Aspectos genético-quantitativos da qualidade da carne em frangos

Abstract

INTRODUÇÃONa indústria de frangos de corte as mudanças de mercado são bastante comuns, o que requer uma melhoria contínua no esquema e nas ferramentas dos programas de melhoramento genético. A genética deve buscar aves compatíveis com as exigências altamente competitivas dos mercados produtivo, industrial e consumidor (CAMPOS & PEREIRA, 1999). Até recentemente, o foco para seleção era apenas na taxa de crescimento, todavia, de acordo com PARK et al. (2002), características relacionadas à qualidade da carne vêm apresentando crescente importância, tanto para a indústria processadora como para os consumidores. Presume-se, inclusive, que a intensa seleção a favor da taxa de crescimento das aves levou a problemas relacionados à qualidade da carne destes animais (DRANSFIELD & SOSNICKI, 1999). Desta forma, estas características passaram a ser consideradas como objeto de estudo nos programas de seleção. Qualidade da carneA carne utilizada em produtos processados deve possuir propriedades funcionais excelentes, com padrões de qualidade estáveis, que garantam um produto final de boa qualidade e rentabilidade (BRESSAN, 1998). Entretanto, segundo DIRINCK et al. (1996), um dos maiores desafios para a indústria de carnes é oferecer produtos macios, suculentos e com cor e sabor agradáveis.

Meat and carcass traits of the red-winged tinamou (Rhynchotus rufescens)

“…Meat texture is highly valued and, in general, good quality meat is perceived as tender, although other factors, such as cohesiveness, viscosity, elasticity, gumminess, chewiness, juiciness, brittleness and adhesiveness also determine texture. Color is also a valuable trait when deciding to buy the product and while consuming it (Gaya & Ferraz, 2006). Juiciness is also important during meat consumption.…”

“…Tinamou is sought for its meat and high hunting value due to a growing demand for exotic meats (Gaya & Ferraz, 2006), in addition to being an excellent alternative source of animal protein, with high carcass and breast yields. However, little information is available about the quality and characteristics of its meat.…”

Variables impacting poultry meat quality from production to pre-slaughter: a review

“…Breeding strategies have recently taken into account meat quality in order to meet consumers needs (Gaya, 2006). Different genetic attributes, such as meat quality and carcass yield, were studied by Moreira & Garcia (2003), who concluded that some commercial strains had better performance than others, when bird gender is considered.…”

“…The main attributes related to poultry meat that may determine its quality are color and its water holding capacity, according to Gaya (2006). The ability of preserving food in general is related to environmental air quality and temperature, as well as conditioning and packaging characteristics (Fletcher et al, 2000).…”

Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening

“…One of the greatest challenges for the meat industry is to offer soft, juicy products, presenting pleasant color and flavor (DIRINCK et al, 1996). According to Gaya and Ferraz (2006), the main attributes evaluated to determine meat quality are color, water-holding capacity and texture. The barn ventilation system is important to reduce thermal stress and, consequently, avoid losses in meat quality.…”