Estudo meta-analítico de características relacionadas à qualidade da carne e da carcaça em bovinos

• Autor(a) principal: Cavalcante, Alliny Souza de Assis
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/7391
• topic: Carcaça; Meta-análise; Qualidade de carne; Ultrassonografia; Carcass; Meta-analysis; Quality of meat; Ultrasonography; MEDICINA VETERINARIA PREVENTIVA::SAUDE ANIMAL (PROGRAMAS SANITARIOS)

The number of the Brazilian herd has been increasing exponentially, so it is necessary to adjust the production systems and performance with the objective of favoring the increase of production and a supply of meat in Brazil. A pay for the national court is only a live weight and there is no carcass yield of the animals, however with future changes in the scenario. Several factors may directly or indirectly influence the quality of beef, such as softness, fat and palatability of the meat that may influence the final price of the product. Some evaluations are performed to evidence the body composition, no animal, they are EM, BF and IMF. These evaluations are performed for evaluation of the meat composition and fat thickness of no animal. Due to the large number of researches on the quality of the material, the work was conducted with the aim of obtaining combined means of meat and carcass quality indicators, as well as to verify the effect of certain factors on these data using a meta-analysis as tool. The research was performed in the PubMed and Scielo sites from 2009 to 2016 based on 49 scientific papers containing AOL, EG and EGP8 carried out in cattle, totaling an average of 9,142 animals analyzed in relation to the carcass characteristics. Of the database for the purpose of sex, age, breed and weight of the animal. The results of this study demonstrated that the measurements were performed in the carcass, presenting averages higher than those performed by ultrasonography.