MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/e-37834 |
Resumo: | This study aimed to characterize the quality of the meat from Rodhe Island Red poultry, considering the type of cut and sex. We used 30 birds in a completely randomized design in a factorial arrangement (2 x 2), two cuts (breast and thigh) and both sexes, with five replicates per treatment. The birds were slaughtered at 105 days to carry out the physical and chemical analysis, chemical composition and lipid profile of breast and thigh. The thigh showed the highest mean final pH, redness (a*) and shear force (SF). For brightness (L*), the breast had the highest average as well as females presented the highest SF average. The thigh presented the highest amount of ether extract (EE) and humidity. The breast presented the highest amount of saturated fatty acids. Females showed the highest amount of ?3 and the lowest ?6 / ?3 relation. There was a higher thrombogenicity index in breast meat. The thigh showed the lowest content of saturated fatty acids and a lower thrombogenicity index. Females had higher content of ?3. The cut showed greater influence then sex on the studied parameters and the thigh showed better physical and chemical aspects and lipid profile for poultry meat in such production system regarding the meat quality as desirable by the consumers.Keywords: atherogenicity; color; fatty acids; shear force; thrombogenicity. |
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MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEMQUALIDADE DA CARNE DE AVES DA RAÇA RODHE ISLAND RED CRIADAS EM SISTEMA ALTERNATIVOPoultry ScienceÁcido GraxoAterogenicidadeCorForça de CisalhamentoTrombogenicidade.This study aimed to characterize the quality of the meat from Rodhe Island Red poultry, considering the type of cut and sex. We used 30 birds in a completely randomized design in a factorial arrangement (2 x 2), two cuts (breast and thigh) and both sexes, with five replicates per treatment. The birds were slaughtered at 105 days to carry out the physical and chemical analysis, chemical composition and lipid profile of breast and thigh. The thigh showed the highest mean final pH, redness (a*) and shear force (SF). For brightness (L*), the breast had the highest average as well as females presented the highest SF average. The thigh presented the highest amount of ether extract (EE) and humidity. The breast presented the highest amount of saturated fatty acids. Females showed the highest amount of ?3 and the lowest ?6 / ?3 relation. There was a higher thrombogenicity index in breast meat. The thigh showed the lowest content of saturated fatty acids and a lower thrombogenicity index. Females had higher content of ?3. The cut showed greater influence then sex on the studied parameters and the thigh showed better physical and chemical aspects and lipid profile for poultry meat in such production system regarding the meat quality as desirable by the consumers.Keywords: atherogenicity; color; fatty acids; shear force; thrombogenicity.Objetivou-se caracterizar a qualidade da carne de aves da raça Rodhe Island Red em função da diferença do tipo de corte e sexo. Foram utilizadas 30 aves em delineamento inteiramente casualizado em esquema fatorial (2 x 2), sendo dois cortes (peito e coxa) e dois sexos, com cinco repetições por tratamento. As aves foram abatidas aos 105 dias para realização das análises físico-químicas, composição centesimal e perfil lipídico do peito e coxa. A coxa apresentou maior média de pH final, teor de vermelho (a*) e força de cisalhamento (FC). Para luminosidade (L*), o peito obteve a maior média e as fêmeas maior média de FC. A coxa apresentou maior teor de extrato etéreo (EE) e umidade. O peito apresentou maior média de ácidos graxos saturados. As fêmeas obtiveram maior quantidade de ?3 e menor relação ?6/?3. Foi observado maior índice de trombogenicidade no peito. A coxa mostrou menor conteúdo de ácidos graxos saturados e menor índice de trombogenicidade. As fêmeas apresentaram maior teor de ?3. O tipo de corte demonstrou maior influência que o sexo sobre os parâmetros estudados e a coxa apresentou melhores aspectos físico-químicos e de perfil lipídico para carne de aves neste sistema de produção relacionados à qualidade de carne desejável pelos consumidores.Palavras-chave: ácido graxo; aterogenicidade; cor; força de cisalhamento; trombogenicidade.Universidade Federal de Goiás2017-07-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa CientíficaResearchapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/e-3783410.1590/cab18037834Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 18 (2017): Continuous publicationCiência Animal Brasileira / Brazilian Animal Science; v. 18 (2017): Publicação contínua1809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/e-37834/23514https://revistas.ufg.br/vet/article/view/e-37834/23515Cruz, Fábio LouresEspósito, MarceloNardelli, Nicole Batelli de SouzaFassani, Édison JoséFaria, Peter BitencourtEsteves, Claudianainfo:eu-repo/semantics/openAccess2023-06-07T18:48:26Zoai:ojs.revistas.ufg.br:article/37834Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2023-06-07T18:48:26Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)false |
dc.title.none.fl_str_mv |
MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM QUALIDADE DA CARNE DE AVES DA RAÇA RODHE ISLAND RED CRIADAS EM SISTEMA ALTERNATIVO |
title |
MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM |
spellingShingle |
MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM Cruz, Fábio Loures Poultry Science Ácido Graxo Aterogenicidade Cor Força de Cisalhamento Trombogenicidade. |
title_short |
MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM |
title_full |
MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM |
title_fullStr |
MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM |
title_full_unstemmed |
MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM |
title_sort |
MEAT QUALITY OF RODHE ISLAND RED POULTRY REARED IN ALTERNATIVE SYSTEM |
author |
Cruz, Fábio Loures |
author_facet |
Cruz, Fábio Loures Espósito, Marcelo Nardelli, Nicole Batelli de Souza Fassani, Édison José Faria, Peter Bitencourt Esteves, Claudiana |
author_role |
author |
author2 |
Espósito, Marcelo Nardelli, Nicole Batelli de Souza Fassani, Édison José Faria, Peter Bitencourt Esteves, Claudiana |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Cruz, Fábio Loures Espósito, Marcelo Nardelli, Nicole Batelli de Souza Fassani, Édison José Faria, Peter Bitencourt Esteves, Claudiana |
dc.subject.por.fl_str_mv |
Poultry Science Ácido Graxo Aterogenicidade Cor Força de Cisalhamento Trombogenicidade. |
topic |
Poultry Science Ácido Graxo Aterogenicidade Cor Força de Cisalhamento Trombogenicidade. |
description |
This study aimed to characterize the quality of the meat from Rodhe Island Red poultry, considering the type of cut and sex. We used 30 birds in a completely randomized design in a factorial arrangement (2 x 2), two cuts (breast and thigh) and both sexes, with five replicates per treatment. The birds were slaughtered at 105 days to carry out the physical and chemical analysis, chemical composition and lipid profile of breast and thigh. The thigh showed the highest mean final pH, redness (a*) and shear force (SF). For brightness (L*), the breast had the highest average as well as females presented the highest SF average. The thigh presented the highest amount of ether extract (EE) and humidity. The breast presented the highest amount of saturated fatty acids. Females showed the highest amount of ?3 and the lowest ?6 / ?3 relation. There was a higher thrombogenicity index in breast meat. The thigh showed the lowest content of saturated fatty acids and a lower thrombogenicity index. Females had higher content of ?3. The cut showed greater influence then sex on the studied parameters and the thigh showed better physical and chemical aspects and lipid profile for poultry meat in such production system regarding the meat quality as desirable by the consumers.Keywords: atherogenicity; color; fatty acids; shear force; thrombogenicity. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-31 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Científica Research |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/vet/article/view/e-37834 10.1590/cab18037834 |
url |
https://revistas.ufg.br/vet/article/view/e-37834 |
identifier_str_mv |
10.1590/cab18037834 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/e-37834/23514 https://revistas.ufg.br/vet/article/view/e-37834/23515 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 18 (2017): Continuous publication Ciência Animal Brasileira / Brazilian Animal Science; v. 18 (2017): Publicação contínua 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
_version_ |
1789440222218420224 |