Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092566
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorLOBO, R. N. B.
dc.contributor.authorCHAPARRO-PINZÓN, A.
dc.contributor.authorMELO NETO, F. V. O.
dc.contributor.authorLIMA, L. D. de
dc.contributor.authorBATISTA, A. S. M.
dc.contributor.authorLOBO, A. M. B. O.
dc.date.accessioned2018-06-20T00:37:26Z-
dc.date.available2018-06-20T00:37:26Z-
dc.date.created2018-06-19
dc.date.issued2018
dc.identifier.citationAnais da Academia Brasileira de Ciências, Rio de Janeiro, v. 90, n. 2, p. 1671-1683, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1092566-
dc.descriptionThis 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCarcass morphology
dc.subjectSensory analysis
dc.subjectCarne ovina
dc.subjectPeso da carcaça
dc.subjectAcabamento
dc.subjectBrasil
dc.titleDo carcasses of lambs finished on commercial production systems meet market standards?.
dc.typeArtigo de periódico
dc.date.updated2018-06-20T00:37:26Zpt_BR
dc.subject.thesagroOvino
dc.subject.thesagroCordeiro
dc.subject.thesagroÁcido Graxo
dc.subject.thesagroCorte
dc.subject.thesagroEngorda
dc.subject.thesagroRendimento
dc.subject.nalthesaurusSheep meat
dc.subject.nalthesaurusOvine carcasses
dc.subject.nalthesaurusLamb meat
dc.subject.nalthesaurusYields
dc.subject.nalthesaurusSlaughter weight
dc.subject.nalthesaurusBrazil
riaa.ainfo.id1092566
riaa.ainfo.lastupdate2018-06-19
dc.identifier.doihttp://dx.doi.org/10.1590/0001-3765201820170418
dc.contributor.institutionRaimundo 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.
Aparece nas coleções:Artigo em periódico indexado (CNPC)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
CNPC2018Docarcasses.pdf423,54 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace