Avaliação do peso vivo de abate e rendimentos de carcaça e cortes de frangos caipira, semicaipira e industrial

• Autor(a) principal: Santos, Lara Andrade
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/25627
• topic: Frango de corte; Rendimento de carcaça; Rendimento de cortes; Peso vivo ao abate; Chicken cut; Carcass yield; Yield cuts; Live weight at slaughter; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA::INSPECAO DE PRODUTOS DE ORIGEM ANIMAL

The production of broilers in Brazil has grown in recent years, so the search for higher productivity and quality of the final product has been a constant objective of the production chain. Therefore, in order to maximize productivity, it is important to understand the factors that affect poultry yield. In this context, the objective of this work was to evaluate chickens carcass traits measured in slaughterhouse located in Triângulo Mineiro region, Minas Gerais, Brazil. The chickens slaughtered were categorized as industrial, animals from genetically improved lines that were intensively raised, semicaipira, animals of rustic lines and raised extensively, and caipiras, animals of unknown lines and also extensively raised. The evaluated traits were live weight (PV), carcass weight (PCCA), breast weight (PPEITO), drumstick weight (PCOXA), thigh weight (PSOBC), carcass yield (REND_CCA), breast yield (REND_PEI), drumstick yield (REND_COXA) and thigh yield (REND_SOBC). Data were collected in twelve days of slaughter, between October 13, 2016 and May 12, 2017. Data from 361 animals of the three categories were analyzed using the SAS statistical program using PROC MEANS and PROC GLM procedures, adopting a significance level of 5%. The industrial animals were superior in carcass and chest yield, in contrast, the caipiras and semicaipiras presented better yields of drumstick and thigh. Due to the high variability observed in the weights and yields of the chickens classified as caipira, semicaipira and industrial, it was not possible to establish a live weight at slaughter that would provide higher carcass and cuts yields.