2006
DOI: 10.1590/s1516-35982006000800032
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Rendimentos de carcaça, dos cortes comerciais e da porção comestível de bubalinos Murrah castrados abatidos com diferentes períodos de confinamento

Abstract: RESUMO -Avaliaram-se as características de carcaça de búfalos Murrah castrados terminados em confinamento. Foram utilizados 20 bubalinos Murrah (15 meses de idade e peso inicial de 207 kg), castrados e descornados, divididos em quatro grupos homogêneos e abatidos aos 75, 100, 125, 150 dias de confinamento, após período de adaptação. Ao abate, as carcaças foram identificadas, resfriadas por 24 horas para pesagem e cálculo dos rendimentos das meias-carcaças, dos cortes dianteiro, pontade-agulha, traseiro total e… Show more

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Cited by 2 publications
(2 citation statements)
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“…The values found for moisture and proteins are in accordance to the ones obtained by Menegucci et al (2006), in Murrah buffaloes, while the values of lipids and ashes, in all three treatments, are higher to the ones described by these authors. The caloric value found in this paper is lower than the one described by Menegucci et al (2006) for buffaloes, and than the ones mentioned in the tables of food composition consumed in Brazil, developed by the Center for Studies and Research in Food (NEPA, 2004).…”
Section: Resultssupporting
confidence: 89%
See 1 more Smart Citation
“…The values found for moisture and proteins are in accordance to the ones obtained by Menegucci et al (2006), in Murrah buffaloes, while the values of lipids and ashes, in all three treatments, are higher to the ones described by these authors. The caloric value found in this paper is lower than the one described by Menegucci et al (2006) for buffaloes, and than the ones mentioned in the tables of food composition consumed in Brazil, developed by the Center for Studies and Research in Food (NEPA, 2004).…”
Section: Resultssupporting
confidence: 89%
“…The caloric value found in this paper is lower than the one described by Menegucci et al (2006) for buffaloes, and than the ones mentioned in the tables of food composition consumed in Brazil, developed by the Center for Studies and Research in Food (NEPA, 2004).…”
Section: Resultscontrasting
confidence: 68%