Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
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=S1519-99402018000100125 |
Resumo: | SUMMARY The aim of this study was to evaluate the effect of subcutaneous fat thickness (SFT) on slaughter in lambs ½ Dorper + ½ Santa Inês (DSI) on performance, carcass characteristics and commercial cuts. It was used twenty-four lambs, slaughtered with 2mm, 3mm and 4mm SFT. There was an effect of SFT on performance: for days of confinement (2mm = 51.38, 3mm = 66.50, 4mm = 91.63 days), age at slaughter (2mm = 139.38, 3mm = 159.88, 4mm = 171.00 days), final body weight (2mm = 33.50, 3mm = 42.81, 4mm = 46.19 kg), total weight gain (2mm = 18.75, 3mm = 25.08, 4mm = (2mm = 0.44, 3mm = 0.39, 4mm = 0.28kg), slaughter weight (2mm = 32.76, 3mm = 39.79, 4mm = 44.88 kg), body condition score (2mm = 2.97, 3mm = 3.13, 4mm = 3.56); for carcass characteristics: warm carcass weight (2mm = 15.33, 3mm = 19.16, 4mm = 21.90 kg) and cold (2mm = 15.03, 3mm = 18.75, 4mm = 21.47), cooling losses (2mm = 0.00234; 3mm = 0.00333; 4mm = 0.00201 kg), carcass yields: in the refrigerator (2mm=46,79; 3mm=48,30; 4mm=48,79%); commercial (2mm = 45.88, 3mm = 47.25, 4mm = 47.82%) and true (2mm = 52.93, 3mm = 54.51, 4mm = 55.67%); carcass compactness index (2mm= 0,250; 3mm=0,30; 4mm=0,33 kg/cm) for cut weights; neck (2mm=0,44; 3mm=0,55; 4mm=0,56 kg); palette (2mm=1,38; 3mm=1,61; 4mm=2,14 kg), flank steak (2mm=2,16; 3mm=2,73; 4mm=3,19 kg), loin (2mm=0,93; 3mm=1,14; 4mm=1,25 kg), and leg (2mm=2,68; 3mm=3,20, 4mm=3,76 kg). For the tissue composition of only the muscular cuts of the neck (2mm = 50.24, 3mm = 51.44, 4mm = 55.34%), bone of the neck (2mm = 30.24, 3mm = 29.63, 4mm = 25.91%), of the loin (2mm=15,05; 3mm=24,63; 4mm=24,71%) and the leg (2mm=11,38; 3mm=13,33; 4mm=13,13%), they presented differences between the SFT (p> 0.05). It is recommended to slaughter lambs ½ Dorper + ½ Santa Inês with 3mm of SFT. |
id |
UFBA-3_2d58380272de7a267d1abe3b310be521 |
---|---|
oai_identifier_str |
oai:scielo:S1519-99402018000100125 |
network_acronym_str |
UFBA-3 |
network_name_str |
Revista Brasileira de Saúde e Produção Animal |
repository_id_str |
|
spelling |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fatcarcass yieldsheeptissue compositionultrasonographySUMMARY The aim of this study was to evaluate the effect of subcutaneous fat thickness (SFT) on slaughter in lambs ½ Dorper + ½ Santa Inês (DSI) on performance, carcass characteristics and commercial cuts. It was used twenty-four lambs, slaughtered with 2mm, 3mm and 4mm SFT. There was an effect of SFT on performance: for days of confinement (2mm = 51.38, 3mm = 66.50, 4mm = 91.63 days), age at slaughter (2mm = 139.38, 3mm = 159.88, 4mm = 171.00 days), final body weight (2mm = 33.50, 3mm = 42.81, 4mm = 46.19 kg), total weight gain (2mm = 18.75, 3mm = 25.08, 4mm = (2mm = 0.44, 3mm = 0.39, 4mm = 0.28kg), slaughter weight (2mm = 32.76, 3mm = 39.79, 4mm = 44.88 kg), body condition score (2mm = 2.97, 3mm = 3.13, 4mm = 3.56); for carcass characteristics: warm carcass weight (2mm = 15.33, 3mm = 19.16, 4mm = 21.90 kg) and cold (2mm = 15.03, 3mm = 18.75, 4mm = 21.47), cooling losses (2mm = 0.00234; 3mm = 0.00333; 4mm = 0.00201 kg), carcass yields: in the refrigerator (2mm=46,79; 3mm=48,30; 4mm=48,79%); commercial (2mm = 45.88, 3mm = 47.25, 4mm = 47.82%) and true (2mm = 52.93, 3mm = 54.51, 4mm = 55.67%); carcass compactness index (2mm= 0,250; 3mm=0,30; 4mm=0,33 kg/cm) for cut weights; neck (2mm=0,44; 3mm=0,55; 4mm=0,56 kg); palette (2mm=1,38; 3mm=1,61; 4mm=2,14 kg), flank steak (2mm=2,16; 3mm=2,73; 4mm=3,19 kg), loin (2mm=0,93; 3mm=1,14; 4mm=1,25 kg), and leg (2mm=2,68; 3mm=3,20, 4mm=3,76 kg). For the tissue composition of only the muscular cuts of the neck (2mm = 50.24, 3mm = 51.44, 4mm = 55.34%), bone of the neck (2mm = 30.24, 3mm = 29.63, 4mm = 25.91%), of the loin (2mm=15,05; 3mm=24,63; 4mm=24,71%) and the leg (2mm=11,38; 3mm=13,33; 4mm=13,13%), they presented differences between the SFT (p> 0.05). It is recommended to slaughter lambs ½ Dorper + ½ Santa Inês with 3mm of SFT.UFBA - Universidade Federal da Bahia2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402018000100125Revista Brasileira de Saúde e Produção Animal v.19 n.1 2018reponame:Revista Brasileira de Saúde e Produção Animalinstname:Universidade Federal da Bahia (UFBA)instacron:UFBA10.1590/s1519-99402018000100012info:eu-repo/semantics/openAccessNascimento,Urias Fagner SantosSantos,Gladston Rafael de ArrudaAzevedo,Camilo SantosMacedo,Francisco de Assis FonsecaGonçalves,Telisson RibeiroBomfim,Lorena Emily de Lemos MotaFarias,Juliana SantosSantos,Anselmo Domingos Ferreiraeng2018-04-26T00:00:00Zoai:scielo:S1519-99402018000100125Revistahttp://www.rbspa.ufba.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||rbspa@ufba.br1519-99401519-9940opendoar:2018-04-26T00:00Revista Brasileira de Saúde e Produção Animal - Universidade Federal da Bahia (UFBA)false |
dc.title.none.fl_str_mv |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat |
title |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat |
spellingShingle |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat Nascimento,Urias Fagner Santos carcass yield sheep tissue composition ultrasonography |
title_short |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat |
title_full |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat |
title_fullStr |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat |
title_full_unstemmed |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat |
title_sort |
Performance and carcass characteristics of lambs ½ Dorper + ½ Santa Inês, slaughtered with different thicknesses of subcutaneous fat |
author |
Nascimento,Urias Fagner Santos |
author_facet |
Nascimento,Urias Fagner Santos Santos,Gladston Rafael de Arruda Azevedo,Camilo Santos Macedo,Francisco de Assis Fonseca Gonçalves,Telisson Ribeiro Bomfim,Lorena Emily de Lemos Mota Farias,Juliana Santos Santos,Anselmo Domingos Ferreira |
author_role |
author |
author2 |
Santos,Gladston Rafael de Arruda Azevedo,Camilo Santos Macedo,Francisco de Assis Fonseca Gonçalves,Telisson Ribeiro Bomfim,Lorena Emily de Lemos Mota Farias,Juliana Santos Santos,Anselmo Domingos Ferreira |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Nascimento,Urias Fagner Santos Santos,Gladston Rafael de Arruda Azevedo,Camilo Santos Macedo,Francisco de Assis Fonseca Gonçalves,Telisson Ribeiro Bomfim,Lorena Emily de Lemos Mota Farias,Juliana Santos Santos,Anselmo Domingos Ferreira |
dc.subject.por.fl_str_mv |
carcass yield sheep tissue composition ultrasonography |
topic |
carcass yield sheep tissue composition ultrasonography |
description |
SUMMARY The aim of this study was to evaluate the effect of subcutaneous fat thickness (SFT) on slaughter in lambs ½ Dorper + ½ Santa Inês (DSI) on performance, carcass characteristics and commercial cuts. It was used twenty-four lambs, slaughtered with 2mm, 3mm and 4mm SFT. There was an effect of SFT on performance: for days of confinement (2mm = 51.38, 3mm = 66.50, 4mm = 91.63 days), age at slaughter (2mm = 139.38, 3mm = 159.88, 4mm = 171.00 days), final body weight (2mm = 33.50, 3mm = 42.81, 4mm = 46.19 kg), total weight gain (2mm = 18.75, 3mm = 25.08, 4mm = (2mm = 0.44, 3mm = 0.39, 4mm = 0.28kg), slaughter weight (2mm = 32.76, 3mm = 39.79, 4mm = 44.88 kg), body condition score (2mm = 2.97, 3mm = 3.13, 4mm = 3.56); for carcass characteristics: warm carcass weight (2mm = 15.33, 3mm = 19.16, 4mm = 21.90 kg) and cold (2mm = 15.03, 3mm = 18.75, 4mm = 21.47), cooling losses (2mm = 0.00234; 3mm = 0.00333; 4mm = 0.00201 kg), carcass yields: in the refrigerator (2mm=46,79; 3mm=48,30; 4mm=48,79%); commercial (2mm = 45.88, 3mm = 47.25, 4mm = 47.82%) and true (2mm = 52.93, 3mm = 54.51, 4mm = 55.67%); carcass compactness index (2mm= 0,250; 3mm=0,30; 4mm=0,33 kg/cm) for cut weights; neck (2mm=0,44; 3mm=0,55; 4mm=0,56 kg); palette (2mm=1,38; 3mm=1,61; 4mm=2,14 kg), flank steak (2mm=2,16; 3mm=2,73; 4mm=3,19 kg), loin (2mm=0,93; 3mm=1,14; 4mm=1,25 kg), and leg (2mm=2,68; 3mm=3,20, 4mm=3,76 kg). For the tissue composition of only the muscular cuts of the neck (2mm = 50.24, 3mm = 51.44, 4mm = 55.34%), bone of the neck (2mm = 30.24, 3mm = 29.63, 4mm = 25.91%), of the loin (2mm=15,05; 3mm=24,63; 4mm=24,71%) and the leg (2mm=11,38; 3mm=13,33; 4mm=13,13%), they presented differences between the SFT (p> 0.05). It is recommended to slaughter lambs ½ Dorper + ½ Santa Inês with 3mm of SFT. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-03-01 |
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=S1519-99402018000100125 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402018000100125 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/s1519-99402018000100012 |
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.19 n.1 2018 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 |
_version_ |
1750297508276338688 |