2017
DOI: 10.1590/1089-6891v18e-37834
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Qualidade Da Carne De Aves Da Raça Rodhe Island Red Criadas Em Sistema Alternativo

Abstract: ResumoObjetivou-se caracterizar a qualidade da carne de aves da raça Rodhe Island Red em função da diferença do tipo de corte e sexo. Foram utilizadas 30 aves em delineamento inteiramente casualizado em esquema fatorial (2 x 2), sendo dois cortes (peito e coxa) e dois sexos, com cinco repetições por tratamento. As aves foram abatidas aos 105 dias para realização das análises físico-químicas, composição centesimal e perfil lipídico do peito e coxa. A coxa apresentou maior média de pH final, teor de vermelho (a*… Show more

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Cited by 4 publications
(5 citation statements)
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“…In leg meat, sexual maturity did not interfere with protein content, corroborating the findings of Faria et al (2009); Cruz et al (2017);and Cruz et al (2018). However, moisture content decreased.…”
Section: Discussionsupporting
confidence: 82%
See 1 more Smart Citation
“…In leg meat, sexual maturity did not interfere with protein content, corroborating the findings of Faria et al (2009); Cruz et al (2017);and Cruz et al (2018). However, moisture content decreased.…”
Section: Discussionsupporting
confidence: 82%
“…In this study, sexual maturity did not interfere with fat content in leg cuts; however, sexually mature males had a lower amount of fat in both cuts, which may have resulted in the higher moisture content in these birds. Regarding protein and mineral content, in both cuts, there was no effect of sex, which was also observed by Cruz et al (2017).…”
Section: Discussionsupporting
confidence: 57%
“…The drumstick presented higher ( p ≤ 0,05) lipid content, due to its composition, and type of fibres, presenting the red fibres with a high lipid content [ 30 , 39 , 67 ]. The low lipid content in the breast is a result of the higher proportion of white fibres and their low need for energy storage [ 1 , 26 ].…”
Section: Discussionmentioning
confidence: 99%
“…The difference found in the pH analyses can be directly related to the same factors that influence the WRA and WLC analyses, and, according to Figueira et al (2014), an important factor to be taken into account is the age of slaughter of the animal, the older it is, the higher the pH of the meat. For Cruz et al (2017) and Oliveira et al (2021), birds reared in an alternative/extensive system are more resistant to antemortem stress, a major influencer in lowering pH in the post-mortem process.…”
Section: Resultsmentioning
confidence: 99%