Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRPE |
Texto Completo: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6817 |
Resumo: | This study aimed to describe the yield of carcass and meat quality of crossbred and Rubia Gallega breeds Nelore. Were slaughtered 102 males mated Rubia Gallega x Nelore with an average age of 24 months, raised and fed on Brachiaria brizantha and confined for the last 100 days before slaughter receiving commercial concentrate. The variables measured were body weight at the farm (PVF), weight and hot carcass yield (carcass weight and WHR) and cold (PCF and RCF), weight and yields of the forward (PD and RD), rib (PC and RC) and back (PT and RT), twenty-four hour pH (pH 24), loin eye area (LEA) and backfat thickness (EGSC). Staining was evaluated following the L * a * b *, tenderness and cooking loss. The averages were 528.67 kg, 290.59 kg, 55.11%, 285.10 kg, 53.91%, 144.43 kg, 40.07%, 29.48 kg, 10.34%; 141.19 kg and 49.58% for the PVF, HCW, HCY, PCF, RCF, PD, RD, PC, RC, PT and RT, respectively. AOL average was 91.0 cm ² and EGSC average was 1.59 mm. The average value of tenderness was 6.35 kgf and the values obtained for meat color L * a * b * were 38.8, 10.92 and 12.29, respectively. In this study the pH 24 was 5.81 and the average cooking loss was 25.57%. The variables PVF, CCW, CC, PD, PC, PT and DR were positively correlated with the quantitative characteristics of the carcass. None of the variables of carcass quality, related only to the color L * a * b *, fat thickness and loin eye area were shown to be positively correlated with the qualitative characteristics. The crossing of the Rubia Gallega and Nelore breeds were shown to be promising for production cuts of higher commercial value, however, the values of softness and thickness of subcutaneous fat were not satisfactory to meet the demands of today's market. |
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BARBOSA, Severino Benone PaesDUTRA JÚNIOR, Wilson MoreiraTAROUCO, Jaime UrdapilletaBATISTA, Ana Sancha MalveiraSANTORO, Kleber Régishttp://lattes.cnpq.br/8757095515712705SILVA, Marcelo José Ferreira Batista da2017-04-27T11:46:28Z2011-02-28SILVA, Marcelo José Ferreira Batista da. Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore. 2011. 49 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco,Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6817This study aimed to describe the yield of carcass and meat quality of crossbred and Rubia Gallega breeds Nelore. Were slaughtered 102 males mated Rubia Gallega x Nelore with an average age of 24 months, raised and fed on Brachiaria brizantha and confined for the last 100 days before slaughter receiving commercial concentrate. The variables measured were body weight at the farm (PVF), weight and hot carcass yield (carcass weight and WHR) and cold (PCF and RCF), weight and yields of the forward (PD and RD), rib (PC and RC) and back (PT and RT), twenty-four hour pH (pH 24), loin eye area (LEA) and backfat thickness (EGSC). Staining was evaluated following the L * a * b *, tenderness and cooking loss. The averages were 528.67 kg, 290.59 kg, 55.11%, 285.10 kg, 53.91%, 144.43 kg, 40.07%, 29.48 kg, 10.34%; 141.19 kg and 49.58% for the PVF, HCW, HCY, PCF, RCF, PD, RD, PC, RC, PT and RT, respectively. AOL average was 91.0 cm ² and EGSC average was 1.59 mm. The average value of tenderness was 6.35 kgf and the values obtained for meat color L * a * b * were 38.8, 10.92 and 12.29, respectively. In this study the pH 24 was 5.81 and the average cooking loss was 25.57%. The variables PVF, CCW, CC, PD, PC, PT and DR were positively correlated with the quantitative characteristics of the carcass. None of the variables of carcass quality, related only to the color L * a * b *, fat thickness and loin eye area were shown to be positively correlated with the qualitative characteristics. The crossing of the Rubia Gallega and Nelore breeds were shown to be promising for production cuts of higher commercial value, however, the values of softness and thickness of subcutaneous fat were not satisfactory to meet the demands of today's market.Esse trabalho teve por objetivo descrever o rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore. Foram abatidos 102 machos cruzados Rubia Gallega x Nelore com média de idade de 24 meses, criados e alimentados em pastagem de Brachiaria brizantha e confinados durante os últimos 100 dias antes do abate, recebendo concentrado comercial. As variáveis avaliadas foram peso vivo na fazenda (PVF), peso e rendimento das carcaças quente (PCQ e RCQ) e fria (PCF e RCF), peso e rendimentos do dianteiro (PD e RD), costilhar (PC e RC) e traseiro (PT e RT), pH vinte quatro horas (pH 24), área de olho de lombo (AOL) e a espessura de gordura subcutânea (EGSC). Foi avaliada a coloração, a maciez e a perda por cocção. As médias encontradas foram: 528,67 kg; 290,59 kg; 55,11%; 285,10 kg; 53,91%; 144,43 kg; 40,07%; 29,48 kg; 10,34%; 141,19 kg e 49,58%, para o PVF, PCQ, RCQ, PCF, RCF, PD, RD, PC, RC, PT e RT, respectivamente. A AOL média foi de 91,0 cm² e a EGSC média foi de 1,59 mm. O valor médio da maciez foi de 6,35 kgf e os valores obtidos para cor da carne L*; a* e b* foram 38,8; 10,92 e 12,29, respectivamente. O valor do pH 24 médio encontrado foi de 5,81 e a perda por cocção, de 25,57%. As varáveis PVF, PCQ, PCF, CC, PD, PC, PT e RD foram correlacionadas positivamente com as características quantitativas da carcaça. Já para as variáveis de qualidade da carcaça, apenas as relacionadas a cor L*, a* e b*, espessura de gordura subcutânea e área de olho de lombo mostra-se correlacionadas positivamente com as características qualitativas. O cruzamento das raças Rubia Gallega e Nelore mostraram-se promissor para produção de cortes de maior valor comercial, no entanto, os valores de maciez e espessura de gordura subcutânea não foram satisfatórios para atender as exigências do mercado atual.Submitted by (edna.saturno@ufrpe.br) on 2017-04-27T11:46:28Z No. of bitstreams: 1 Marcelo Jose Ferreira Batista da Silva.pdf: 1382560 bytes, checksum: d010f504b9e9d5d144eaab5aaf10a917 (MD5)Made available in DSpace on 2017-04-27T11:46:28Z (GMT). No. of bitstreams: 1 Marcelo Jose Ferreira Batista da Silva.pdf: 1382560 bytes, checksum: d010f504b9e9d5d144eaab5aaf10a917 (MD5) Previous issue date: 2011-02-28application/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em ZootecniaUFRPEBrasilDepartamento de ZootecniaBovino de corteAnimal cruzadoCarne bovinaQualidade da carcaçaBeef cattleCrossingFatnessImprovementCIENCIAS AGRARIAS::ZOOTECNIARendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e NeloreCarcass yield and physical characteristics of meat from crossbred between races Rubia Gallega and Nelloreinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3881065194686295060600600600-76856541506829724321346858981270845602info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPELICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/6817/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51ORIGINALMarcelo Jose Ferreira Batista da Silva.pdfMarcelo Jose Ferreira Batista da Silva.pdfapplication/pdf1382560http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/6817/2/Marcelo+Jose+Ferreira+Batista+da+Silva.pdfd010f504b9e9d5d144eaab5aaf10a917MD52tede2/68172017-05-09 11:30:54.489oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2017-05-09T14:30:54Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore |
dc.title.alternative.eng.fl_str_mv |
Carcass yield and physical characteristics of meat from crossbred between races Rubia Gallega and Nellore |
title |
Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore |
spellingShingle |
Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore SILVA, Marcelo José Ferreira Batista da Bovino de corte Animal cruzado Carne bovina Qualidade da carcaça Beef cattle Crossing Fatness Improvement CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore |
title_full |
Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore |
title_fullStr |
Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore |
title_full_unstemmed |
Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore |
title_sort |
Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore |
author |
SILVA, Marcelo José Ferreira Batista da |
author_facet |
SILVA, Marcelo José Ferreira Batista da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
BARBOSA, Severino Benone Paes |
dc.contributor.advisor-co1.fl_str_mv |
DUTRA JÚNIOR, Wilson Moreira |
dc.contributor.advisor-co2.fl_str_mv |
TAROUCO, Jaime Urdapilleta |
dc.contributor.referee1.fl_str_mv |
BATISTA, Ana Sancha Malveira |
dc.contributor.referee2.fl_str_mv |
SANTORO, Kleber Régis |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8757095515712705 |
dc.contributor.author.fl_str_mv |
SILVA, Marcelo José Ferreira Batista da |
contributor_str_mv |
BARBOSA, Severino Benone Paes DUTRA JÚNIOR, Wilson Moreira TAROUCO, Jaime Urdapilleta BATISTA, Ana Sancha Malveira SANTORO, Kleber Régis |
dc.subject.por.fl_str_mv |
Bovino de corte Animal cruzado Carne bovina Qualidade da carcaça |
topic |
Bovino de corte Animal cruzado Carne bovina Qualidade da carcaça Beef cattle Crossing Fatness Improvement CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Beef cattle Crossing Fatness Improvement |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ZOOTECNIA |
description |
This study aimed to describe the yield of carcass and meat quality of crossbred and Rubia Gallega breeds Nelore. Were slaughtered 102 males mated Rubia Gallega x Nelore with an average age of 24 months, raised and fed on Brachiaria brizantha and confined for the last 100 days before slaughter receiving commercial concentrate. The variables measured were body weight at the farm (PVF), weight and hot carcass yield (carcass weight and WHR) and cold (PCF and RCF), weight and yields of the forward (PD and RD), rib (PC and RC) and back (PT and RT), twenty-four hour pH (pH 24), loin eye area (LEA) and backfat thickness (EGSC). Staining was evaluated following the L * a * b *, tenderness and cooking loss. The averages were 528.67 kg, 290.59 kg, 55.11%, 285.10 kg, 53.91%, 144.43 kg, 40.07%, 29.48 kg, 10.34%; 141.19 kg and 49.58% for the PVF, HCW, HCY, PCF, RCF, PD, RD, PC, RC, PT and RT, respectively. AOL average was 91.0 cm ² and EGSC average was 1.59 mm. The average value of tenderness was 6.35 kgf and the values obtained for meat color L * a * b * were 38.8, 10.92 and 12.29, respectively. In this study the pH 24 was 5.81 and the average cooking loss was 25.57%. The variables PVF, CCW, CC, PD, PC, PT and DR were positively correlated with the quantitative characteristics of the carcass. None of the variables of carcass quality, related only to the color L * a * b *, fat thickness and loin eye area were shown to be positively correlated with the qualitative characteristics. The crossing of the Rubia Gallega and Nelore breeds were shown to be promising for production cuts of higher commercial value, however, the values of softness and thickness of subcutaneous fat were not satisfactory to meet the demands of today's market. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-02-28 |
dc.date.accessioned.fl_str_mv |
2017-04-27T11:46:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Marcelo José Ferreira Batista da. Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore. 2011. 49 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco,Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6817 |
identifier_str_mv |
SILVA, Marcelo José Ferreira Batista da. Rendimento da carcaça e características físicas da carne de animais cruzados entre as raças Rubia Gallega e Nelore. 2011. 49 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco,Recife. |
url |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6817 |
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por |
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por |
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600 600 600 |
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1346858981270845602 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal Rural de Pernambuco |
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Programa de Pós-Graduação em Zootecnia |
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UFRPE |
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Brasil |
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Departamento de Zootecnia |
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Universidade Federal Rural de Pernambuco |
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