Características da carcaça e da carne de cordeiros Corriedale manejados em duas alturas de milheto

Lemes, J. S.; Osório, Maria Teresa Moreira; Osório, José Carlos da Silveira; Gonzaga, S. S.; Martins, L. S.; Esteves, Rafael Braga; Lehmen, R. I.

doi:10.21071/az.v63i241.573

Cited by 1 publication

(3 citation statements)

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“…In our study, suckling lambs presented average values of carcass compactness index higher than to those found for weaned lambs, with values of 0.25 and 0.24 kg cm −1 for suckling lambs on pasture and in confinement, respectively, and 0.21 and 0.19 kg cm −1 for weaned lambs fed roughage and concentrate, respectively. These results are in accordance with the average values of carcass compactness index found by Lira et al 2017and Lemes et al (2014), who found values of 0.22 and 0.19 kg cm −1 , respectively.…”

Section: Variablesupporting

confidence: 92%

“…Studies on carcass quality have been increasing in Brazil, as well as on factors that affect its quality (LEMES et al, 2014). However, few studies have been conducted to compare the different lamb finishing systems (POLI et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Carcass division into commercial cuts is a relevant process of valuing meat for commercialization. Aiming to improve the qualitative and quantitative aspects, it is of great importance the knowledge of the tissue composition of carcass cuts, which facilitates the commercialization and provides a higher degree of consumer satisfaction (LEMES et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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In vivo biometry and carcass characteristics of lambs in different finishing systems

Motta

Pires

Dias

et al. 2019

SCA

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The aim of this study was to assess the influence of different finishing systems on the in vivo measurements, quantitative and qualitative carcass characteristics, commercial cut ratio, and shoulder tissue composition of lambs. Thirty-two male lambs were distributed in four finishing systems with eight replications each, as follows: suckling lambs on pasture; suckling lambs in confinement, with access to creep-feeding containing corn bran and soybean meal; weaned lambs fed roughage, characterized by ad libitum supply of alfalfa hay; and weaned lambs fed concentrate, composed of oat grain and soybean meal. The lambs were slaughtered as they reached the pre-set live weight at slaughtering of 30 kg. Most of the in vivo biometry variables were not significant (P > 0.05) when comparing the finishing systems, except for hindlimb height and thoracic perimeter. Regarding the quantitative carcass characteristics, all variables differed (P < 0.05) between systems, except for carcass length, leg width, and subcutaneous fat thickness. For the qualitative carcass characteristics, only the fatness and carcass conformation presented significant differences (P < 0.05). Most in vivo measurements and the proportion of carcass cuts were not influenced by finishing systems. Weaned lambs fed an exclusive concentrate diet presented leaner carcasses with an inferior conformation when compared to the other finishing systems. Suckling lambs in confinement presented shoulders with a higher fat deposition when compared to those weaned. Suckling lambs both on pasture and in confinement presented a superiority in the quantitative carcass characteristics when compared to weaned lambs.

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Section: Variablesupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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