Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth

• Autor(a) principal: Martins, Eduardo Henrique [UNESP]
• Data de Publicação: 2023
• Outros Autores: Malheiros, Jessica Moraes, dos Santos Correia, Luiz Eduardo Cruz [UNESP], de Moraes Vilar, Claudianny Souto Maior, de Oliveira, Matheus Henrique Vargas [UNESP], Dominguez-Castaño, Pablo [UNESP], de Fátima Aguiar, Édina, de Vasconcelos Silva, Josineudson Augusto Ii [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1007/s11250-022-03420-3; http://hdl.handle.net/11449/246509
• topic: Meat tenderness; Selection index; Sensory analysis; Tinamidae

The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (− 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.