Carcass and meat characteristics of the Nile crocodile (Crocodylus niloticus)

Hoffman, Louwrens C.; Fisher, P; Sales, J.

doi:10.1002/1097-0010(200002)80:3<390::aid-jsfa540>3.0.co;2-g

Cited by 36 publications

(30 citation statements)

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“…Esses resultados são diferentes dos encontrados no jacaré-do-pantanal, pois, apesar deste ser também considerado como pescado, possui mais fibras vermelhas que a espécie de peixe estudada. Trabalho realizado com crocodilo do Nilo, abatido a tiro (HOFFMAN et al 2000), encontrou um pH final de 48h da cauda de 6,3±0, 18, caracterizando um procedimento não humanitário, identificado ou traduzido por uma carne com textura rígida, firme e seca (DFD). O estresse (psicológico) no momento anterior próximo ao abate promove um consumo rápido do glicogênio, o pH permanece acima de 6,2 após 24h, resultando neste tipo de carne, com a qualidade comprometida, podendo ser rejeitada para o consumo.…”

Section: Resultsunclassified

Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne

et al. 2012

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Section: Resultsunclassified

Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne

et al. 2012

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“…These data is in agreement with other animal species, particularly, with the 56.5 % carcass yield of Crocodylus niloticus (crocodile) at 140 cm length. 4 The carcass meat/bone ratio was 1,51 while fat depots reached near 6,4%, mainly located in the visceral region.…”

Section: Carcass Characterizationmentioning

confidence: 91%

“…These pH values agree with those reported for the crocodile, which data ranged, from 7,26 to 6,67 and 6,28 at 4, 24 and 48hs postmortem. 4 Because pH value continued falling, the time required to rise the minimum could not be established. With respect to the WB values, the meat from the caiman´s tail could be considered as a 'tender meat' with instrumental values lower than 3 kg (1 cm diameter test sample), slightly higher than those of rabbits (2,0-2,5 kg) 1 and lower than the broiler values (3,5-4 kg) 26 ; comparatively, crocodile meat needed 4,35 kg but it was measured using 1,27 cm diameter test samples 4 .…”

Section: Ph and Physical Characteristicsmentioning

confidence: 99%

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Carcaça e qualidade da carne dez jacarés (Caiman latirostris ou jacaré de-papo amarelo e Caiman jacaré)

Cossu

Gonzáles

Wawrzkiewicz

et al. 2007

Braz. J. Vet. Res. Anim. Sci.

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Ten caimans (Caiman latirostris and Caiman yacare) of different length and live weight were slaughtered to assess carcass yield and meat quality traits. Carcass yield was 54% while meat portion was the 62%. The carcass meat/bone ratio was approximately 1,51 while the 6,4% corresponded to the fat depots, mostly visceral depots. The tail cut represented the 27,4% of the carcass weight and it was composed 21,9% by meat and the 5,5% of bone. The meat tail pH postsmortem value (6,88 ±0,22) fell up to 6,49 (±0,23), 24 hs after slaughtering and 5,85 (±0,12) after thawing. Cooking losses were low (<0,3%) and the Warner Bratzler shear force had values lower than 3kg. The raw tail color analyses characterized the meat as luminous (L*= 67,7) and pale (C*= 5,5). While the fat content changed significantly depending on the live weight (2,5-29,8%DM), the protein content was relatively constant and around the 65% of dry matter. From the total intramuscular fatty acid content of tail meat, the 41,4 % were satured, the 39,1% were monounsatured and the 10,7% were polyunsatured, with a n-6/n-3 ratio near the optimum (3,16 vs 4). The oleic acid was the most important FA followed by the palmitic, stearic and linoleic acids. Among the unsatured FA, the levels of essential FA as araquidonic (4,34) and n-3 derived family were important (EPA= 0,76 and DHA= 0,57). Another positive nutritional characteristic was the high level of CLA (1,87%FAtot).

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“…The list included beef liver, tuna muscle (Euthynnus pelamis Linnaeus, 1758), channel catfish muscle (Ictalurus punctatus, Rafinesque, 1818), soybean, whole wheat, and yellow maize meals (USDA, 2017), muscle from Nile crocodile (Crocodylus niloticus Laurenti, 1768) (Hoffman et al, 2000), chicken and piglet carcasses, and whole tilapia (Oreochromis niloticus Linnaeus, 1758) (Pinheiro & Lavorenti, 2001). Table 1, shows the amino acid profile of the tail muscle of C. acutus.…”

Section: Chemical Score (Cs)mentioning

confidence: 99%

Contributions to the nutrition of the American crocodile Crocodylus acutus (Cuvier, 1807) in captivity

Hernández-Hurtado

Nolasco-Soria

Carrillo-Farnés

et al. 2018

lajar

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ABSTRACT. In this work we evaluated the essential amino acid profile of muscle Crocodylus acutus and calculated their chemical score of main proteins used in their diet in captivity. The separation and identification of amino acids was carried out by high performance liquid chromatography coupled to a fluorescence detector. The calculation of chemical score was obtained by dividing the value of each essential amino acid between the same amino acid of the reference protein. The lowest value of the relationships is the chemical score. The amino acids present in greater quantities in the tail muscle are glutamic acid, lysine and leucine (16.96, 9.84 and 8.87 g amino acid per 100 g of protein, respectively), whereas histidine, methionine and tryptophan (2.99, 2.93 and 0.59 g amino acid per 100 g of protein) were the lowest. The chemical score obtained results showed that the proteins of animal origin, preferably marine fish and supplemented with terrestrial animals ingredients, including beef liver appear to be the most effective. The incorporation of plant proteins in diets for C. acutus does not appear as a viable alternative due to deficiencies in several essential amino acids such as methionine, lysine and threonine.

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Carcass and meat characteristics of the Nile crocodile (Crocodylus niloticus)

Cited by 36 publications

References 6 publications

Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne

Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne

Carcaça e qualidade da carne dez jacarés (Caiman latirostris ou jacaré de-papo amarelo e Caiman jacaré)

Contributions to the nutrition of the American crocodile Crocodylus acutus (Cuvier, 1807) in captivity

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