Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento
Autor(a) principal: | |
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Data de Publicação: | 1997 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.sbz.org.br/revista/artigos/86.pdf http://hdl.handle.net/11449/3203 |
Resumo: | Fifty six crossbred kids Parda Alpina x Gurgueia were separeted into four groups of 14 (seven male and seven female) and submited to four treatments with different levels of milk goat substitution by cheese serum. The treatments were : T1=milk goat (testify); T2=15% serum at 23 days and 33% at 55 days; T3=15% serum starting from 16 days, 33% on 23 days and 51% on 72 days of age; and T4=33% on 16 days and 69% of liquid diet in the final fase. At 92 days of age, all animals were slaughtered for carcass evaluation. Pallete were separeted from 20 male animals (five by treatment) and the physical and chemical analysis of the meat were realized using these materials. The studied characteristics were: total weight (TW), meat weight (MW), bone weigth (BW) of the pallete, and percentage of umidity (U), ashes (A), protein (P), fat (F) and pH of the pallete meat. There was significant effect of the treatment over F. Means of PW, A and BW were, respectively 491, 342 and 149.8 g. The meal represented 69,6% of total pallete weight. Means of U, A, P and F were 73, 1.0, 19 and 1.95%, respectively. The pH was 6.7. Results allow to conclude that only the fat percentage of the meat was modified, due to the administration of serun milk on the liquid diet of the kids, during the milking fase. |
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Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamentoPhysico-chemical traits of meat goat kids submitted to different levels of substitution of milk by serum of cheese during milkinggoatscarcass traitsmeat qualityFifty six crossbred kids Parda Alpina x Gurgueia were separeted into four groups of 14 (seven male and seven female) and submited to four treatments with different levels of milk goat substitution by cheese serum. The treatments were : T1=milk goat (testify); T2=15% serum at 23 days and 33% at 55 days; T3=15% serum starting from 16 days, 33% on 23 days and 51% on 72 days of age; and T4=33% on 16 days and 69% of liquid diet in the final fase. At 92 days of age, all animals were slaughtered for carcass evaluation. Pallete were separeted from 20 male animals (five by treatment) and the physical and chemical analysis of the meat were realized using these materials. The studied characteristics were: total weight (TW), meat weight (MW), bone weigth (BW) of the pallete, and percentage of umidity (U), ashes (A), protein (P), fat (F) and pH of the pallete meat. There was significant effect of the treatment over F. Means of PW, A and BW were, respectively 491, 342 and 149.8 g. The meal represented 69,6% of total pallete weight. Means of U, A, P and F were 73, 1.0, 19 and 1.95%, respectively. The pH was 6.7. Results allow to conclude that only the fat percentage of the meat was modified, due to the administration of serun milk on the liquid diet of the kids, during the milking fase.UFPB, CCA, Jaboticabal, SP, BrazilUNESP, FCAV, Curso Doutorado Prod Anim, Jaboticabal, SP, BrazilUFPB, CFT, Jaboticabal, SP, BrazilUFPB, NUPPA, Jaboticabal, SP, BrazilUNESP, FCAV, Curso Doutorado Prod Anim, Jaboticabal, SP, BrazilRevista Brasileira Zootecnia Brazilian Journal Animal SciUniversidade Federal da Paraíba (UFPB)Universidade Estadual Paulista (Unesp)Ribeiro, M. N.Pimenta, E. C.de Almeida, C. C.Costa, R. G.do Nascimento, J. C.2014-05-20T13:16:17Z2014-05-20T13:16:17Z1997-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article595-598application/pdfhttp://www.sbz.org.br/revista/artigos/86.pdfRevista da Sociedade Brasileira de Zootecnia-Journal of the Brazilian Society of Animal Science. Vicosa-mg: Revista Brasileira Zootecnia Brazilian Journal Animal Sci, v. 26, n. 3, p. 595-598, 1997.0100-4859http://hdl.handle.net/11449/3203WOS:000071040600026WOS000071040600026.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista da Sociedade Brasileira de Zootecnia-Journal of the Brazilian Society of Animal Scienceinfo:eu-repo/semantics/openAccess2023-12-20T06:22:51Zoai:repositorio.unesp.br:11449/3203Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:49:26.944790Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento Physico-chemical traits of meat goat kids submitted to different levels of substitution of milk by serum of cheese during milking |
title |
Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento |
spellingShingle |
Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento Ribeiro, M. N. goats carcass traits meat quality |
title_short |
Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento |
title_full |
Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento |
title_fullStr |
Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento |
title_full_unstemmed |
Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento |
title_sort |
Características físico-qímicas da carne de caprinos submetidos a diferentes níveis de substituição do leite por soro de queijo durante o aleitamento |
author |
Ribeiro, M. N. |
author_facet |
Ribeiro, M. N. Pimenta, E. C. de Almeida, C. C. Costa, R. G. do Nascimento, J. C. |
author_role |
author |
author2 |
Pimenta, E. C. de Almeida, C. C. Costa, R. G. do Nascimento, J. C. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal da Paraíba (UFPB) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Ribeiro, M. N. Pimenta, E. C. de Almeida, C. C. Costa, R. G. do Nascimento, J. C. |
dc.subject.por.fl_str_mv |
goats carcass traits meat quality |
topic |
goats carcass traits meat quality |
description |
Fifty six crossbred kids Parda Alpina x Gurgueia were separeted into four groups of 14 (seven male and seven female) and submited to four treatments with different levels of milk goat substitution by cheese serum. The treatments were : T1=milk goat (testify); T2=15% serum at 23 days and 33% at 55 days; T3=15% serum starting from 16 days, 33% on 23 days and 51% on 72 days of age; and T4=33% on 16 days and 69% of liquid diet in the final fase. At 92 days of age, all animals were slaughtered for carcass evaluation. Pallete were separeted from 20 male animals (five by treatment) and the physical and chemical analysis of the meat were realized using these materials. The studied characteristics were: total weight (TW), meat weight (MW), bone weigth (BW) of the pallete, and percentage of umidity (U), ashes (A), protein (P), fat (F) and pH of the pallete meat. There was significant effect of the treatment over F. Means of PW, A and BW were, respectively 491, 342 and 149.8 g. The meal represented 69,6% of total pallete weight. Means of U, A, P and F were 73, 1.0, 19 and 1.95%, respectively. The pH was 6.7. Results allow to conclude that only the fat percentage of the meat was modified, due to the administration of serun milk on the liquid diet of the kids, during the milking fase. |
publishDate |
1997 |
dc.date.none.fl_str_mv |
1997-05-01 2014-05-20T13:16:17Z 2014-05-20T13:16:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.sbz.org.br/revista/artigos/86.pdf Revista da Sociedade Brasileira de Zootecnia-Journal of the Brazilian Society of Animal Science. Vicosa-mg: Revista Brasileira Zootecnia Brazilian Journal Animal Sci, v. 26, n. 3, p. 595-598, 1997. 0100-4859 http://hdl.handle.net/11449/3203 WOS:000071040600026 WOS000071040600026.pdf |
url |
http://www.sbz.org.br/revista/artigos/86.pdf http://hdl.handle.net/11449/3203 |
identifier_str_mv |
Revista da Sociedade Brasileira de Zootecnia-Journal of the Brazilian Society of Animal Science. Vicosa-mg: Revista Brasileira Zootecnia Brazilian Journal Animal Sci, v. 26, n. 3, p. 595-598, 1997. 0100-4859 WOS:000071040600026 WOS000071040600026.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Revista da Sociedade Brasileira de Zootecnia-Journal of the Brazilian Society of Animal Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
595-598 application/pdf |
dc.publisher.none.fl_str_mv |
Revista Brasileira Zootecnia Brazilian Journal Animal Sci |
publisher.none.fl_str_mv |
Revista Brasileira Zootecnia Brazilian Journal Animal Sci |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1808129254499549184 |