2008
DOI: 10.1590/s0103-84782008000600035 View full text |Buy / Rent full text
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Abstract: RESUMO O objetivo deste trabalho foi estudar as características da carcaça de suínos de diferentes linhagens genéticas, em diferentes idades ao abate. Foram utilizados 88 suínos por linhagem, fêmeas e machos castrados, com idade e peso médio iniciais de

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“…There is a perception, in the pig industry, that heavier slaughter weights may increase carcass fat content and lower feed efficiency (Rosa et al, 2008). However, it has been shown that increasing slaughter weight has little effect on carcass and meat quality, as well as on live performance (Cisneros et al, 1996), particularly in genetic lines selected for high lean gain.…”
Section: Introductionmentioning
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“…There is a perception, in the pig industry, that heavier slaughter weights may increase carcass fat content and lower feed efficiency (Rosa et al, 2008). However, it has been shown that increasing slaughter weight has little effect on carcass and meat quality, as well as on live performance (Cisneros et al, 1996), particularly in genetic lines selected for high lean gain.…”
Section: Introductionmentioning
“…However, synthetic genetic lines produce carcasses with high lean content and low backfat thickness (Rosa et al, 2008), and proper feeding management may prevent excessive carcass fat deposition. Adequate feed restriction during the finishing phase allows adjustment of energy intake to achieve maximum protein accretion without excessive fat deposition in the carcass.…”
Section: Introductionmentioning
“…Diante de novas classes de marcadores moleculares, como o SNP (Single Nucleotide Polymorphisms), MEUWISSEN et al (2001) Na suinocultura moderna, as características de carcaça são importantes por estarem diretamente relacionadas com as exigências do mercado consumidor (ROSA et al,2008;ZANGERONIMO et al, 2009), o qual tende a optar pela baixa deposição de gordura. Porém, em programas de melhoramento, essa tendência deve ser contemplada simultaneamente com outras variáveis, tais como rendimento e comprimento de carcaça.…”
Section: Introductionunclassified
“…Estas características são importantes para conhecimento do consumidor e podem ser influenciadas por diversos fatores como: sexo, genética, peso de abate, dieta, sistema de confinamento, dentre outros (BRESSAN, 2001;LATORRE et al, 2004;SOUZA, et al, 2004;BRIDI et al, 2006;ROSA, et al, 2008). Desta forma, esta pesquisa foi realizada com o objetivo de verificar o efeito da criação intensiva, através da qualidade da carne de cortes do lombo, em suínos sem raça definida de ambos os sexos, em comparação aos mestiços comerciais.…”
Section: Introductionunclassified