible to infer that the feedlot ewes from this assay presented good meat quality as to the visual parameters (color and brightness) and softness in the texture.…”

Section: Resultsmentioning

confidence: 99%

Quantitative and qualitative carcass characteristics of feedlot ewes subjected to increasing levels of concentrate in the diet

Cacere

Morais

Alves

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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Quantitative and qualitative carcass characteristics of feedlot ewes subjected to increasing levels of concentrate in the diet [ ABSTRACTThe aim of this study was to evaluate the effect of increasing levels of concentrate on the quantitative and qualitative carcass characteristics of feedlot ewes. Twenty-four crossbred ewes were randomly distributed in four treatments: (1) diet with 20%; (2) 40%; (3) 60%; and (4) 80% of concentrate. Animals were slaughtered when those receiving the diet with 80% of concentrate reached adult weight, at around 50kg LW. The data were analyzed by means of variance and regression analyses and correlations. The levels of concentrate increased live weight at slaughter linearly. Height at the withers and rump presented medium to high correlation (0.86). The correlation of loin eye area measured on the carcass and by ultrasound examination was 0.81, whereas for back fat thickness it was 0.85. The increase in the use of concentrate in the diets promotes heavier carcasses with better yields and fat cover. Some measures obtained in vivo presented high correlation with those measured on the carcass. The use of ultrasound can be a way to predict the in vivo loin eye area. The use of concentrate improves the meat quality in variables' color and appearance.

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Section: Resultsmentioning

confidence: 99%

Quantitative and qualitative carcass characteristics of feedlot ewes subjected to increasing levels of concentrate in the diet

Cacere

Morais

Alves

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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“…Esse comportamento para a raça Santa Inês também permaneceu neste experimento, sendo superior ao grupo T x SI. Gularte et al (2000), estudando a raça Corriedale, e descreveram valores inferiores de força de cisalhamento para fêmeas em relação aos machos, como os encontrados neste trabalho. Alvi et al (1980) afirmam que as fêmeas (3,72 kgf/cm 2 ) são mais macias que animais castrados (4,26 kgf/cm 2 ) e criptorquidas (4,27 kgf/cm 2 ), e as desses, por sua vez, mais macias que as dos machos inteiros (6,82 kgf/cm 2 ).…”

Section: Slaughter Weight (Kg)unclassified

Qualidade da carne de cordeiros Santa Inês puros e mestiços com Texel abatidos com diferentes pesos

Bonagúrio¹,

Perez²,

Garcia³

et al. 2003

R. Bras. Zootec.

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RESUMO -Propôs-se avaliar os parâmetros de qualidade pH, cor, perda de peso por cozimento (PPC) e força de cisalhamento (FC) no músculo Longissimus dorsi (LD) e Semimembranosus (SM) de 13 cordeiros machos e 14 fêmeas Santa Inês puro (SI x SI) e o mesmo número de animais Texel x Santa Inês (T x SI), abatidos com 15, 25, 35 e 45 kg PV. A carcaça foi resfriada por 24 horas a 2ºC, realizando-se, durante este período, as medidas de pH. Retiraram-se os músculos LD e SM para as análises de cor, PPC e FC. Utilizou-se um DIC, fatorial 2x2x4, e as médias foram analisadas pelo Proc GLM do programa estatístico SAS. As medidas de pH foram analisadas em parcela subdividida. A queda do pH no LD e SM foi mais acentuada para os animais mais leves. A carne das fêmeas T x SI apresentou pH final maior que a dos machos e cordeiros SI x SI. A luminosidade diminuiu e a intensidade da cor vermelha elevou-se com o aumento do peso de abate. A carne dos machos e dos cordeiros SI x SI apresentou coloração mais vermelha e menos luminosa no LD e SM. A PPC foi menor na carne dos cordeiros mais pesados; no músculo LD, dos machos houve menor perda de água que nos das fêmeas. Os machos tiveram carne mais dura e, com o aumento do peso de abate, houve diminuição de FC, sendo maior para o T x SI para o músculo LD e Santa Inês puro para o músculo SM.Palavras-chave: ovinos, músculos, cor, cozimento, maciez, pH Quality of Meat Production of Purebred Santa Inês and Crossbred Texel x Santa InêsLambs at Different Slaughter Weights ABSTRACT -The objective of this study was analyze the colour, pH, weight loss by cooking (PPC) and shear force (FC) of the Longissimus dorsi (LD) and semimembranosus (SM) muscles of Santa Inês (SI x SI) and Texel x Santa Inês (T x SI) lambs, slaughtered at different live weights. Thirteen males and fourteen females were slaughtered at 15, 25, 35 and 45 of live weight. The carcasses were kept during twenty-four hours at 2 o C and during that time the pH was measured. A completely randomized design in a latin square (2x2x4) arrange for analyse of colour, PPC and FC was used. Split plot arranged was used for the pH values analysis. The decrease of pH of both muscles (LD and SM) was greater in the lighter animals. T x SI females meat showed higher pH values than SI x SI males lambs. The lightness values increased and darkness was lower when the slaughter weight increased. The muscles (LD and SM) of the SI x SI males were reader and darker. The PPC was lower in the heaviest animals and in the LD muscle it was lower in the female lambs. Male lambs muscles lost more water were harder than of the females muscles. The decrease of the FC was related to the increase in the slaughtering weight, and this effect was higher in the LD muscle of T x SI animals and in the SM muscle of the SI x SI animals.

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“…Rota et al (2006) evaluated subjectively the meat texture in lambs of 4, 7 and 12 months of age and found no differences among them. But Gularte et al (2000) studied 7-, 8-and 9-monthold Corriedale lambs and found higher scores for meat texture of 7-month-old sheep. Because the lambs used in the present study had similar ages at slaughter, the differences observed in meat texture could be attributed to a greater accumulation of connective tissue in WH lambs.…”

Section: Resultsmentioning

confidence: 90%

Meat quality of white and natural colored male lambs raised in the Pampa Biome

Costa¹,

Lemes

Mendonça

et al. 2017

Rev. Ceres

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RESUMOSubmitted on May 24 th , 2015 and accepted on November 11 th , 2016. 1 This work is part of the project 'Characterization of the production and commercialization of natural colored sheep raised in the Pampa Biome', financed by the National Council for Scientific and Technological Development (CNPq Sheep meat quality is influenced by a number of factors either intrinsic (species, breed, sex, and age) or extrinsic (nutrition, environment, and pre-and post-slaughter handling) to the animal. However, it is not known whether wool fiber color variations within the same breed can influence the instrumental and sensory characteristics of the meat. Thus, the objective of this study was to investigate the effect of the genetic group on the instrumental and sensory characteristics of meat of white and natural colored Corriedale lambs. The 29 lambs (13 natural colored and 16 white) used in the experiments were raised on natural pasture under extensive grazing conditions in the region of the Pampa Biome, Rio Grande do Sul, Brazil. The animals were slaughtered at average age of 18 months. Meat evaluations were performed on samples from longissimus dorsi muscles. The analysis of variance was used to evaluate the effect of the genetic group and the means were compared by the F test. The instrumental analysis showed that meat of natural colored lambs had darker red color, higher 24 h pH, and higher scores for fat cover and texture. Sensory profiling was performed by nine trained panelists in four sessions. The sensory evaluation showed that natural colored lambs had darker red color, higher scores of fat taste and characteristic taste to the species. Despite significant differences in some sensory aspects, the samples were equally accepted by the panelists. Meat of natural colored Corriedale lambs had different instrumental and sensory profiles from that of white lambs. Keywords Qualidade da carne de cordeiros Corriedale brancos e naturalmente coloridos criados no Bioma PampaFatores intrínsecos (espécie, raça, sexo e idade) e extrínsecos ao animal (nutrição, ambiente e manejos pré e pós-abate) interferem na qualidade da carne ovina. Contudo, não se sabe como variações da coloração das fibras de lã dentro de uma mesma raça podem influenciar as características instrumentais e sensoriais da carne. Assim, objetivou-se com este trabalho investigar o efeito do grupo genético dos animais sobre as características instrumentais e sensoriais da carne de cordeiros Corriedale naturalmente coloridos e brancos. Foram utilizados 29 animais (13 naturalmente coloridos e 16 brancos), criados na região do Bioma Pampa, no Rio Grande do Sul, em condições extensivas de pastagem natural melhorada e abatidos com idade média de 18 meses. As avaliações da carne foram realizadas no músculo longissimus 110 Pablo Tavares Costa et al.

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Idade e sexo na maciez da carne de ovinos da raça Corriedale

Cited by 14 publications

References 3 publications

Quantitative and qualitative carcass characteristics of feedlot ewes subjected to increasing levels of concentrate in the diet

Quantitative and qualitative carcass characteristics of feedlot ewes subjected to increasing levels of concentrate in the diet

Qualidade da carne de cordeiros Santa Inês puros e mestiços com Texel abatidos com diferentes pesos

Meat quality of white and natural colored male lambs raised in the Pampa Biome

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