Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
dARK ID: | ark:/38995/001300000b681 |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/4317 |
Resumo: | Genetic selection of animals with potential for improved carcass and meat quality is a strategy that should be employed in Brazilian livestock. The country occupies a prominent position in global agribusiness, possessing the largest commercial cattle herd in the world and being one of the largest exporters of beef. However, Brazilian beef is classified as medium to low quality. The aim of the present study was to evaluate quantitative and qualitative characteristics of the carcass and beef in Polled Nellore belonging to a segregating population selected for meat tenderness. There were 68 male animals, with age average six months and initial weights 215.5 kg. The animals were slaughtered when they reached a minimum weight of 500 kg and 5 millimeters of fat backfat, forming groups of 17 or 18 animals of each slaughter. The slaughter occurred in a commercial slaughterhouse under Federal Inspection (SIF 431). The experimental design was a randomized block design with two treatment types (low and high WBSF). Data were subjected to an analysis of variance using the GLM procedure in SAS. The treatment means were compared by the Duncan test at 5% significance. Sensory analyses were submitted to the NPAR1WAY procedure, and means were compared by the non-parametric Kruskal- Wallis test. There weren’t significant differences for the carcasses characteristics evaluated. The shear force was high for animals with high WBSF analyzed in both methods (1.55 kgf and 2.48 kgf texturometer Warner Bratzler). The high group WBSF had a value of 5.99 for pH, higher than the low group WBSF, which showed a pH of 6.36. The animals of the low WBSF group had lower cooking losses, 18.1% and higher water retention capacity of 77.01%. It is suggested that these differences may have been due to the high pH value observed for animals in this group. Color parameters were better for animals with high WBSF. In the sensory panel, the animals with low WBSF were better for both, tenderness (8.38 vs. 5.01) and juiciness (6.12 vs. 5.26), compared to the high WBSF group. The two groups did not differ in carcass characteristics, but animals with low WBSF produced superior beef according to objective and taste panel evaluations. Genetic selection for meat tenderness didn’t influence carcass characteristics, but was effective |
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Magnabosco, Cláudio Ulhôahttp://lattes.cnpq.br/1852112832119187Eifert, Eduardo da CostaSainz, Roberto DanielMagnabosco, Cláudio UlhoaAntunes, Roberto CamargosPrado, Cristiano Saleshttp://lattes.cnpq.br/9367853373457798Moreira, Ligia da Cunha2015-03-20T19:45:14Z2014-02-28MOREIRA, L. C. Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez. 2014. 119 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014.http://repositorio.bc.ufg.br/tede/handle/tede/4317ark:/38995/001300000b681Genetic selection of animals with potential for improved carcass and meat quality is a strategy that should be employed in Brazilian livestock. The country occupies a prominent position in global agribusiness, possessing the largest commercial cattle herd in the world and being one of the largest exporters of beef. However, Brazilian beef is classified as medium to low quality. The aim of the present study was to evaluate quantitative and qualitative characteristics of the carcass and beef in Polled Nellore belonging to a segregating population selected for meat tenderness. There were 68 male animals, with age average six months and initial weights 215.5 kg. The animals were slaughtered when they reached a minimum weight of 500 kg and 5 millimeters of fat backfat, forming groups of 17 or 18 animals of each slaughter. The slaughter occurred in a commercial slaughterhouse under Federal Inspection (SIF 431). The experimental design was a randomized block design with two treatment types (low and high WBSF). Data were subjected to an analysis of variance using the GLM procedure in SAS. The treatment means were compared by the Duncan test at 5% significance. Sensory analyses were submitted to the NPAR1WAY procedure, and means were compared by the non-parametric Kruskal- Wallis test. There weren’t significant differences for the carcasses characteristics evaluated. The shear force was high for animals with high WBSF analyzed in both methods (1.55 kgf and 2.48 kgf texturometer Warner Bratzler). The high group WBSF had a value of 5.99 for pH, higher than the low group WBSF, which showed a pH of 6.36. The animals of the low WBSF group had lower cooking losses, 18.1% and higher water retention capacity of 77.01%. It is suggested that these differences may have been due to the high pH value observed for animals in this group. Color parameters were better for animals with high WBSF. In the sensory panel, the animals with low WBSF were better for both, tenderness (8.38 vs. 5.01) and juiciness (6.12 vs. 5.26), compared to the high WBSF group. The two groups did not differ in carcass characteristics, but animals with low WBSF produced superior beef according to objective and taste panel evaluations. Genetic selection for meat tenderness didn’t influence carcass characteristics, but was effectiveA seleção genética de animais com potencial para produção de carcaça e carne de melhor qualidade é uma estratégia que deve ser mais adotada pela pecuária brasileira. O país ocupa posição de destaque no agronegócio mundial, detentor do maior rebanho bovino comercial do mundo, e um dos maiores exportadores de carne bovina, no entanto, a carne brasileira é tida como de média a baixa qualidade. Objetivou-se avaliar as características quantitativas e qualitativas da carcaça e da carne de bovinos Nelore Mocho, pertencentes a uma população segregante selecionada para maciez da carne. Foram utilizados 68 animais machos inteiros sendo 27 deles pertencentes ao grupo de baixo WBSF (força de cisalhamento <3,5 kgf) e 41 pertencentes ao grupo de alto WBSF (força de cisalhamento >3,5 kgf). A idade e peso inicial dos animais foram, em média de seis meses e 215,5 kg, respectivamente. Os animais foram abatidos quando atingiram peso mínimo de 500 kg e cinco milímetros de espessura de gordura, formando grupos com 17 ou 18 animais por abate. O abate ocorreu em frigorifico comercial sob Inspeção Federal (SIF 431). O delineamento experimental foi em blocos casualizados com dois tratamentos (baixo e alto WBSF). Os dados foram submetidos à análise de variância utilizando o procedimento GLM, disponibilizados no programa estatístico SAS. As médias dos tratamentos foram comparadas pelo teste de Duncan a 5% de significância. As análises sensoriais foram submetidas ao procedimento NPAR1WAY, e as médias foram comparadas pelo teste não paramétrico de Kruskal-Wallis. Não houve diferença significativa para as características de carcaça avaliadas. A força de cisalhamento foi menor para os animais de baixo WBSF nos dois métodos analisados (1,55 kgf no texturômetro e 2,48 kgf no Warner Bratzler). O grupo de alto WBSF apresentou valor médio de 5,99 para pH, sendo superior ao grupo baixo WBSF, que apresentou pH de 6,36 em média. A carne dos animais de baixo WBSF apresentam menores perdas por cocção (18,1%) e maior capacidade de retenção de água (77,01%), sugere-se que essas diferenças possam ter sido devido ao alto valor de pH observado para os bovinos deste grupo. Os parâmetros de cor foram superiores para os animais de alto WBSF. No painel sensorial, a carne dos animais de baixo WBSF foram superiores, tanto para a característica de maciez (8,38 vs. 5,01) como para suculência (6,12 vs. 5,26), em relação ao grupo alto WBSF. Os dois grupos não diferiram em relação às características de carcaça, mas a carne dos animais de baixo WBSF apresentaram superioridade para as características de qualidade medidas objetivamente pelo painel sensorial. Dessa forma, pode-se afirmar que a seleção genética para maciez da carne não influenciou nas características de carcaça, mas foi eficiente na melhoria das características de qualidade da carne proveniente de bovinos da raça Nelore.Submitted by Erika Demachki (erikademachki@gmail.com) on 2015-03-20T19:43:46Z No. of bitstreams: 2 Dissertação - Ligia da Cunha Moreira - 2014.pdf: 1675032 bytes, checksum: abbce36de279a092b9f81566a296fbc8 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Approved for entry into archive by Erika Demachki (erikademachki@gmail.com) on 2015-03-20T19:45:14Z (GMT) No. of bitstreams: 2 Dissertação - Ligia da Cunha Moreira - 2014.pdf: 1675032 bytes, checksum: abbce36de279a092b9f81566a296fbc8 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Made available in DSpace on 2015-03-20T19:45:14Z (GMT). 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dc.title.por.fl_str_mv |
Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez |
dc.title.alternative.eng.fl_str_mv |
Quantitative and qualitative characteristics of carcass and meat quality of Polled Nellore cattle beloning of a selected segregating population for meat tenderness |
title |
Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez |
spellingShingle |
Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez Moreira, Ligia da Cunha Carcaça Cobertura de gordura Maciez da carne Seleção genética Warner-Bratzler Shear Force (WBSF) Carcass Fat thickness Tenderness Genetic selection ZOOTECNIA::PRODUCAO ANIMAL |
title_short |
Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez |
title_full |
Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez |
title_fullStr |
Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez |
title_full_unstemmed |
Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez |
title_sort |
Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez |
author |
Moreira, Ligia da Cunha |
author_facet |
Moreira, Ligia da Cunha |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Magnabosco, Cláudio Ulhôa |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1852112832119187 |
dc.contributor.advisor-co1.fl_str_mv |
Eifert, Eduardo da Costa |
dc.contributor.advisor-co2.fl_str_mv |
Sainz, Roberto Daniel |
dc.contributor.referee1.fl_str_mv |
Magnabosco, Cláudio Ulhoa |
dc.contributor.referee2.fl_str_mv |
Antunes, Roberto Camargos |
dc.contributor.referee3.fl_str_mv |
Prado, Cristiano Sales |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9367853373457798 |
dc.contributor.author.fl_str_mv |
Moreira, Ligia da Cunha |
contributor_str_mv |
Magnabosco, Cláudio Ulhôa Eifert, Eduardo da Costa Sainz, Roberto Daniel Magnabosco, Cláudio Ulhoa Antunes, Roberto Camargos Prado, Cristiano Sales |
dc.subject.por.fl_str_mv |
Carcaça Cobertura de gordura Maciez da carne Seleção genética Warner-Bratzler Shear Force (WBSF) |
topic |
Carcaça Cobertura de gordura Maciez da carne Seleção genética Warner-Bratzler Shear Force (WBSF) Carcass Fat thickness Tenderness Genetic selection ZOOTECNIA::PRODUCAO ANIMAL |
dc.subject.eng.fl_str_mv |
Carcass Fat thickness Tenderness Genetic selection |
dc.subject.cnpq.fl_str_mv |
ZOOTECNIA::PRODUCAO ANIMAL |
description |
Genetic selection of animals with potential for improved carcass and meat quality is a strategy that should be employed in Brazilian livestock. The country occupies a prominent position in global agribusiness, possessing the largest commercial cattle herd in the world and being one of the largest exporters of beef. However, Brazilian beef is classified as medium to low quality. The aim of the present study was to evaluate quantitative and qualitative characteristics of the carcass and beef in Polled Nellore belonging to a segregating population selected for meat tenderness. There were 68 male animals, with age average six months and initial weights 215.5 kg. The animals were slaughtered when they reached a minimum weight of 500 kg and 5 millimeters of fat backfat, forming groups of 17 or 18 animals of each slaughter. The slaughter occurred in a commercial slaughterhouse under Federal Inspection (SIF 431). The experimental design was a randomized block design with two treatment types (low and high WBSF). Data were subjected to an analysis of variance using the GLM procedure in SAS. The treatment means were compared by the Duncan test at 5% significance. Sensory analyses were submitted to the NPAR1WAY procedure, and means were compared by the non-parametric Kruskal- Wallis test. There weren’t significant differences for the carcasses characteristics evaluated. The shear force was high for animals with high WBSF analyzed in both methods (1.55 kgf and 2.48 kgf texturometer Warner Bratzler). The high group WBSF had a value of 5.99 for pH, higher than the low group WBSF, which showed a pH of 6.36. The animals of the low WBSF group had lower cooking losses, 18.1% and higher water retention capacity of 77.01%. It is suggested that these differences may have been due to the high pH value observed for animals in this group. Color parameters were better for animals with high WBSF. In the sensory panel, the animals with low WBSF were better for both, tenderness (8.38 vs. 5.01) and juiciness (6.12 vs. 5.26), compared to the high WBSF group. The two groups did not differ in carcass characteristics, but animals with low WBSF produced superior beef according to objective and taste panel evaluations. Genetic selection for meat tenderness didn’t influence carcass characteristics, but was effective |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-02-28 |
dc.date.accessioned.fl_str_mv |
2015-03-20T19:45:14Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
MOREIRA, L. C. Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez. 2014. 119 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/4317 |
dc.identifier.dark.fl_str_mv |
ark:/38995/001300000b681 |
identifier_str_mv |
MOREIRA, L. C. Características quali quantitativas da carne e da carcaça de bovinos Nelore Mocho pertencentes a uma população segregante selecionada para maciez. 2014. 119 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014. ark:/38995/001300000b681 |
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http://repositorio.bc.ufg.br/tede/handle/tede/4317 |
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por |
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por |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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Universidade Federal de Goiás |
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Programa de Pós-graduação em Ciência Animal (EVZ) |
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UFG |
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Brasil |
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Escola de Veterinária e Zootecnia - EVZ (RG) |
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Universidade Federal de Goiás |
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