Qualidade de carnes provenientes de cortes da carcaça de cordeiros e de ovinos adultos

Pinheiro, Rafael Silvio Bonilha; Sobrinho, Américo Gárcia da Silva; Souza, Hirasilva Borba Alves de; Yamamoto, Sandra Mari

doi:10.1590/s1516-35982009000900022

Cited by 46 publications

(33 citation statements)

References 9 publications

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“…The marginal pH variation between the longest and the shortest times after slaughter was 14.11%. Pinheiro et al (2009) evaluated the pH of the loin muscles (Longissimus lumborum) of lambs of the variety Ile de France vs. Ideal and reported values of 6.53 and 5.53 45 min and 24 h after slaughter, respectively, which corroborates the results with this research.…”

Section: Resultssupporting

confidence: 87%

“…Although the increase in the pH of the palette was small, the increased levels of sunflower cake addition increased the pH values 0.0018 units for each 1% addition of the sunflower cake (Figure 4). Pinheiro et al (2009) reports pH values of 6.00 for the palettes of lambs, which approximated the values observed in this research. In the period after slaughter, the averages were fit to a linear regression model, as shown in Figure 5.…”

Section: Resultssupporting

confidence: 86%

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Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

et al. 2016

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The aim of the experiment was to evaluate the characteristics of the carcasses and meat of feedlot lambs that received diets supplemented with sunflower cake; correlations among the variables were also performed. The experimental design was a randomized block design with four treatments (sunflower cake added at 0, 10, 20, and 30% dry matter to the base diet) and seven replications per treatment. The diets were formulated with genotypes of Cynodon hay and corn-and soybean meal-based concentrate that were premixed at the ratio of 50:50 (hay:concentrate) and were fed to the lambs in two portions daily at 08:00 and 14:00. The feed conversion of the animals was adversely affected (P<0.05) by the increase in the feedlot period in the individual stalls. For each additional day of confinement, the feed conversion increased by 0.0096 kg DM/kg of weight gain. Based on the linear regression model for the average loin pH, one hour after slaughter, the pH was reduced by 0.04 units. The marginal change in pH between the longest and the shortest times after slaughter was 14.11%. The weights of the animals at slaughter were not significantly correlated with the carcass yields. Sunflower cake is a suitable dietary supplement for lambs in intensive production systems and can be a substitute for soybean meal at up to 20%. Key words: By-products, feed conversion, pH, sheep, yield ResumoObjetivou-se por meio deste experimento avaliar o desempenho e características da carcaça e da carne de cordeiros confinados recebendo torta de girassol na dieta, bem como suas correlações. O delineamento empregado foi bloco ao acaso com quatro tratamentos (0, 10, 20, 30% torta de girassol na ração base na matéria seca) com sete repetições. As rações foram formulados com fenos de genótipos de Cynodon e concentrado a base de Milho, farelo de soja e premix na relação de 50:50 (Feno: Concentrado),fornecidas em duas porções diária às 8:00 e 14:00 horas. O incremento no tempo de confinamento, afetou negativamente (P<0,05) a conversão alimentar dos animais. Verificou-se que para cada dia aumentado no confinamento, houve adição de 0,0096 kg de MS/ kg de peso ganho na conversão alimentar. Verificou-se que as médias do pH do lombo ajustaram-se ao modelo linear de regressão, sendo observado que à medida que aumentou uma hora após abate, houve redução de 0,04 unidades no pH. A variação marginal do pH entre o maior e menor tempo após abate foi de 14,11%. O peso dos animais ao abate não apresentou correlação significativa com os rendimentos na carcaça. A torta de girassol pode ser utilizada em suplementos para cordeiros em sistemas intensivos de produção, em substituição parcial ao farelo de soja em até 20%.

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Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 86%

Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

et al. 2016

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“…It is known that the intensity of the meat color is defined by the amount of myoglobin in it. Pinheiro et al (2009) stated that the amount of myoglobin is related to the animal maturity and higher values are found in older animals compared with the younger.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of carcass and of non-carcass components of lambs and hoggets fed high-concentrate corn or sorghum diets

et al. 2017

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-The objective of this study was to evaluate the characteristics of carcass and non-carcass components of lambs and hoggets finished in the feedlot with high-concentrate corn or sorghum grain-based diets. Thirty-two animals were finished, comprising 16 lambs (milk teeth) and 16 hoggets (two teeth), which were distributed in a completely randomized design in a 2 × 2 factorial arrangement (two sheep categories × two grains). For the variables final live weight, live weight at slaughter, hot carcass weight, cold carcass weight, hot carcass yield, cold carcass yield, carcass compactness index, subjective color, loin-eye area, fasting losses, external organs, internal organs, and for the weights, in kilograms, of neck, shoulder, ribs, and leg, there was a significant difference between categories. In the variables studied for the high-concentrate diets, significant differences were found for the ribs, expressed in relative values. Lambs have much higher fasting losses, a greater proportion of internal organs, and lighter-colored meat compared with hoggets. Hot and cold carcass yields, meat subjective color, and percentage of ribs are higher in feedlot-finished lambs and hoggets fed high-concentrate sorghum-based diets compared with those fed corn-based diets.

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“…O conhecimento das características quantitativas e qualitativas da carcaça ovina é fundamental para as indústrias que processam produtos de origem animal. A determinação desses aspectos para fins experimentais ou práticos pode ser obtida por meio das medidas morfológicas in vivo (Pinheiro et al, 2007) ou pelas medidas na carcaça. Wood & Macfie (1980) relataram que o comprimento interno da carcaça de cordeiros é um bom indicativo do peso e das características da carcaça.…”

Section: Introductionunclassified

Medidas biométricas obtidas in vivo e na carcaça de ovelhas de descarte em diferentes estágios fisiológicos

Pinheiro

Jorge

2010

R. Bras. Zootec.

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RESUMO -Objetivou-se determinar as medidas in vivo e na carcaça de ovelhas de descarte abatidas em diferentes estágios fisiológicos, assim como as possíveis correlações entre essas medidas objetivas (in vivo e na carcaça) e o peso corporal ao abate e da carcaça fria. Foram utilizadas 21 ovelhas da raça Santa Inês, distribuídas nos seguintes estágios fisiológicos: OL = ovelhas mantidas por 60 dias em lactação com seus cordeiros e abatidas um dia após o desmame dos mesmos; OSC = ovelhas que foram mantidas por 60 dias em lactação com seus respectivos cordeiros e mais um período aproximado de 30 dias sem os cordeiros e posteriormente abatidas; e ONP = ovelhas que permaneceram por 60 dias em confinamento e que não pariram durante o ano. Não se observou diferença entre os estágios fisiológicos na maioria das características medidas in vivo e na carcaça. O perímetro da garupa determinado na carcaça e o perímetro torácico, as larguras do peito e da garupa obtidos in vivo mostraram-se altamente correlacionados aos pesos corporal e de carcaça fria dos animais. Portanto, essas medidas podem auxiliar na determinação do peso corporal de ovelhas em diferentes estágios fisiológicos.Palavras-chave: compacidade da carcaça, correlações, ovino, peso corporal ao abate Biometric measurements obtained in vivo and in the carcass of culled ewes at different physiological stagesABSTRACT -The objective was to determine in vivo and carcass measurements of culled ewes slaughtered at different physiological stages and the possible correlations between the objective measurements (in vivo and in the carcass) and the body weight at slaughter and cold carcass weight. Twenty-one Santa Inês ewes were used, placed in the following treatments: EL = ewes which remained in lactation for 60 days with their respective lambs and slaughtered one day after weaning the lambs; EWL = ewes which remained in lactation for 60 days with their respective lambs and a further period of approximately 30 days without their lambs and, afterwards, slaughtered; and ENP = ewes that remained in feedlot for 60 days and did give birth during the year. No difference was observed between rearing systems in most of the characteristics measured in vivo and in the carcass. The croup perimeter determined in the carcass and the thoracic perimeter and chest and croup width obtained in vivo were highly correlated to the body and cold carcass weights of the ewes in this study. Therefore, these measurements can assist in determining the body weight of ewes at different physiological stages.

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Qualidade de carnes provenientes de cortes da carcaça de cordeiros e de ovinos adultos

Cited by 46 publications

References 9 publications

Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

Characteristics of carcass and of non-carcass components of lambs and hoggets fed high-concentrate corn or sorghum diets

Medidas biométricas obtidas in vivo e na carcaça de ovelhas de descarte em diferentes estágios fisiológicos

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