Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
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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oai:revistas.usp.br:article/142527 |
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USP-49 |
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Brazilian Journal of Veterinary Research and Animal Science |
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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 |
_version_ |
1797051567305654272 |