Características da carcaça e dos não-componentes da carcaça de ovelhas de descarte abatidas em diferentes estágios fisiológicos

Abstract

RESUMO -Um experimento foi conduzido no intuito de avaliar ovelhas de descarte abatidas em diferentes estágios fisiológicos e terminadas em confinamento, quanto aos rendimentos de carcaça e seus cortes, assim como os percentuais de cada não-componente da carcaça. Utilizaram-se 21 ovelhas da raça Santa Inês com idade média de 6 anos, distribuídas nos tratamentos: OL = ovelhas mantidas por 60 dias em lactação com seus cordeiros e abatidas um dia após o desmame dos mesmos; OSC = ovelhas mantidas por 60 dias em lactação com seus cordeiros e mais um período de aproximadamente 30 dias sem os cordeiros, no intuito de recuperar o peso corporal perdido na amamentação, e posteriormente abatidas; e ONP = ovelhas mantidas por 60 dias em confinamento e que não pariram durante o ano. As ovelhas que permaneceram por 60 dias em confinamento e que não pariram durante o ano apresentaram maiores rendimentos de carcaça quente 45,00 e fria 44,73% em comparação àquelas mantidas por 60 dias em lactação com seus cordeiros e abatidas um dia após o desmame: 40,80 e 40,66%.Os rendimentos dos cortes da carcaça (perna, lombo, paleta, costelas e pescoço) foram similares entre todas as ovelhas abatidas nos distintos estágios fisiológicos. Os rendimentos dos não-componentes da carcaça, com exceção dos valores do fígado, do sangue, do úbere e da gordura interna, foram similares entre as ovelhas.Palavras-chave: área de olho-de-lombo, fêmeas de descarte, ovino, rendimento de carcaça Carcass and non components of carcass characteristics of discarded ewes slaughtered at different physiological stagesABSTRACT -The objective of the experiment was to evaluate discarded ewes slaughtered at different physiological stages and terminated in feedlot for yields of carcass and cuts and the percentage of each non carcass component. Twentyone Santa Inês ewes were used, with average age of six years old, distributed into the following treatments: EL = ewes that had remained in lactation for 60 days with their respective lambs until slaughtering; EWL = ewes that remained in lactation for 60 days with their respective lambs and a further 30 days approximately without lambs to recover lost of body weight during suckling, and were subsequently slaughtered; and ENC = ewes that remained in feedlot for 60 days and did not deliver during the year. The results obtained in this research showed that ewes that remained in feedlot for 60 days and did not deliver during the year presented higher hot (45.00) and cold (44.73%) carcass yields, compared to ewes that had remained in lactation for 60 days with their respective lambs until slaughtering (40.80 and 40.66%). Carcass cut (leg, loin, shoulderblade, ribs and neck) yields were similar among all ewes slaughtered in the different physiological conditions. Non carcass component yields were similar among the ewes slaughtered in different physiological stages, except for the liver, blood, udder and internal fat values.

Physicochemical and microbiological meat quality, growth performance and carcass characteristics of feedlot-finished cull Santa Ins ewes and Moxot goats

“…Genetics, breed, slaughter age, sex, nutrition, muscle fiber bundle size, connective tissue, contracted muscle fibers post-mortem and meat lipid levels stand out among the factors affecting meat tenderness (ALVES et al, 2005). Pinheiro et al (2009) and Zeola et al (2005) recorded mean values of shear strength from 2.35 kgf to 4.08 kgf and 4 kgf in a study of Santa Inês sheep at different physiological stages and culled ½ Ile de France x ½ Ideal crossbred ewes, and these values corroborate the shear strength results assessed in this study.…”

Effect of high-concentrate diets with calcium lignosulfonate and cottonseed processing method on quantitative traits and non-carcass components of feedlot cull ewes

“…Rump and withers heights were similar (P >0.05) between the treatments, averaging 72.3 and 73.2 cm, respectively (Table 4). This indicates that the animals had a uniform body height, which is a very important trait to accurately determine other biometric measurements in vivo and on the car-cass (Table 5) (Pinheiro and Jorge, 2010;Pinheiro et al, 2015). Supporting these assumptions, the results of our study were practically identical to those observed by Pinheiro and Jorge (2009), who found 69.5 and 68.0 cm for rump and withers heights, respectively, in Santa Inês sheep with the same SW (43 kg).…”

Características de la canal y efecto de la maduración sobre la calidad de la carne de ovejas de desvieje de raza Corriedale

“…Las pérdidas de peso canal luego de 24 horas de refrigeración fueron de 1,9%. Este valor es superior al observado por Pinheiro et al (2009) en ovejas de desvieje de la raza Santa Inés sacrificadas en tres estados fisiológicos diferentes, que fue de 0,58-0,89%. Por el contrario, en ovinos de la misma categoría cruce Ile de France X Texel, las pérdidas por oreo fueron de 3,13% (François, 2009) y en las de raza Ideal y Texel fue de 3,3% y 2,8% respectivamente (Pelegrini et al, 2008).…”