EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION

Detalhes bibliográficos
Autor(a) principal: Barbosa, Julicelly Gomes
Data de Publicação: 2007
Outros Autores: Silva, Ludmila da Paz Gomes da, Oliveira, Edimar Mesquita de, Pereira, Walter Esfrain, Cavalcante Neto, Aderbal, Oliveira, Marcia Roseane Targino de, Medeiros, Ariosvaldo Nunes de, Motas, Jeane Karla de Mendonça
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/1158
Resumo: The present trial was accomplished in the Rabbit Section from Animal Production Department at Federal University of Paraíba. The aim of this work was to observe the effects of dry yeast (Saccharomyces cerevisiae) inclusion on the quality of rabbit carcass and on rabbit meat composition. The animals were fed increasing levels of (0; 6; 12 e18%) of dry yeast (Saccharomyces cerevisiae). The experimental design was completely randomized with four treatments and eight replications. At the end of the experiment, the animals were weighed and killed in order to evaluate the following characteristics: Carcass Weight (CW), Skin Weight (SW), Head Weight (HW), Thigh Weight (TW), Loin Weight (LW), Thorax Weight (TW), Palettes. The viscera were weighed (stomach, intestine, lung, heart, liver, kidneys and spleen), as a Organ Weight (PW) and Carcass Yield (CY). No significant effect (P>0.05) was observed among variables in variance analysis. So, dry yeast inclusion did not affect the studied carcass characteristics, but resulted in difference on lung, intestine, heart and liver. Samples were taken of meat from rabbits thigh to evaluate its centesimal composition: protein, fat, ash and humidity. Significant effects were observed (P < 0.05) on dry yeast inclusion in rabbit diet to all variables, studied. Dry yeast (Saccharomyces cerevisiae) inclusion in ration did not affect carcass and meat yields. By adding 18% of dry yeast (Saccharomyces cerevisiae) in rabbits diet, the meat composition was improved, mainly due to the enhancement of protein. KEY WORDS: Feeding, nutrition, rabbits.
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spelling EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITIONEFEITOS DA INCLUSÃO DA LEVEDURA SECA ( SACCHAROMYCES CEREVISIAE) SOBRE A CARCAÇA E NA COMPOSIÇÃO DA CARNE DE COELHOSThe present trial was accomplished in the Rabbit Section from Animal Production Department at Federal University of Paraíba. The aim of this work was to observe the effects of dry yeast (Saccharomyces cerevisiae) inclusion on the quality of rabbit carcass and on rabbit meat composition. The animals were fed increasing levels of (0; 6; 12 e18%) of dry yeast (Saccharomyces cerevisiae). The experimental design was completely randomized with four treatments and eight replications. At the end of the experiment, the animals were weighed and killed in order to evaluate the following characteristics: Carcass Weight (CW), Skin Weight (SW), Head Weight (HW), Thigh Weight (TW), Loin Weight (LW), Thorax Weight (TW), Palettes. The viscera were weighed (stomach, intestine, lung, heart, liver, kidneys and spleen), as a Organ Weight (PW) and Carcass Yield (CY). No significant effect (P>0.05) was observed among variables in variance analysis. So, dry yeast inclusion did not affect the studied carcass characteristics, but resulted in difference on lung, intestine, heart and liver. Samples were taken of meat from rabbits thigh to evaluate its centesimal composition: protein, fat, ash and humidity. Significant effects were observed (P < 0.05) on dry yeast inclusion in rabbit diet to all variables, studied. Dry yeast (Saccharomyces cerevisiae) inclusion in ration did not affect carcass and meat yields. By adding 18% of dry yeast (Saccharomyces cerevisiae) in rabbits diet, the meat composition was improved, mainly due to the enhancement of protein. KEY WORDS: Feeding, nutrition, rabbits.O presente trabalho foi realizado no Setor de Cunicultura, do Departamento de Zootecnia, da Universidade Federal da Paraíba, em Areia, com o objetivo de verificar os efeitos da inclusão da levedura seca (Saccharomyces cerevisiae) sobre a qualidade da carcaça e na composição da carne de coelhos. Alimentaram-se os animais com níveis de inclusão de 0%, 6%, 12% e 18% de levedura seca (Saccharomyces cerevisiae). Utilizaramse coelhos da raça Nova Zelândia branca, sendo dezesseis machos e dezesseis fêmeas. O delineamento experimental foi o inteiramente casualizado, com quatro tratamentos e oito repetições. Ao término do experimento, os animais foram pesados e abatidos para avaliação das seguintes características: peso da carcaça (PC), peso da pele (PP), peso da cabeça (PCb), peso da coxa (PCx), peso do lombo (PL), peso do tórax (PT), peso das patas (Ppa) e rendimento da carcaça (RC). Das partes viscerais, pesaram-se: estômago, intestino, pulmão, coração, fígado, rins e o baço. Pela análise de variância não houve efeito significativo (P>0,05) entre as variáveis estudadas. Portanto, a inclusão da levedura seca não afetou as características estudadas da carcaça, apresentando diferença para as vísceras: pulmão, intestino, coração e fígado. Retiradas amostras de carne da coxa dos coelhos para a análise da sua composição centesimal – proteína, gordura, cinzas e umidade – verificaram-se efeitos significativos (P < 0,05), nos níveis de inclusão da levedura seca na dieta dos coelhos, para todas as variáveis estudadas. Concluiu-se que a inclusão de levedura seca (Saccharomyces cerevisiae) na ração não afetou o rendimento da carcaça e dos cortes. Com a inclusão de 18% de levedura seca (Saccharomyces cerevisiae) na dieta dos coelhos, houve uma melhora na composição da carne, principalmente por aumentar o conteúdo da proteína. PALAVRAS-CHAVE: Alimentação, coelhos, nutrição.Universidade Federal de Goiás2007-04-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresapplication/pdfhttps://revistas.ufg.br/vet/article/view/115810.5216/cab.v8i1.1158Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 8 No. 1 (2007); 51-58Ciência Animal Brasileira / Brazilian Animal Science; v. 8 n. 1 (2007); 51-581809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/1158/1248Barbosa, Julicelly GomesSilva, Ludmila da Paz Gomes daOliveira, Edimar Mesquita dePereira, Walter EsfrainCavalcante Neto, AderbalOliveira, Marcia Roseane Targino deMedeiros, Ariosvaldo Nunes deMotas, Jeane Karla de Mendonçainfo:eu-repo/semantics/openAccess2007-04-20T22:05:01Zoai:ojs.revistas.ufg.br:article/1158Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:54:50.558566Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
EFEITOS DA INCLUSÃO DA LEVEDURA SECA ( SACCHAROMYCES CEREVISIAE) SOBRE A CARCAÇA E NA COMPOSIÇÃO DA CARNE DE COELHOS
title EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
spellingShingle EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
Barbosa, Julicelly Gomes
title_short EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
title_full EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
title_fullStr EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
title_full_unstemmed EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
title_sort EFFECTS OF DRY YEAST (SACCHAROMYCES CEREVISIAE) INCLUSION ON THE QUALITY OF RABBIT CARCASS AND ON RABBIT MEAT COMPOSITION
author Barbosa, Julicelly Gomes
author_facet Barbosa, Julicelly Gomes
Silva, Ludmila da Paz Gomes da
Oliveira, Edimar Mesquita de
Pereira, Walter Esfrain
Cavalcante Neto, Aderbal
Oliveira, Marcia Roseane Targino de
Medeiros, Ariosvaldo Nunes de
Motas, Jeane Karla de Mendonça
author_role author
author2 Silva, Ludmila da Paz Gomes da
Oliveira, Edimar Mesquita de
Pereira, Walter Esfrain
Cavalcante Neto, Aderbal
Oliveira, Marcia Roseane Targino de
Medeiros, Ariosvaldo Nunes de
Motas, Jeane Karla de Mendonça
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Barbosa, Julicelly Gomes
Silva, Ludmila da Paz Gomes da
Oliveira, Edimar Mesquita de
Pereira, Walter Esfrain
Cavalcante Neto, Aderbal
Oliveira, Marcia Roseane Targino de
Medeiros, Ariosvaldo Nunes de
Motas, Jeane Karla de Mendonça
description The present trial was accomplished in the Rabbit Section from Animal Production Department at Federal University of Paraíba. The aim of this work was to observe the effects of dry yeast (Saccharomyces cerevisiae) inclusion on the quality of rabbit carcass and on rabbit meat composition. The animals were fed increasing levels of (0; 6; 12 e18%) of dry yeast (Saccharomyces cerevisiae). The experimental design was completely randomized with four treatments and eight replications. At the end of the experiment, the animals were weighed and killed in order to evaluate the following characteristics: Carcass Weight (CW), Skin Weight (SW), Head Weight (HW), Thigh Weight (TW), Loin Weight (LW), Thorax Weight (TW), Palettes. The viscera were weighed (stomach, intestine, lung, heart, liver, kidneys and spleen), as a Organ Weight (PW) and Carcass Yield (CY). No significant effect (P>0.05) was observed among variables in variance analysis. So, dry yeast inclusion did not affect the studied carcass characteristics, but resulted in difference on lung, intestine, heart and liver. Samples were taken of meat from rabbits thigh to evaluate its centesimal composition: protein, fat, ash and humidity. Significant effects were observed (P < 0.05) on dry yeast inclusion in rabbit diet to all variables, studied. Dry yeast (Saccharomyces cerevisiae) inclusion in ration did not affect carcass and meat yields. By adding 18% of dry yeast (Saccharomyces cerevisiae) in rabbits diet, the meat composition was improved, mainly due to the enhancement of protein. KEY WORDS: Feeding, nutrition, rabbits.
publishDate 2007
dc.date.none.fl_str_mv 2007-04-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/1158
10.5216/cab.v8i1.1158
url https://revistas.ufg.br/vet/article/view/1158
identifier_str_mv 10.5216/cab.v8i1.1158
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/1158/1248
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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. 8 No. 1 (2007); 51-58
Ciência Animal Brasileira / Brazilian Animal Science; v. 8 n. 1 (2007); 51-58
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
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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
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