Tissue composition and allometric growth of tissues from commercial cuts and carcass of Texel lambs slaughtered with different weights

Carvalho, Sérgio; Zago, Luana Côrtes; Pires, Cléber Cassol; Martins, Ayrton F.; Venturini, Rafael Sanches; Lopes, Jusecléia Ferreira; Pilleco, Verônica Milanesi; Simões, Robson Rodrigues; Brutti, Danielle Dias; Moro, Anderson Bortoluzzi

doi:10.5433/1679-0359.2016v37n4p2123

Cited by 13 publications

(14 citation statements)

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“…For instance, older animals may display larger accumulation of fat, which is often not appreciated by consumers. Carvalho et al (2016) stated that bone and muscle tissues have an early growth, whereas fat has a late growth in the different commercial cuts and carcass. In this regard, there is a trend for a decrease in muscle:fat ratio as animals age, which requires more in-depth knowledge of the potential of the lamb and hogget categories concerning carcass characteristics.…”

Section: Introductionmentioning

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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Section: Introductionmentioning

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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“…animais abatidos com pesos elevados. Assim, o excesso de gordura é um fator limitante na produção de carcaças de cordeiros abatidos com peso elevado, exigindo a identificação de raças e cruzamentos capazes de gerar carcaças mais desejáveis, especialmente, quando os animais são alimentados de modo a atingir pesos elevados (CARVALHO et al, 2016).…”

Section: Resultsunclassified

“…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). Essa nova fragmentação do costilhar, permite melhor aproveitamento culinário, homogeneidade na qualidade e maior valorização comercial desses cortes comerciais, por essa razão a necessidade de seu estudo.A partir dos resultados apresentados, pode-se ressaltar que os cortes comerciais dos animais abatidos mais leves apresentaram maiores rendimentos de músculo e menores de gordura, consequentemente, uma maior porção comestível obtida pela relação tecidual músculo/gordura, corroborando comAlves et al (2015) eCarvalho et al (2016).…”

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“…A ausência de letras na característica considera-se que não houve diferença.rendimento dos tecidos na carcaça levaram a diminuição da relação músculo/gordura, sendo que os grupos de pesos mais elevados apresentaram menores valores que os grupos de pesos mais leves.O padrão de crescimento tecidual da paleta pode ser representativo do crescimento alométrico dos diferentes tecidos da carcaça. O aumento do peso de abate de cordeiros leva à diminuição da relação músculo/gordura, em consequência da maior deposição de gordura na carcaça dos animais como descrito porCarvalho et al, 2016. Os rendimentos de pernil na carcaça apresentaram diferença estatística entre os grupos de pesos de abates e evidenciaram que os grupos de menor peso, entre 16 a 25 kg, apresentaram rendimento maior desse corte que o grupo mais pesado, 41 a 45 kg. Foi observado, como na paleta, maior rendimento de gordura e menor de músculo nas carcaças dos animais dos grupos de pesos de abate mais elevados (Gráfico 4).…”

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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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“…This result agrees with Menezes et al (2013) who demonstrated that carcass yield increased with body weight. However, the development of organs showed different growth stages, as each animal reached maturity at different physiological ages (Carvalho et al, 2016).…”

Section: Fatty Acid Profile Levels Of Replacementmentioning

confidence: 99%

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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Tissue composition and allometric growth of tissues from commercial cuts and carcass of Texel lambs slaughtered with different weights

Cited by 13 publications

References 10 publications

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

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

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

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

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