Avaliação de características da carcaça e da qualidade da carne de queixada (Tayassu pecari [Link, 1795])

Ramos, Eduardo Mendes; Oliveira, Cristiane Patrícia de; Matos, Rosali Amaral; Mota, Carine Menezes; Santos, Dimas Oliveira

doi:10.1590/s1413-70542009000700006

Cited by 7 publications

(10 citation statements)

References 10 publications

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“…Regarding pH 45 we showed that the D 2 D 2 animals had a lower value than the others, Kauffman (Kauffman, 1991;Ramos et al, 2009) However, pH at 45 min is not a good indicator of the final quality of the meat according to Kauffman (1991) and Tomovic et al (2014), pH 45 <6 may be an indicator of pale, soft, and exudative meat and values above 6.3 are desirable for obtaining reddish, firm, non-exudative meat in the case of loin and leg muscles, which predominantly contain white fibers. However, the LC muscle consists predominantly of red fibers, which are an indicator of dark, firm, and dry (DFD) meat.…”

Section: Discussionmentioning

confidence: 77%

Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

Ferreira¹,

Braga²,

Guimarães³

et al. 2019

Genet. Mol. Res.

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Marker-assisted selection has been widely used in breeding programs. The use of single nucleotide polymorphisms (SNPs) as genetic markers enables identification of genotypes that best contribute to quantitative characteristics. We evaluated a possible association between the DdeI growth hormone gene polymorphism and meat and carcass traits. A total of 476 halothanefree animals were genotyped. Animals originated from the crossing of an AGIPIC ® 415 male with Large White (LW) x Landrace (LD) females. Males were castrated when young and males and females were slaughtered between 150 and 180 days old. Hot carcass weight, carcass length, pH 45 min , and pH 16 postmortem of Longissimus cervicis, Longissimus dorsi, and Semimembranosus muscles, backfat thickness, Longissimus dorsi muscle depth, and color by the CIELAB system were measured and the percentage of lean meat was calculated. Water holding capacity was determined by the filter paper method in the Semimembranosus muscle. A 605-base pair (bp) I.M. Ferreira et al. 2 amplicon was obtained by PCR and a DdeI polymorphism was genotyped and two alleles identified, D 1 with 335, 148, and 122 bp and D 2 allele with 457 and 148 bp. Allele frequencies were 0 . 4 3 for D 1 and 0.57 for D 2 . Genotypic frequencies were as follows: D 1 D 1 ( 22.1%), D 1 D 2 ( 49.8%), and D 2 D 2 (28.1%). The Chi-Square test showed that the population was in Hardy-Weinberg equilibrium.The results of hot carcass weight, carcass length, pH 16 postmortem of Longissimus cervicis, Longissimus dorsi, and Semimembranosus muscles, backfat thickness, Longissimus dorsi muscle depth, color and water holding capacity did not differ significantly among the genotypes. The DdeI SNP was associated with lean meat percentage and pH at 45 min posmortem in the Longissimus cervicis muscle; properties that are important for the commercialization of fresh meat as well as processed products.

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Section: Discussionmentioning

confidence: 77%

Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

Ferreira¹,

Braga²,

Guimarães³

et al. 2019

Genet. Mol. Res.

View full text Add to dashboard Cite

show abstract

“…The meat color was evaluated using a Minolta Chroma Meter (model CR-400) on the surface of each sample, sliced with approximately 3 cm thickness and exposed to a refrigerated environment for 30 min, at approximately 4 °C (Ramos & Gomide, 2007), Three records for L*, a*, and b* were made, indicating lightness, redness, and yellowness of the meat samples, respectively (Muchenje et al, 2009). For the analysis of weight loss from cooking, the afore-mentioned steak was weighed and packed in aluminum foil and then cooked in a conventional oven under constant monitoring until the internal temperature reached 71 °C, measured with a thermometer attached to the steak (Ramos & Gomide, 2007). After cooking, samples were carefully dried, allowing the excess water to drain.…”

Section: Meat Qualitative Evaluationmentioning

confidence: 99%

Meat Quality of Dairy Steers Fed Mesquite Pod Meal in Semi-Arid

Almeida¹,

Souza²,

Véras³

et al. 2017

JAS

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The exploitation of dairy steers for meat production is an alternative to improve production rates, but feed alternatives to cereal grains like corn used in animal feed should be researched. In this study, we aimed to evaluate performance, carcass characteristics, and meat quality of dairy steers consuming different levels (0, 250, 500, 750, and 1000 g/kg, dry matter basis) of mesquite pod meal replacing corn. Twenty-five intact Holstein-Zebu dairy steers at approximately 18 months of age and with an initial body weight of 219±22 kg were used. A completely randomized design with five treatments (replacement levels) and five replications (animals) was adopted, and data were analyzed using PROC GLM for analysis of variance and PROC REG for regression analysis. There was no significant influence of the levels of replacement of corn by the mesquite pod meal as regards dry matter intake, final body weight, weight gain, carcass weight, or carcass yield (P > 0.05). The meat quality of the cattle was not significantly affected by the different levels of replacement (P > 0.05). Mesquite pod meal can fully replace corn in diets for dairy steers.

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“…Embora a produção de carne para consumo humano se encontre concentrada na exploração de bovinos, suínos e aves, há um grande interesse na disponibilização de novas fontes proteicas, especialmente oriundas da fauna silvestre, uma vez que, além de oferecer novos produtos ao mercado, resultam em vantagens econômicas e sociais, além de proteger tais espécies da extinção, pois cresce o número de animais criados em cativeiro, como é o caso do caititu (Ramos et al, 2009).…”

Section: Introductionunclassified

Efeito Da Alta Pressão Hidrostática Nos Parâmetros De Cor E Textura Da Carne De Caititu (Tayassu Tajacu)

Neto¹,

Fernandes²,

Ferreira³

et al. 2022

Avanços Em Ciência E Tecnologia De Alimentos - Volume 6

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Avaliação de características da carcaça e da qualidade da carne de queixada (Tayassu pecari [Link, 1795])

Cited by 7 publications

References 10 publications

Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

Meat Quality of Dairy Steers Fed Mesquite Pod Meal in Semi-Arid

Efeito Da Alta Pressão Hidrostática Nos Parâmetros De Cor E Textura Da Carne De Caititu (Tayassu Tajacu)

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