Características De Carcaça E Qualidade Da Carne De Cordeiros Alimentados Com Diferentes Teores De Torta De Soja Em Substituição Ao Farelo De Soja

Grandis, Fernando Augusto; Ribeiro, Edson Luís de Azambuja; Mizubuti, Ivone Yurika; Bumbieris, Valter Harry; Prado, Odimári Pricila Pires do; Pinto, Andréa Pereira

doi:10.1590/1089-6891v17i330941

Cited by 17 publications

(20 citation statements)

References 30 publications

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“…This result corroborates with the lower indexes presented by pasture-finished animals. Grandis et al (2016) found similar commercial cut proportions compared to those of this study. Mcmanus et al (2013) observed that Santa-Inês lambs had an average half carcass weight of 7.09 kg, similar to that of lambs finished on pasture, and inferior to that of the other systems in this study.…”

Section: Resultssupporting

confidence: 85%

“…Queiroz et al (2015) found higher UFT and SFT values (2.97 mm and 3.02 mm, respectively) in Santa Inês lambs finished in feedlot and slaughtered upon reaching the average live weight of 33 kg, with average age of 155 days. Grandis et al (2016), assessing male, uncastrated Santa Inês lambs fed different amounts of soybean cake, observed average mean value for LEA of 14.60 cm 2 , and 2.53 mm for SFT. The different results for SFT may derive from the difference between diet composition, slaughter weights and genetic groups.…”

Section: Resultsmentioning

confidence: 96%

“…Tissue composition varies by genotype, sex, diet, and slaughter weight and age (Grandis et al, 2016). The basic tissues that make up the carcass (muscle, bone and fat) are fundamental to determine the value of the carcass and its cuts (Osório et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

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Influence of lamb finishing system on animal performance and meat quality

Gallo

Arrigoni

Lemos

et al. 2019

Acta Sci. Anim. Sci.

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This study aimed to assess the influence of lamb finishing systems on zootechnical performance, as well as on carcass and meat quality. The experiment was conducted at the APTA’s experimental farm. Thirty-three lambs were used – both sexes, initial age of 90 ± 3 days, Texel with Santa Inês, each animal being one experimental unit, with 6 males and 5 females per treatment. Treatments consisted of: lambs finished on pasture, in semi-feedlot or in feedlot. The lambs were slaughtered with average live weight of 35 kg. Weight gain and carcass measures were taken by ultrasound. After slaughter, carcass conformation and yield, pH, temperature, color, water retention capacity and tenderness were measured. Animals finished on pasture had lower weight gain, were slaughtered at an older age, with lighter carcass weight, smaller loin area, lower shank compactness index, besides lighter shoulder and shank weights, compared to the other production systems (p < 0.05). There was no difference between the semi-feedlot and the feedlot systems for the assessed characteristics. In conclusion, production systems affect animal performance, as well as carcass and meat quality, especially when it comes to important production aspects, such as slaughter age and yield of premium cuts.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 96%

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Influence of lamb finishing system on animal performance and meat quality

Gallo

Arrigoni

Lemos

et al. 2019

Acta Sci. Anim. Sci.

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“…No significant differences were observed (P>0.05) for the water loss under pressure among glycerin crude levels, with an average of 25.99 g 100 g -1 (Table 4). According to Grandis et al (2016), in a study evaluating the use of soybean cake as a substitute for soybean meal, differences in water loss under pressure were not also verified, with mean values of 19.4 g 100g -1 .…”

Section: Parametersmentioning

confidence: 97%

Fatty acid profile and lambs’ meat quality fed with different levels of crude glycerin replacing corn

Rêgo

Françozo

Ludovico

et al. 2017

SCA

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This study aimed to evaluate the Texel lambs' meat quality fed with increasing levels of crude glycerin (0, 7, 14, and 21% of dry matter) in the diet. Thirthy-two-two non-castrated male Texel lambs were used, with initial weight of 15.9 ± 4.1 kg, using a completely randomized design with four treatments and eight repetitions, per treatment. Upon reaching the average weight of 35 kg, the animals were slaughtered. The meat chemical composition was similar among treatments (P>0.05) and total lipids and crude protein presented averages of 3.47 and 20.05 g 100g -1, respectively. No changes in pH, marbling, color, and water loss under pressure were observed. The shear force did not change among treatments and the texture can be considered soft, with average values of 5.48 kgf. There was a linear (P<0.05) decrease in odor values by the addition of glycerin and no significant differences (P>0.05) were observed for the attributes flavor, tenderness, juiciness, and overall acceptance among treatments. Fatty acids in higher proportions in the meat lamb were to C18:1n-9 (1298.90 mg 100g -1 ), C16:0 (709.07 mg 100g -1 ) and C18:0 (433.30 mg 100g -1 ), with percentages of 42.72, 23.07 and 14.35%, respectively. Significant difference according to the glycerin level in the diet was observed only for the margaric acid (C17:0) with an increasing linear effect, reaching 58.95 mg 100g -1 muscle to the group with 21% crude glycerin, corresponding to 1.77% of total fatty acids. The other fatty acids did not change, and provided a satisfactory result for conjugated linoleic acid (CLA), totaling about 6.1 mg 100 g -1 muscle, corresponding to 0.21% of total lipids. The use of glycerin in the diet for finishing lambs does not alter the characteristics of the meat, maintaining the product quality for consumption. ResumoObjetivou-se avaliar a qualidade da carne de cordeiros Texel alimentados com níveis crescentes de glicerina bruta (0, 7, 14 e 21% da matéria seca) na dieta. Trinta e dois cordeiros Texel machos não castrados foram avaliados, com peso inicial de 15,9 ± 4,1 kg, em delineamento inteiramente casualizado, com quatro tratamentos e oito repetições. Ao atingir o peso médio de 35 kg, os animais foram abatidos. A composição química da carne foi similar entre os tratamentos e as medias de lipídios totais e proteína bruta foram 3,47 e 20,05 g 100 g -1 , respectivamente. Não houve variações nos valores de pH, marmoreio, cor e perda de água por pressão. A força de cisalhamento não variou entre os tratamentos e a textura da carne pode ser considerada macia, com valores médios de 5,48 kg-f. Houve decréscimo linear nos valores de odor em função da adição de glicerina bruta e não houve diferença significativa para sabor, maciez, suculência, e aceitação geral entre os tratamentos. Os ácidos graxos encontrados em maiores proporções na carne de cordeiros foram C18:1n-9 (1298,90 mg 100g ), com porcentagens de 42,72, 23,07 e 14,35%, respectivamente. Foi observada diferença significativa em função do nível de glicerina na dieta apenas pa...

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“…Cordeiros provenientes de animais de genótipos com peso adulto elevado apresentam-se menos maduros em determinado peso, quando comparados com animais de genótipos com menor peso adulto. Dessa maneira, o peso ideal de abate deve levar em consideração as características desejáveis da carcaça como: porcentagem de ossos, gordura e músculos, cobertura de gordura, entre outros, para cada raça, visando atender às exigências do mercado consumidor (Bezerra et al, 2010 Grandis et al (2016) citam que a faixa de peso para que encontrem adequadas deposições de gordura em ovinos Santa Inês encontra-se entre 15 e 35kg de peso vivo, pois acima deste peso ocorre deposição acentuada de gordura. Já Santos et al, (2001) constataram melhores resultados para a relações músculo:osso e relação músculo:gordura, numa faixa de peso vivo 25 e 35kg, observando a partir deste peso comportamento decrescente na quantidade de músculo em relação à quantidade de gordura, à medida que os cordeiros se desenvolvem.…”

Section: Peso E Idade De Abateunclassified

Calidad de la carne de ovinos de diferentes pesos y condición sexual

Góis¹,

Campos²,

Pessoa³

et al. 2018

Pubvet

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RESUMO.A intensificação do sistema de produção da carne ovina é influenciada por técnicas de manejo tais como a castração, objetivando-se a obter um produto de melhor qualidade sensorial e nutricional, o que é desejado pelo mercado consumidor, proporcionando maior rentabilidade ao produtor. A técnica da castração é um método sabidamente benéfico à qualidade da carne produzida por animais jovens, melhorando o depósito de gordura (grau de acabamento). Por outro lado, alguns autores citam que a castração inibe o crescimento, levando a um menor ganho de peso dos animais, principalmente quando ocorrida em animais com idade menos avançada. Desse modo é oportuno estudar a influência dos fatores produtivos, como castração sobre a qualidade da carne, já que o seu conhecimento, permitirá uma melhora na mesma.Palavras chave: castração, idade ao abate, produtos de origem animal Quality of weights of different sheep meat and sexual conditionABSTRACT. The intensification of the sheep meat production system is influenced by management techniques such as castration, is aiming to obtain a product of better sensory and nutritional quality, which is desired by the consumer market, providing greater profitability to the producer. Castration technique is a known method beneficial to the quality of meat produced by young animals, improving fat deposit (degree of completion). On the other hand some authors cite that castration inhibits growth, leading to less weight gain of the animals, especially when it occurs in younger age with animals. It is appropriate to study the influence of production factors such as castration on meat quality, since their knowledge, will allow an improvement in it.Keywords: castration, age at slaughter, products of animal origin Calidad de la carne de ovinos de diferentes pesos y condición sexual RESUMEN. La intensificación del sistema de producción de la carne ovina es influenciada por técnicas de manejo tales como la castración, objetivándose a obtener un producto de mejor calidad sensorial y nutricional, lo que es deseado por el mercado

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Características De Carcaça E Qualidade Da Carne De Cordeiros Alimentados Com Diferentes Teores De Torta De Soja Em Substituição Ao Farelo De Soja

Cited by 17 publications

References 30 publications

Influence of lamb finishing system on animal performance and meat quality

Influence of lamb finishing system on animal performance and meat quality

Fatty acid profile and lambs’ meat quality fed with different levels of crude glycerin replacing corn

Calidad de la carne de ovinos de diferentes pesos y condición sexual

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