Caracterização biológica e econômica da carcaça e cortes comerciais de cordeiros terminados em confinamento

• Autor(a) principal: Silva, Marcela de Oliveira
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/14371
• topic: Dorper; Mestiços; Ovinos; Santa Inês; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMAL

The use of specialized genotypes for crossbreeding with native breeds together with a technified production system may be a viable alternative to improve the quality of the sheep carcass and to add value to their products. The objective of this study was to characterize the commercial cuts of the carcass of Santa Inês lambs, ½ Dorper x ½ Santa Inês and ¾ Dorper x Santa Santa Inês lambs in confinement. It were used 24 lambs distributed in a design completely randomized with three treatments (genetic group) and eight replicates. The criterion established for slaughter was the confinement period of 68 days and / or the average live weight of the lot (32 kg). The carcasses were sectioned in half with the aid of an electric saw, and the left half carcass was fractioned to obtain the commercial cuts: shank, palette, loin and carré. The index of muscle the leg ranged from 0.40 to 0.48; being the highest value found in the crossbreed ¾ Dp x ¼ SI in relation to the others. Was observed effect significant for the yield of the palette as a function of the genotypes. The Santa Inês genotype was 4.92% higher than the others.The Santa Inês lambs presented percentage of palette (18.29%). The weight of the bones of the leg and palette was influenced (P <0.05) by the genotype, as well as the yield of that leg tissue that was superior for the Santa Inês lambs. The animals ½ Dp x ½ SI obtained greater yield of the muscular tissue of the loin. The muscle: leg ratio of lambs ¾ Dp x ¼ SI was higher. The qualitative characteristics of the lamb carcass were influenced by the genotype, where the SI obtained better finishing and GPR and its crossbreed better conformation. The qualitative characteristics (color, softness, cooking losses) of the meat were influenced by the cut and genotype. The genotype ¾ Dp x ¼ SI presented a slight superiority in commercialization of whole carcass. The Santa Inês genotype presented similar biological and economical performance to crossbreed ½ Dp x ½ SI e ¾Dp x ¼SI. The commercialization of the fractionated carcass in commercial cuts increased by 61% the value obtained from the sale of the whole carcass. Cuts contributed about 80% of total revenue The greater the weight of commercial cuts (leg, palette, loin and carré), the greater economic return is due to the sale of the sheep carcass.