Tissue and centesimal composition of the 12th rib of lambs from genetic groups different

Detalhes bibliográficos
Autor(a) principal: LANDIM,Aline Vieira
Data de Publicação: 2015
Outros Autores: VASCONCELOS,Angela Maria de, CORRÊA,Marilma Pacheco, COSTA,Hélio Henrique Araújo, FIORAVANTI,Maria Clorinda Soares, LOUVANDINI,Helder, McMANUS,Concepta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Brasileira de Saúde e Produção Animal
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402015000200004
Resumo: This experiment evaluated the effect of genetic group and slaughter weight on rib eye area, tissue and centesimal composition of the 12th rib. Were used lambs Santa Ines, ½ Ile de France x ½ Santa Ines and ½ Texel x ½ Santa Ines lambs, slaughtered at different weights (35 and 45kg). After cooling at 4°C for 24 h, the 12th rib was removed for tissue and centesimal. The experiment was in a 3 (genetic group) x 2 (sex) x 2 (slaughter weight) factorial design and analyzed using Correlation and Duncan 0.05 means test in SAS®. Texel x Santa Ines animals had the best potential for quality traits of the 12th rib, with earlier finishing for slaughter. The lambs slaughtered at 35kg had lowest fat and highest edible proportion, this being the recommended slaughter weight.
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spelling Tissue and centesimal composition of the 12th rib of lambs from genetic groups differentcrossbreedingedible portionfatmuscleThis experiment evaluated the effect of genetic group and slaughter weight on rib eye area, tissue and centesimal composition of the 12th rib. Were used lambs Santa Ines, ½ Ile de France x ½ Santa Ines and ½ Texel x ½ Santa Ines lambs, slaughtered at different weights (35 and 45kg). After cooling at 4°C for 24 h, the 12th rib was removed for tissue and centesimal. The experiment was in a 3 (genetic group) x 2 (sex) x 2 (slaughter weight) factorial design and analyzed using Correlation and Duncan 0.05 means test in SAS®. Texel x Santa Ines animals had the best potential for quality traits of the 12th rib, with earlier finishing for slaughter. The lambs slaughtered at 35kg had lowest fat and highest edible proportion, this being the recommended slaughter weight.UFBA - Universidade Federal da Bahia2015-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402015000200004Revista Brasileira de Saúde e Produção Animal v.16 n.2 2015reponame:Revista Brasileira de Saúde e Produção Animalinstname:Universidade Federal da Bahia (UFBA)instacron:UFBA10.1590/S1519-99402015000200004info:eu-repo/semantics/openAccessLANDIM,Aline VieiraVASCONCELOS,Angela Maria deCORRÊA,Marilma PachecoCOSTA,Hélio Henrique AraújoFIORAVANTI,Maria Clorinda SoaresLOUVANDINI,HelderMcMANUS,Conceptaeng2015-09-23T00:00:00Zoai:scielo:S1519-99402015000200004Revistahttp://www.rbspa.ufba.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||rbspa@ufba.br1519-99401519-9940opendoar:2015-09-23T00:00Revista Brasileira de Saúde e Produção Animal - Universidade Federal da Bahia (UFBA)false
dc.title.none.fl_str_mv Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
title Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
spellingShingle Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
LANDIM,Aline Vieira
crossbreeding
edible portion
fat
muscle
title_short Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
title_full Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
title_fullStr Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
title_full_unstemmed Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
title_sort Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
author LANDIM,Aline Vieira
author_facet LANDIM,Aline Vieira
VASCONCELOS,Angela Maria de
CORRÊA,Marilma Pacheco
COSTA,Hélio Henrique Araújo
FIORAVANTI,Maria Clorinda Soares
LOUVANDINI,Helder
McMANUS,Concepta
author_role author
author2 VASCONCELOS,Angela Maria de
CORRÊA,Marilma Pacheco
COSTA,Hélio Henrique Araújo
FIORAVANTI,Maria Clorinda Soares
LOUVANDINI,Helder
McMANUS,Concepta
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv LANDIM,Aline Vieira
VASCONCELOS,Angela Maria de
CORRÊA,Marilma Pacheco
COSTA,Hélio Henrique Araújo
FIORAVANTI,Maria Clorinda Soares
LOUVANDINI,Helder
McMANUS,Concepta
dc.subject.por.fl_str_mv crossbreeding
edible portion
fat
muscle
topic crossbreeding
edible portion
fat
muscle
description This experiment evaluated the effect of genetic group and slaughter weight on rib eye area, tissue and centesimal composition of the 12th rib. Were used lambs Santa Ines, ½ Ile de France x ½ Santa Ines and ½ Texel x ½ Santa Ines lambs, slaughtered at different weights (35 and 45kg). After cooling at 4°C for 24 h, the 12th rib was removed for tissue and centesimal. The experiment was in a 3 (genetic group) x 2 (sex) x 2 (slaughter weight) factorial design and analyzed using Correlation and Duncan 0.05 means test in SAS®. Texel x Santa Ines animals had the best potential for quality traits of the 12th rib, with earlier finishing for slaughter. The lambs slaughtered at 35kg had lowest fat and highest edible proportion, this being the recommended slaughter weight.
publishDate 2015
dc.date.none.fl_str_mv 2015-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402015000200004
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402015000200004
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1519-99402015000200004
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv UFBA - Universidade Federal da Bahia
publisher.none.fl_str_mv UFBA - Universidade Federal da Bahia
dc.source.none.fl_str_mv Revista Brasileira de Saúde e Produção Animal v.16 n.2 2015
reponame:Revista Brasileira de Saúde e Produção Animal
instname:Universidade Federal da Bahia (UFBA)
instacron:UFBA
instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
institution UFBA
reponame_str Revista Brasileira de Saúde e Produção Animal
collection Revista Brasileira de Saúde e Produção Animal
repository.name.fl_str_mv Revista Brasileira de Saúde e Produção Animal - Universidade Federal da Bahia (UFBA)
repository.mail.fl_str_mv ||rbspa@ufba.br
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