Características de carcaça e carne de cordeiros mestiços de três grupos genéticos

-The objective of this study was to evaluate the performance, the carcass and meat characteristics of ewes supplemented with magnesium oxide. Eighteen 6-year-old Santa Ines ewes were used in a completely randomized experimental design, where three levels of supplementation (0.0, 0.1 and 0.2% magnesium oxide in the concentrate) were tested, with six replicates. Final weight, weight gain, feed intake and feed conversion were not affected by levels of magnesium supplementation. Hot and cold carcass weights showed linear increasing and quadratic responses, respectively, according to supplementation with magnesium. Carcass measurements such as length, depth, and measures of arm and leg were not affected by supplementation. Depth and width of the longissimus muscle and rib-eye area were not affected; however, marbling and ether extract increased linearly with supplementation. Water loss and color were not affected. Lipid oxidation and shear force were not affected by supplementation, while the myofibrillar fragmentation index showed a quadratic regression. There was a linear decrease in pH with magnesium supplementation. Supplementation with magnesium can improve carcass and meat pH, but can act negatively by increasing the amount of marbling and ether extract of meat.

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“…The contents of ash in the meat were similar to those found by Ribeiro et al (2010), who worked with sheep from different genetic groups.…”

Section: Resultssupporting

confidence: 84%

Performance, carcass and meat quality of ewes supplemented with magnesium oxide

et al. 2014

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“…According to Mattos et al (2006), increases in the weight and proportion of the ribs occurs because it is a region of the animal's body in which fat accumulates at a higher speed, thus increasing in weight as the animal grows or is fed a more energetic ration. The behavior of cut yield data in the present study is similar to that in the studies by Gonzaga et al (2006), Ribeiro et al (2010), and Pereira et al (2010). Proportional shoulder, leg, and neck yields were not influenced by treatment.…”

Section: Resultssupporting

confidence: 90%

Effects of dietary energy level on the performance and carcass characteristics of lambs

Piola¹,

Castro

Bumbieris

et al. 2020

Semina: Ciênc. Agrár.

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The objective of this study was to evaluate the influence of ration energy levels on the performance and carcass characteristics of confined lambs. Four energy levels were evaluated: 2.00; 2.28; 2.54, and 2.80 Mcal of ME kg-1DM, with the last content being recommended by the National Research Council [NRC] (2007) for daily weight gains of 300 g. Twenty-four crossbred Ile de France ram lambs (six per treatment) at 240.0 ± 9.6 days of age and 26.6 ± 3.8 kg body weight, fed with isoprotein diets (158 g kg-1, CP) were used. The confinement lasted 57 days. Final body weight, cold carcass weight, and cold carcass yield were linearly and positively influenced by diet energy content. Food intake, average daily weight gain, and feed conversion were quadratically influenced by energy level, where the highest averages were observed under diets containing between 2.54 and 2.80 Mcal. In percentage terms, the main carcass cuts (leg and shoulder) were not influenced by diet energy level. In terms of the shoulder tissue composition, it was observed that bone content decreased linearly, fat content increased quadratically, and muscle content was not affected by the energy content of the diet. It was concluded that diets with higher energy densities lead to the production of heavier carcasses with higher yields, as well as increased weight gains. Optimal diets should therefore contain between 2.54 and 2.80 Mcal of ME kg-1DM.

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“…Como os trabalhos com cana-de-açúcar para produção de carne ovina são escassos, embora recentes (Moreno et al, 2010;Ribeiro et al, 2010;Leão et al, 2011;Zeola et al, 2011), estudos sobre a influência do seu uso, associado a concentrados, na qualidade da carne ovina são oportunos. Assim, objetivou-se avaliar o efeito da dieta com maior ou menor teor de concentrado, associado à cana-de-açúcar IAC 86-2480 ou silagem de milho, sobre as características físico-químicas e sensoriais da carne de cordeiros em confinamento.…”

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Características físico-químicas e sensoriais da carne de cordeiros terminados com dietas contendo cana-de-açúcar ou silagem de milho e dois níveis de concentrado

Leão¹,

Sobrinho²,

Moreno³

et al. 2012

R. Bras. Zootec.

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15 kg de peso corporal. Os animais foram confinados em baias individuais e abatidos aos 32 kg. As dietas e os músculos estudados não influenciaram o pH aos 45 minutos (6,56) e 24 horas (5,62) após o abate nem a capacidade de retenção de água (58,38%) e a perda de peso por cocção (34,04%). A cor da carne e da gordura subcutânea não diferiu entre as dietas, entretanto a cor da carne variou entre os músculos longissimus lumborum e triceps brachii. A força de cisalhamento (1,85 kgf/cm 2 ) não foi afetada pelas dietas, porém diferiu entre os músculos, com valores de 1,41 e 2,28 kgf/cm 2 para o longissimus lumborum e triceps brachii, respectivamente. Nas análises sensoriais do lombo e da paleta, foram obtidas para os cordeiros alimentados com cana-de-açúcar e maior quantidade de concentrado as maiores notas para sabor (8,07 e 8,26), textura (8,53 e 8,53), preferência (8,20 e 8,46) e aceitação (8,33 e 8,26), respectivamente. A cana-de-açúcar na alimentação de cordeiros em confinamento manteve a qualidade físico-química da carne, podendo ser utilizada nesta fase de produção e, quando associada a maior quantidade de concentrado na dieta, melhora a qualidade sensorial da carne de cordeiros.

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Características de carcaça e carne de cordeiros mestiços de três grupos genéticos

Cited by 4 publications

References 7 publications

Performance, carcass and meat quality of ewes supplemented with magnesium oxide

Performance, carcass and meat quality of ewes supplemented with magnesium oxide

Effects of dietary energy level on the performance and carcass characteristics of lambs

Características físico-químicas e sensoriais da carne de cordeiros terminados com dietas contendo cana-de-açúcar ou silagem de milho e dois níveis de concentrado

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