Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/4349 |
Resumo: | The aim of this study was to evaluate carcass and meat characteristics of lambs from two genetic groups fed diets with different inclusions of soybean hulls in replacement of forage. Forty uncastrated male lambs were used, 20 from the Texel breed and 20 from Ideal breed, weaned approximately at 60 days and housed in individual pens were randomly divided into four groups according to the level of inclusion of soybean hulls in the diet: 0%, 33.5%, 66.5% and 100% of soybean hulls in replacement of sorghum silage. Lambs were slaughtered when they reached 60% of maturity body weight, 27 kg for Ideal breed animals and 32 kg for the Texel breed animals, being determined qualitative and quantitative carcass and meat. Texel lambs had higher average daily weight gain and carcass yield (P<0,05), being higher when it raises the level of soybean hulls. The genetic group did not affect the variables related to fat deposition as marbling, greasing state and subcutaneous fat thickness. The Texel breed, presented greater morphometric measurements of carcass (P<0,05) when compared with Ideal animals. The racial group did not alter the relative weight of the carcass cuts (P>0,05), however affects the tissue composition. Shoulder was the cut that best predicts the total carcass tissue composition of Texel and Ideal lambs. The genetic group affects the protein content of the meat, being superior to the animals of the Texel. The inclusion level of soybean hulls exerts influence on the moisture content of lamb meat. The race affected the pH, temperature, color, odor and cooking losses from lamb meat (P<0,05). The highest levels of soybean hulls result in changes in the texture profile, in lighter meat, with softer flavor and terderness. The race and the level of soybean hulls not affect the cholesterol content (P<0,05). Among the identified fatty acids, only conjugated linoleic acid had significant difference between the two breeds, being superior to the animals of the Texel breed. |
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2014-07-242014-07-242013-04-19WOMMER, Tatiana Pfuller. CARCASS AND MEAT CHARACTERISTICS AND FATTY ACID PROFILE OF LAMBS FROM TWO BREEDS SUBMITTED TO INCLUSION LEVELS OF SOYBEAN GRAIN HULLS IN THE DIET. 2013. 88 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013.http://repositorio.ufsm.br/handle/1/4349The aim of this study was to evaluate carcass and meat characteristics of lambs from two genetic groups fed diets with different inclusions of soybean hulls in replacement of forage. Forty uncastrated male lambs were used, 20 from the Texel breed and 20 from Ideal breed, weaned approximately at 60 days and housed in individual pens were randomly divided into four groups according to the level of inclusion of soybean hulls in the diet: 0%, 33.5%, 66.5% and 100% of soybean hulls in replacement of sorghum silage. Lambs were slaughtered when they reached 60% of maturity body weight, 27 kg for Ideal breed animals and 32 kg for the Texel breed animals, being determined qualitative and quantitative carcass and meat. Texel lambs had higher average daily weight gain and carcass yield (P<0,05), being higher when it raises the level of soybean hulls. The genetic group did not affect the variables related to fat deposition as marbling, greasing state and subcutaneous fat thickness. The Texel breed, presented greater morphometric measurements of carcass (P<0,05) when compared with Ideal animals. The racial group did not alter the relative weight of the carcass cuts (P>0,05), however affects the tissue composition. Shoulder was the cut that best predicts the total carcass tissue composition of Texel and Ideal lambs. The genetic group affects the protein content of the meat, being superior to the animals of the Texel. The inclusion level of soybean hulls exerts influence on the moisture content of lamb meat. The race affected the pH, temperature, color, odor and cooking losses from lamb meat (P<0,05). The highest levels of soybean hulls result in changes in the texture profile, in lighter meat, with softer flavor and terderness. The race and the level of soybean hulls not affect the cholesterol content (P<0,05). Among the identified fatty acids, only conjugated linoleic acid had significant difference between the two breeds, being superior to the animals of the Texel breed.O objetivo deste estudo foi avaliar as características da carcaça e da carne de cordeiros de dois grupos genéticos submetidos a dietas com diferentes inclusões de casca de soja em substituição ao volumoso. Foram utilizados 40 cordeiros machos não castrados, sendo 20 provenientes da raça Texel e 20 da raça Ideal, desmamados aproximadamente aos 60 dias e confinados em baias individuais, distribuídos aleatoriamente em quatro grupos de acordo com o nível de inclusão de casca de soja na dieta: 0%, 33,5%, 66,5% e 100% de casca de soja em substituição a silagem de sorgo. Os cordeiros foram abatidos quando alcançaram 60% do peso vivo a maturidade, ou seja, 27 kg para os animais da raça Ideal e 32 kg de peso vivo para os da raça Texel, sendo determinadas as características qualitativas e quantitativas da carcaça e da carne. Cordeiros da raça Texel apresentaram maior ganho médio diário de peso e rendimentos de carcaças (P<0,05), sendo superior quando se eleva o nível de casca de soja. O grupo genético não afetou as variáveis relacionadas a deposição de gordura como marmoreio, estado de engorduramento e espessura de gordura subcutânea. A raça Texel, apresentou maiores medidas morfométricas da carcaça (P<0,05) quando comparadas com animais Ideal. O grupo racial não alterou o peso relativo dos cortes da carcaça (P>0,05), entretanto afetou a composição tecidual. A paleta é o corte que melhor prediz a composição tecidual total da carcaça de cordeiros Texel e Ideal. O grupo genético afetou o teor de proteína da carne, sendo superior para os animais da raça Texel. O nível de inclusão de casca de soja exerceu influencia no teor de umidade da carne dos cordeiros. A raça afetou os valores de pH, temperatura, cor, odor e perdas ao cozimento da carne dos cordeiros (P<0,05). Os maiores níveis de casca de soja resultaram em mudanças no perfil de textura, em carne mais clara, de sabor mais fraco e com maior maciez. A raça e o nível de casca de soja não afetaram o teor de colesterol (P<0,05). Dentre os ácidos graxos identificados, somente o ácido linoléico conjugado apresentou diferença entre as raças estudadas, sendo superior para os animais da raça Texel.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em ZootecniaUFSMBRZootecniaCarne ovinaConfinamentoOvinosRaçaSubprodutos agroindustriaisSheep meatFeedlotSheepBreedAgroindustrial bysuproductsCNPQ::CIENCIAS AGRARIAS::ZOOTECNIACaracterísticas da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dietaCarcass and meat characteristics and fatty acid profile of lambs from two breeds submitted to inclusion levels of soybean grain hulls in the dietinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisPires, Cleber Cassolhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793270U8Nalério, élen Silveirahttp://lattes.cnpq.br/9865441739084930Carvalho, Sergiohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4790142H2Alves Filho, Dari Celestinohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4728123E5Pelegrini, Luis Fernando Vilani dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4751391H6http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4711044D1Wommer, Tatiana Pfuller50040000000240030030030030030030038c91256-5016-4aa4-a3bc-9059a5224a0eb8ef696b-cd86-4f2e-9206-ba356ce631ba99bb30d2-1600-4266-8b2e-2bb64820f7b6fbff0a4e-3388-4408-93dc-9085329f38cfbb90743d-1f23-4414-9344-a76fa6ea2b4f260eb2f1-c932-492b-9a55-553009bfc578info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALWOMMER, TATIANA PFULLER.pdfTese de Doutoradoapplication/pdf952710http://repositorio.ufsm.br/bitstream/1/4349/1/WOMMER%2c%20TATIANA%20PFULLER.pdf799e73da0c71c48353c112882d681ea9MD51TEXTWOMMER, TATIANA PFULLER.pdf.txtWOMMER, TATIANA PFULLER.pdf.txtExtracted texttext/plain178658http://repositorio.ufsm.br/bitstream/1/4349/2/WOMMER%2c%20TATIANA%20PFULLER.pdf.txt58a7973d80086fb43273770e6cdbd53aMD52THUMBNAILWOMMER, TATIANA PFULLER.pdf.jpgWOMMER, TATIANA PFULLER.pdf.jpgIM Thumbnailimage/jpeg4470http://repositorio.ufsm.br/bitstream/1/4349/3/WOMMER%2c%20TATIANA%20PFULLER.pdf.jpgc4917b3aa3e0d2ba0dc8ba200ffca318MD531/43492017-09-01 15:48:55.338oai:repositorio.ufsm.br:1/4349Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132017-09-01T18:48:55Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta |
dc.title.alternative.eng.fl_str_mv |
Carcass and meat characteristics and fatty acid profile of lambs from two breeds submitted to inclusion levels of soybean grain hulls in the diet |
title |
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta |
spellingShingle |
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta Wommer, Tatiana Pfuller Carne ovina Confinamento Ovinos Raça Subprodutos agroindustriais Sheep meat Feedlot Sheep Breed Agroindustrial bysuproducts CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta |
title_full |
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta |
title_fullStr |
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta |
title_full_unstemmed |
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta |
title_sort |
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta |
author |
Wommer, Tatiana Pfuller |
author_facet |
Wommer, Tatiana Pfuller |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Pires, Cleber Cassol |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793270U8 |
dc.contributor.referee1.fl_str_mv |
Nalério, élen Silveira |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/9865441739084930 |
dc.contributor.referee2.fl_str_mv |
Carvalho, Sergio |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4790142H2 |
dc.contributor.referee3.fl_str_mv |
Alves Filho, Dari Celestino |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4728123E5 |
dc.contributor.referee4.fl_str_mv |
Pelegrini, Luis Fernando Vilani de |
dc.contributor.referee4Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4751391H6 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4711044D1 |
dc.contributor.author.fl_str_mv |
Wommer, Tatiana Pfuller |
contributor_str_mv |
Pires, Cleber Cassol Nalério, élen Silveira Carvalho, Sergio Alves Filho, Dari Celestino Pelegrini, Luis Fernando Vilani de |
dc.subject.por.fl_str_mv |
Carne ovina Confinamento Ovinos Raça Subprodutos agroindustriais |
topic |
Carne ovina Confinamento Ovinos Raça Subprodutos agroindustriais Sheep meat Feedlot Sheep Breed Agroindustrial bysuproducts CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Sheep meat Feedlot Sheep Breed Agroindustrial bysuproducts |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The aim of this study was to evaluate carcass and meat characteristics of lambs from two genetic groups fed diets with different inclusions of soybean hulls in replacement of forage. Forty uncastrated male lambs were used, 20 from the Texel breed and 20 from Ideal breed, weaned approximately at 60 days and housed in individual pens were randomly divided into four groups according to the level of inclusion of soybean hulls in the diet: 0%, 33.5%, 66.5% and 100% of soybean hulls in replacement of sorghum silage. Lambs were slaughtered when they reached 60% of maturity body weight, 27 kg for Ideal breed animals and 32 kg for the Texel breed animals, being determined qualitative and quantitative carcass and meat. Texel lambs had higher average daily weight gain and carcass yield (P<0,05), being higher when it raises the level of soybean hulls. The genetic group did not affect the variables related to fat deposition as marbling, greasing state and subcutaneous fat thickness. The Texel breed, presented greater morphometric measurements of carcass (P<0,05) when compared with Ideal animals. The racial group did not alter the relative weight of the carcass cuts (P>0,05), however affects the tissue composition. Shoulder was the cut that best predicts the total carcass tissue composition of Texel and Ideal lambs. The genetic group affects the protein content of the meat, being superior to the animals of the Texel. The inclusion level of soybean hulls exerts influence on the moisture content of lamb meat. The race affected the pH, temperature, color, odor and cooking losses from lamb meat (P<0,05). The highest levels of soybean hulls result in changes in the texture profile, in lighter meat, with softer flavor and terderness. The race and the level of soybean hulls not affect the cholesterol content (P<0,05). Among the identified fatty acids, only conjugated linoleic acid had significant difference between the two breeds, being superior to the animals of the Texel breed. |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-04-19 |
dc.date.accessioned.fl_str_mv |
2014-07-24 |
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2014-07-24 |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
WOMMER, Tatiana Pfuller. CARCASS AND MEAT CHARACTERISTICS AND FATTY ACID PROFILE OF LAMBS FROM TWO BREEDS SUBMITTED TO INCLUSION LEVELS OF SOYBEAN GRAIN HULLS IN THE DIET. 2013. 88 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/4349 |
identifier_str_mv |
WOMMER, Tatiana Pfuller. CARCASS AND MEAT CHARACTERISTICS AND FATTY ACID PROFILE OF LAMBS FROM TWO BREEDS SUBMITTED TO INCLUSION LEVELS OF SOYBEAN GRAIN HULLS IN THE DIET. 2013. 88 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013. |
url |
http://repositorio.ufsm.br/handle/1/4349 |
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por |
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500400000002 |
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400 300 300 300 300 300 300 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Zootecnia |
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UFSM |
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BR |
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Zootecnia |
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Universidade Federal de Santa Maria |
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