Regional composition of carcass and tissue composition of cuts from lambs slaughtered with different subcutaneous fat thicknesses

Andrade, A. C. S.; Macêdo, Francisco de Assis Fonseca de; Santos, Gladston Rafael de Arruda; Queiroz, Larissa de Oliveira; Mora, Natália Holtz Alves Pedroso; Macedo, Thiago Gomes de

doi:10.5433/1679-0359.2017v38n4p2019

Cited by 6 publications

(5 citation statements)

References 5 publications

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“…This greater fat deposition slows the thickening of these cuts. The later growth of these cuts is explained because of their anatomical location whereby a greater fat accumulation is observed in the abdominal region (Andrade et al, 2017). Therefore, the relatively greater amounts of fat trim and mesenteric plus omental fat in CS-fed animals might be because these sheep were fed the diet that was highest in energy (Maciel et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Carcass characteristics and meat quality of sheep fed buffelgrass silage to replace corn silage

Silva¹,

Araújo²,

Silva³

et al. 2021

SA J. An. Sci.

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The aim of the study was to evaluate the carcass characteristics, proximate composition, and sensorial attributes of meat from sheep fed diets in which buffelgrass silage replaced corn silage. Thirty-two intact male crossbred Santa Inês sheep with an average live weight of 20.09 ± 2.0 kg were housed in individual stalls and allotted at random to four treatments in which corn silage was replaced by buffelgrass silage at the levels of 0 (control), 33.3%, 66.6%, and 100%. After an adaption period of 10 days, the sheep were fed for an additional 61 days. Feed was offered ad libitum and corn silage comprised 60% of the diet for the control group. Carcass characteristics, non-carcass components and meat quality were evaluated. Hot carcass yield, cold carcass yield, true carcass yield, trimmings, fat weight, and mesenteric and omental fat weight were highest for the control group (P <0.05). Loin eye area had a quadratic response (P =0.02), with the largest areas being observed in animals fed the diet containing 66.6% buffelgrass silage. Liver weight (P <0.01), luminosity of the meat (P <0.05), and cooking loss (P <0.05) likewise had nonlinear responses to the concentration of buffelgrass silage in the diet. The treatments did not have significant negative influence on the nutritional and organoleptic characteristics of the meat.

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Section: Resultsmentioning

confidence: 99%

Carcass characteristics and meat quality of sheep fed buffelgrass silage to replace corn silage

Silva¹,

Araújo²,

Silva³

et al. 2021

SA J. An. Sci.

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“…Overall, subcutaneous fat deposition (average of 2.97 mm) did not differ in lambs fed different dietary treatments. Previous research (Andrade et al, 2017) has shown that fat thickness around 3 mm provides better protection against moisture loss during carcass chilling when compared to 2 mm. The percentage of weight loss by cooling depends on factors such as pH, loss of moisture and chemical reactions that occur in the muscle.…”

Section: Fatty Acid Profile Levels Of Replacementmentioning

confidence: 96%

Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers

Menezes

Tanure

Peripolli

et al. 2020

Sci. agric. (Piracicaba, Braz.)

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The use of new feed resources, particularly local agroindustrial byproducts, such as banana, may be an option for replacing those traditionally used for sheep feed to reduce production costs. Thus, the aim of this study was to evaluate the dietary effects of replacing corn bran with banana leftovers on performance, carcass, non-carcass components, meat traits, and fatty acid profile of Santa Inês lambs. Twenty-four Santa Inês female lambs with an average weight of 23.73 kg were fed diets containing 60 % coast cross hay and 40 % concentrate (30 % corn bran and 10 % soybean meal). Treatments consisted of corn bran replaced by banana leftovers at rates of 0, 25, 50, and 75 % on a dry matter basis. The experiment lasted 120 days. Animals were slaughtered and carcasses and non-carcass components were evaluated. The half-carcasses were weighed and sectioned into commercial cuts. The 12 th and 13 th ribs were dissected to collect bones, muscle and fat proportions. Cooking loss, color, shear force and sarcomere length were measured. Fatty acid profiles were obtained by gas chromatography. Hot and cold carcass weight, leg, neck, lung, loin eye area, fat thickness, initial sample weight of the 12 th and 13 th ribs, fat and bone, presented a negative linear effect of banana leftovers replacing corn in the diet. Loin, fat thickness, cooking loss and carcass redness showed a negative quadratic effect, while full and empty abomasum, full omasum, sarcomere length and yellowness presented a positive quadratic effect. Replacement of up to 75 % of corn bran by banana leftovers did not interfere in the intake, performance, meat traits and the fatty acid profile of lambs. The use of banana leftovers may be an alternative for reducing animal production costs.

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“…Alguns trabalhos elucidam o peso corporal de abate ideal, Grandis et al (2016) em ovinos Santa Inês encontra-se entre 15 e 35 kg, pois acima deste peso ocorre deposição acentuada de gordura, já Andrade et al (2017) para mesma raça recomendaram aos 33 kg.…”

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“…espessura de gordura subcutânea foi utilizada como critério de abate em cordeiros porAndrade et al (2017) e fazendo um paralelo desta característica com o peso corporal de abate, encontraram que com aumento da espessura de gordura subcutânea ocorreu alteração na composição regional da carcaça e tecidual dos cortes, bem como a musculosidade da perna.Outro ponto importante, a ressaltar é que no Brasil a carcaça ovina é tradicionalmente separada em quatro cortes comerciais -pescoço, paleta, pernil e costilhar. No entanto, o costilhar pode sofrer novas divisões e, obter-se as costelas fixas (short rack ou carré curto), costelas flutuantes (french rack ou carré francês), baixo (peito) e o lombo com vazio (lombo com fraldinha).…”

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Composição e qualidade da carcaça de ovinos com diferentes pesos corporais ao abate

Alves¹,

Fernandes²,

Vargas³

et al. 2020

Bol. Ind. Anim.

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The aim of this study was to characterize and quantify commercial sheep meat cuts and their tissues in relation to different ranges of slaughter body weight of lambs. One hundred and fifty lambs were divided according to the following slaughter weight ranges: 16 to 20 kg, 21 to 25 kg, 26 to 30 kg, 31 to 35 kg, 36 to 40 kg, and 41 to 45 kg. The commercial meat cuts evaluated were the neck, shoulder, leg, ribs, fixed ribs, floating ribs, loin with void, low. Based on these data, the cut yields in relation to cold carcass weight, fat yield (subcutaneous and intermuscular), muscle yield, and muscle/fat tissue ratio were obtained. Animals slaughtered with 21 to 25 kg exhibited higher shoulder yield than heavier animals slaughtered with 41 to 45 kg. Similar results were obtained for the leg. In general, the commercial cuts of animals slaughtered with lighter weight provided higher muscle yields and lower fat yields. Body weights classified as light and medium exhibited a better tissue ratio, providing a better edible portion to consumers. Key-w o r d s growth and development, lambs, meat, tissues, yields R e s u m o Objetivou-se quantificar os cortes comerciais e seus tecidos em relação às diferentes faixas de peso corporal de abate de cordeiros. Foram utilizados 150 cordeiros sem raça definida e divididos nas faixas de peso corporal de abate, entre 16 a 20 kg; 21 a 25 kg; 26 a 30 kg; 31 a 35 kg; 36 a 40 kg e 41 a 45 kg. Os cortes comerciais avaliados foram o pescoço, paleta, pernil, costilhar, costelas fixas, costelas flutuantes, lombo com vazio e baixo. A partir desses dados calculou-se o rendimento dos cortes comerciais em relação ao peso de carcaça fria, rendimento de gordura (subcutânea e intermuscular) e de músculo e a relação músculo/gordura. Nos animais abatidos com 21 a 25 kg foi verificado maior rendimento da paleta em relação ao grupo de animais com 41 a 45 kg. Para o pernil, os resultados foram semelhantes aos da paleta. De um modo geral, os cortes comerciais dos animais abatidos mais leves apresentaram maiores rendimentos de músculo e menores de gordura. Os pesos corporais considerados como leves e medianos apresentaram uma melhor relação tecidual, proporcionando melhor porção comestível.

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Regional composition of carcass and tissue composition of cuts from lambs slaughtered with different subcutaneous fat thicknesses

Cited by 6 publications

References 5 publications

Carcass characteristics and meat quality of sheep fed buffelgrass silage to replace corn silage

Carcass characteristics and meat quality of sheep fed buffelgrass silage to replace corn silage

Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers

Composição e qualidade da carcaça de ovinos com diferentes pesos corporais ao abate

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