Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda

Detalhes bibliográficos
Autor(a) principal: Marcon, Diego Francisco
Data de Publicação: 2018
Outros Autores: Crecencio, Regiane Boaretto, de Castro, Tanize Angonesi, Budel, Leidiane Josi, Ramirez-Fernandez, Francisco Javier, Starikoff, Karina Ramirez
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Veterinary Research and Animal Science
Texto Completo: https://www.revistas.usp.br/bjvras/article/view/142527
Resumo: The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.
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spelling Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engordaTurkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fatteningQuality of turkey meatVentilation in the production of turkeysVentilation systemsMeleagris gallopavoQualidade da carne de peruVentilação na produção de perusSistemas de ventilaçãoMeleagris gallopavoThe present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.O presente trabalho avaliou a qualidade da carne de perus criados em dois sistemas de produção, a partir dos seguintes parâmetros: perda de água na cocção, perda de água por gotejamento, textura (resistência ao cisalhamento), pH, cor, umidade, proteína, cinzas e lipídios. Foram utilizadas 200 amostras de peito de peru de 500 g, separadas por lote de 20 amostras, de dez aviários de Santa Catarina, Brasil, dos quais: cinco provenientes de criação com sistema de ventilação tradicional e cinco com sistema de ventilação mecânica. As amostras foram obtidas após o abate e congeladas a -15°C durante 30 dias. Os resultados foram submetidos à análise de variância e ao teste de Tukey. Diferenças significativas foram encontradas apenas na análise da perda de água por gotejamento. As aves do sistema de ventilação tradicional apresentaram 14,26% de perda de gotejamento de água, enquanto as do sistema de exaustão de ventilação, 19,21%. Não houve diferenças na composição química das carnes de aves em relação aos sistemas de produção.Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia2018-10-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/bjvras/article/view/14252710.11606/issn.1678-4456.bjvras.2018.142527Brazilian Journal of Veterinary Research and Animal Science; Vol. 55 Núm. 3 (2018); e142527Brazilian Journal of Veterinary Research and Animal Science; Vol. 55 No. 3 (2018); e142527Brazilian Journal of Veterinary Research and Animal Science; v. 55 n. 3 (2018); e142527Brazilian Journal of Veterinary Research and Animal Science; V. 55 N. 3 (2018); e1425271678-44561413-9596reponame:Brazilian Journal of Veterinary Research and Animal Scienceinstname:Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (FMVZ-USP)instacron:USPenghttps://www.revistas.usp.br/bjvras/article/view/142527/148181Copyright (c) 2018 Brazilian Journal of Veterinary Research and Animal Scienceinfo:eu-repo/semantics/openAccessMarcon, Diego FranciscoCrecencio, Regiane Boarettode Castro, Tanize AngonesiBudel, Leidiane JosiRamirez-Fernandez, Francisco JavierStarikoff, Karina Ramirez2020-06-23T04:02:54Zoai:revistas.usp.br:article/142527Revistahttps://www.revistas.usp.br/bjvrasPUBhttps://www.revistas.usp.br/bjvras/oaibjvras@usp.br1413-95961413-9596opendoar:https://www.revistas.usp.br/bjvras/index2023-01-12T16:44:01.568261Brazilian Journal of Veterinary Research and Animal Science - Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (FMVZ-USP)false
dc.title.none.fl_str_mv Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening
title Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
spellingShingle Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
Marcon, Diego Francisco
Quality of turkey meat
Ventilation in the production of turkeys
Ventilation systems
Meleagris gallopavo
Qualidade da carne de peru
Ventilação na produção de perus
Sistemas de ventilação
Meleagris gallopavo
title_short Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
title_full Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
title_fullStr Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
title_full_unstemmed Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
title_sort Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
author Marcon, Diego Francisco
author_facet Marcon, Diego Francisco
Crecencio, Regiane Boaretto
de Castro, Tanize Angonesi
Budel, Leidiane Josi
Ramirez-Fernandez, Francisco Javier
Starikoff, Karina Ramirez
author_role author
author2 Crecencio, Regiane Boaretto
de Castro, Tanize Angonesi
Budel, Leidiane Josi
Ramirez-Fernandez, Francisco Javier
Starikoff, Karina Ramirez
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Marcon, Diego Francisco
Crecencio, Regiane Boaretto
de Castro, Tanize Angonesi
Budel, Leidiane Josi
Ramirez-Fernandez, Francisco Javier
Starikoff, Karina Ramirez
dc.subject.por.fl_str_mv Quality of turkey meat
Ventilation in the production of turkeys
Ventilation systems
Meleagris gallopavo
Qualidade da carne de peru
Ventilação na produção de perus
Sistemas de ventilação
Meleagris gallopavo
topic Quality of turkey meat
Ventilation in the production of turkeys
Ventilation systems
Meleagris gallopavo
Qualidade da carne de peru
Ventilação na produção de perus
Sistemas de ventilação
Meleagris gallopavo
description The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistas.usp.br/bjvras/article/view/142527
10.11606/issn.1678-4456.bjvras.2018.142527
url https://www.revistas.usp.br/bjvras/article/view/142527
identifier_str_mv 10.11606/issn.1678-4456.bjvras.2018.142527
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistas.usp.br/bjvras/article/view/142527/148181
dc.rights.driver.fl_str_mv Copyright (c) 2018 Brazilian Journal of Veterinary Research and Animal Science
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 Brazilian Journal of Veterinary Research and Animal Science
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia
publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia
dc.source.none.fl_str_mv Brazilian Journal of Veterinary Research and Animal Science; Vol. 55 Núm. 3 (2018); e142527
Brazilian Journal of Veterinary Research and Animal Science; Vol. 55 No. 3 (2018); e142527
Brazilian Journal of Veterinary Research and Animal Science; v. 55 n. 3 (2018); e142527
Brazilian Journal of Veterinary Research and Animal Science; V. 55 N. 3 (2018); e142527
1678-4456
1413-9596
reponame:Brazilian Journal of Veterinary Research and Animal Science
instname:Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (FMVZ-USP)
instacron:USP
instname_str Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (FMVZ-USP)
instacron_str USP
institution USP
reponame_str Brazilian Journal of Veterinary Research and Animal Science
collection Brazilian Journal of Veterinary Research and Animal Science
repository.name.fl_str_mv Brazilian Journal of Veterinary Research and Animal Science - Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (FMVZ-USP)
repository.mail.fl_str_mv bjvras@usp.br
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