Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092566
Unidade da Embrapa/Coleção:: Embrapa Caprinos e Ovinos - Artigo em periódico indexado (ALICE)
Data do documento: 19-Jun-2018
Tipo do Material: Artigo em periódico indexado (ALICE)
Autoria: LOBO, R. N. B.
CHAPARRO-PINZÓN, A.
MELO NETO, F. V. O.
LIMA, L. D. de
BATISTA, A. S. M.
LOBO, A. M. B. O.
Informaçães Adicionais: Raimundo Nonato Braga Lobo, CNPC; Andrés Chaparro-Pinzón, Universidade Federal do Ceará (UFC) - Fortaleza, CE, Brazil; Francisco V. O. Melo neto, UFC - Fortaleza, CE, Brazil; Lisiane Dorneles de Lima, CNPC; Ana Sancha M. Batista, Universidade Estadual Vale do Acaraú (UVA) - Sobral, CE, Brazil; Ana Maria Bezerra Oliveira Lobo, CNPC.
Título: Do carcasses of lambs finished on commercial production systems meet market standards?.
Fonte/Imprenta: Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 90, n. 2, p. 1671-1683, 2018.
Idioma: en
Palavras-chave: Carcass morphology
Sensory analysis
Carne ovina
Peso da carcaça
Acabamento
Brasil
Conteúdo: This study aimed to characterize a commercial lamb finishing system using animals of undefined breed from production to slaughter by analyzing performance, carcass traits, yield of commercial cuts, and the quality and meat acceptance of different slaughter groups, as to evaluate whether this system provides the market with a standardized product. The lots were not homogeneous for yield of commercial cuts and performance and morphometric traits evaluated in vivo. The groups were heterogeneous to 75% of the 13 carcass traits evaluated, among them, hot and cold carcass weights, hot and cold carcass yields, carcass grade finishing and biological yield. There was also no uniformity for the proportion of non-carcass components, morphometry of carcass, visual appraisals, and loin traits. On the other hand, homogeneity was achieved in physico-chemical and sensory traits, except for hardness and proportion of saturated, monounsaturated and polyunsaturated fatty acids. We conclude that the commercial finishing system with the use of undefined crossbred lambs does not produce carcass and cuts standardized to the market.
Thesagro: Ovino
Cordeiro
Ácido Graxo
Corte
Engorda
Rendimento
NAL Thesaurus: Sheep meat
Ovine carcasses
Lamb meat
Yields
Slaughter weight
Brazil
Ano de Publicação: 2018
Aparece nas coleções:Artigo em periódico indexado (CNPC)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
CNPC2018Docarcasses.pdf423,54 kBAdobe PDFThumbnail
Visualizar/Abrir

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace