Época de nascimento sobre a composição regional e tecidual da carcaça de cordeiros da raça Texel

Mendonça, Gilson de; Osório, José Carlos da Silveira; Osório, Maria Teresa Moreira; Silveira, Isabella Dias Barbosa; Gonçalves, Marco Antônio; Rocha, A. A.

doi:10.1590/s1516-35982008000600018

Cited by 3 publications

(5 citation statements)

References 15 publications

(19 reference statements)

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“…In comparison with the results obtained by Mendonça et al (2008), who evaluated Texel lambs born in August, kept with their mother on a native field and slaughtered on average at 129 days of age, we can state that, in the present study, the muscle/ bone ratio in the shoulder and leg was higher in the animals from all treatments, whereas the muscle/fat ratio was only higher in T23 and T25. The lower muscle/fat ratio in the animals of the majority of the treatments in the current study, compared with the experiment of Mendonça et al (2008), was likely due to the difference in the type of diet supplied to the animals, since animals finished in a complete feedlot system naturally deposit more fat in the carcass as a result of the presence of the concentrate, and hence the higher energy level of the diet.…”

Section: Galvani Et Al (2008) Evaluated Feedlot-finishedsupporting

confidence: 74%

“…Comparing the results of the present study with those reported by Mendonça et al (2008) in Texel lambs born in August, kept on an improved native field, and slaughtered at an average age of 129 days, the proportion of bone in the shoulder and leg in all treatments was lower than that obtained by these authors: 22.12% and 21.46%, respectively. The percentage of muscle of these same cuts was higher (except for the leg on T40), as they found mean values of 49.85% in the shoulder and 58.02% in the leg.…”

Section: Resultscontrasting

confidence: 50%

“…The lower muscle/fat ratio in the animals of the majority of the treatments in the current study, compared with the experiment of Mendonça et al (2008), was likely due to the difference in the type of diet supplied to the animals, since animals finished in a complete feedlot system naturally deposit more fat in the carcass as a result of the presence of the concentrate, and hence the higher energy level of the diet.…”

Section: Galvani Et Al (2008) Evaluated Feedlot-finishedmentioning

confidence: 75%

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Tissue composition and allometric growth of tissues from commercial cuts and carcass of Texel lambs slaughtered with different weights

Carvalho

Zago

Pires

et al. 2016

SCA

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In this study, we evaluated the tissue composition, the ratios between different issues, and the allometric growth of tissues from the commercial cuts neck, shoulder, rib, and leg, and of the carcass of Texel lambs. Thirty uncastrated male lambs born from single calvings were used in this experiment. Lambs were weaned, confined individually, and distributed into five treatments with six replications. Each treatment consisted of a predefined slaughter weight (T23 -initial slaughter, T25, T30, T35, and T40). The proportion of bone decreased linearly in the shoulder, rib, and legs, but remained constant in the neck. The proportion of muscle decreased in the rib, whereas in the other cuts it remained constant. The percentage of fat increased as the slaughter weight of the lambs was increased, for all cuts. In all cuts and in the carcass, bone and muscle showed early growth (b<1), whereas fat displayed late growth (b>1). The proportion of bone decreased and fat increased linearly in the carcass, and the proportion of muscle was not influenced by the slaughter weight of the lambs. The muscle/fat ratio decreased in all cuts, and consequently in the half-carcass, as the slaughter weight was increased. The muscle/ bone ratio increased in the shoulder, rib, leg, and half-carcass, but there was no significant effect on the neck. The bone and muscle tissues showed early growth, whereas the fat had late growth in the different commercial cuts and carcass of Texel lambs. The tissue growth pattern of the shoulder may be representative of the allometric growth of the different carcass tissues. An increase in the slaughter weight of Texel lambs leads to a reduction of the muscle/fat ratio, due to the higher deposition of fat in the carcass of these animals. ResumoAvaliou-se a composição tecidual, a relação existente entre os diferentes tecidos e o crescimento alométrico dos tecidos dos cortes comerciais pescoço, paleta, costilhar e perna e da carcaça de cordeiros da raça Texel. Foram utilizados 30 cordeiros machos, não castrados e nascidos de parto simples. Os cordeiros foram desmamados, confinados individualmente e distribuídos em cinco tratamentos com seis repetições, sendo cada tratamento um peso pré-estabelecido de abate (T23 -abate inicial, T25, T30, T35 e T40). A proporção de osso diminuiu linearmente na paleta, no costilhar e na perna e se manteve constante no pescoço. A proporção de músculo diminuiu apenas no costilhar, enquanto que nos demais cortes se manteve constante. A porcentagem de gordura aumentou com a elevação do peso de abate dos cordeiros, em todos os cortes realizados. Em todos os cortes e na carcaça, o osso e o músculo apresentaram crescimento precoce (b<1), enquanto que a gordura apresentou crescimento tardio (b>1). A proporção de osso diminuiu e a de gordura aumentou linearmente na carcaça, enquanto que a proporção de músculo não foi influenciada pelo peso de abate dos cordeiros. A relação músculo/gordura diminuiu em todos os cortes e, consequentemente, na meia carcaça com o aumento no peso de ab...

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Section: Galvani Et Al (2008) Evaluated Feedlot-finishedsupporting

confidence: 74%

Section: Resultscontrasting

confidence: 50%

Section: Galvani Et Al (2008) Evaluated Feedlot-finishedmentioning

confidence: 75%

See 1 more Smart Citation

Tissue composition and allometric growth of tissues from commercial cuts and carcass of Texel lambs slaughtered with different weights

Carvalho

Zago

Pires

et al. 2016

SCA

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show abstract

“…In general, carcasses produced during the current study had good muscle composition and fat finishing within the adequate range for commercial cuts. The Texel breed and its crossbreeds are known for producing lean meat with a better muscle:bone ratio (Mendonça et al, 2008). The diet used in our study allowed animals to perform at their fullest potential, with ADG values above the expected in every RIG group.…”

Section: Discussionmentioning

confidence: 99%

Residual intake and gain for the evaluation of performance, non-carcass components, and carcass characteristics of confined crossbred Texel lambs

et al. 2019

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We evaluated performance, non-carcass components, and carcass characteristics of crossbred Texel lambs in different categories of residual intake and gain (RIG). We assessed 77 crossbred (¼ Pantaneira and ¾ Texel) non-castrated animals in two study phases. The first phase included 47 lambs with an initial average weight of 29.9±5.5 kg, and the second phase included 30 lambs with initial average weight of 22.4±3.3 kg. Dry matter intake (DMI) and average daily gain (ADG) were evaluated for 70 days. Animals were divided into three groups in terms of efficiency: efficient (high RIG), intermediate (medium RIG), or inefficient (low RIG), based on the standard deviation of the mean for the RIG variable. We measured the yield of noncarcass components, carcass characteristics, and yield of meat cuts. Efficiency group had no association with DMI, nor with initial and final body weights of the animals. The ADG of efficient (0.310 kg day −1 ) and intermediate (0.290 kg day −1 ) animals was greater than observed in inefficient (0.260 kg day −1 ) animals. Lambs in the efficient and intermediate groups had significantly higher levels of all efficiency indicators evaluated. Efficient and intermediate animals yielded significantly more wool/skin in comparison with lambs in the inefficient group. Animals with high RIG also had lower relative weight of testicles/scrotal sac in comparison with inefficient animals. Fat deposition in the omentum and mesentery as well as total fat were decreased in efficient animals. No significant differences occurred among groups regarding carcass characteristics and yield of meat cuts. The RIG index allows for the identification of lambs with higher growth rates and greater wool/skin yield and lower proportion of visceral fat.

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“…Clementino et al (2007) relataram que o aumento do nível de concentrado na ração, provavelmente provocou mudança na fermentação ruminal ocasionando diferenciação no perfil dos ácidos graxos voláteis produzidos no rúmen e disponibilizando maior quantidade de ácido propiônico em relação ao ácido acético, que contribuiu para o aumento da energia disponível e favoreceu a maior porcentagem de gordura subcutânea e intermuscular. Kessler et al (2000) citado por Mendonça et al (2008) explicaram que a quantidade de gordura depositada é diretamente proporcional à quantidade de energia disponível para síntese, portanto, a energia alimentar em excesso é bem correlacionado à deposição de lipídios na maioria dos animais.…”

Section: Efeito Da Nutriçãounclassified

Avaliação e composição centesimal e as características físico-químicas da carne de ovinos

Cruz¹,

Santos²,

Silva³

2016

Pubvet

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A carne é uma fonte de proteína de elevado valor biológica, pela disponibilidade e digestibilidade de nutrientes essenciais. Apresenta vitaminas lipossolúveis (A, D, E e K), e hidrossolúveis do complexo B (tiamina, riboflavina, nicotinamida, piridoxina, ácido pantotênico, ácido fólico, niacina, cobalamina e biotina). Além disso, tem papel importante na nutrição como fonte de minerais e uma grande contribuição na absorção de selênio e cobre. Na carne vermelha, destacando-se a presença de ferro, fósforo, potássio, sódio, magnésio e zinco. O presente artigo aborda fatores como o tipo de músculo, idade do animal, nutrição, raça, condição sexual, manejo préabate e pós-abate dos animais, podem influenciar na composição centesimal (umidade, proteína, gordura e matéria mineral) e nas características físico-química da carne (cor, perda de peso por cocção, força de cisalhamento, pH e capacidade de retenção de água), tendo como objetivo nortear a cadeira produtiva da ovinocultura para uma homogeneidade na produção, com melhores características de carne, e, que atendam um mercado consumidor atual mais perceptível a qualidade de carne. Palavras chave: carne, composição, ovinos Evaluation and proximate composition and as physical and chemical characteristics of meat from sheepABSTRACT. Meat is a source of high biological value protein, the availability and digestibility of essential nutrients. Displays soluble vitamins (A, D, E and K), and water soluble B-complex (thiamine, riboflavin, nicotinamide, pyridoxine, pantothenic acid, folic acid, niacin, biotin and cobalamin). In addition, an important role in nutrition as a source of minerals and a great contribution to the absorption of selenium and copper. In red meat, highlighting the presence of iron, phosphorus, potassium, sodium, magnesium and zinc. This article discusses factors as the type of muscle, the animal's age, nutrition, race, sexual condition, pre-slaughter management and post-slaughter, can influence the chemical composition (moisture, protein, fat and mineral matter) and in Physico-chemical characteristics of the meat (color, weight loss for cooking, shear strength, pH, and water holding capacity), aiming to guide the production chain of the sheep industry for uniformity in production, with improved meat characteristics, and that meet a current consumer market more noticeable the quality of meat.

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Época de nascimento sobre a composição regional e tecidual da carcaça de cordeiros da raça Texel

Cited by 3 publications

References 15 publications

Tissue composition and allometric growth of tissues from commercial cuts and carcass of Texel lambs slaughtered with different weights

Tissue composition and allometric growth of tissues from commercial cuts and carcass of Texel lambs slaughtered with different weights

Residual intake and gain for the evaluation of performance, non-carcass components, and carcass characteristics of confined crossbred Texel lambs

Avaliação e composição centesimal e as características físico-químicas da carne de ovinos

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