Carcass and meat characteristics of crossbred lambs from three genetic groups

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Edson Luis de Azambuja
Data de Publicação: 2010
Outros Autores: Oliveira, Humberto Cardoso, Castro, Filipe Alexandre Boscaro de, Mizubuti, Ivone Yurika, Silva, Leandro das Dores Ferreira da, Barbosa, Marco Aurélio Alves de Freitas
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2011
Resumo: The objective of this work was to evaluate carcass characteristics and meat quality of lambs from the genetic groups ½Texel - ½Hampshire Down (THD), ½Texel - ½Ile de France (TIF) and ½Texel - ½Suffolk (TS). Seventeen castrated lambs were used, being six THD, six TIF and five TS. Lambs were fed lot for 51 days, where they received daily a commercial concentrate ration (18% CP and 74% TDN), in the proportion of 1.5% of body weight, and had free access to chopped in natura sugar cane. The average age and weight at the initiation of the experiment were, respectively, 120 days and 31.0 kg. At the end of the experimental period lambs were slaughtered after 16 hours of fasting of solids. There was no significant difference (P > 0.05) for cold carcass weight and dressing percentage. Averages were 17.30 kg and 41.94%, respectively. Regional composition (neck, shoulder, ribs and leg) and carcass morphological characteristics (length and compactness) did not differed (P > 0.05) among the genetic groups. Tissue composition of the neck and meat quality (tenderness, juiciness and flavor), evaluated by a sensory panel, were similar (P > 0.05) among the three genetic groups. It can be concluded that in the lamb production any of the genetic groups studied can be used, for their carcass and meat characteristics were quite similar.
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spelling Carcass and meat characteristics of crossbred lambs from three genetic groupsCaracterísticas de carcaça e carne de cordeiros mestiços de três grupos genéticosCrossbreedingMorphological characteristicsRegional compositionSheepTissue compositionTendernessCaracterísticas morfológicasComposição regionalComposição tecidualCruzamentoMaciezOvinosThe objective of this work was to evaluate carcass characteristics and meat quality of lambs from the genetic groups ½Texel - ½Hampshire Down (THD), ½Texel - ½Ile de France (TIF) and ½Texel - ½Suffolk (TS). Seventeen castrated lambs were used, being six THD, six TIF and five TS. Lambs were fed lot for 51 days, where they received daily a commercial concentrate ration (18% CP and 74% TDN), in the proportion of 1.5% of body weight, and had free access to chopped in natura sugar cane. The average age and weight at the initiation of the experiment were, respectively, 120 days and 31.0 kg. At the end of the experimental period lambs were slaughtered after 16 hours of fasting of solids. There was no significant difference (P > 0.05) for cold carcass weight and dressing percentage. Averages were 17.30 kg and 41.94%, respectively. Regional composition (neck, shoulder, ribs and leg) and carcass morphological characteristics (length and compactness) did not differed (P > 0.05) among the genetic groups. Tissue composition of the neck and meat quality (tenderness, juiciness and flavor), evaluated by a sensory panel, were similar (P > 0.05) among the three genetic groups. It can be concluded that in the lamb production any of the genetic groups studied can be used, for their carcass and meat characteristics were quite similar.Este trabalho teve como objetivo avaliar as características de carcaça e a qualidade de carne de cordeiros dos grupos genéticos ½Texel - ½Hampshire Down (THD), ½Texel - ½Ile de France (TIF) e ½Texel - ½Suffolk (TS). Foram utilizados 17 cordeiros castrados, sendo seis THD, seis TIF e cinco TS, confinados por 51 dias. Os animais receberam, diariamente, ração concentrada comercial (18% PB e 74% NDT) na proporção de 1,5% do peso vivo, mais cana-de-açúcar picada in natura à vontade. No início do experimento os cordeiros tinham idade e peso médio inicial de 120 dias e 31,0 kg. No final do período experimental os cordeiros foram abatidos após jejum de sólidos de 16 horas. Não houve diferenças significativas (P > 0,05) para peso e rendimento de carcaça fria. As médias gerais foram 17,30 kg e 41,94%, respectivamente. A composição regional (pescoço, paleta, costelas e pernil) e as características morfológicas (comprimento e compacidade) das carcaças também não diferiram (P > 0,05) entre os grupos genéticos. A composição tecidual do pescoço e a qualidade da carne (maciez, suculência e sabor), avaliada por um painel sensorial, também, foram similares (P > 0,05) entre os três grupamentos genéticos. Conclui-se que na produção de carne ovina qualquer um dos grupos genéticos estudados pode ser utilizado, pois apresentam características de carcaça e de carne semelhantes.UEL2010-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/201110.5433/1679-0359.2010v31n3p793Semina: Ciências Agrárias; Vol. 31 No. 3 (2010); 793-802Semina: Ciências Agrárias; v. 31 n. 3 (2010); 793-8021679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2011/5937Ribeiro, Edson Luis de AzambujaOliveira, Humberto CardosoCastro, Filipe Alexandre Boscaro deMizubuti, Ivone YurikaSilva, Leandro das Dores Ferreira daBarbosa, Marco Aurélio Alves de Freitasinfo:eu-repo/semantics/openAccess2015-11-19T18:38:19Zoai:ojs.pkp.sfu.ca:article/2011Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:19Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Carcass and meat characteristics of crossbred lambs from three genetic groups
Características de carcaça e carne de cordeiros mestiços de três grupos genéticos
title Carcass and meat characteristics of crossbred lambs from three genetic groups
spellingShingle Carcass and meat characteristics of crossbred lambs from three genetic groups
Ribeiro, Edson Luis de Azambuja
Crossbreeding
Morphological characteristics
Regional composition
Sheep
Tissue composition
Tenderness
Características morfológicas
Composição regional
Composição tecidual
Cruzamento
Maciez
Ovinos
title_short Carcass and meat characteristics of crossbred lambs from three genetic groups
title_full Carcass and meat characteristics of crossbred lambs from three genetic groups
title_fullStr Carcass and meat characteristics of crossbred lambs from three genetic groups
title_full_unstemmed Carcass and meat characteristics of crossbred lambs from three genetic groups
title_sort Carcass and meat characteristics of crossbred lambs from three genetic groups
author Ribeiro, Edson Luis de Azambuja
author_facet Ribeiro, Edson Luis de Azambuja
Oliveira, Humberto Cardoso
Castro, Filipe Alexandre Boscaro de
Mizubuti, Ivone Yurika
Silva, Leandro das Dores Ferreira da
Barbosa, Marco Aurélio Alves de Freitas
author_role author
author2 Oliveira, Humberto Cardoso
Castro, Filipe Alexandre Boscaro de
Mizubuti, Ivone Yurika
Silva, Leandro das Dores Ferreira da
Barbosa, Marco Aurélio Alves de Freitas
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ribeiro, Edson Luis de Azambuja
Oliveira, Humberto Cardoso
Castro, Filipe Alexandre Boscaro de
Mizubuti, Ivone Yurika
Silva, Leandro das Dores Ferreira da
Barbosa, Marco Aurélio Alves de Freitas
dc.subject.por.fl_str_mv Crossbreeding
Morphological characteristics
Regional composition
Sheep
Tissue composition
Tenderness
Características morfológicas
Composição regional
Composição tecidual
Cruzamento
Maciez
Ovinos
topic Crossbreeding
Morphological characteristics
Regional composition
Sheep
Tissue composition
Tenderness
Características morfológicas
Composição regional
Composição tecidual
Cruzamento
Maciez
Ovinos
description The objective of this work was to evaluate carcass characteristics and meat quality of lambs from the genetic groups ½Texel - ½Hampshire Down (THD), ½Texel - ½Ile de France (TIF) and ½Texel - ½Suffolk (TS). Seventeen castrated lambs were used, being six THD, six TIF and five TS. Lambs were fed lot for 51 days, where they received daily a commercial concentrate ration (18% CP and 74% TDN), in the proportion of 1.5% of body weight, and had free access to chopped in natura sugar cane. The average age and weight at the initiation of the experiment were, respectively, 120 days and 31.0 kg. At the end of the experimental period lambs were slaughtered after 16 hours of fasting of solids. There was no significant difference (P > 0.05) for cold carcass weight and dressing percentage. Averages were 17.30 kg and 41.94%, respectively. Regional composition (neck, shoulder, ribs and leg) and carcass morphological characteristics (length and compactness) did not differed (P > 0.05) among the genetic groups. Tissue composition of the neck and meat quality (tenderness, juiciness and flavor), evaluated by a sensory panel, were similar (P > 0.05) among the three genetic groups. It can be concluded that in the lamb production any of the genetic groups studied can be used, for their carcass and meat characteristics were quite similar.
publishDate 2010
dc.date.none.fl_str_mv 2010-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2011
10.5433/1679-0359.2010v31n3p793
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2011
identifier_str_mv 10.5433/1679-0359.2010v31n3p793
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2011/5937
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 31 No. 3 (2010); 793-802
Semina: Ciências Agrárias; v. 31 n. 3 (2010); 793-802
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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